Monday, February 4, 2013

Homemade Bak Kwa

My apologies for disappearing for the past 3 months.  We were busy traveling during the school holidays, made a trip to Taiwan in Nov and 2 road trips to Malacca in Dec.  When we finally returned, it was time to prepare kids for school.

I made bak kwa some years ago but didn't get a chance to blog about it.  And since CNY is just round the corner, here's the recipe for those interested to make them at home.

Homemade Bak Kwa
Recipe adapted from Gan55
1 kg minced meat
2.5 tbsp fish sauce
1.5 tbsp light soy sauce
2 tbsp dark soy sauce
1.5 tbsp lee kum kee char siew sauce (I replaced with oyster sauce)
2 tbsp cooking wine
1 1/4 cup brown sugar
1 small drop 玫瑰露 rice wine (I  omitted)

Mix all of the above and stir in 1 direciton.

Mix till the meat becomes gooey.

On a baking tray lined with parchment baking paper, spread out meat with a spoon.

Put another piece of baking paper (I used plastic sheet) on top and roll it thin (around 3mm) with a rolling pin.

Try to keep the edges as straight as you can so you can cut into neat squares.  After rolling, remove the baking paper/plastic sheet on top.

Bake in a preheated oven on 125C for 25-30 mins.  The bak kwa is ready when the entire top surface is dry to the touch and is holding together without breaking.  The underneath of the bak kwa will be moist but it is ok.  When slightly cool, use a kitchen scissors to cut the bak kwa into squares or any shapes/size you like.

Cool completely.  Place sheets of of baking paper between each slice of bak kwa.  Wrap with clingwrap and keep in a container to chill/freeze.  When needed, reheat in grill/microwave/toaster oven/oven.

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