Bak Kwa / Long Yok (Malaysian Pork ‘Jerky’)

May 18, 2011

Bak Kwa

Look at my pork booty! My beautiful babies! Bak Kwa

They look a little weird but these gorgeous meaty salty-sweet slabs, aka Bak Kwa or Long Yok is hands down, my favourite snack of all time. Every time I go back to Kuala Lumpur, I go nuts and buy loads of the stuff from my favourite store along Jalan Alor. In Sydney, Friday night Chinatown Markets are never the same unless I pop into my fave greasy stall and buy a sheet of Chinese ‘honey pork’ as a pre-dinner snack.

My earliest memory of it was when I lived in Perth. I remember greedily stuffing a buttered hot dog bun with slices of bak kwa and tucking in while watching the Australian Open tennis or Hopman Cup. Then give or take, a couple of days later, I was always severely punished for stealing too many slices and leaving barely any for the rest of the family (hey you snooze, you lose ya’ll!).

Bak Kwa

Mother Superior was brilliant at making it and this was adapted from her long standing family recipe (adapted as in, she never gave me the exact measurements for the ingredients!). I was always her faithful kitchenhand because the pay off at the end was worth it. Traditionally the pork was dried out the natural (and tediously long) way; outside under the hot sun, which in summer, was a hellish job if you were on ‘insect duty’. I had to risk heatstroke under the brutal Perth sun just to defend the precious porky slabs against menacing flies with my fly swatter. It’s a brutal job but a rite of passage in our Malaysian family. Even The Captain has been officially inducted into the Bak Kwa Fly Swatter Hall of Fame.

Bak Kwa

The first time I made it by myself was about 8 months ago when I threw a spring bbq for my nearest and dearest pals. I decided to whip up some bak kwa with leftover pork mince the night before just for giggles but sadly, Mother Superior was off cruising the high seas so I was well on my own. Coming up with the marinade through flashbacks (and a round of hypnosis) took a while and I tweaked it for gawd knows how long (add a little and taste. Add a little more and taste again aaargh). Thankfully it went down well but I knew I wanted to play with the recipe a bit. You should’ve seen one unfortunate batch where I accidentally used violet food colouring instead of red. Woohoo trippy unappetising pork jerky!

Bak Kwa

This stuff is usually expensive to buy because apparently it takes a lot of work but I’m here to tell you that it’s way easier than you think. Forget the archaic solar-assisted drying techniques! Do it in no time at all and minus the sunburn with an oven. Roll out the mince into sheets in a few seconds with clingwrap or baking paper and a rolling pin. Then just bake, cut and grill. And voila! You’ll soon be richly rewarded with sticky slabs of juicy grilled pork ‘jerky’ to gorge at your heart’s content. Best of all because you made it, you can have as much as you want and no one can scold you for it hah!

Bak Kwa

Bak Kwa / Long Yok (Malaysian Pork Jerky)
Makes a motherload for large or greedy family
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Ingredients
  1. 2kg pork mince (not 100% lean. Fattier mince gives more tender, juicy bak kwa. You could use half lean, half normal if that’s an issue for you)
  2. 300-350g caster sugar (I like mine on the sweeter side but feel free to adjust)
  3. 4 tsps Chinese five spice powder
  4. 90ml fish sauce
  5. 60ml light soya sauce (feel free to adjust)
  6. 60ml Shaoxing wine (Shao Tsing / Chinese rice wine)
  7. A few drops of sesame oil
  8. Red food colouring (I used powder but liquid or paste is also fine)
  9. 1.5 Tbl kecap manis / dark soy sauce (optional if not using colouring)
Instructions
  1. Combine all the ingredients in a large mixing bowl. With a wooden spoon, start mixing it vigorously until all ingredients are completely mixed and the mince is ‘gluey’.
  2. Add your red food colouring, a little bit at a time and mix until the colour is uniform (and to your desired scarlet shade). Cover with clingwrap and marinate overnight in the fridge (longer marination = more intense flavour).
  3. Preheat oven to 100°C. Wash and dry your baking or cookie sheets (anything flat and without an edge lip is fine). If you don’t have any, simply turn over your baking trays to use the flat bottom (after washing it of course!).
  4. Add a mound of pork mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of 3-5mm. Try to keep the edges as straight as you can so you can cut into neat squares.
  5. You can either use wet hands to manually press it or you could lay a sheet of clingwrap or baking paper over it and use a rolling pin to roll it out. I like to roll mine out to a thickness of around 2.5-3mm because I like a more meaty chewy texture. If you prefer more of a dryer jerky texture after it’s grilled, roll it out thinner.
  6. Place one tray in the oven for about 20 minutes or until the pork has dried out (you might need up to 30 minutes if your pork sheet is thicker). The pork is ready when the entire top surface of the sheet is dry to the touch, most of the liquid has evaporated and is holding together without breaking (though it might be a little moist underneath the sheet from the oil or marinade but that’s fine). Continue pressing and drying out the remainder of pork with the rest of your trays.
  7. Use kitchen scissors to cut the dried pork sheet out into squares (whatever size you prefer).
  8. Heat up your charcoal bbq, grill or broiler and grill each square until darkened and caramelised. It’s totally ok to have the tiniest hint of charring but keep your eyes on them because they burn quickly and easily.
  9. Store grilled bak kwa in an airtight container in the fridge with sheets of greaseproof baking paper between each slice of pork (bear in mind that the flavour will intensify the next day). Reheat pork in grill or microwave. Best eaten within a few days.
  10. You can also store and freeze the bak kwa after you have dried it out in the oven. Once cooled, place sheets of greaseproof baking paper between each slice of pork. Wrap very well with clingwrap and place in a container to freeze. When ready to use, defrost in refrigerator and grill as normal. The pork can also be wrapped in foil and briefly stored in the fridge for a couple of days, until you’re ready to cook.
Citrus and Candy http://www.citrusandcandy.com/
 

{ 84 comments… read them below or add one }

Lucy (Beyond Bourke Street) July 1, 2012 at 13:22

Hi Karen, I made bak kwa according to your recipe last night. They turned out really well! I hope you don’t mind me linking to this page from my blog entry. You’ve done such a wonderful job with the tutorial that I was content to indulge my laziness and just refer everyone to your blog xD
Lucy (Beyond Bourke Street) recently posted..Bak kwa (aka. "rou gan" or pork jerky!)

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Citrus and Candy July 1, 2012 at 19:20

Hi Lucy, no worries! Glad you enjoyed it :)

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Alex Tan January 30, 2012 at 07:27

Do you know if there is a class with a professional from whom I can learn to cook this stuff!
Thanks,Alex

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Shannon | Just As Delish January 12, 2012 at 19:11

I’ve just made some bak kwa with a recipe using orange zest, taste a bit weird.. Yours look so juicy and plump.. almost like the ones in Malaysia. I’m going to try your recipe next. I don’t have a grill, so i just use the oven. Why do I need to grill in at the end?

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Citrus and Candy January 13, 2012 at 01:00

Hi Shannon, grilling it caramelises the bak kwa which means of course, a better flavour. Which is why they grill it over charcoal in Malaysia. If you have no grill or bbq then just cooking it in the oven until it’s caramelised should be good enough. Hope this helps

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Shannon | Just As Delish January 17, 2012 at 01:16

thanks for your recipe and inspiration, I end up grilling them over my stove and the bakkwa turn out so good! just posted on my blog.. but it’s too salty and sweet for my taste. Maybe I marinate it too long,,
Shannon | Just As Delish recently posted..Homemade Bak Kwa (Dried Meat)

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Citrus and Candy January 17, 2012 at 02:02

Hi Shannon, feel free to adjust the amount of salt and sugar. This bak kwa recipe was made for my palate but since everybody has different taste buds then some adjusting of saltiness and sweetness might be needed.

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Paul January 3, 2012 at 11:04

Can you use ground pork instead of minced pork?

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Jade January 2, 2012 at 16:55

Your recipe and instructions are ‘user-friendly’. Thank you. Being in Africa all these goodies are hard to get so one has to be hands on to make them. 3 questions before I start (i) can I use beef. (ii)what is the non alcoholic substitute for shoaxing wine (iii) how many pieces come out of recipe. BTW any recipe for Yau char Kwai /Chinese crullers. Haven’t had one in ages.

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Chrys December 22, 2011 at 00:38

Wow, thanks for the detailed instructions. Just in time for me to give it a go for CNY here, since I won’t be going back to KL to celebrate next year.
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StillTraveller September 8, 2011 at 17:13

OMG – I love this stuff. In fact, I just ate 2 pieces today from the little shop in Chinatown. It cost $4.50 for 2 pieces and thought it was so so soooo delicious, I started wondering if it was easy to make at home. A quick google and I found you and this recipe that uses ingredients that I readily have and makes a truckload it seems. Thanks for sharing!!
StillTraveller recently posted..Before the Tokyo Sky Tree, there was Tokyo Tower

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Trissa July 2, 2011 at 17:29

Thanks for this recipe Karen – as a child I used to have this all the time – when we were traveling to HK or if someone came from Singapore they would bring us some. I never thought I could make this at home. I’m going to try this soon.

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Citrus and Candy July 15, 2011 at 01:06

Hi Trissa, I use to rely on my mom for bak kwa fixes but she rarely made it unless she was in the mood. It def is nice to make it for myself now :) Hope you get to try it soon and enjoy! :D

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Sophie June 8, 2011 at 14:28

Oh Em Gee.
Since getting back from my trip to Singapore, I’ve had dreams about delicious Bak Kwa.
Thanks for sharing this, I’ll definitely give this a whirl on the weekend <3

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Citrus and Candy June 25, 2011 at 23:44

Hi Sophie! Hope you enjoy it! Bak kwa always makes me homesick too :(

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dede June 8, 2011 at 11:07

Thank you so much, I am certainly going to try making it one day.
A couple of questions- do you use the normal Thai fish sauce? And approximately how much grilling time would it take?

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Citrus and Candy June 25, 2011 at 23:46

Apologies Dede for the late reply! And yes, I do use a normal thai fish sauce. Grilling time varies according to ovens etc. (i.e. mine is pretty crappy hehe). My advice is to not turn the heat to the highest because it will burn quickly and do not leave the kitchen! Keep an eye on them with tongs in hand because it won’t take long at all to caramelise. Hope this helps!

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John May 30, 2011 at 23:15

I’ve tried a few Bak Kua recipes, but they just don’t taste right. Do you think it’s because I’ve replaced the Shaoxing wine with Sake(can’t find Shaoxing here in Finland). I want them to taste just like they do at the stand on Jalan Alor, which you can see on this page: http://deaguwapa.com/the-jalan-alor-experience/. After trying three different recipes, I’m not close enough, but I’m still hoping!

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Citrus and Candy May 30, 2011 at 23:27

Hi John, sake is a slightly different flavour to shaoxing (and more subtle) so it would affect the taste to an extent but I think it could be a combination of things. In a bak kwa recipe, each ingredient is vital (for example, once I tried it without fish sauce and I was amazed at how different it tasted!). For me the chinese five spice powder and fish sauce are important as it gives it a certain taste and fragrance. Also the pork has to be sweet like it is in Malaysia so don’t be afraid of adding enough sugar and honey. Do you remember what it was about the other recipes that wasn’t right? Was it not salty or sweet enough? Or was it too strong or weak in a certain flavour?

If you wish, feel free to try this recipe out with sake and see how you go. Taste-wise it comes pretty close to what I love about bak kwa and from what I remember from the ones I bought in Malaysia. I hope this helps you out a little. Any more questions, feel free to contact me :)

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emiglia May 30, 2011 at 22:55

This looks amazing — love the flavor combination, but I must admit I’m a bit hesitant to make so much of something I’ve never tried before. Do you think you could make just a little bit? Would the recipe divide well?
emiglia recently posted..Foodbuzz 24×24- A Proustian Picnic

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Citrus and Candy May 30, 2011 at 23:31

Hi Emiglia, absolutely this recipe can easily be adapted to smaller quantities. For example it can be easily quartered to use 500g of mince. It’s not a baking recipe so it’s very forgiving if quantities need to be adjusted and changed. Hope this helps!

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Dolly May 27, 2011 at 21:34

that looks abosulety delish..

i bet you its addictive too !!!

good work akren
Dolly recently posted..Temasek – Parramatta

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Citrus and Candy May 30, 2011 at 14:57

Thank u!

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shirley@kokken69 May 26, 2011 at 22:08

This looks absolutely sensational!! I am really really going to give this try… maybe for Chinese New Year.. give those stalls a run for their money :D!
shirley@kokken69 recently posted..Hei Bee Hiam – Sambal Udang Kering

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Citrus and Candy June 3, 2011 at 02:14

Lol thanks Shirley! But CNY is too far away hehe. I plan to eat it before then :P

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Tina@foodboozeshoes May 26, 2011 at 17:43

Wow – I had no idea that this was just made from mince… In fact, I’m not sure what I thought it was made from….
Tina@foodboozeshoes recently posted..Asia tripping – part VIII- Hong Kong

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Citrus and Candy June 3, 2011 at 02:15

Rofl Tina :D

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Sara @ Belly Rumbles May 26, 2011 at 15:33

I am so trying this!!!
Sara @ Belly Rumbles recently posted..KFC for breakfast anyone

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Citrus and Candy June 3, 2011 at 02:15

Hehe awesome Sara! Hope you enjoy it :D

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SK May 26, 2011 at 08:35

Man . . I loved this!
Perfect for a sandwich filling with loads of butter.
SK recently posted..Roast Pork Baguette – Honey Mayo – Brie – Taste Baguette

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Citrus and Candy June 3, 2011 at 02:18

Hi SK, oooohh that’s exactly how I like it! Esp with soft, sweet bread ummmm :)

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chopinandmysaucepan May 25, 2011 at 13:21

Hats off to you. I don’t like it quite enough to go through this!
chopinandmysaucepan recently posted..Sushi Hon- Westfield Sydney

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Citrus and Candy June 3, 2011 at 02:17

Naww really? Lol but I agree, it is an acquired taste for those who didn’t grow up eating it a lot!

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Chloe from 3748miles May 24, 2011 at 09:17

This is PRECIOUS. I can’t wait to give this recipe a go! I thought it would be ever so complicated, but it’s actually feasible and relatively simple! Cheers!:)

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Citrus and Candy June 3, 2011 at 02:19

Hi Chloe! I hope you enjoy it! :D

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Bee | Rasa Malaysia May 24, 2011 at 03:55

Bravo, I salute you for making this from scratch! I only buy from the stores!
Bee | Rasa Malaysia recently posted..Hokkaido Soft Bread Hokkaido Milk Loaf

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Citrus and Candy June 3, 2011 at 02:20

Hi Bee! I guess here in Sydney, I have no choice but to make it hehe. Otherwise I’ll never get to eat it as much as I want :)

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Conor @ Hold the Beef May 23, 2011 at 14:46

How have I not had this before?! I mean, I live in Perth and watch tennis and everything! Damn me and my non-Malaysian family!

Luckily you have now supplied the resources for me to make up for so many years of going without this. Pork jerky, soon you will be mine :D
Conor @ Hold the Beef recently posted..The Amazement Begins

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Citrus and Candy May 23, 2011 at 15:40

Lol Conor, if only you lived on my street, my neighbours were very well educated in Malay food hehe. We could’ve had awesome street cricket matches as well as Malaysian lunches while watching tennis together :)

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penny aka jeroxie May 22, 2011 at 22:08

Bookmarked and making. OMG.. you are too good.
penny aka jeroxie recently posted..Guest Post – Malaysian Hawker Style Cooking with Chef Wanitha

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Citrus and Candy May 23, 2011 at 15:41

Aww thanks Penny! :D

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angie May 22, 2011 at 18:59

Ooooh this is different to the kind of jerky that I grey up with. Looks so gorgeously sticky!
angie recently posted..Giant Sticky Chocolate Brownies – Edible Gifts

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Citrus and Candy May 23, 2011 at 15:42

Is the Vietnamese version like the dried meat type in Cabramatta? I really like that one too but yeah, the Malaysian is much more chewy and sweeter :)

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William @Wealth For Teens May 21, 2011 at 16:47

This looks soo nice! I actually dropped by the night markets last night and grabbed one (but it was beef)

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Citrus and Candy May 23, 2011 at 15:43

Ummm yum, I love the smell of the charcoal in the air at the markets :)

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Katherine May 21, 2011 at 08:59

I do love Bak Kwa. We have our resident Malaysian Mama at work, Susan Lee and she brings it in and we fight over it. Its amazing. I love the colour…. Delicious..
Katherine recently posted..Tapas – Dinner Party

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Citrus and Candy May 23, 2011 at 15:44

Oooh wow lucky you Kath! I wish I had a Malaysian Mama to bring in goodies for me at work.

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Mei Sze May 20, 2011 at 00:29

I LOVE BA KWA…give me ba kwa and 2 slices of buttered bread – HEAVEN! My siblings and I would steal heaps from the serving container during CNY before the guests arrived! hehe

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Citrus and Candy May 20, 2011 at 02:28

Hi Mei, lol that’s how I love it! I think every kid has been a bak kwa thief at some point in their lives :D

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Iron Chef Shellie May 19, 2011 at 22:52

OMG I SO HAVE TO MAKE THIS!!!! i eat tones of it when I go back!
Iron Chef Shellie recently posted..Pulled Pork – The Blithely Unaware Way

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Citrus and Candy May 20, 2011 at 02:26

Hi Shellie!, Hehe that’s why I make 2kg worth :P

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mademoiselle délicieuse May 19, 2011 at 22:26

“Joo yook gon”, just to add another phoeneticisation =D Love this stuff no matte the name or colour, and one of my must-eats whenever i’m in Hong Kong.

And, haha, go the trippy purple pork jerky!
mademoiselle délicieuse recently posted..Mango Restaurant 不見不散

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Citrus and Candy May 20, 2011 at 02:26

Lol Rita, trippy jerky wasn’t pretty at all!

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Emma May 19, 2011 at 19:20

I am simultaneously drooling and being repelled a little by this recipe (I think it’s the colour more than anything….), I’d like to echo Shaz’s question above – what happens if you don’t colour it? Grey sludge?

I adore pork goodies but something in my head can’t get round the idea of pork mince jerky! Am determined to try it anyway, as I’ve never found a bit of pig I didn’t love and this has to be better for me than frying up a batch of crackling every week! Is the final texture crisp, or more chewy?
Emma recently posted..Gin &amp Tonic Granita

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Citrus and Candy May 19, 2011 at 21:12

Haha embrace the red Emma! If it isn’t red, then bak kwa would usually be a caramelised brown from the kecap manis/dark soy sauce so no grey sludge if you don’t want it to be I promise :)

I think for people that are unfamiliar with it will find it a bit odd on paper but I just adore the salty sweet sticky quality of it, which obviously goes well with pork flavour-wise. The texture is totally up to you. It’s not meant to be crispy but more chewy. However if you prefer it softer and more chewy, make the slabs thicker and make sure not to over-cook it on the grill. Some people prefer to make the bak kwa thinner and more cooked for a slightly tougher texture (personally I like it soft). Hope this helps! Don’t forget the recipe can be easily halved so you can make a smaller quantity if you’d like to try it :)

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middlekidd May 19, 2011 at 14:12

omg. i’ve been looking for a decent recipe with all the right steps and all the awesome pictures like yours! THANK YOU VERY MUCH! as i love bakkwa (chicken version – i don’t take pork) i’ll try to do it with chicken mince the next time i try it!

also, i’m wondering about the answer to shaz’s question of whether it would turn into an unappetizing grey without food coloring?

thanks!

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Citrus and Candy May 19, 2011 at 21:05

Oooh yum, I’ve never had a chicken mince version before so should def try it next time! Without food colouring, the bak kwa should be brown from the kecap manis/dark soy sauce, which is also a common colour of bak kwa if it isn’t red. So feel free to adjust the colour and darkness of it by adding more or less kecap manis :)

I certainly hope you get to try this soon and let me know how it goes! Thanks for your lovely comments! :D

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Vivian - vxdollface May 19, 2011 at 13:46

YUM! My aunt makes this every now and then, so much better than store bought ones :) but she doesnt add food dye so it looks brown lol

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Citrus and Candy May 19, 2011 at 21:01

Usually I find the Malaysian versions tend to be more red but the ones I’ve seen made by Chinese and Tawainese are browner. Either colour is quite common but personally I’d eat it, no matter what it looks like hehe.

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kimberlycun May 18, 2011 at 19:06

ohhh myyy lard….THANK YOU, THANK YOU!!!! for this recipe! i’m weeping tears of joy /sniff
kimberlycun recently posted..Strawberry chocolate sponge roll recipe

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Citrus and Candy May 19, 2011 at 20:59

Awwww you’re welcome! Hope you can make it soon :D

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Martyna (Wholesome Cook) May 18, 2011 at 19:02

Ha! I thought this was going to be a post about a baklava incarnation of some sort. Not everything is what it sounds in other languages! It looks good, but I might have to try some from a shop first – it is a recipe for a bucketload!
Martyna (Wholesome Cook) recently posted..Kylie Kwong’s roast beef with Asian paste and lime- garlic cucumber salad

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Citrus and Candy May 19, 2011 at 20:59

Hahaha easy mistake to make come to think of it. I admit some people that aren’t familiar with it do think it’s weird when they hear pork with sugar and honey but I’m optimistic that the taste is special enough to convert them :)

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Phuoc'n Delicious May 18, 2011 at 18:59

OMG! My mouth is watering at the thought of these babies.. They are sooooo good! Thanks for all your hard work in perfecting this recipe and sharing it with us!

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Citrus and Candy May 19, 2011 at 20:57

LOL no worries Phuoc! :D

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catty May 18, 2011 at 18:57

Look how good your pork babies are!!! I LOOOOVE bak kwa. there’s some place in Melbourne that makes amazing bak kwa actually. my aunty brought me a vacuum sealed back of it last time she came to visit hehehe :)
catty recently posted..Cay Tre- Soho- putting my behind in my present

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Citrus and Candy May 19, 2011 at 20:57

Is it really expensive in Melb Cat? I’ve only ever seen bak kwa in a stall in Chinatown markets and they sell for $4 a slice :(

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Debs @ DKC May 18, 2011 at 18:37

Fabulous, this has been on my list to try forever! Thanks for the reminder, yum, yum, yum.
Debs @ DKC recently posted..Hospital Update March 2011

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Citrus and Candy May 19, 2011 at 20:56

You’re most welcome Deb! :D

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Elizabeth May 18, 2011 at 16:00

Aha, I was right, Asian and Sweet.. I’ll give the link to my carnivore friends… I’ll wait for the vegetarian version :D
Elizabeth recently posted..DuPont and Rashid- Marry Me

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Citrus and Candy May 19, 2011 at 20:56

Lol I can’t imagine what you could use to replace meat to make it vegetarian :S

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shaz May 18, 2011 at 14:51

Awesome! Thanks so much for the recipe Karen. I haven’t had this in ages. What happens if you don’t add the food colouring? Does it turn into an unappetizing grey?
shaz recently posted..Malaysian Monday 73- Kai Tan Koh Steamed sponge cake

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Citrus and Candy May 19, 2011 at 20:56

Hi Shaz! I think it’d be brownish from the kecap manis, which is pretty strong colour wise. I guess if it does turn into a shade, a bit of kecap manis should do the trick! A lot of bak kwa that I’ve seen that aren’t red are usually a dark caramelised brown.

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pickyin @ LifeIsGreat May 18, 2011 at 12:11

I have a preference for sliced meat long yuk, not from the mince. My favorite is from Wing Heong at Jalan Imbi. That would be harder to pull off at home unless we have very good knife skills, what do you reckon?
pickyin @ LifeIsGreat recently posted..Caffè HABITŪ the table at GOD Causeway Bay- Hong Kong

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Citrus and Candy May 19, 2011 at 20:54

Aah naughty me but I’ve still yet to bravely stray away from the mince to go for the dried meat long yok. Do you like the bacon version? I saw that for the first time in Jalan Alor last time I was back in KL and I was wow! But yeah, I can imagine it’d be hard to slice the meat long yok thinly enough without an awesome knife.

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pickyin @ LifeIsGreat May 24, 2011 at 18:43

Bacon version? I’ve tried the ones in Singapore (they’re not good) but not the ones in KL. Sliced meat is not favored by many anyway as it’s more chewy. Kudos to making your own!
pickyin @ LifeIsGreat recently posted..Red Velvet Cake

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Steph May 18, 2011 at 11:00

YESSSS!!! I’ve been waiting for this one!!! Ommggg I think I just had a meatgasm, I am so sad we aren’t meeting up this week so I can try some of this :(:(:( It’s so damn pretty!

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Citrus and Candy May 19, 2011 at 20:53

I promise you I’ll make it again and give it you Steph!! x

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chocolatesuze May 18, 2011 at 10:55

mmm JUICY and lol @ your last tag!

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Citrus and Candy May 19, 2011 at 20:53

Gah it’s the same with everything in Malaysia! Million names for one thing!

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muppy May 18, 2011 at 09:31

It looks kinda weird! But the flavours sound really good.
muppy recently posted..Steamed Seafood Dumplings

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Citrus and Candy May 19, 2011 at 20:52

Lol it’s def not the most photogenic food! But it’s really moreish I assure you!

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Minh May 18, 2011 at 09:21

Karen I think I love you for putting up this recipe!! Can’t wait to give it a go :D
Minh recently posted..Singapore Stopovers

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Citrus and Candy May 19, 2011 at 20:52

Hehe you’re welcome Minh! Hope you enjoy it as much as last time :)

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