Soul Recipe - Bak Kwa/Yok Gon/Rou Gan/Jerky/Dried Meat
Today i tried out this Dried Meat / Bak Kwa / Yok Gon / Rou Gan / Long Yok / Jerky or whatever you wanna call it.
This is usually serve during Chinese New Year in Malaysia or Singapore.
Usually minced pork or chicken are used to make this but i use minced beef instead and it turned out yummy.
And again i 'short-changed' the recipe a little bit because i was running out of certain ingredients, thus i have not choice than to invent my own recipe ;) well... it doesn't really matter as long as the end result is gooddddddd...
This is the original recipe before i twisted it ;)
1 lb. minced meat (Pork or Chicken or Beef), with some fats
1-1/2 tbsp fish sauce
1/8 tsp 5 spiced powder
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp cooking wine / Rose Rice Wine Essence (Mui Kuai Lo)
1/2 cup sugar (adjust to your own preferred sweetness, add more if you want it to be sweeter)
- Season minced meat with the marinate and leave in the fridge overnight or at least 4 hours.(marinating is more flavorful but so often i have made without marinating and the result is just as good.
- Preheat oven to 175 F / 80C.
- Oil the under side of baking sheet 17" x 12", put a chinese bowl of marinated meat on center of the baking sheet and try to spread the meat outwards as thinly as possible to cover the whole sheet.
- (i don't have a big baking tray so i use the aluminium foil to cover the oven rack and then top with a piece of baking sheet)
as shown in the picture.
- Bake in oven for 10 mins or until firm to the touch.
- Remove from oven and using a scissor cut meat into pieces.
- Repeat (3) to (5)
- Meat is now ready for grilling or wrapped in foil and freeze until needed.
* I was running out of 5 spiced powder i used the Lee Kum Kee Hoi Sin Sauce instead.