Step 1

Mix all the ingredients, except the honey water. Mix until the ground meat absorbs all the liquid seasonings and become a gooey paste.

Step 2

Store in the refrigerator for one hour or longer.

Step 3

Place 150g of the meat paste on a piece of baking paper. Place a plastic sheet on top and flatten the meat paste with your hand.

Step 4

Roll out the meat paste with a rolling pin to form a nine inches square. Remove the plastic sheet.

Step 5

Preheat the oven to 160°C/320°F, top and bottom heating elements.

Step 6

Place the tray of raw meat at the middle rack, bake for 15 minutes.

Step 7

Remove and cut it into four smaller squares.

Step 8

Apply the basting liquid on both sides of each half-done bak kwa.

Step 9

Arrange the bak kwa on a wire rack.

Step 10

Bake at 230°/ 445°F, top and bottom heating elements.

Step 11

Once it starts to sizzle, turn over the bak kwa every two to three minutes to ensure even grilling.

Step 12

Once the edges start to char, remove it immediately from the oven.