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)


  1. 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.
  2. Preheat oven to 175 F / 80C.
  3. 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.
  4. (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.

  5. Bake in oven for 10 mins or until firm to the touch.
  6. Remove from oven and using a scissor cut meat into pieces.
  7. Repeat (3) to (5)
  8. 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.


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