Monday, February 15, 2010

Bak Kua / Chinese Sweetmeat

Photo courtesy ~ Miss E

The first time I  had Bak Kua was 10 years ago in Kuala Lumpur....  Its the same as Beef Jerky but Chinese version of meat jerky... Its an acquired taste for me..
And for Mr H, its a delicacy that he had during Chinese New Year only (in his younger days)... as Bak Kua can only be found in Kuala Lumpur... It is the most popular items to be included in the 'Goodies Bag' to hand over as 'gifts' while visiting relatives...
Just to kick in the Festive Mood... we made some Bak Kua last Thursday... about 1 kg of chicken mince and 1 kg beef mince... Seems a lot...right??...But ~ It was all gone by the first day of Chinese New Year ... :)
  • 1 kg mince meat - chicken, beef or lamb
  • 1/2 tablespoon honey
  • 200g sugar
  • 3 tablespoon fish sauce
  • 1 piece nam yu
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 tablespoon oyster sauce
  • 1/2 tablespoon soy sauce
  • Optional :  1 1/2 tablespoon of chinese wine 
Preheat the oven 100C.
Mix all the seasoning well. Add to mince meat... again mix well. Lightly oil the baking tray (scones pan). Spread the seasoned meat thinly over the pan. Bake for 1/2 hour or until the edges can be removed from pan.
Cut up into preferable sizes.... Square or rectangle etc
Heat up the grill and place the cut up Bak Kua under the grill until the meat is thoroughly cooked (be careful not to burn the meat!!!)
~recipe courtesy ~ Janet

Chicken Bak Kua ~ lighter shade than Beef Bak Kua 

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