Sunday, January 29, 2006
Recipe for Bak Kwa
Today is Chinese New Year. Here's a recipe from Straits Times for my friends overseas who miss bak kwa. If you are trying it out for the first time, suggest you half or quarter the recipe.
2 kg ground pork, preferably hind leg
125 ml soy sauce
125 ml oyster sauce
2 tsp fish sauce
500g sugar
30 plastic bags (25x20cm each)
large tray for drying
1. Combine all ingredients in a large bowl. Wet hands and divide into 30 equal portions (about 1/3 cup). Roll each portion into a cylinder, then flatten slightly. Place each in a plastic bag and use a rolling pin to roll tem out into thin layers about 3mm thick.
2. Arrange the meat sheets in their plastic bags on large trays and dry in the sun for 6 to 7 hours, or until dry and firm. While drying, leave the bags open and the top part of the bags lifted to allow moisture to escape. Turn the sheet over at 1-hr intervals, wiping away the moisture inside with paper towels. Alternatively, remove the sheets from the plastic and bake them on baking sheets until they are ready to be barbequed. Grill them on a charcoal grill, or sear them in a heated nonstick pan for 2 to 3 minutes on each side. Cut the sheets into tiny squares and serve hot or at room temperature. Cooked meat sheets keep well without refrigeration for 4 to 5 days and with refrigeration for 3 to 4 weeks.
2 kg ground pork, preferably hind leg
125 ml soy sauce
125 ml oyster sauce
2 tsp fish sauce
500g sugar
30 plastic bags (25x20cm each)
large tray for drying
1. Combine all ingredients in a large bowl. Wet hands and divide into 30 equal portions (about 1/3 cup). Roll each portion into a cylinder, then flatten slightly. Place each in a plastic bag and use a rolling pin to roll tem out into thin layers about 3mm thick.
2. Arrange the meat sheets in their plastic bags on large trays and dry in the sun for 6 to 7 hours, or until dry and firm. While drying, leave the bags open and the top part of the bags lifted to allow moisture to escape. Turn the sheet over at 1-hr intervals, wiping away the moisture inside with paper towels. Alternatively, remove the sheets from the plastic and bake them on baking sheets until they are ready to be barbequed. Grill them on a charcoal grill, or sear them in a heated nonstick pan for 2 to 3 minutes on each side. Cut the sheets into tiny squares and serve hot or at room temperature. Cooked meat sheets keep well without refrigeration for 4 to 5 days and with refrigeration for 3 to 4 weeks.
