Chinese New Year is so close right around the corner that everywhere you go, you’ll see red decorations and festive music playing in the background. And without realizing it, we are munching on CNY cookies like there’s no tomorrow. One other thing that comes with Lunar New Year is none other than Bak Kwa, or Meat Jerky. Today, we will be sharing a Bak Kwa recipe that’s close to the hearts of many Malaysians celebrating Chinese New Year. Shall we get started?
Try Out This Bak Kwa Recipe & Make Your Very Own At Home
Bak Kwa is usually made with pork but of course, you can replace them with the meat of your choice. They are a must-have during Chinese New Year and to describe briefly, they are thin slices of barbecued meat jerky, The kind we love are usually moist and grilled to get that nice char.
- 500g of ground meat with some fat
- 1 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 2/3 cups Sugar
- 1/2 tsp Five-Spice powder
- Honey to taste
- 1/2 tsp Ground White Pepper
- Marinate ground meat with sugar, soy sauce, fish sauce, five. spice powder and ground white pepper in a mixing bowl.
- Stir the meat in one direction only using chopsticks to get a sticky and paste-like texture
- Cover and let the marinate in the fridge for 6-8 hours or preferably overnight
- On a jelly roll pan, line it with parchment paper and then roll the marinated meat out to cover the entire pan, about 2mm-2.5mm in thickness
- Line another piece of parchment paper on top of the meat and roll it out evenly using a rolling pin
- Let it bake in a preheated over (120 degrees) for 15 minutes and then gently flip it over and bake another 15 minutes
- Remove from oven and cut it into the desired size
- Then, increase the temperature to 220 degrees, brush the meat slices with honey and bake until they turn to your preferred colour and has a nice char to them
- Next, flip the meat over and brush with another layer of honey and let it bake (requires close monitoring)
Have Fun Snacking On Bak Kwa
And there you have it, fresh-out-of-the-oven bak kwa slices for you to feast on. You can store these bak kwa for up to 3 days in an airtight container under room temperature. Once you master this recipe, you’ll get to munch on these snacks for days. Happy trying and have a blessed Chinese New Year foodies!
This recipe is courtesy of whattocooktoday.com
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