Bak Kua

Yeahhh, I finally made Tazz's bak kua. Her recipe can be found here. It took me awhile but glad I did it. I followed the original recipe provided by her blog. I baked mine in a convection oven.

I only made 1/2 pound of ground pork just to test it out. The result was delicious. Even my daughter kept asking for more. Definitely finger licking good and a die die must try recipe. What's more, super easy to make!

Eat it plain or sandwich it in the Hawaiian sweet bun for breakfast or snack, yummy! Will definitely make more the next time, but need to buy parchment paper first, out of it already.

Eve said it can be kept at room temperature up to 3 days in a plastic container. Thanks Eve! :) 



自製豬肉乾

Ingredients:
1 lb. minced meat, with some fats
1-1/2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 cup sugar


Method:

Put minced meat in a big bowl. Add in the seasoning. Use Chopsticks and stir in one direction until minced meat becomes gluey.

Put some gluey minced meat on a *parchment paper. Cover with a big cling wrap (I think plastic sheet is better) and use a roller to roll the minced meat to 2mm thick. (*Do not use aluminum foil as it will stick!)

Put the parchment paper with minced meat, on a baking tray.

Bake in preheated oven at 125 degree Celsius (250'F) for 20 minutes. **After that, increase the temperature to 180 degree Celsius (350'F) and bake for about 20-30 minutes. Keep a close watch, as it burns easily at this stage.

Cooled and cut into pieces.