Actually from your video show , the fish sauce doesn't look like 5 table spoon as the screen wrote...like 3 or 2.5spoon volume only.. (just my guess) 🤔
@@lisay9124 In fact, I don't calculate the seasonings I added for the meat marinated. It's is 5 teaspoons but mistake to wrote in 5 tablespoons. I normally write recipe in the very late night before bed, apologized for the mistaken.
@Josephine's Recipes Thanks v much Chef. Had marinated the meat yesterday night but I missed out to half the five spice ... hope it'll taste OK when I bake this evening.
Dear Josephine, Thanks so much for your recipe. I tried and following a step by step recipe here. It's so tasty!!! 👍😋 A bonus and life saver for myself without fail. I knew it's a hard job for recipe testers, because you make the mistakes so I won't have to. I very much appreciated for now I can bake my own tasty pork jerky at home 😍😘😁
Hi Josephine.. It's a great recipe... I would like to try... btw, are you grilling the bak kwa using top flames only or both top and bottom fire? so the 200 C are temperatures for top and bottom fire? and can chicken follows the same recipe? Thank you...
@JosephineRecipes My wife is vietnamese, so we had all the other ingredients already. And i love asian food. Tested it out yesterday and it was awesome! Definetly going to make it again. Thanks!
If you use minced beef and don't use fermented bean curd and fish sauce, just 5 spice powder and black peppers instead. Everyone's oven is not the same, but always use top and bottom heat. Your oven is probably set wrong, I suggested you use air fryer oven instead, the most quickly, easy, heat evenly, save energy and better than the convection oven. Check it out my latest videos I am now I switched my oven for an air fryer instead.
Where are you based? I just bought some from a Singaporean living in Sydney. I think he makes and sells bak kwa as a side hobby/business. It's delicious.
@@JosephineRecipes thx josephine.. I tried ur recipe but i use pan not oven.. And its texture like a burger meat.. But the flavour is good.. Hehe.. I try it later.. Thx a lot.. 🙏🙏🙏
my first two attempts was quite successful....but both attempts bak kwa not thin enough. thin looks more professional and taste better. also I found cannot cook too long otherwise dry. first time in oven is 15 mins 160 degree. then grill or roast at 220 deg for 10-12 mins each side. That is it. Dont do any more.
Thanks for the recipe! Really appreciate it but I would probably use 1 tbsp fish sauce, 1 tbsp light soya sauce, 1 tbsp oyster sauce, 1 tsp white pepper, and 1 tsp chilli flake next time.
Of course, you can adjust to your liking to suit your taste buds. Since my old video recipe is reducing the quantity, but some of the viewers commented it has no more flavour on it.
I am making it nowwwww, they are ready to go oven... but....I just read the comment saying reduce some ingredients into half.. (My thoughts: Holy Shit) Anyway...fingers crossed and thanks for sharing your recipe girl.
@@tjellin hmmm...I got the oven temperature wrong..so, abit dark burn. Besides, can taste strong fish oil too 😅😅..I think I will do another batch next week and try other video recipe too. But, I'm still feeling thanksfull to this video maker who done a great video. (Hopefully a new video with right ingredients can replace this, so viewer will not face the same issue like me) 😆
Josephine's Recipes I saw your video first so I copied your recipe to make this jerky. Then I watched some more vids on TH-cam and internet , no one uses 2 tsp of 5 spices.. some even used half a tsp. If I knew I wouldn’t use 2. It is so strong for 500g meat. Totally stuffed up my jerky. You need to change your recipe for new comers making this.
@Thi Dang , The sweetness and saltiness of the food is subjective, the same dish, the person with a light mouth feels salty and can't stand it, and the person with heavy mouth feels no taste.
I think it not about the fish sauce it was maybe the bean sauce ( chao). Somewhere or some grand they make it very salty. Try to put liltte bit of that.
made this it was incredibly salty and gross. the 5 Tbsp of fish sauce is wrong - even you didn't put that much when i rewatched the vid you only put more like 2 or 3 Tbsp max. 5 Tbsp of liquid = 1/3 cup you know. and you did not dump 1/3 cup of fish sauce in your bowl.
just a personal thing but I don't like minced meat jerky, I prefer the texture of the unbroken meat fibres as it makes the jerky far more chewy. I'm going to use your marinade though and try with strips made from the lean parts of a pork shoulder.
In fact, this recipe is for beginners and easy to process. please notes, the more lean and it will turned out more hard and difficultly to chew. I have the other's new recipe you might like it - th-cam.com/video/MwngtSNfyQ4/w-d-xo.html
***Fish sauce, Shanghai bean curd and five spice powder reduce in half - avoiding overly strong and salty taste.
INGREDIENTS:
(A)
- 2 tbsp brown sugar
- 2 tbsp clear honey
- 2 tbsp fish sauce, optional
- 2 tbsp mirin or rice wine
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp chinese five spice
- 2 tsp chilli flakes
- 2 tsp white pepper
- 1 tbsp fermented bean curd (Shanghai) or skip it.
(B)
- 500g lean pork mince
(C)
- 3 tbsp fermented bean curd sauces or skip this and plus 3-5 tbsp honey or golden syrup for brushing
Actually from your video show , the fish sauce doesn't look like 5 table spoon as the screen wrote...like 3 or 2.5spoon volume only.. (just my guess) 🤔
@@lisay9124 In fact, I don't calculate the seasonings I added for the meat marinated. It's is 5 teaspoons but mistake to wrote in 5 tablespoons. I normally write recipe in the very late night before bed, apologized for the mistaken.
Hi Chef, can you pin up the recipe? Can't see in comments. Thank you
@@lowchristine4902
INGREDIENTS:
(A)
- 2 tbsp brown sugar
- 2 tbsp clear honey
- 2 tbsp fish sauce, optional
- 2 tbsp mirin or rice wine
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp chinese five spice
- 2 tsp chilli flakes
- 2 tsp white pepper
- 1 tbsp fermented bean curd (Shanghai) or skip it.
(B)
- 500g lean pork mince
(C)
- 3 tbsp fermented bean curd sauces + 3-5 tbsp honey or golden syrup for brushing
@Josephine's Recipes Thanks v much Chef. Had marinated the meat yesterday night but I missed out to half the five spice ... hope it'll taste OK when I bake this evening.
i(we) never get tired of watching all of your recipe videos even after many years😍
baking bread，snacks，Chinese food....all marvellous!
i use to eat a lot of this food a lot when i was little it was a childhood dream, thanks for sharing this recipe
Just made this! Omg so nice 👍 so easy to make, delicious 😋
V good+ easy recipe. Yummy.
Bạn ơi. Bạn dùng loại gia vị màu nào để thịt có màu đỏ vậy
Bạn ơi. hỗn hợp màu đỏ quệt trên miếng thịt sau khi nướng xong gồm những gì vây.bạn làm như nào vây
Bạn ơi.làm thế nào thịt có màu đỏ đẹp vậy
Super easy recipe... Thanks for the recipe!!! 👏👏
***Fish sauce and Shanghai bean curd reduce in half - avoiding salty taste.
Dear Josephine, Thanks so much for your recipe. I tried and following a step by step recipe here. It's so tasty!!! 👍😋 A bonus and life saver for myself without fail. I knew it's a hard job for recipe testers, because you make the mistakes so I won't have to. I very much appreciated for now I can bake my own tasty pork jerky at home 😍😘😁
is it too salty? because of bean curd
aLLbaD It is very salty. I’ve tried. 5 teaspoons fish sauce is better than 5 tablespoon. Because the fishsauce is salty.
@@thuanhanh1805she said her mistake, 5 teaspoons or less for fish sauce
They are looking good.
That's the best ever!
Hi Josephine.. It's a great recipe... I would like to try...
btw, are you grilling the bak kwa using top flames only or both top and bottom fire? so the 200 C are temperatures for top and bottom fire?
and can chicken follows the same recipe?
Thank you...
I'm sold! Talk to you guys later, I'm on my way to buy pork mince.
Before give this a go, please read the pinned comment and ingredients :) Happy baking!
@JosephineRecipes My wife is vietnamese, so we had all the other ingredients already. And i love asian food. Tested it out yesterday and it was awesome! Definetly going to make it again. Thanks!
@@EnFyr You’re welcome. Glad you liked it 😊
What paper do you use for the backing?
Awesome...wanna try this ASAP
That's the best ever! Did you give it a go? 🙄
@@JosephineRecipes I made this one last night for my family and it was delicious. Thank you for the recipe.
تبارك الله عليك جميل
What is the meaning?
This is my favorite food my uncle
Gives this to me.
@Ayanna Warning wait waahh
@Pierce Lawson Cool sugoii ne
Nice
What type of fermented bean we can use ? The black color bean or the red bean?. Can use any bean fermented ?
You can use 2 teaspoons of Chinese rose wine instead or just skip it.
I love this channel
What a lovely video. Thank you for the information!
Thank you 😉
That looks delicious. I will have to give it a try. Thank you very much for sharing. Stay safe!
- “Outdoors and Country Living” :)
Please reduce the fish sauce amount to 2 tbsp or just skip it. You too, stay safe! ❤️️
@@JosephineRecipes i dont understand about fermented bean curd. What is it ? Can you show me clearly it ?
Thanks so much
@@JosephineRecipes thanks so much
Very nice👌
Thank you 😉
Before honey..are u put sugar?
Amazing!
Thank you 😉
I ❤️ to watch your videos
Cheers, Star Dash 😊
Thanks for the video.
No problem 🙂
Yummy love it😊
hi i just tried this recipe but with minced beef , but it became burnt any suggestions on how to alter the recipe 😅
If you use minced beef and don't use fermented bean curd and fish sauce, just 5 spice powder and black peppers instead. Everyone's oven is not the same, but always use top and bottom heat. Your oven is probably set wrong, I suggested you use air fryer oven instead, the most quickly, easy, heat evenly, save energy and better than the convection oven. Check it out my latest videos I am now I switched my oven for an air fryer instead.
Thank you Josephine, good job and well done.
You're welcome.
Thanks for share this recipe my family favorite one....👍
OMG!!!! So yummy 👍😋
That's the best ever!
is the fermented bean curd , fu yue or lam yue pls , cos it looked red
lam yue
If you don't like salty, reduce the fish sauce in half or less as you prefer.
oh wow I haven't eaten that in years :'( wish they sold it in australia hahaha
Where are you based? I just bought some from a Singaporean living in Sydney. I think he makes and sells bak kwa as a side hobby/business. It's delicious.
@@6_bucks oh yeah im in syd!!
@@lester44444 Would you like his contact? How do I pass you his contact via DM?
I love the birds souds background plus the flower
Thank you 😉
Hi..did u put in the bakwa 4 tines in the oven..im kinda confused..info pls..tq✌
It depends on the pork you use. sometimes just 2 times, and sometimes 4 times. Just throw the pork juice and let it dry up a bit.
@@JosephineRecipes tq 👍🙏🙏
Hi josephine...the recipes it’s must use bean curd?
This isn't a must. You can skip it.
Josephine's Recipes thx
💗👍 Great Job! Beautiful video as always!
Thank you 😉
What is the best storage for them? Is it best eaten fresh or can u make 1-2 days before?
we store the bee cheng hiang beef jerky we buy in the fridge and then either toast for a few minutes or microwave for a few seconds before eating.
Is this also called the beef floss?
Juvylin Mejorada It wasn’t. Check it out my chicken meat floss recipe on my TH-cam channel.
But i cant eat this
U can maybe try with a diff meat
Hi dear.i wanna buy electric beater.wich one is good?
Is ballon wisk helps to aerate whipp cream.
Balloon whisk helps bakers whip cream easily.
Can i made using deer meat with this recipe instead of pork?
Wow how did it work?
那是什么source,為什麼要指導不完整！
This looks so good! Thank you so much for sharing!
Too Yumm!
Hi josephine.. What is the powder on the first time? Honey is the second one right?
@@JosephineRecipes thx josephine.. I tried ur recipe but i use pan not oven.. And its texture like a burger meat.. But the flavour is good.. Hehe.. I try it later.. Thx a lot.. 🙏🙏🙏
@@hernandez2641 No problem. 2-5 tbsp fish sauce as you prefer. Some brand will be too salty, You'll need to adjust by yourself.
@@JosephineRecipes hello again josephine.. Which part of pork do u use? I use thigh part..
@@hernandez2641 First part is 2 tbsp brown sugar.
@@hernandez2641 I used, very lean like Pork mince 5% Fat 500g.
my first two attempts was quite successful....but both attempts bak kwa not thin enough. thin looks more professional and taste better. also I found cannot cook too long otherwise dry.
first time in oven is 15 mins 160 degree. then grill or roast at 220 deg for 10-12 mins each side. That is it. Dont do any more.
Can I use aluminum foil instead of parchment paper?
I don't used aluminium foil if the food contain SALT.
What kind of paper is that being used.
where did you buy the fermented bean curd or where can I buy that ing?
You can just skip it.
Is it possible to substitute with miso paste ?
Chinese grocery stores, called 南乳．
👌 ty for this...love this
好猛啊赞
Cant wait to try this recipe! (Also, those tulips in the background are so lovely! Its a beautiful garden!)
I personally agree with the reduction of all salty sauces
Thanks for the recipe! Really appreciate it but I would probably use 1 tbsp fish sauce, 1 tbsp light soya sauce, 1 tbsp oyster sauce, 1 tsp white pepper, and 1 tsp chilli flake next time.
Of course, you can adjust to your liking to suit your taste buds. Since my old video recipe is reducing the quantity, but some of the viewers commented it has no more flavour on it.
I am making it nowwwww, they are ready to go oven... but....I just read the comment saying reduce some ingredients into half..
(My thoughts: Holy Shit)
Anyway...fingers crossed and thanks for sharing your recipe girl.
How was your experiment? Yay/nay?
@@tjellin hmmm...I got the oven temperature wrong..so, abit dark burn. Besides, can taste strong fish oil too 😅😅..I think I will do another batch next week and try other video recipe too. But, I'm still feeling thanksfull to this video maker who done a great video. (Hopefully a new video with right ingredients can replace this, so viewer will not face the same issue like me) 😆
Given the measuring regimen, I'm glad the chef makes food rather than pharmaceuticals,
Tbh, the marinade is good for 1kg of mince instead of ½..😅
💚
2 teaspoon of 5 spices is so wrong, max 1 tsp.. stuffed up my jerky all I can taste is cinnamon :X
Josephine's Recipes I saw your video first so I copied your recipe to make this jerky. Then I watched some more vids on TH-cam and internet , no one uses 2 tsp of 5 spices.. some even used half a tsp. If I knew I wouldn’t use 2. It is so strong for 500g meat. Totally stuffed up my jerky. You need to change your recipe for new comers making this.
Awww sis
I tried ur recipe n it was too salty, I threw all in the bin. 5tbsp fishs sauce for 500gr pork☹
@Thi Dang
, The sweetness and saltiness of the food is subjective, the same dish, the person with a light mouth feels salty and can't stand it, and the person with heavy mouth feels no taste.
@Thi Dang
, No need to threw, you can share with your family, friend or neighbour to taste it, maybe they like that.
@@JosephineRecipes my fish sauce brand is less salty than the brand u use in the video, anw will try again next time n reduce the fish sauce.
@@mikeleong275 I want to, but it taste just like salt. Will try again next time by reducing the amount of fish sauce.
I think it not about the fish sauce it was maybe the bean sauce ( chao). Somewhere or some grand they make it very salty. Try to put liltte bit of that.
كباب عروك بس عالطريقة الصينية خخخخخخخخ
What is the meaning?
made this it was incredibly salty and gross. the 5 Tbsp of fish sauce is wrong - even you didn't put that much when i rewatched the vid you only put more like 2 or 3 Tbsp max. 5 Tbsp of liquid = 1/3 cup you know. and you did not dump 1/3 cup of fish sauce in your bowl.
You can reduce the amount of fish sauce to suit your taste buds.
Agree with the rest. Totally salty even reduced to 2 tbsp fish sauce. No sweetness at all.
看不懂不講話
自制猪肉干食谱: th-cam.com/video/8kU3XR9It1U/w-d-xo.html ***鱼露和南乳的分量减半。
just a personal thing but I don't like minced meat jerky, I prefer the texture of the unbroken meat fibres as it makes the jerky far more chewy.
I'm going to use your marinade though and try with strips made from the lean parts of a pork shoulder.
In fact, this recipe is for beginners and easy to process. please notes, the more lean and it will turned out more hard and difficultly to chew. I have the other's new recipe you might like it - th-cam.com/video/MwngtSNfyQ4/w-d-xo.html