Homemade Bak Kwa (Chinese Pork Jerky) 自制猪肉干

Homemade Bak Kwa (Chinese Pork Jerky) 自制猪肉干

All RecipesAsian HomecookBakingChinese New Year GoodiesPorkSingapore

Recipe inspired past times in addition to adapted from Miki Food Archives.

Making Homemade Bak Kwa (Chinese Pork Jerky) 自制猪肉干 is a husband-wife weekend bonding projection inwards our home. I produce non eat much of this local delicacy. Few pocket-size pieces are fine....no to a greater extent than than that. I am a cancer survivor. This sort of indulgence has to live moderated. On the other hand, my hubby loves them! 

What precisely is Bak Kwa? 

"Bak Kwa, also known as rougan (肉干), is a dried savoury sweetmeat that traditionally takes the shape of sparse foursquare slices in addition to is unremarkably made from pork. Bak kwa and rougan, meaning “dried meat” in Hokkien and mandarin respectively, also shout to barbecued pork or pork jerky. Originating from China, bak kwa has piece of job a favourite local snack inwards Singapore, alongside its popularity peaking during Chinese New Year, every bit evidenced past times the long queues at the branches of famous Bak Kwa chains during the festive period."

Source : http://eresources.nlb.gov.sg/infopedia/articles/SIP_1746_2010-12-30.html

We had been spending hundreds of dollars buying Bak Kwa from famous chains for many years. Yes! We did crazy things similar queueing for hours just to purchase few kgs. We fifty-fifty drove to far destination of Singapore inwards promise to purchase direct from the nutrient factories. You know they are pop when the stores lead keep to restrain buying quotas for each customer. In Singapore, nosotros ofttimes purchase Bak Kwa for gifting to identify unit of measurement elders in addition to for problem concern associates earlier Chinese New Year's Day (CNY). That explains why everybody buys inwards larger volume. They are non cheap. H5N1 kg of Bak Kwa is unremarkably inwards a higher identify SGD$50 during the peak festive seasons. And the prices lead keep been increasing over the years.

As our parents age, nosotros were told non to purchase Bak Kwa for them this CNY. We gladly acceded to their requests every bit that would relieve us a expert amount of money. I did non forget that I had to satisfy my man's appetite for the pork jerky. It was delightful to know that he was groovy to embark on this Homemade Bak Kwa (Chinese Pork Jerky) 自制猪肉干 journey together.

There are many versions of Bak Kwa recipes available on the internet. It took us ii days, four rounds of lawsuit & fault earlier nosotros derived alongside our favourite formulae. As much every bit nosotros enjoyed the making process, the hours of bonding through troubleshooting in addition to the yummy end products, Homemade Bak Kwa (Chinese Pork Jerky) 自制猪肉干surely would non live something that nosotros would brand often. Once or twice a year....maybe?

Seasonings/Ingredients for Marinating  :

• 2 kg minced fresh pork (Need to lead keep most 10% fat, cannot yield expert consequence if pork is every bit good lean. We tried using frozen minced pork too, the consequence was non every bit expert every bit the meat were withal every bit good moist for grill afterwards defrosting unless nosotros drain the pork relatively dry out alongside a drainer.)
• 3 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tbsp low-cal soy sauce
• 1/2 tsp salt
• 8 tbsp brownish saccharide (Bak kwa color would live darker if yous role brownish sugar. Use white saccharide if yous prefer a lighter colour)
• 1/2 tsp grounded white pepper
• 1 tbsp Shaoxing rice wine
• 1/2 tsp sesame oil
• 5 tbsp love (blend alongside to a greater extent than or less other v tbsp water)

Ingredients for Grilling :

• 2 tbsp love (blend alongside 1/3 loving cup water)

(tsp = teaspoon; tbsp = tablespoon)    

Method : 

1. Mix all marinating seasonings inwards a bowl. Use chopsticks to blend them well. Ensure saccharide is non clumpy.
2. Add mixture to minced pork. Use chopsticks or mitt to stir till all seasonings blend evenly in addition to pork becomes sticky. We used our hands. 
3. Cover bowl alongside cling wrap. 
4. Chill inwards fridge for iii to four hours.
5. When time's up, preheat oven to 160 degrees celsius or 320 degrees fahrenheit (Upper & lower heat. Do non role fan mode. We had 1 side totally burnt when nosotros tried on fan mode).
6. Prep your baking trays alongside 1 layer of aluminium foil in addition to top alongside 1 canvass of baking paper. My baking newspaper was sticking madly to the baking tray when I did it without the aluminium foil. Or yous may just piece of job without whatsoever baking newspaper or foil. 
7. Remove bowl from chiller, spread marinated minced pork thinly in addition to evenly onto rectangular baking trays. We managed to yield iii trays alongside the ii kg pork. 
8. Cover a layer of cling wind over the minced pork when done. Use a roller pivot to lightly whorl over to ensure the minced meat's all flat, fifty-fifty in addition to stays together. 
9. Remove cling wind when yous are satisfied alongside the result.
10. Send 1 tray into middle rack of the oven. Bake for xx minutes. 
11. For the remaining tray(s), recollect to encompass alongside cling wind in addition to chill earlier yous post them into the oven. Do non larn out them inwards the opened upwards to await for oven's availability.
12. Meanwhile, blend ii tbsp love inwards 1/3 loving cup water. Standby a brush too. 
13. Remove tray from oven afterwards xx minutes.
14. Adjust oven rut to 220 degrees celsius or 428 degrees fahrenheit.
15. By now, the pork would lead keep shrunk at to the lowest degree 20% to 30% inwards size.
16. Use a tong to agree in addition to a couplet of pair of scissors to cutting the pork into your desired piece size.
17. Brush love mixture onto surface of the pork.
18. Use tong to flip piece past times piece inwards the tray.
19. Brush love mixture on this side of the pork slices too.
20. Send tray dorsum to oven. This time, 1 rack higher, instead of the middle rack.
21. Bake for v minutes.
22. Remove tray from oven again.
23. If yous are happy alongside what yous see, yous may post the tray of bak kwa for cooling. Otherwise, repeat Step 17 to 20. Bake for ii minutes in addition to assess again. Repeat processes until yous are happy alongside the destination product. 
24. Do the same alongside other trays.
25. Ensure bak kwa slices are aired adequately in addition to fully cooled downward alongside no wet earlier storing inwards air tight containers. If not, the bak kwa would plough mouldy pretty fast. 

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All inwards all, nosotros were happy alongside our Homemade Bak Kwa (Chinese Pork Jerky) 自制猪肉干. Our bakes lasted us throughout the CNY. We did non purchase whatsoever Bak Kwa from the chain stores for the offset time. Besides, my hubby in addition to I spent ii days of character fourth dimension together. No doubt, it could live rather tiring alongside all the anticipations in addition to anxieties inwards the bak kwa making process!

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Siew Mai (Chinese Steamed Dumpling) 蒸烧卖

Siew Mai (Chinese Steamed Dumpling) 蒸烧卖

All RecipesAsian HomecookBreakfastChinesePorkSingapore

My married adult man in addition to I are Cantonese (yes...pure breed!). Typical of Cantonese, having dim total at Chinese tea theater or eating seat has e'er been a weekend favourite pastime. Since young, I bring been inwards dearest amongst many dim total dishes. If fourth dimension permits, I would actually similar to elbow grease the dim total card i yesteryear one. This morning's Siew Mai (Chinese Steamed Dumpling) 蒸烧卖 recipe is real much identical to the Fresh Prawn & Pork Dumplings (鲜虾水饺) recipe that I did some fourth dimension back, except for few fry differences.

Unlike the Fresh Prawn & Pork Dumplings (鲜虾水饺), I bring non used soy sauce every bit I prefer the meat color to stay lighter inwards note when steamed. Also, because I did the seasonings earlier going to bed final night, I was fearful that the soy sauce powerfulness larn out a slight tinge of 'sourness' inwards the meat every bit the seasoned ingredients would live on chilled overnight. Of course, every bit its advert suggests, Siew Mai (Chinese Steamed Dumpling) 蒸烧卖 needs exclusively to live on steamed for around 10 minutes earlier serve. This is to a greater extent than convenient every bit I produce non bring to brand the soup. The other distinctive deviation is that the steamed version has the meat exposed at the opening (top of the pastry) whereas the soup version has to live on fully wrapped inside the pastry.

Ingredients (enough to brand xx to 24 pcs of dumplings) :

• 300 gm of minced pork 
• 4 to v pcs of dry out mushrooms (soak inwards H2O first)
• 3 modest pcs of dark fungus 黑木耳 (soak inwards H2O first)
• 4-5 pcs of water chestnuts (peeled)
• 1/2 a carrot (peeled)
• 8 pcs of mid to large sized prawns (cleaned, deveined in addition to pre-marinated amongst a pinch of salt)(gives improve texture compared to shrimps)
• 25 pcs of circular dumpling pastry/skin
• 1 tbsp tobiko (flying fish roe)

Seasonings  :

• 1/2 tsp salt
• 1 tsp sugar
• 1/3 tsp grounded white pepper
• 1/2 tsp ikan bilis or chicken stock powder
• 1 tbsp sesame oil
• 2 tbsp corn or Irish Gaelic patato starch 

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Finely chop mushrooms, dark fungus, carrots, H2O chestnuts. 
2. Cut each slice of mid-to-large sized prawns into 3. Set aside.
3. Fold inwards chopped mushrooms, dark fungus, carrots, H2O chestnuts in addition to minced pork into a large bowl.
4. Add seasonings into the large bowl.
5. Mix Ingredients in addition to seasonings good amongst a yoke of chopsticks inwards i administration (clockwise or anti-clockwise) till the meat in addition to ingredients travel sticky in addition to gluey.
6. Cover bowl amongst cling wrap and chill for few hours or overnight. 
7. Get laid upward to create total the dumplings pastry. Spread flour or corn/potato starch onto tray then that the dumplings produce non stick together. 
8. Use a spoon to spread a component subdivision of minced pork mix in addition to a slice of prawn onto each slice of dumpling pastry. 
9. Then pleat/pinch the edges of the pastry inwards a clockwise/anticlockwise administration such that it holds the ingredients in addition to stands firmly inwards the tray.
10. Boil H2O inwards a large pot or pan.
11. Oil the steaming plate or trouble it amongst baking newspaper in addition to conform dumplings onto it. This would ensure that the pastry pare would non stick to the steaming plate when cooked.
12. Send the  steaming plate amongst dumplings for steam when H2O reaches boiling point.
13. Steam inwards medium-high oestrus for 10 minutes.
14. Insert a bamboo skewer into the meat when time's up. If the skewer comes out clean, the dumplings are fully cooked.
15. Remove from steamer/pot. Plate the dumplings in addition to garnish with tobiko on transcend of each dumpling. And serve whilst hot.

Tip 1 : The telephone substitution to springy (弹牙) meat texture is to ensure that nosotros blend the ingredients amongst chopsticks inwards a unmarried administration (clockwise or anticlockwise) till the meat in addition to ingredients travel sticky in addition to gluey.

Tip 2 : If individual is allergic to prawns at home, produce it without prawns!

Making my own Siew Mai (Chinese Steamed Dumpling) 蒸烧卖 is non difficult, but a labour of dearest for the family. I am happiest to come across them enjoying my works. H5N1 certain booster for an energetic in addition to enchanting weekend morning.

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Satay Bohong 娘惹沙爹

Satay Bohong 娘惹沙爹

All RecipesAsian HomecookBeefChickenMalaysiaPorkPoultrySingapore

Unlike our pop Malay Satay, this Satay Bohong 娘惹沙爹 is non a mutual satay dish nosotros honour inwards Singapore. How is Satay Bohong unlike from our Malay Satay? Well, the close distinctive characteristics beingness Satay Bohong does non postulate the peanut dipping sauce!

Satay Bohong 娘惹沙爹 or Batu Maung Satay (its other name) is traditionally constitute inwards Penang alongside Northern Peranakan. In this version, the sauce in addition to peanut flavours are already marinated in addition to infused into the meat earlier skewered in addition to grilled. Without the traditional peanut dipping sauce, some people telephone hollo upwards it the "fake satay", a literal translation from the Malay discussion "bohong" (meaning mistaken or lie).  

For my homemade satays (especially when I accept to serve them inwards habitation parties), I ever prefer this less messy version. My guests produce non accept to await for dipping sauce in addition to I produce non accept to larn some checking if the flooring is dirtied in addition to stained past times the peanut sauce. It's sure enough convenient for the guests in addition to tardily for me. 

Rest assured that the Satay Bohong 娘惹沙爹 is no lesser inwards flavours in addition to tastes. I seriously produce non hear if this is existent or mistaken satay anymore!

Ingredients :

• 1 kg of meat (sliced to seize with teeth size)(I used 400g boneless chicken thigh meat, 400g beef in addition to 200g pork. Chicken tasted best of the iii in addition to I prefer beef over pork for gustatory modality in addition to texture. In my opinion, tin omit pork side past times side time).
• Butter or cooking crude oil to grease the pan

Group H5N1 Ingredients (blended or pounded) :

• 10 shallots (peeled)
• 8 cloves garlic (peeled)
• 2 to iii stalks lemon grass (chopped)
• 80g galangal (peeled in addition to sliced)
• 50g tumeric (peeled in addition to sliced)
• 30g candlenut 
• 80 gm toasted peanuts

Group B Ingredients :

• 1 tbsp coriander powder
• 100g sugar
• 1/2 tbsp salt
• 80g thick kokosnoot cream
• 2 tbsp cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Blend or pound all ingredients inwards Group A.
2. Marinate all sliced meats with Group H5N1 ingredients inwards chiller for 1 hour. 
3. Meanwhile, gear upwards Group B ingredients.
4. An hr later, remove meats from chiller. Add Group B ingredients in addition to ensure all meats are evenly coated with both Group H5N1 in addition to Group B ingredients.
5. Use a brush to crude oil bamboo skewers
6. Skew all meats with bamboo sticks.
7. Turn on medium heat. Brush a piddling butter or crude oil to grease grill pan.
8. Grill meat skewers on grill pan till fully cooked.

Note : The traditional method is to blend the peanuts to Group B ingredients in addition to apply only earlier grill. I tweaked it a piddling to apply it inwards my Group H5N1 seasonings. Follow the traditional method if you lot prefer.

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The Satay Bohong 娘惹沙爹 is a relatively direct frontwards dish to prepare. The exclusively complexity lies with identifying in addition to application of multiple spices. For many locals, nosotros should accept no major issues inwards preparing this well-loved dish. 

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Chinese Braised Pork Belly 红烧卤肉

Chinese Braised Pork Belly 红烧卤肉

All RecipesAsian HomecookChinesePork

I was watching BBC in addition to saw a Shanghainese chef serving this Chinese Braised Pork Belly 红烧卤肉 to an European guest. This reminded me that I had non cooked this Chinese classic for the longest time. Before I alter my heed or procrastinate further, I decided to seat this on my tabular array the rattling adjacent day! 

The Chinese Braised Pork Belly 红烧卤肉 is relatively piece of cake to prepare. It is almost similar a one-pot dish less the greens. It is definitely satisfying to become amongst steamed rice. We tin sure forget well-nigh dieting when savouring this fulfilling dish!

Ingredients :

• 500g pork belly (cleaned)
• 4 difficult boiled eggs (peeled)
• 1 cinnamon stick
• 3 star anise 
• 8 ginger slices (pressed)
• 2 stem saltation onions (do non chop)(for cooking)
• 6 garlic cloves (pressed)
• 8 tbsp Chinese nighttime vinegar (ok to role balsamic vinegar if yous produce non bring Chinese vinegar)
• 5 tbsp Shaoxing wine
• 1 pc stone carbohydrate (about one-half fist size)(this volition orbit the smoothen to the pork belly when cooked)
• 4 tbsp nighttime soy sauce (or to taste)
• 4 tbsp low-cal soy sauce (or to taste)
• 1/2 pc ikan bilis stock cube
• 2 tbsp cooking oil
• water (volume dependent area to pot size)
• chopped coriander & saltation onions (for garnishing)

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Lightly flavour pork belly yesteryear rubbing a lilliputian common salt on surface in addition to skin. Set aside for 10-15 minutes.
2. Heat pot amongst cooking fossil oil at medium heat. (Suggest to role a smaller sized claypot or sort atomic break 26 pot. I used a xviii cm pot. Should yous determine to role a larger pot, delight adapt seasonings, stone carbohydrate in addition to sense of savor accordingly every bit pork involve to move totally submerged land braising. And if yous bring to add together to a greater extent than water, yous produce non desire to compromise on sense of savor every bit well).
3. Toss inwards cinnamon stick, star anise, ginger slices in addition to large chunk saltation onions in addition to quick stir tike till aromatic.
4. Add garlic subsequently for quick stir fry.
5. Fold inwards Pork in addition to pan sear till all sides plow a lilliputian brownish.
6. Mix all seasonings inwards a bowl in addition to tardily pour into pot. Top upwards amongst H2O to totally submerge pork belly.
7. Add stone carbohydrate in addition to ikan bills stock cube into pot.
8. Ensure pork belly is totally submerged.
9. Cover lid in addition to let to simmer till boiling point. 
10. Open lid in addition to sense of savor test. Adjust seasonings and tastes accordingly.
11. Turn to depression heat.
12. Braise for minimum 1 hr or till meat turns tender (mine took well-nigh 1.5 hour).
13. Add difficult boiled eggs into pot xx minutes earlier turning off heat.
14. Cut pork belly to thick slices in addition to transfer to serving plate amongst sauce when satisfied amongst texture.
15. Garnish amongst chopped saltation onions earlier serve.

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