i've never been to Singapore, but a dear colleague of mine from SG did introdcue me to BakKwa and ever since it's like a Fois Gras to my kitchen and it's absolutely amazing!!!
Thank you so much for this precise recipe ! I bought from Bee Cheng Hiang at HK last time and it was so expensive and so far ! Now I can make my own with some premium ingredients ! : )
Nice video, it looks real good, just a note though, music is too loud and interferes with understanding what you are saying... lower or no music would be much better.
it's expensive as hell, but still seems fair to just by it at local Asian grocery store compared to all of the trouble you have to go through. Have to admit - i absolutely adore Bak Kwa ever since my colleague gave some to try packed in candy like volumes.
Jenny Gunawan You are welcome. Please use whatever brand of Shao Hsing rice is available. I don't have too many choices where I live and so I buy whatever brand I can find at the Asian market.
Hallo...thk u for your great receipe. I don't consume alcoholic item in my cookings. I noticed shao hsing wine is quite essential and is frequently used in many Chinese cookings. Any suggestion if the shao hsing wine is subtitutable with other ingredient?
+Malaysian Chinese Kitchen Pardon me, but in dishes involving shao hsing, can any sort of plain rice wine be substituted, if shao hsing cannot be procured? Thanks.
So, will this taste, or have the texture like american beef jerky? this is something i would love to try! But would I also be okay with using a premade marinade? Like a teriyaki or other flavorings?
+oAPXo The texture is quite different from that of American beef jerky. This is less chewy since it uses ground (minced) pork. I did explain in my blog post that there are two versions. Here is the link to the post and recipe www.malaysianchinesekitchen.com/bak-kwa-chinese-pork-jerky/.
+David Brimer I have not tried using turkey but I think it can be done. Since there is not much fat in turkey, it will likely be more chewy especially if you make it thicker.
ok I am a Jerky maker and we make everything without soy,msg, gluten, nitrates etc. We are looking to start making Turnkey jerky next. We have also thought about making Pork Jerky.
![炭香古早味肉干 | 烤箱烘烤 | 婆婆的食谱 🈵 新年必吃的零食 ！Classic Bak Kwa | Chinese Pork Jerky [My Lovely Recipes]](/img/n.gif)
I was addicted to this when i was living in Singapore.
i've never been to Singapore, but a dear colleague of mine from SG did introdcue me to BakKwa and ever since it's like a Fois Gras to my kitchen and it's absolutely amazing!!!
Gonna try this! I miss this from my Malaysian and Singaporean trips
I have made this recipe over and over again. The best recipe ever!
I didn't know about this. I absolutely make this soon. Thanks!
Her videos are like “joy of baking” style!
Lies again? WWE BK Wash Backside
Will try the recipe at home. Thanks for showing how to make.
+Dickens Charles You are welcome.
Thank you so much for this precise recipe ! I bought from Bee Cheng Hiang at HK last time and it was so expensive and so far ! Now I can make my own with some premium ingredients ! : )
You are welcome! So happy to know that the recipe worked out well for you :)
I love these videos
Thank you so much for sharing this recipe!
absolutely delicious
+Jarrad Dove Thank you!
Thank you for sharing ❤
fantastic
Great video...I love bak kwa! Music was a touch too loud though.
Thank you for sharing
+Timus You are welcome. Please enjoy!
Timus
Nice video, it looks real good, just a note though, music is too loud and interferes with understanding what you are saying... lower or no music would be much better.
One of my favorite when i in singapore! Thanks for the video 💕❤️
Absolutely Fab-u-liscous!!
Very good and very interesting........Thanks a lot.....
warlie falcone Thank you! :)
You're welcome, I will continue to watch your videos and follow your series. Thanks for the reply.
I wish I could smell this 🤤🤤
Merci pour la recette
Cela se conserve combien de temps ?
Et comment les conserver ?
Merci
Thanks.
Hi may i am from the philippines may i know the best brand of chinese five spice for this recipe? Thank you... 😊
it's expensive as hell, but still seems fair to just by it at local Asian grocery store compared to all of the trouble you have to go through. Have to admit - i absolutely adore Bak Kwa ever since my colleague gave some to try packed in candy like volumes.
Hi.. Thank you for sharing this video, i really like it, could you tell me what brand do you use for rice wine please?
Jenny Gunawan You are welcome. Please use whatever brand of Shao Hsing rice is available. I don't have too many choices where I live and so I buy whatever brand I can find at the Asian market.
Hello, is it by any chance possible to substitute out the fish sauce for something else such as oyster sauce?
If I don't have 5 spice can I substitute with oysters sauce?
They are totally different, I wouldn't suggest it.
Damn! That's a lot of sugar! No wonder I thought it was so addictive. I wonder if I can use erythritol instead.
say.... can open shop liao....
can this be done with out the sugar??
you can reduce it substantially. I imagine it would not be that nice if no sugar at all.
Does this taste like bee cheng hiang
It is cooked
Hallo...thk u for your great receipe. I don't consume alcoholic item in my cookings. I noticed shao hsing wine is quite essential and is frequently used in many Chinese cookings. Any suggestion if the shao hsing wine is subtitutable with other ingredient?
+Kalam Lama, you can leave out the rice wine. The difference in taste is slight and is unlikely you will miss it.
Thank you for your response. Will do it.
+Malaysian Chinese Kitchen Pardon me, but in dishes involving shao hsing, can any sort of plain rice wine be substituted, if shao hsing cannot be procured? Thanks.
+Jaybird196, yes you can use other kinds of rice wine.
Kala lama you can substitute to mirin.
So, will this taste, or have the texture like american beef jerky? this is something i would love to try!
But would I also be okay with using a premade marinade? Like a teriyaki or other flavorings?
+oAPXo The texture is quite different from that of American beef jerky. This is less chewy since it uses ground (minced) pork. I did explain in my blog post that there are two versions. Here is the link to the post and recipe www.malaysianchinesekitchen.com/bak-kwa-chinese-pork-jerky/.
What kind of paper is it?
Lili Gibson parchment paper
I'm sorry but I've been wondering if you are saying 15minutes or 50minutes???
It is 15 minutes.
No honey? Great video !
I inly have hau tiau rice wine, will it be okay?
+Shella Hablizel That should be fine. Sometimes hua tiao rice wine is known as Shao Hsing Hua Tiao wine.
+Malaysian Chinese Kitchen thankkkky for the fast respond. I am gonna make it tonight!
Nice video. Background music too loud - had a difficult time hearing your voice.
Can you use strips of turkey instead of ground? I want it to be more chewy like american jerky is?
+David Brimer I have not tried using turkey but I think it can be done. Since there is not much fat in turkey, it will likely be more chewy especially if you make it thicker.
ok I am a Jerky maker and we make everything without soy,msg, gluten, nitrates etc. We are looking to start making Turnkey jerky next. We have also thought about making Pork Jerky.
No need honey?
1m
How long does Bak Kwa usually last without refrigeration? will it last for a month?
It can be kept at room temperature for 3 to 4 days.
I love you ❤️
❤💙💚💛💜
Video spoilt by loud music. Never do it again with music, just the beef.