Chinese New Year is always filled with such happiness and festive joy. While many of us love to stuff ourselves silly with pineapple tarts, there’s always going to be a place in our bellies for this favourite that no one can miss – Bah Kwa.
This lovely snack originates from the Fujian province in China, but it sure has it’s roots firmly grounded in both Singapore and Malaysia. Bah Kwa is the undisputed king of Chinese New Year goodies when it boils down to how much we spend on CNY goodies, so don’t be surprised when people purchase kilos of meaty goodness to give away to friends and family. The rising prices of bak kwa during the weeks before CNY are common talk among Singaporeans with some even seeing bah kwa prices as an indicator of inflation.That makes this the hot meat that everyone is looking for.
So, rather than to spend hours under the scorching sun queuing up for such meaty goodness, why not just spend an afternoon to make your own? 🙂 YES! Bah Kwa, unknown to many, can actually be grilled from the comfort of home!!
While commercial versions are probably going to be sweeter and harder (and probably last longer because of the preservatives used), our home-made version promises a natural meaty taste with that charcoal-grilled goodness in it. For those who know the difference, our version is the minced meat version, which is different from the sliced pork version.
It’s relatively straightforward, when you just need to marinate the meat, flatten, dry it, and grill! Just be patient when you’re over drying the meat and it’ll turn out fine eventually.
Enjoy the recipe and happy CNY cooking!
|1kg of minced pork|
|½tsp of cinnamon powder|
|¼ tsp of 5 spice powder|
|½tsp of corriander powder|
|½tsp of white pepper|
|2tbsp light soya sauce|
|2tbsp fish sauce|
|1tbsp of hua tiao wine|
|1cup of coarse sugar|
|1tsp of dark soya sauce|