long yoke korn

'Bak kwa' is the Chinese version of meat jerky with a combination of flavours from the five spice powder, soy sauce, oyster sauce and fermented tofu. It is usually grilled over a charcoal fire and is a very popular gift among friends and families during the Chinese New Year.

Bak Kwa

pork

soy sauce

tbsp fish sauce

tbsp sweet soy sauce (kecap manis)

0.25 salt

0.25 pepper

0.25 five spice powder

rose wine

red tofu (fermented)

0.5 tbsp oyster sauce

sugar

honey

water

Mix soy sauce, fish sauce, sweet soy sauce, salt, pepper, five spice powder, rose wine, red tofu, oyster sauce and sugar to minced meat. If you do not like the taste of fermented tofu, use 1/2 cube. It should have a sticky texture once it is thoroughly mixed.

Flatten meat on a piece of baking paper with a rolling pin. Heat oven at 180 degrees Celsius and bake meat for 15 minutes.

Remove juice extracted from the meat and turn it over. Bake for another 15 minutes. Transfer meat onto a new piece of baking paper. Brush the mixture of honey and hot water onto the surface of the meat. Place on a higher rack in the oven and bake for 5-10 minutes. Then, turn meat over to apply honey and water mixture. Bake for a further 5-10 minutes.

Allow to cool and cut into desired size. Grilled bak kwa is best eaten within 3 days. It can be kept refrigerated for up to 7 days and should be heated in a pan, grilled or microwaved before consuming.

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