Just made this and it worked out really well, Thank you. My wife is from Malaysia and loves the stuff, I never realised it was so easy to make. Well tonight she is a happy woman.
Made it today and it was so tasty! Only marinated for 2 hrs. All this while I thought bak kwa was so hard to do. You just showed me it's super easy. Thank you so much! Will be making these more as it is one of our family's favourite food.
What can I say? You have done it again. Simplifying another CNY fav! Cheers! For all those abroad in places where they don’t have Bak Kwa, have fun trying this out .
Thank you so much Juliet! We are so excited that Chinese New Year is coming soon. Oh I haven’t replied to your question about zichar place. You can try Hong Kong Street zichar. They have a few branches in Singapore. Usually their food is quite decent. My mom likes to bring us to a few of her favourite zichar stalls. Her favourite is Tian Wai Tian. There’s one outlet at Bendemeer road and another one near Little India. You should be able to get more information on google. Happy food hunting, Juliet 👍🏻🤓
I made this using chicken thigh and fillet. I added 5-spice powder and omitted the wine to make halal version. The smell is amazing, chicken bak kwa is soft and delicious. How long can I keep it in room temperature in Malaysia? Thank you for sharing your recipes. I tried your loh mai gai recipe and it is sooo good!
Awww. That’s so nice of you to say. Haha we can’t claim that our recipe is better than the store bought ones but at least ours is fresh 🤓🤓 hope you can come and visit Singapore again soon. Happy new year to you!
Wow, we always bought some from Singapore airport on our way back to Vietnam. You are right, it is quite expensive. Now we can try to make our own. Thank you!
Thank you for this recipe I am from Bangladesh and I visit Singapore quite often . Due to lockdown I couldn’t visit this year. Bakwa is one of my favourite thing to eat when I am there. Will make it with chicken today. Thanks a loy
Spice n Pans, looks like this is easiest way to make bak kwa!!! Sure gonna try THIS one.Thank you for helping me giving tasty N inexpensive bak kwa.Thanks n 😋😋😋
So gonna try this for new year!! I like eating bak kwa between buttered toast. Sometimes I dip them into soft boiled eggs too haha, like an upgraded kaya toast 😂
Happy new year to you, Joy. Wow! Bak Kwa with buttered toast and soft boiled eggs. That’s something new that we gotta try. Thanks for sharing your favourite toast combo with us. It’s awesome!
Can't believe it's so easy according to your recipe, I definitely going to make it. Thank you so much, my daughter loves it so much but I can't find it here, now I can make myself at home. Thank you and pray you have another prosperous year 2019! Happy New Year.
Thank you so much Shuzhen for your well wishes. Happy new year to you and your family too. We hope this recipe will turn out well for your daughter. Our fingers are crossed! Happy cooking!
I used to buy Bak Kwa in Jurong Point last time. Since I am now more than 10 000 km away, I will make it mysalf. Do I add food colour to get this nice redish shade? TQ, a homesick Ang Mo
Hello homesick Angmo 😂😂😂 we have a good angmo friend too and we always call him angmo 🤣 you don’t have to add any red food colouring. Just some dark soy sauce will do. Honey will help to make the bak kwa look red as it caramelised. You can refer to the description box of this video for the list of ingredients used in this recipe 👍🏻👍🏻 happy cooking, Angmo 🤓
Looking great !!! - Question - After its done roasting and cooled down - can I take some of it and freeze it for next month use ? how long can i freeze it for ? if yes - how do i unfreeze it to eat it after a month or two -is it just on my counter, kitchen? or should i warm it in oven ? thank you
Hihi. Yes once it has cooled down, you can wrap them in baking paper and place them in the freezer. Once in the freezer, they can last quite long. One two months is not a problem. Just heat it up in a oven or airfryer to make it soft again. Happy cooking!
yes...everytime I comments on other channels, it says to use the same recipe but beef smells different, taste different. I take pork but would like to make beef ba Kwa for my non-pork eaters friends
This is definitely a simplified version. I was born into a Chinese pork jerky family. My grandfather used to have a store closed to Chinatown. That is more than than at least 75, or more than 80 years ago. My grandfather finally closed the store because my mom, the main helper left the family. I saw first hand how the pork were sliced, smoked and “ BBQ”. Years later, about 30 years ago,my mom brought some pork jerky from my grand aunt. Some things is not right. Taste is the same but not the texture. Its slightly off track. Even the “ground pork “, I am not sure how to spell it, it also definitely off track. Much later I asked my mom why? She explained. No wonder I never buy Chinese pork jerky and the “dry roast Chinese ground pork “ again
Tks for the recipe! I tried a few n urs is the best! Made a few batches for this cny gathering n the relatives n friends loved it. I used Manuka honey to roast so there was a slightly acquired taste but I'm going to use normal honey the next time. Tks again for this!
Hi Ying7600. So so sorry for our Super late reply. You can add some fresh juice to the pork. That will help to remove the pork odour 👍🏻👍🏻 thanks so much for trying our recipe 🙏🙏🙏
Very time consuming process to make them but it's so worth it when enjoying the result. I like both beef or pork jerky. Dangerous and addictive snacks...Keke 👏😀 Thank you. Must try making it. Buying it from store is so e expensive 😨.
Happy new year to you! So nice of you! You can just replace pork with chicken thigh meat and omit the wine used in this recipe. Hope this helps. Happy cooking!
Thanks PQ Susan SD.That takes away my confusion.Haha not really knowledgeable abt diff pts of pork/beef n planning to make this bak kwa for CNY coming Feb.😍😋😂Also Thanks SnP, y'all doing a great job, no offence meant😘😘
Can I brush with something other than honey water? I'd rather use something spicy as I prefer spicy and salty jerky. No idea what to use though. I'd also marinate it in something more spicy without sweet things.
Hi, great recipe. Looks delicious. One question I have is why do you bake it at such high heat after brushing the honey water on? Isn't it easier to burn if you bake at high heat?
Hi ChaosJato. So sorry for our late reply. Yes you’re right but we do want the pork jerky to be a little charred to add more flavour to it but be careful not to overdo it as it will make the jerky extremely bitterish. Happy cooking!
For example, if I want 1kg of barBQ meat, do I need 2kg (or more ?) in my recipe? Your recipes are super delicious stuff, and i love your kitchen, so smart and neat :-))
@@spicenpans Yes, Chef, thank you very much, Chef!! Gotta find some free time to give this a go...hope it will turn out to be healthier (less salty and oily) than those bought in stores:-)))
Hi guys, thanks for sharing this recipe. My questions are: 1).If I use maltose for the pork mixture, will it be the same quantity? 2.) Since maltose is considerably thicker in consistency than honey, should it be thinned out with water first?
Hi Tuty. So so sorry for our super late reply. Maltose is less sweet than honey so technically, you need to add more maltose to achieve the same level of sweetness as honey. You don’t have to add water when adding maltose as part of the ingredients to marinate the pork but if the pork becomes difficult to handle after you have added maltose, you can add a little water to help you out. Happy cooking!
I made the bak kwa using 1/4 cup maltose for the meat mixture and honey with water to glaze. I used offset spatula to spread the meat onto the parchment paper. It's delicious albeit slightly too sweet for me. So next time, I will reduce the maltose, use Chinese Rose wine, and charcoal grill it. :-) Thanks again, R & J
i'm so going to make this. Got a question - did you spray the wire rack with grease before placing the bak kwa to broil? Not sure if the pieces of bak kwa are going to stick to the rack and be destroyed if I didn't...
Hi Frank. Happy new year to you! You can keep this in the normal compartment of the fridge for about a week. If you wanna keep it longer, you can freeze them once you’ve baked them. When you wanna eat them, just airfry them for a few mins before serving. Hope this helps. Happy cooking!
Since it has some fat content I would store it in the fridge to avoid the fat to get rancid. As for its shelf life. I'd say if you really like that stuff it will be gone before you can think about storage anyway and if you don't... why would you want to keep it? ;) Seriously. Since it isn't exactly dry meat and has a high fat content I would store it for some days max. Remember you have your senses. Eyeball it, smell it, taste it and decide if it is still good enough to eat. The high sugar content will keep mold at bay and since it is cooked through you won't have to worry about salmonella.
Happy new year to you! Good news. We already have a mee rebus recipe. Here you go ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-k_A3lmBZVtA.html Yum we love Sambal cuttlefish too. Okie! We will try to make it soon. Thanks so much for requesting!
