Homemade Bak Kwa (肉干) and Chinese New Year Ang Pow Giveaway

This has been in my to-do list for the longest time ever since I saw Sonia's post a few years back. But my list got longer and it somehow got out of my radar. I made it a point to make this myself this year and I'm glad I finally did it!

It was surprisingly easy to do. The only problem I faced was my oven was too small to fit a 13" by 13" tray. It has a turntable that rotates for even baking and the most it could take was a 9" square tray (which yields only 4 square pcs) or a 12" round tray (yields 4 square pcs with 'stray edges'). It was more tedious for me was it took longer to finish making the bak kwa as I have to bake more rounds due to my oven size.

If you have a good-sized oven, you should really consider trying to make these yummy bak kwa yourself. It's fun and definitely kinder on your pocket given that bak kwa prizes will soar sky high when it gets nearer to Chinese New Year.

Homemade Bak Kwa (肉干)
recipe from Nasi Lemal Lover
(my notes in red)
makes 9 pcs, perfectly for a tray size 13" x 13" (4mm height)

Ingredients:
450g minced pork (at least with 10% fat)
100g sugar (I used brown sugar)
1 tbspn light soy sauce
1/2 tbspn chinese rice wine
1/2 tbspn fish sauce
1 tbspn oyster sauce

1 tsp dark caramel soy sauce (you may reduce to 1/2 tsp to get more reddish coloured bak kwa, and replaced with dark soysauce or kicap manis if you can't find dark caramel soy sauce.) - I used 1 tsp dark soy sauce

1/8 tsp five spice powder
A dash of pepper
1/2 - 3/4 tsp salt or to taste

2 tbspn honey (I used 1 tbspn honey. I then added 1 tsp water to 1 tbspn honey to make honey glaze for brushing on the cooked bak kwa before grilling)  

Method:

1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (very important to stir till gluey otherwise the meat will break out). Store in the fridge for several hours.

2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).

3. Bake at pre-heated oven at 160C for 15mins. (I baked at 130C for 12 mins)

Remove from oven. Increase the oven temperature to 240C.

4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter. Flip to the opposite side and brush with the honey glaze.

5. Grill (top heat only) one side at 240C for 10mins (I took 7-8 mins), remove from oven, flip over another side, brush with honey glaze and grill for 7mins or until golden brown with slight burnt.

6. Once done, let it cool and enjoy!

Note :

**you may store Bak Kwa (at stage 4) in the freezer to consume later. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" 

hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

This post is also linked to the event, Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

 

Chinese New Year Ang Pow Giveaway

Win US$160 Paypal cash this Chinese New Year!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow*!  

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

Please LIKE "LY's Kitchen Ventures" Facebook fan page or the other fabulous participating bloggers Facebook fan page; and SHARE this piece of good news with your friends on Facebook.  By the way, I'm sure all the 16 fellow bloggers, including myself will be very delighted and encouraged if we can receive a comment from you on our blog too!

 a Rafflecopter giveaway  

This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe 

Alvin from Chef and Sommelier 

Doreen from My Little Favourite DIY 

Fion from XuanHom's Mom Kitchen Diary 

LY from LY's Kitchen Ventures 

 Ms B from Everybody Eats Well in Flanders 

 Susanne and Phay Shing from Lovingcreations4u 

Zoe from Bake for Happy Kids 

Ann from Anncoo Journal 

Cheryl from Baking Tai Tai 

Jasline from Foodie Baker 

May from Mayck-law 

Regina from Mummymoo 

 Sharon from Delishar 

Veronica from Peng's Kitchen 

Victoria from Victoria Bakes

*Terms and conditions apply.

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.