Wednesday, 11 January 2017

Homemade Bak Kwa (highly recommended!) 自制猪肉干 - 强力推荐! (中英食谱教程)

Yum



This is my first post of the year 2017 and I'm sharing my latest experiment on Homemade Bak Kwa. I first shared my Homemade Cognac Bak Kwa in this blog 3 years ago and it has been very well received by many readers.

2017年的第一个帖子,与大家分享最近实验的猪肉干食谱。食谱改之三年前在部落格分享的‘自制白兰地猪肉干’。这食谱非常受欢迎,好多读者试过都赞不绝口!


I used to use minced pork leg to make bak kwa but find the texture a little hard and wanted to improve on it. Thus, I did several experiments using different parts of the pork and finally found the right parts to achieve the best texture for homemade bak kwa. I am also excited to share with you that I have been invited to demo this recipe for Mediacorp's Channel 8 News and Current Affairs programme - 狮城有约. It will be broadcast on TV on 24 January 2017 - 6.30pm to 7.30pm. Do stay tune, ok?

以往都是用猪腿肉来做肉干的,但觉得质感有点硬,所以做了几个实验,终于发觉用猪肉的哪个部分,做出来的猪肉干,质感是最佳的!在此,兴奋地向大家宣布您可在1月24日,新传媒’狮城有约 - 8频道新闻及时事节目,6.30pm-7.30pm, 在电视上看到我在家里示范做猪肉干。



1/1/2017 - Filming at home with Mediacorp 933 Radio DJ Ning
与新传媒Yes933电台DJ陈宁在家里拍摄的过程

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!

I have used some homemade Bak Kwa to make healthy Bak Kwa skewers, isn't it colourful and appetising? 
用了自制肉干搭配蔬果,做了健康的蔬果肉干串,颜色是不是很艳丽,看了就想吃?




I have also made some bak kwa cookies. Click 'here' for my blog's Bak Kwa Cookies recipe or pick up a free copy of 'Savour', (our local supermarket, Cold Storage in-house magazine) Jan/Feb 2017 issue and you will see my Bak Kwa Cookie recipe featured inside. :) 
我也用了自制的肉干来做肉干酥饼,点击‘’看部落格的肉干曲奇食谱或到新加坡Cold Storage 超市, 拿一本免费的内部双月刊 (一月/二月 2017)Savour杂志,里头也有我的肉干酥饼食谱哦!




Besides skewers and cookies, I have also make some healthy, quick and easy Bak Kwa yogurt muffins which I will share the recipe with you in my next post. 
除了肉串与酥饼,我也做了健康又简易的肉干优格马芬,食谱下次再与大家分享。






Homemade Bak Kwa (highly recommended!) 
自制猪肉干 - 强力推荐!


“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。"


Ingredients: (Baking Pan size: 15" x 13")
* Different brand of ingredients have different composites, thus there may be a slight difference in the end result.

100g fine sugar
1 tbsp premium light soy sauce
1 tbsp Cognac (I use Remy Martin XO, you can replaced with rose wine or Shaoxing rice wine but using cognac will be more fragrant)
1tbsp premium oyster sauce
2 tbsp honey
1 tsp fish sauce
1/2 tsp salt
1/4 tsp Chinese five spices powder
450g minced pork (half pork belly + half pork shoulder butt, minced once only)

Honey Glazed- 2 tbsp honey dilute with 1 tsp water (for brushing on the cooked slice pork before grilling)



材料: (烤盘尺寸:15"×13"
* 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。

100克 细砂糖
1
汤匙 特级酱青/生抽
1
汤匙 白兰地 (玫瑰露酒或绍兴花雕酒也可以,不过用白兰地酒,更香更好吃)
1汤匙 特极耗油

2 汤匙 蜂蜜
1茶匙 鱼露 
1/2茶匙 盐
1/4茶匙 五香粉 
450克 猪肉碎(一半五花肉+一半梅花肉,搅碎一次)

- 2汤匙加1茶匙(刷在煮好的肉片上)


Please click 'HERE' for step-by-step photos or watch me on TV - Channel 8 狮城有约 programme, demonstrating the steps of homemade Bak Kwa and sharing baking tips on 24/1/17 Tuesday 6.30pm-7.30pm. If you miss the broadcast on TV, you can still watch on TOGGLE online later. 

点击‘这’看步骤图片或在1月24日,星期二傍晚,6.30pm-7.30pm, 观看新传媒 ‘8频道 - 狮城有约’ ,我将会在节目里示范自制肉干与分享一些烘焙的小贴士。如果错过了当天电视的广播,过后还可以到TOGGLE网站观看。


Method 做法:
1. Put the first 8 ingredients in a bowl and mixed well into a sauce. Place the minced meat in a big mixing bowl and pour the mixed sauce into it and start blending and stirring the mixture in one direction until the meat becomes gluey. (this step is very important, otherwise the meat will break up when baked)
Store in the fridge for 4-6 hours or overnight.

1. 将8种调味料放入碗中搅拌均匀。猪肉碎放入一个大碗,倒入混合的调味料,以同样的方向搅拌, 直到胶状有粘性。(这个步骤很重要,肉烘烤时才不会分散)
然后放入冰箱腌制4~6小时或隔夜最佳。


2. Spread the marinated minced pork thinly onto the baking tray lay with parchment or non stick baking paper. Lay another piece of baking paper on top, use a rolling pin to roll flat evenly, about 2mm thickness. When done, remove the top baking paper.

2. 把腌好的肉碎薄薄地铺放在铺有一层不粘烤纸的烤盘上。再放上另一张不沾烤纸,用擀面杖隔着烤纸把肉碎擀平至大约2毫米,把上层的烤纸拿掉。


3. Bake in preheated oven at 130 degrees Celsius, top and bottom heat, fan forced for 12 mins.
3. 放入预热烤箱,以130摄氏度上下火,旋风烘烤12分钟。


4. After the meat is cooked at this stage, remove from oven. Change the oven baking mode to top heat fan forced, increase the temperature to 220 degrees Celsius.
4. 肉煮熟后,从烤箱取出。把烤箱转成上火,温度提升至220摄氏度。


5. Cut the cooked meat into 12 pieces or any desired size. Transfer to a plate.
5. 把肉切成12片或喜欢的形状, 放在一个盘子上。


6. Lay a new piece of baking paper on the pan, (discard the previous one which is damp with meat juice ) before placing the cooked meat back on the baking pan. Brush with honey glaze.
6. 烤盘铺上新的烤纸
,(拿掉之前已沾满肉汁的烤纸) 把肉片放回烤盘,并刷上蜂蜜汁。


7. Put into the oven and grill on the upper rack for 10 minutes or until golden brown and slightly charred.
7. 放入烤箱中上层, 烧烤10分钟或至轻微焦。


8. Remove from the oven, flip to the other side, brush with honey glaze before putting back in oven to grill for another 6 mins or until golden brown and slightly charred.
8. 从烤箱取出, 翻到另一面,刷上蜂蜜汁,再入烤箱烤6分钟直到有轻微烧焦即完成。


*The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, thus you may have to adjust the temperature and timing to suit your oven.
*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。





9. Once done, let cool and enjoy!
9. 冷却后享用!


Note 注:
As homemade bak kwa does not contain artificial preservatives, it is best consumed within a day or you may put it in an airtight container and store it in the freezer for up to one month. Just heat it up before consuming.

自制猪肉干不含防腐剂,一天内吃不完,可放入密封盒,冷冻一个月。想吃时,再热一热就可以了。



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Updated on 25 Jan 2017: 
Bee Leng says," My helper has baked these bak kwa successfully using your recipe!"




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