most friends in australia know about my passion and have tasted my cooking some time or other but in Singapore, most of my friends have merely heard but infrequently eaten food that i make...not because i love them any less but the practical side of me doesn't think that it is cost/time efficient to make anything from scratch..
so when i phoned home the other day, i proudly declared to my mom that i was making bak kua...and her reply was: "bak kua can make at home???" Yar...can especially when you can't get it here and when it's going for fifty bucks a kg now that it's so close to the lunar new year..
The following recipe is from Lily's website...with some modifications..(i think i prefer a more pronounced taste..)
1 kg ground pork
3 tbsp fish sauce
3 tbsp light soya sauce
2 tbs dark soy sauce
250 gm sugar
1 tsp 5 spiced powder
1 tsp kam cho(licorice) powder
1/2 tsp black pepper
2 tbs chinese rose wine
1 tsp chili powder (optional)
1/2 tsp red colouring (optional; i used the closest colour i had on hand..pink!! ha!!)
oil for coating the parchment paper
Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours.
Preheat oven to 150 degrees.
Oil a parchment paper generously and leave on baking tray.
Spread meat on parchment paper evenly...i used my bare hands and flattened it evenly, around 3 mm thick.
Bake in oven for 15 mins or until firm to the touch.
Turn over carefully and brush generously with oil. Bake for another 15 mins.
fresh from the oven (be prepared for shrinkage; i spreaded the meat right to the edges of the tray before baking...oh and be really generous with oiling the parchment and be careful when peeling it off..)
cut and ready to go!
They freeze well apparently...i left mine in the fridge cos i presume they have no preservatives...
errr....interesting tidbit...the licorice root apparently lowers potassium levels in the body and the main preservative used be to be potassium nitrate...i wonder whether the licorice root is used to counteract the effects of the preservative???
And yeah...it's the potassium nitrate which turns the meat red..so....u can omit the colouring altogether if you like...
What do u eat it with?? Just on its own usually...heard that it's nice in sandwiches as well...i have exactly 32 square pieces (from around 400g of mince) ...thinking about making some canapes with them....
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