Monday, September 28, 2009

Dessert - Lek Tau Suan

This is one dessert that i must say i have not had in a long time. They dont serve this anymore. Its so hard to find. This is one dish that i have wif you tiao. however, my 1st attempt on you tiao kind of failed, dont think i rested it enuf. Will try tweak the current recipe.


250 g mung beans without skin
2 to 3 pandan leaf
2 cups water
5 tbsp sugar
10 tbsp tapioca flour dissolved in 1/2 cup water

Preparation Methods:

Soak mung beans at least for 3 hours or overnight.

Steam mung beans for about 20 minutes or until cooked. Meanwhile, boil the 2 cups of water with pandan. Add sugar and tapioca flour solution. Pour steamed mung beans in and stir. Add more tapioca flour solution if not thick enough. Mung beans should be able to float in the water. Serve with you tiao

Dim Sum - Siew Mai

This is one of the most common dishes while having dim sum.


150g minced pork
150g minced prawn
2 tbsp shao xing wine
2 presoaked dried mushroom
2 tbsp presoaked dried prawn
1 tbsp white soy sauce
1 tsp ginger powder
salt and pepper to taste.
wonton skin
1 carrot

Preparation methods:

Dice dried mushroom and dried prawn. Mix with all the other ingredients. Put about 2 tsp of meat on a wonton wrapper. Wrap the meat, cutting the edges and using water to hold the skin together.

Last but not least place on top of a piece of sliced carrot to prevent it from sticking to plate while steaming. Steam for 15 to 20 minutes.

Saturday, September 26, 2009

Sambal - Sambal (For Dipping)

This sambal is a simple sambal recipe that i worked out for use to eat with the ayam penyet, or to eat with rice with nasil lemak.


1 tsp tamarind pulp
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp turmeric powder
1 tsp sugar
salt and pepper to taste

Blend A:
4 chilies
1 large shallot
4 cloves garlic
1 large onion
4 slices ginger
1 tbsp belachan (toasted)

Blend B:
1 to 2 tomatos

Preparation Method:

Blend ingredients for A. Heat 6 tbsp oil and fry blended ingredients till fragrant. Add blended tomato and rest of ingredients. Simmer till paste is formed.

Chicken - Ayam Penyet

This is some indonesian dish which i made today. Currently into frying things recently. Since I started jogging, i have less guilt eating.


2 deboned, chicken with thigh
4 tbsp coconut milk
1 tsp light soy sauce
1 tsp sugar
1 tsp salt
1 tsp turmeric
1 tsp tamarind pulp
enough flour to coat chicken.

1 stalk lemongrass
1 sprig corainder
1/2 tbsp cumin
2 red chilis
4 slices ginger
3 cloves garlic

4 tbsp Grated coconut flakes (fried)

Preparation Methods:

Blend ingredients, fry with 2 tbsp of oil till dry and fragrant, add rest of ingredients and put deboned chiken in. Simmer till sauce thickens. Leave chicken to marinade with sauce for at least 1 hour.

Heat enough oil to submerge half of the chicken. Fry chicken till brown with medium heat. (about 5 minutes each side). Take chicken out, coat with flour, heat oil until very hot and fry for another two minutes each side. Serve with garnish and sambal.

Wednesday, September 23, 2009

Chicken - Ayam Percik

This is a recipe for a type of barbequed chicken. However, i decided to use the baking oven instead as i am just too lazy to grill it in the bbq pit.


2 chicken drum with thigh
1 tsp salt
1 tsp pepper
1 tsp black soy sauce
t tbsp tamarind pulp
1 cup coconut milk
1 tbsp mash potato

1 large shallot
3 garlic
3 cm ginger
1 stalk lemon grass
5 presoaked dry chili
1 tsp cinnamon powder
1 tsp turmeric

Preparation Methods:

Blend the ingredients and mix everything and marinade overnight.

Bake at 180C for 10 minutes each side, baste frequently. Then turn oven to grill function for 5 minutes each side.

When chicken is almost done, use low heat and simmer marinade till thick. transfer chicken to the sauce, coating the chicken with marinade. Serve when sauce becomes thick.

Beef - Daging Masak Hitam/Malay Soy Sauce Beef

This is a super dish to go with rice. The more i eat, the more i want it.


300g beef cut in slices
2 tbsp dark soy sauce
4 tsp dark soy sauce
1 tsp light soy sauce
1 tsp turmeric
1 tsp cinnamon powder
1 tbsp concentrated tomato puree
2 tbsp sugar
1 cup water
salt to taste

2 large onions
1 large shallot
3 cloves garlic
5 presoaked dried chili
1 lemon grass
1 star anise
4 cloves
1 tsp fennel seeds
3 cm ginger

Preparation methods:

Marinade the beef with soy sauce an leave aside.

Blend spices, heat 3 tbsp of oil and fry spices till fragrant. Add rest of ingredients and bring to boil. Add beef and boil till sauce becomes thick. Serve.

Potato - Bombay potato

This is one dish that i have no idea what it is officially called. I believe it is called bombay potatos. But anyways, give it a try. I love it, and maybe u will too


3 boiled large potatoes
1 onion (sliced)
1 shallot (chopped)
10 tbsp tomato puree/diced tomato
2 tsp fennel seed
1 tsp garam masala
2 tbsp yoghurt
1 tsp turmeric powder
2 sprig chopped coriander
1 tsp chili powder
1/2 cup water
salt and pepper

Preparation Methods:

Cut boiled potato in slices and fry till brown.

Meanwhile heat pan with 3 tbsp of oil, add onions, fennel seed, and chili powder. Fry till fragrant, add tomato puree, water and rest of ingredients except for yoghurt. Add fried potatoes cook till sauce become pasty, add the yoghurt, serve.

Prawn - Assam Prawn

The secret to this ingredients is getting good quality tamarind pulp. Which sadly, i dont have. I used tamarind paste


12 prawns
2 tbsp tamarind pulp mixed with 1/2 cup of warm water
2 to 3 tbsp sugar
1 tsp pepper

Preparation Method:

Take the juice of the tamarind water, remove the pulp and mix all ingredients and let it marinade for at least half an hour.

Use low heat and simmer prawn and marinade until the marinade thickens. Serve.

Chicken - Kurma Chicken / Ayam Masak Kurma

This is one dish that i seldom get. Esp not in kuching. It is kind of Curry like but it taste differnt from curry. Love it actually.


2 chicken drum and thighs (chopped)
2 tomatos (quatered)
1 large onion
2 cinnamon stick
2 star anise
4 cloves
2 cardamom
1 tbsp fennel seeds
1/2 cup water
1/2 cup coconut milk/santan
2 tbsp of kurma powder
1 tsp sugar
salt and pepper

3 slices garlic
5-10 presoaked dried chili
3 cloves garlic
1.5 large shallot

Preparation Methods:

Boil potato until half cooked, cut in slices and fry in oil till brown.

Meanwhile heat pan with 3 tbsp of oil, add in blended ingredients, cinnamon stick, onion, star anise, cloves, cardamom and fennel seeds and fry till brown and fragrant. Add chicken and fry till browned. Add water, kurma powder, sugar and let the chicken boil till sauce is nearly dry. Add the coconut milk, tomato, potato and let it boil down till the sauce is thick. Serve

Egg - Sambal Telur

This has got to be one of the best dishes to have with nasi lemak, although in my case, i had it with normal rice. Heres the recipe.

3 Hard Boiled Eggs
10 tbsp tomato puree
1 tsp turmeric
1/2 tsp fennel seeds
1 tsp salt
1 tbsp soy sauce
1-2 tsp sugar
1 tsp tamarind paste
1/2 onion sliced
salt and pepper to taste

2 big shallots
10 dried chili (pre-soaked)
4 cloves garlic
1 tsp shrimp paste/belachan

Preperation Methods:

Fry the egg in oil until brown.

Meanwhile, heat pan with 3 tbsp of oil, fry blended ingredients and onion till fragrant. Add the rest of the ingredients and half a cup of water. Add the fried egg in. Boil till desired thickness is achieved. Serve

Kuih - Char Kuih Kak/Char Kueh

This is the Penang version of char kuih kak. Which kind of means fried cake. I will add the Kuching version soon.


Riceflour cake:
1 cup cold water
1 cup + 2 tbsp hot water
1 cup rice flour
2 tbsp tapioca flour
salt and pepper

To Fry:
3 tbsp oil
1 tsp Black Soy Sauce
2 tbsp Chai Po (A type of picked mustard)
2 tbsp Dried Shrimp (presoaked and finely chopped)
2 tbsp garlic (finely chopped)
2 sprigs Chinese Chives,
2 tbsp Soy Sauce
5 Prawns (deshelled)
Fried Bacon Bits
Handful Bean Sprouts

Perpetration Methods:

Mix the ingredients in riceflour cake till smooth. Steam batter under steamer in 30 minutes. Leave to cool overnights.

Cut cake into cubes and fry in 3 tbso of oil. Fry till a bit brown. Remove riceflour cake and leave oil. Fry Chaipo, garlic and dried shrimp till fragrant, add the cakes. Add soy sauce and black soy sauce, prawns,sesame oil and fry till prawns are cooked. Add beansprouts and chives. Fry until beansprouts are semi soft. Add salt and pepper to taste and serve. Garnish with fried bacon n bits.

Noodles - Wan Ton Noodles/Kon Lou Mien

This is a KL dish i presume, have no idea where it originates from but still has to be one of the top hawker food in west malaysia. In east malaysia, we have ours differently. Anyways, this was a project (yes i name my cookings projects) was one that was suggested by Mike...and we have it Kon Loh Mien or Wonton Noodles


5 tbsp minced pork
5 tbsp minced prawn
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp Shaoxing wine
salt and pepper

Char Siew:
Follow the other Char Siew Post

Wonton Egg Noodles

2 slices ginger
2 Cinnamon
2 Star Anise
5 tbsp Black Soy Sauce
2 tbsp Sugar
1/2 cup water

Preparation Method:

Fry the cinnamon, star anise and ginger in 2 or 3 tbsp of lard or oil, fry till fragrant and add rest of ingredients. Bring till boil until sauce becomes thick like thick black soy sauce.

For wonton, mix ingredients for wonton, wrape with wonton skin and in water. Wonton is ready once it floats to the surface of the water.

Blanch the noodles in hot water till cooked, then in cold water, then in hot water. Add enough sauce to the noodles and more lard or oil. Add salt and pepper if necessary.

Sunday, September 20, 2009

Noodles - Mee Jawa

This is one of my moms favórite dish. And somehow, im also kinda influenced by her. I must say that i love this dish so much that i can eat it nearly every other day. Simple dish

Mee Jawa

This is a recipe for about 2 servings.


Yellow noodles
Hard boiled eggs (quartered)
10 prawns (deshelled and keep shells)
1 large fried beancurd (optional)
Handful bean sprouts (blanched in hot water)
2 potatoes/sweet potatos
1/2 tsp black soy sauce
2 to 3 tbsp sugar
3 cups water
salt and pepper

1 stalk lemongrass
2 inch galangal
3 cloves garlic
2 inch ginger
2 large shallots
10 dried chilis (pre-soaked in waters)

Fresh Coriander
Fresh lime

Preparation Method:

Boil potato till soft and blend with one cup of water to create a mashed potato, used as thickener.
Boil egg and quater it. Remove prawns shell and boil til cooked. (Keep prawns shell)

Blend ingredient. Heat wok, add about 2 tbsp of oil and fry ingredients and prawn shell till fragrant. Add 2 cups of water and enough mash potato (about 7 tbsp of mashed potato) to thicken the gravy. Add soy sauce and sugar and bring to boil. Remove prawn shell. Boil sauce till it reach desired thickness or add more potato mash. Add salt and pepper to taste.

Put boiled yellow noodles in sauce. Stir and serve. Garnish with chili, coriander , prawns and beancurd.

Noodles: Mee Bandung

This is one dish that i have eaten many times during my college years back in Shah Alam. I never really appreciated it, well not as mch, but have found to love it when its properly done with a lot of dried shrimps.

These ingredients are only for one serving.


Handful yellow noodles.
beef (boiled and thinly sliced) optional
1 egg
4 to 5 prawns
5 to 6 tbsp tomato puree
2 tbsp sugar
1 tbsp oyster sauce
2 cups water
1 tbsp soy sauce
1 tsp black soy sauce

3 tbsp of dried prawns (pre-soaked in water)
1 large shallot
2 cloves garlic
2 slices ginger
5 to 10 dried chili (pre-soaked in water)

Preparation methods:

Blend ingredients. Heat pan with oil, fry blended items till fragrant. Fry dried prawns shell as well. Add water,tomato puree, sugar, oyster sauce, soy sauce, black soy sauce and boil till sauce thickens.

Meanwhile, boil yellow noodle and prawn. Remove prawn when cooked and leave noodle to continue boiling till soft. Fry and egg, sunny side up.

Once sauce thickens, pour drained noodles and put egg into sauce and stir. Serve and top wif fresh corinader, fresh chili, prawns and beef.

Pickels: Acar Nyonya

This is one dish that i really love. And according to Cute Carolyn aka CC, this is called achak. Wonder if it applies to all penangites. It is somewhat different than the one i have back home. Its not as sweet but then again....i love it....sour, sweet, hot.....what else is there not to like about this dish


2 large cucumber (deseeded and cut into strips)
5 large carrot (cut into strips)
10 chili (seseeded and cut into strips)

6 tbsp dried prawns
1/2 tsp turmeric powder
2 or 2.5 large shallots (those in Germany are like 5 cm in length)
5 dried chili soaked in hot water ( add more if you want it spicier)
5 inch ginger
3 cloves garlic
150 ml vinegar
200 ml water
10-15 tbsp of sugar. (start with 10 and gradually add)
5 tbsp roasted sesame seeds
salt to taste

Preparation methods:

Take those vegetables, add a lot of salt mix and leave aside for water to drain out. After about half an hour, take vegetable and squeeze out all the water. Wash with running water. Squeeze out the water again and leave to dry in sun or in the open overnight.

Blend dried prawns, shallots, garlic, ginger. Heat oil in pan and fry blended ingredients till fragrant. Add rest of ingredients and let it boil till thick. Add more sugar, vinegar if required. And let sauce cool down.

Add vegetables into the gravy, stir and garnish with sesame seeds. Wait for one night or at least a few hours before serving.

Noodles - Ipoh Tauge Hor Fun/ Ngar Choi Gai

I dont know why but i feel like posting this post....well, mainly cos i had a lot of difficulties trying to find relevant recipes online for this. Again, ngar choi gai come in many shapes forms and types and this is my take on the dish.

There are 3 parts to the dish....chicken, taugeh/ngar choi, hor fun/kueh tiaw....


1st thing is the sauce...this is used for the chicken and taugeh:
2 tbsp oil from fried scallions
1 tbsp oyster sauce
1 tsp seasme oil
2 tbsp soy sauce
3 tbsp water

Part 1: Chicken

Check out my previous post on Hainanese Chicken Rice. However, the sauce is different....use the sauce in this recipe. And top with coriander

Part 2: Taugeh

Two handfuls taugeh/ngar choi

Part 3: Kueh Tiaw

3 pieces ginger
2 cloves garlic
2 cinnamon stick
1 tbsp clove
2 star anise
2 to 3 litres water
chicken bones/feet or just use stock.

packet of kueh tiaw/horfun

Preparation methods:

Take ingredients for soup, fry with oil till brown and add water and boil till about 1.5 litre of water is left. Add salt and pepper to taste

While soup is boiling, cook chicken according to previous recipe.

At the same time,the ingredients for sauce and simmer till sauce is semi thick. Add more water if too thick. Set sauce aside.

When chicken is ready, pour sauce over the chicken. Add fresh coriander on top of chicken and serve.

Blanch bean sprouts/taugeh with hot water while making another portion of the sauce in the pan. Drain bean sprouts are semi soft. Transfer the bean sprouts to pan with sauce and stir with heat off. Serve.

Last but not least, boil the hor fun/kueh tiaw until cooked. Transfer to cold water and back to boiling water. Put in bowl and serve with soup. Add salt and pepper to taste.

Soup - Ginseng chicken soup (Korean - Samgyetang)

I must tell u.....korean food is simple but heavenly...i just wonder why im so addicted to korean food. So this is a recipe for thing is, theres red dates and ginger and glutinous rice stuffed in the stomach.....


1 chicken
1 cup glutinous rice
6 red dates
3 slices ginger
3 stalks scallion (chopped in 2 inch lenghts)
1 packet ginseng (i used ginseng powder)
salt and pepper to taste

Preparation methods:

Soak glutinous rice overnight.

Drain rice and add red dates, ginger and stems of scallion and ginseng or ginseng powder. Mix and stuff into a deskinned chicken's stomach. use toothpics to cover opening and put in pot to boil, with water enough to submerge whole chicken in water.

Use high heat, bring water to boil and change to medium heat. Boil for an hour or more until chicken meat is soft. Serve

Thursday, September 17, 2009

Chicken - Thai Pandan Leaf Wrapped Chicken

Apparantly its called gai haaw bai dteuy. Doesnt matter anyways. This was my all time fav thai food as a kid!! What can get better? :) Cheers


150g chicken cut in cubes size of a thumb
2 inch lemon grass
2 cloves garlic
2 tbsp soy sauce
1 tbsp coconut milk
1 tbsp brown sugar
1 tbsp shao xing wine
pinch pepper

5 tbsp water
3 tbsp soy sauce
2.5 spoon sugar
2 inch lemongrass
1 piece ginger
1 tbsp oil
1 tbsp sesame seeds
pinch pepper

Pandan Leaves

Preperation Methods:

Use mortar to mince lemongrass and garlic and add ress of ingredients and marinate overnight. Alternatively use a blender and blend all the ingredients and marinate chicken.

Fold pandan leaves and stuff chicken in. Or wrap and hold with toothpick. Heat oil for frying on medium and fry chicken till cooked. About 4 to 5 minutes on each side.

For sauce, heat a tbsp of oil, add ginger and lemongrass and fry till fragrant. Add soy sauce, water and sugar and simmer till sauce thickens. Add sesame seeds.

Sunday, September 13, 2009

Pork - Kuey Chap/Kueh Chap/Kway Chap

This is one recipe which i am really proud of. I kinda got inspiration from a thai kuey chap recipe Mikkie gave me last year but i added way more different kinda herbs and tweaked the whole thing into what is supposed to me one of my favorite kuching hawker food.


For soup:
4 clove garlic
4 inch ginger (sliced)
3 tbsp black peppercorn
2 tbsp cloves
3 tbsp star anise
4 cinnamon sticks
5 tbsp dark soy sauce
3 tbps light soy sauce
4 black cardamom
2 tbsp sugar
1 tbsp five spice powder
3 to 4 tbsp of fried garlic oil

For noodles:
1 to 2 packets of rice flakes (thai ones)

2 pork knuckles
1 packet frozen pork intestines
4 hard boiled eggs (without shell)
(p/s what u put in and amount u put in is up to u)

Preparation method:

Use hot water and boil the pork knuckle till all the blood has come out from it. Use a knife and carve out the skin as well as the meat of the pork knuckle.

Heat a large pot wif about 3 tbsp of oil. Dump the garlic, cloves, ginger, black peppercorn and all the other herbs in and fry till fragrant and the garlic is browned. Add about 4 litres of water into the pot. And bring to boil. Add in the rest of the ingredients for the soup and boil for about an hour.

Meanwhile, heat up about 3 tbsp of oil and fry the pork intestines. Until cooked but not browned. Add water to cover intestines and bring to boil for a bout 5 to 10 minutes. Dump the water and add boil with water for a second time. Repeat process until the smell of intestines have dissapeared.

Once the soup has been reduced about 2.5 or 2 litres, dump the egg, intestines, meat and skin in. In my case, i put those in after boiling for about 3 hours under low heat (covered). Boil the meat and egg for half and hour under low heat. (what i did was boil 15 minutes and left it in the soup overnight)

Continue boiling till the soup has reached the consistency or thickness u want (probably about 1.5 to two liters) and taste. Add salt and pepper if necessary. Pepper is very important for this soup to bring out the herbi-ness of the soup.

When soup is ready, boil the rice flakes till cooked. top wif fried garlic oil and serve with soup.

Pork - Pad Pra Grau Muu (Basil Stir Fry Pork)

This is probably one of my favorite dishes to eat when i want something fast, appetizing and super good


250g minced pork
2 clove garlic
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp chili powder (love it super hot)
1 tsp sugar
1/4 lime ( i like it a bit sour)
1 tbsp water
pinch pepper
as mch basil as u want (handful will be great)

Preparation Method:

Dice garlic, heat wok wif oil and fry garlic till brown, add dry chili and fry till u start sneezing. Add mince meat and rest of ingredients except for basil and fry till meat is cooked. throw basil in, stir fry for less than a minute and serve with rice.

Kuih - Seri Muka/Kuih Salad

This is one kuih taht most of us love!! or us malaysians....its officially called seri muka i think but in Kuching, we call it kuih salad. I dare not claim this recipe is mine....i stole it....and did not even tweak it.......Kuali, this goes to u!

For the bottom layer
  • 300g glutinous rice, washed and soaked for 4–5 hours and drained
  • 200ml santan (coconut milk from the box)
  • 1/2 tsp salt
  • 2–3 pandan leaves (screwpine leaves), knotted

    Green topping
  • 2 eggs
  • 100g castor sugar
  • 80ml santan (coconut milk from the box)
  • 4–5 pandan leaves (screwpine leaves), cut into 4 pieces and blended with 100ml water
  • 5 tbsp santan powder
  • pinch salt
  • 40g (6 tbsp) plain flour

  • Preparation Method:

    Soak glutinous flour overnight ( or at least 3 hrs). Then put in tray or pan (17 inch) and add the 200ml coconut milk. Tie the screwpine leaves in knots and put on top of the rice. Steam for 30 minutes till rice is cooked.

    Meanwhile blend the screwpine leaves, add the santan and santan powder. Add the rest of the ingredients and stir till smooth.

    Press the cooked rice down evenly. Scarth the top of rice with fork.

    Sieve the contents and pour on top of the rice. Steam for another 12 to 15 mins.

    Friday, September 11, 2009

    Salad - Grilled Pork Vermicelli Salad

    This is one of my fav vietnamese food. other than yea....


    Pork Marinade:
    2 pieces of pork chop (100g each)
    3 inch lemon grass (bottom)
    10 - 15 leaves of thai sweet basil
    1 tbsp fish sauce
    1 clove garlic
    1 tsp sugar
    1 tsp honey

    Handful cooked vermicelli
    3 tbsp roasted chopped peanuts
    3 tbsp red onion (sliced)
    3 to 4 tbsp shredded lettuce
    5 to 10 leaves of thai basil torn to smaller pieces
    fresh chili

    Salad dressing:
    3 inch lemon grass (bottom)
    1 clove garlic
    2 chili (deseeded)
    2 to 3 fresh lime juice
    3 tbsp of fish sauce
    3 tsp of sugar
    1 tsp honey
    1/2 tsp black pepper
    5 pieces of thai basil (optional)

    p/s Coriander and watercress can be used together with the thai basil.

    Preparation Method:

    Add the ingredients for the pork. Blend it and use as marinade for pork for at least 30 mins. Meanwhile. Take all the ingredients in the salad dressing and blend it. Put in fridge.

    Heat the pan, pan fry the pork till brown on both side. put the ingredients for salad in a bowl. Once pork is cook, slice and put on top. Serve with salad dressing.


    Thursday, September 10, 2009

    Dessert - Creme Caramel

    Probably the easiest dessert I have made


    100 ml full-fat milk
    200 ml fresh cream
    4 eggs
    30g sugar

    150g brown sugar

    Preparation Method:

    Caramalise the 150g of brown sugar. Meanwhile mix the rest of the ingredients and beat it ill smooth. Prepare 4 ramekins. Pour some caramalised brown sugar so that the bottom of the ramekin is covered with caramalised sugar. pour the rest of the mixture on top. And steambake for about 30 mins at 130 degrees. Cool for about an hour or two. Turn over ramekin on and serve. It helps to loosen the sides with knives....

    P/s here it shows that i did not caramalise the sugar properly...was in a rush

    Kuih - Apam Balik/Ban Jian Kuih (Soft kind)

    I made this thing cos i feel like eating...lols.....i used to love it...not taht mch anymore but the craving is just unbearable....i mean really..unbearable


    200g of flour
    2 tsp baking powder
    1 tsp sodium bicarbonate
    pinch of salt
    50g brown sugar
    130 ml milk
    120 ml water
    1 egg
    40g melted butter

    1 cup chopped peanuts
    more sugar

    Preparation Methods:

    Mix first group of ingredients and beat till smooth. Heat a non-stick pan (no oil or butter) and put some batter in the middle and spread it out. Sprinkle chopped peanuts and sugar ( i used brown sugar). Fold when cooked and serve

    Pork - Bak Gua/Bak Kwa/Bak Poh/Pork Jerky

    I had this certain craving the other day...for bak gua or watever it is...anyways....this is how it turned out


    500g fatty minced pork
    3 tbsp light soy sauce
    3 tbsp Shao Xing Jiu
    2 tbsp fish sauce
    2 tbsp sugar
    2 tbsp maltose or honey
    1 tbsp pepper
    1 tsp 5 spice powder
    half a handful san cha pia (optional)

    Preparation Methods:

    Blend minced pork and san cha pia together. Take it out and mix rest of the ingredients together. Put some meat on baking paper and cover meat wif cling wrap and roll out the meat. Flatten it as much as u can. Bake meat for 10 minutes. Take out the meat flip it and get rid of the water produced by meat with kitchen towel. Put a layer of honey or maltose of the meat and bake for another 10 to 15 minutes till brown. Alternatively bbq the meat on grill.