Friday, 6 February 2015

Pineapple Prosperity Bak Kwa 凤梨(旺来)肉干 (中英食谱教程)

Yum


Three weeks ago, my good friend Lois whatsapp me and told me that I am on news...what? on news? She asked me to quickly get a copy of WanBao newspaper that Saturday night as Baking Taitai was mentioned about her homemade bak kwa in a Chinese New Year Bak Kwa article. What a pleasant surprise! 

三个星期前的周六晚,好友Lois写短讯给我,告诉我,我上新闻了!叫我赶快去买份晚报看一看。原来‘Baking Taitai' 的自制肉干在一篇农历新年肉干的报道上有被提到,真的是一个意外惊喜!

Last year around this time, I created the Cognac Bak Kwa. Many have tried and given me good feedbacks about it. This year due to my busy schedule (was busy with the preparation for my 'Melt-In-Mouth' pineapple workshop conducted 2 weeks ago and have one more to conduct tomorrow ), I didn't have time to think of creating a new flavour for bak kwa. Besides, I have recently created a new savoury cookies for the Chinese New Year - Melt-In-Mouth Pork floss Seaweed German cookies which is very well received too. 

去年的这时,我创作了白兰地肉干。许多人尝试后都给了很好的反馈。今年由于特别忙碌,忙于准备‘入口即化凤梨酥’烘焙课的教材,所以没什么时间去想创作新口味的肉干。再说,最近的新创作“ 入口即化肉松海苔德国酥饼 ”也很受欢迎。  

Well...few days ago, I was marinating the minced pork as preparation for making bak kwa and got the inspiration when I saw a can of pineapple slices in my kitchen cabinet and there goes my experiment on this 'prosperity' bak kwa!  

不过前几天,在腌猪绞肉来做肉干时,刚好看到一罐凤梨片。。。灵感来了,就开始我的实验做“旺来”肉干!

My take on this pineapple bak kwa - It is less sweet than the original flavour and overall taste is good. However, I would like to try with fresh pineapple next time and perhaps chopped it to smaller pieces instead of blending it so that I can taste more pineapple. Will share my experience with you again if I try it. 
Updated 2 hours later: Rontree (friend from a baking group) has just advised me not to use fresh pineapple as it can over tenderize the meat. Also, it will never bind together with the minced meat and will taste powdery too. 

我觉得凤梨口味的肉干还不错。不过,下次再做的话,我想用新鲜的凤梨,不要搅碎换成切碎,这样才可以尝到更多的凤梨,有机会再跟你们分享。
两小时后更新Rontree(烘焙群组的网友)刚刚劝我不要用新鲜凤梨,因为它有可能导致肉太松软。此外,它也永远不会和猪绞肉粘在一起,味道也会粉粉的。



Homemade Pineapple Prosperity Bak Kwa
自制凤梨(旺来)肉干


Tools needed:

Aluminium Baking Tray Size: 39cm x 34 cm (15” x 13”)
Pizza Cutter or Scissors


所需工具: 

铝烘盘尺寸:39厘米X 34厘米(15“×13”)
比萨刀或剪刀


Ingredients:
100g raw sugar
1 tbsp premium light soy sauce
1 tbsp shaoxing rice wine
½ tbsp fish sauce
1 tbsp premium oyster sauce
1 tsp premium dark soy sauce
¼ tsp Chinese five spices powder
½ tsp salt

500g minced pork (with some fat for greater taste)
200g pineapple slices (canned or fresh pineapples,can add 100g more) 

Glazing - pineapple juice


Canned pineapple not in photo as I only decided to add it in during marinating.


材料:
100克 天然原糖
1汤匙 特级酱油
1汤匙 绍兴花雕酒
½ 汤匙 鱼露
1汤匙 极品耗油
1茶匙 特级黑酱油
¼ 茶匙 五香粉
½ 茶匙 盐
500克 猪绞肉(要带点肥肉比较好吃)
200克 凤梨片 (用罐头或新鲜的, 可加多100克)

刷在煮好的肉片上 - 凤梨汁



Method 做法:
1. Blend the pineapple slices, use a strainer to squeeze out the juice. Set aside the pineapple fibre for adding into the minced meat and set aside the squeeze out juice for glazing. 

1。凤梨片绞碎,用滤网来挤压出汁。凤梨纤维备用,待加入猪绞肉。挤压出的凤梨汁备用,待刷在煮好的肉片上




2. Put the first 8 ingredients in a bowl and mixed well into a sauce. Place the minced meat in a bowl or container and pour the mixed sauce into it. Mix well together with a pair of chopsticks. Add in the pineapple fibre, stir the mixture in one direction until the meat becomes gluey. (this is important, otherwise the meat will break up) Store in the fridge for several hours or overnight.

2。把前8种配料放入碗中并充分混合成酱。将猪绞肉放入一个大碗或盒子里,把酱倒进,用一双筷子搅拌,混合在一起,再加入凤梨纤维。混合时,用同样的方向一直搅拌到肉变成胶状为止。(这是很重要的,否则肉会分散)然后存放在冰箱几个小时或过夜。




3 Spread the marinated minced pork thinly onto the baking tray lay with non stick baking paper.

3。把腌好的肉碎薄薄的放在铺有一层不粘烤纸的烤盘上。




4 Bake at pre-heated oven at 130 degree Celcius top and bottom heat fan forced. (I used the traditional pulsed function of my Brandt oven) for 12 mins. After the meat is cooked at this stage, remove from the oven. Increase the oven temperature to 200 degree Celcius top heat fan forced. (I used the pulsed grill function of my brandt oven).

4。 预热烤箱以130摄氏度上下火风扇烘烤12分钟。肉煮熟后,从烤箱取出。增加烤箱温度到200摄氏度上火风扇。




5. Cut the cooked meat into 9 pieces or any desired size with a pizza cutter or scissors. Flip to the opposite side and brush the meat with the pineapple juice.
5。 用披萨刀或剪刀把煮熟的肉切成9片, 翻到另一面,并刷上凤梨汁。





6. Put the tray back into the top rack of the oven. Grill one side for 8~10mins, remove from oven, flip over to the other side, brush with pineapple juice before putting it back to the top rack of the oven to grill for another 8~10mins or until golden brown with slight burnt.
6。 把烤盘放回烤箱顶部,烧烤8〜10分钟。从烤箱取出,翻到另一面,刷上凤梨汁,再放回烤箱的顶部,烧烤8〜10分钟或直到有轻微烧焦就可以了。





7. Once done, let it cool and enjoy!
7。 冷却后享用!




Personal Note小笔记: 
1. 500g of minced meat can make 9 pieces of bak kwa weighing about 270 grams as most of the moisture have evaporated during the baking process.
1。500克的猪绞肉能做9片肉干,重约270公克,因为大部份的水份在烘烤过程中已被蒸发掉了。

2. For homemade bak kwa if not consumed within a day, you can put it in an airtight container and store it in the fridge for up to one month and heat it up just before consuming. 

2。自制肉干如果在一天内吃不完,用密封盒保存放进冰箱可收藏一个月。吃时再烘热就可以了。


Updated on 25 January 2017
Here's the video of me demonstrating bak kwa on MediaCorp Channel 8 - 'Hello Singapore!' 24/1/17 programme. 
这是我在8频道“狮城有约”24/1/17的节目里,示范自制肉干的视频。



Click 'HERE' to watch this web exclusive video which shows you healthy ways of using bak kwa in your food preparation! 😊
肉干和什么食材搭配在一起,会吃得更健康呢?点击“这里”看这网路独家视频吧!






Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.




I am linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

as well as 



The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

6 comments :

Kimmy said...

Hi Cheryl, something new to me. Pineapple in Bak Kwa, must be lovely and I suppose the pineapple can help tenderise the meat. This is a must try. Thanks for sharing this recipe and the tips.

Ann Low said...

Hi Cheryl, I remember I tried bak kwa with pineapple before. The taste was so delicious. So glad you shared this recipe :)

Luv Sweet and Savory said...

Hi Cheryl, I don't have the 'gong fu' to make bak kwa. Looks yummy-licious!

DomesticGoddessWannabe said...

This looks so yummy. I love that you try so many different flavour combinations when you make bak kwa!

Zoe said...

Hi Cheryl,

Your bak kwa with pineapple look stickily yummy! Being a pineapple lover, I will definitely love this version more than the regular bak kwa!

Zoe

Baby Sumo said...

Oooo pineapple bak kwa... must be nice...thanks for linking with us :)

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