Sunday, 11 October 2015
Chilli Bak Kwa
Bakkwa or Rougan is a dried meat product or jerky that is sweet and salty. It is made from pork or beef which are season with salt , sugar spices and soy sauce. The meat is season and spread thinly on a tray and bake. Then cut into square slices and grill till desired charness. Homemade is different from store bought but healthier. It's very popular during CNY. People buy Bakkwa as gifts during Chinese New Year.
Chilli Bak Kwa
300gms minced pork
50 gms brown sugar
1/2 tsp salt
1 tbsp light soya sauce
1 tsp rice wine
1 tbsp oyster sauce
1tsp sesame oil
1/2 tsp dark soya sauce
1/4 tsp 5 spice powder
2 tbsp sambal chilli
A pinch of char siew orange colouring
1tbsp maltose mixed with 1/2 tbsp water for glazing
Put minced pork into a mixing bowl.
Add in all the ingredients except maltose.
Mix and beat the minced pork with a wooden spoon for 10 mins till gooey.
Leave in the fridge for 3 hours or overnight.
After 3 hours spread mixture on a lined tray and placed a plastic sheet on top to roll out the mixture into a thin layer.
Preheat the oven for 10 mins at 160°.
Bake for 20 mins . Let it cool for 10 mins.
Cut ito 6 squares and brush with the maltose water.
Put back into the oven to bake for 10 - 15 mins at 180° or till your desired charness.
Flip over to the other side and brush with maltose water when one side is done.
Do not walk away when you are baking the slices of Bak kwa because it will burn easily.
Transfer to a plate to cool before storing.
Note: This is the Char siew colouring that I used.