Being miles away from home, I do feel the absence of the festive atmosphere. I am very grateful that my family mailed me some Lunar New Year decorations and my apartment do looked a little more ready to celebrate LNY. The other thing I could do is to prepare some Chinese New Year goodies.
Bak Kua is a popular LNY must-have in every household. During this special festival, queues form outside every Bak Kwa shops in Singapore. The queues may take up to 2 hours. Hence, they make good gifts for future mother-in-laws especially if they are from the famous brands. Unfortunately, there is no Bak Kua in Boston. Good news is that I got to make it from scratch!
It is in fact rather simple to make but take quite some time to make a small amount. Now I understand why it is so costly.
Recipe (Makes six 6" squares)
- 700g Ground pork
- 3 tbsp Fish sauce
- 1 tbsp Dark Soya sauce (Thick consistency standard / 优等)
- 1 1/2 tbsp Light Soya sauce
- 3/4 cup Sugar
- 1 1/2 tbsp Cooking Oil
- 1/2 tbsp Five spice powder
- 1 tsp Maltose (optional)
- 1 tbsp honey
- 1 tbsp maltose
- 2 tbsp hot water
- In a mixing bowl, mix all the ingredients (except the glaze) with a pair of chopsticks in a single direction (e.g. clockwise).
- Stir till the meat is sticky and gluey.
- Cover with cling wrap and store in refrigerator overnight.
- Preheat the oven to 300 deg Fahrenheit/ 150 deg Celsius. Prepare the glaze by mixing the ingredients together.
- Prepare a parchment paper of the size of your baking sheet .
- Take some of the meat mixture (depending on the size of your baking sheet) and spread on the parchment paper. Take a cling wrap and lay over the meat mixture. Use a rolling pin and roll the mix mixture into 2-3mm thick. Remove cling wrap.
- Bake it for 40 minutes or until the meat is cooked and gravy dries up. The meat should feel like a rubber mat.
- Remove and use a pastry brush to glaze the meat.
- Bake for 10 minutes and repeat glazing for the other side. Bake for another 10 minutes.
- Remove from oven. You may cut it into bite size portions.
- Repeat baking process for the rest of the meat mixture.