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Soulful Chinese Jerky Pastry

My new invention, i give this pastry a name –

“Soulful Chinese Jerky Pastry “

I used the left over dough of my thin crust pizza and added the beef jerky that i made last night with the chicken loss that i made few hours ago. The texture is a little like calzone. One reminder, must serve while it’s hot otherwise the pastry will become hard. I used Chinese Jerky because it is tender and juicy when it is under the heat the flavor and the fragrant of course will trigger your taste bug.




Recipe Bank - Dave’s BBQ Sauce

Famous Dave's BBQ Sauce


2 slices hickory-smoked bacon (thick cut strips)
1/3 cup chopped Vidalia onion or other sweet onion
1/4 cup water
3/4 cup Peach Schnapps
1/2 cup baking raisins
1 large jalapeno pepper, finely diced
2 garlic cloves, minced
1/3 cup aged Alessi Balsamic vinegar
1/4 cup frozen tangerine juice concentrate
1/4 cup frozen pineapple concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 1/4 cups dark corn syrup
1 (12 oz.) can tomato paste
1/2 cup packed light brown sugar
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon Maggi Seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon cayenne
1/4 cup Kahlua
1 teaspoon liquid smoke

1. Place bacon in large skillet and fry until crisp; drain; reserve
1 tablespoon of the drippings in skillet.

2. Add onions to skillet and over medium-high heat caramelize until
a dark golden brown.  Be careful not to burn; reduce heat to medium
low and deglaze pan with water.

3. Stir in schnapps, raisins, jalapeno and garlic; simmer 10
minutes or until mixture has a syrupy consistency; stir
occasionally to prevent sticking.

4. Remove from heat and transfer to blender (you may have to do it
in batches) and add vinegars, juice concentrates, molasses, lemon
and lime juices.  Puree and return to saucepan.

5. To saucepan, add corn syrup, tomato paste, brown sugar,
Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt,
red pepper flakes, black pepper and cayenne.  Mix well and bring to
low boil over medium heat; stir frequently.

6. Reduce heat to low; simmer 20 minutes, stirring occasionally.

7. Remove from heat; stir in Kahlua and liquid smoke.  Cool and
transfer to glass bottle; place in refrigerator.  When completely
cold, cover. Store in refrigerator.


Soulful Chicken Floss

Chicken floss or pork floss usually serve as snack during Chinese New Year in Malaysia and Singapore and it goes well with Jerky (Bak kwa).



2 cups of shredded cooked chicken (pre-cook the chicken breast under low heat for at least 1hr before you get it shredded)

1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
3 tbsp sugar
1/2 tsp white pepper
1/4 cup of chicken stock (the water that used to boil the chicken breast)


Mix all the ingredient B into a small skillet under medium heat stir constantly until the sugar dissolve, alternatively you can microwave it for about 40seconds ,stir until the sugar dissolved.

In an heated skillet / wok fry the shredded chicken on medium heat, stirring and pressing meat with the wok spatula to loosen the meat that are clustered until all the meat are loosen and light.

Sprinkle the seasoning with a small spoon, a little at a time, fry on medium low heat. Continue sprinkling little by little with the rest of seasoning and taste to adjust to the right sweetness and saltiness. Fry continuously until meat is dry and flossy.(fry longer if you want it to be really dry but some prefer it to be a little damp so that it tastes more juicy)


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