HOMEMADE "BAK KUA"

BAK KUA seems to be a 'must have' during great festivals like Chinese New Year. In Malaysia, it's easy to just buy this from the shops, as it's available in lots of places. But for us who live in Melbourne... BAK KUA is a luxury here! It's expensive, and does not taste as good as those in Malaysia. Thus, I've decided to make my own. Turns out...yummy. :P

Ingredients:

500g pork mince, with some fats

Seasoning:

1 1/2 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp shaoxing wine

3/4 cup sugar

Method:

Put pork mince in a big bowl. Add in seasoning.

Use chopsticks to stir in one direction until the meat becomes gluey.

Put some gluey minced meat on a piece of baking paper. Cover with a layer of cling wrap, and then roll it with a rolling pin, to 2mm thick. (Do not use aluminium foil as the meat would stick to the foil!)

Put baking paper with minced meat onto a baking tray.

Bake in pre-heated oven at 125'C for 20minutes.

After that, increase oven temperature to 180'C and bake for further 10 minutes. Keep monitoring the progress as it burns easily.

Take it out, and flip is over to another piece of baking paper. Bake for another 10 minutes at 180'C.

Once done, take it out to cool. And then cut into pieces.