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Wednesday, January 1, 2014

简易自制肉干 Homemade Chinese Pork Jerky (Bak Kwa)


很久以前就看中这个肉干食谱了, 但是一直都没有机会尝试, 直到现在距离春节的脚步越来越靠近了, 所以就尝试一下自己做的肉干是怎样的味道的。 以前觉得在家里做肉干还蛮麻烦的, 猪肉铺好后还要拿去太阳底下晒干好几天, 但是这个食谱真的简单很多, 我用一个晚上的时间, 就把肉干弄出来了。 所以现在才有点恍然大悟的感觉, 原来在家做肉干也不会太难的。



简易自制肉干
13”x13”的烤盘, 做出9块
  • 猪肉碎 450g
  • 糖 100g
  • 酱油 1Tbsp
  • 米酒 1/2Tbsp
  • 鱼露 1/2Tbsp
  • 蚝油 1Tbsp
  • 黑酱油 1tsp
  • 五香粉 1/8tsp
  • 胡椒份 一小撮
  • 盐 1/2-3/4tsp 调味
  • 蜂蜜 2Tbsp
  1. 把全部材料混合一起, 用筷子同一个方向搅拌, 直到起胶的状况。 放入冰箱冷藏几个小时。 
  2. 把肉碎铺放好在烤盘, 可以用汤匙的背面压平。 
  3. 放入预热160‘C的烤箱, 烤大概20分钟。  取出, 把烤箱温度提高到240’C.
  4. 把肉干剪成9片或喜欢的形状。 
  5. 再放入烤箱, 用上火240‘C烤大概10分钟, 取出, 翻面, 再烤7分钟, 就完成了。 
 
 全部材料混合一起

把肉碎铺放好在烤盘
Homemade Chinese Pork Jerky (Bak Kwa)  
Source: Sonia aka Nasi Lemak Lover  
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

  • 450g minced pork (at least with 10% fat)
  • 100g sugar
  • 1tbsp light soy sauce
  • 1/2tbsp Chinese rice wine
  • 1/2tbsp fish sauce
  • 1tbsp oyster sauce
  • 1tsp dark caramel sauce
  • 1/8tsp Chinese five spices powder
  • A dash of Pepper
  • 1/2tsp-3/4tsp salt or to taste
  • 2tbsp honey
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Store in the fridge for several hours.  
2. Spread the marinated minced pork thinly onto the baking tray.  
3. Bake at pre-heated oven at 160C for 20mins. Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.  
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.

 

做这个肉干其实我的心情是战战兢兢的, 因为我做双倍的份量, 好担心失败。 但是还好最来的效果很满意, 味道也很合胃口, 不会太甜。 只是我第二次的时候一时大意, 肉干弄得比较厚, 我觉得弄薄一些比较好吃, 比较香脆。 烤好的肉干可以收冰箱, 但是要尽快吃完, 所以我想春节来临之前, 我会再做, 因为真的不难!

 I am submitting this post to Aspiring Bakers #39: CNY Rock and Roll! (Jan 2014) hosted by Food Playground .

27 comments:

  1. 这个肉干烤的真棒, 可是我不吃猪肉的, 我会考虑以鸡肉来取代, 哈哈!

    ReplyDelete
    Replies
    1. 我其实也不常吃猪肉, 但是就是这个例外, 你试看用鸡肉, 再跟我分享成品。

      Delete
  2. Min u so Geng, rou gan also can make ur own,wow

    ReplyDelete
    Replies
    1. Try try only, luckily it comes out to be success ��

      Delete
    2. Hi Min..That looks just like store bought, I did it last year but my family complaint too thick...maybe try again this year:D

      Delete
    3. Yaya, I think practice makes perfect! So make it thinner, then should be great already.

      Delete
  3. 这些年的肉干越卖越贵,还是自家的经济又健康。

    谢谢分享。

    ReplyDelete
    Replies
    1. 我也这样觉得, 后来才发觉自己动手做其实也不难的!

      Delete
  4. Hi Min,
    Happy New Year and thank you for sharing this recipe. I wanna try this. Where can I get the dark caramel sauce?

    ReplyDelete
    Replies
    1. Hi Elin, Happy New Year to you too! I didn't purposely buy that, I replaced it with dark soy sauce, but don't put too much, if not you will get bak kwa with very dark colour..

      Delete
  5. Replies
    1. 哈哈, 你快快做出来给我看啦, 不要偷懒!

      Delete
  6. Bake bak gwa first day of 2014! Just nice for this month AB theme! as I am hosting the 2nd last AB, do send me your entry to be included in this theme. I would love to try baking it too :)

    ReplyDelete
    Replies
    1. Thanks for informing. I will submit in my entry soon :)

      Delete
  7. wow! 好美的肉干,我试过一次,但是我觉得颜色太黑,而且太厚,会鼓起勇气再试一次,谢谢你的食谱哦!

    ReplyDelete
    Replies
    1. 我觉得温度要拿捏的好, 还有厚度也很重要, 我也要多多练习了.

      Delete
  8. Hi Min,
    Your bak kwa looks so inviting :D
    Going to try to make this too!

    Happy blessed new year to you and your loved ones!
    mui

    ReplyDelete
    Replies
    1. Hi Mui Mui, happy new year to you too! Hope you will love this recipe as well, happy baking!

      Delete
  9. 咬的(硬度)时候会像外面卖的我x也吗?
    是的话,那可以做给爸爸吃,因为牙齿不很强壮了。
    因为知道肉新鲜,比较健康嘛

    ReplyDelete
    Replies
    1. 近期我没有吃过哪个品牌, 所以也不能肯定的告诉你, 但是不会太硬, 可以试试看, 自己做的也当然吃到比较安心。

      Delete
    2. 好感恩哦!这么快回复我,好的好的,有步骤教学很棒!
      保留食谱咯。

      Delete
  10. 去年我也做过一次,不错,好吃!

    ReplyDelete
  11. Hi, can I check on ur recipe you mentioned store the mixed ingredients in the fridge for several hours. How many hours will that be? 3hrs, 6hrs or overnight?

    Btw, do u think I can replace the rice wine with Japanese Cooking Sake?

    ReplyDelete
    Replies
    1. Overnight will be the best, but you can't make it, more than 6 hours will do also.
      You can replace with cooking sake, no problem on that.

      Delete
    2. Thank you Sze Min. I did it today. But abit dry... Maybe cos I make it too thin..

      But can I confirm on ur quantity?
      I bought 500g of minced pork and my tray is 8" x 8". I only managed to make 8 slices. How do u manage to get 9slices with a much bigger tray?

      Delete
    3. Hi Jackie, the quantity I mentioned is correct. From 1kg of minced pork I bought, I managed to spread them on my 13"x13" tray, and I get 2.5 trays. It will shrinked a bit after first baking, and after that, will be cut into 9 equal pieces for each tray.

      Delete
  12. 本時都只會出去買, 真係無諗過自己整



    755nm 脫毛 激光脫毛

    ReplyDelete

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