PORK JERKY (BAK KWA) 肉干

During CNY, pork jerky is one of the delicacy that some of us would like to have.  But now, pork jerky is getting more and more expensive, every year the price will increased.    I never knew that we can make pork jerky (or Bak Kwa 肉干) at home.  Isn't that great?  

And moreover what we are going to make at home is the baked and grilled in the oven and not through the BBQ! That is the relieve to me.

When I told my Sister S that I am going to make Pork Jerky, the next thought in her mind is, are you going to set fire outside to BBQ it?  I am sure if you intend to make this and when you tell it to your family you are going to make it, the next instinct the remarks from them would be "Why go all the trouble.... blah blah and later you have to set the BBQ pit to grill it?"

When I saw Sonia of NasiLemakLover  made this Pork Jerky last year, I was really amazed that this can be made at home and also lately few bloggers has made it too! 

Homemade Chinese Pork Jerky (Bak Kwa) 肉干
(recipe source from Sonia of Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

Ingredients
450g minced pork (at least with 10% fat)  
100g sugar
1tbsp light soy sauce
1/2tbsp Chinese rice wine 
1/2tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce  
1/8 tsp Chinese five spices powder  (I didn't add this)
A dash of Pepper
1/2 tsp-3/4tsp salt or to taste
2 tbsp honey

Method  
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and
    stir the mixture in one direction until the meat becomes gluey 
    (very important to stir till gluey otherwise meat will break out). Store in the fridge for 
    several hours.  
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 15 - 20mins. Remove from oven. Increase the oven
    temperature to 240c.  
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza
     cutter, place them in the same baking tray.  
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another
     side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.  

6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

* My tray is 12" x 12" so a little thick in slices.

My Pork Jerky is a little char and burnt.... I guess 240C grilling for 10 minutes is a little too high temperature and too long for grilling!  Will adjust the temperature next time!

BUT.....nevertheless of course, ohhhh.....so delicious and yummy!  So much like the store bought and without the MSG!!

Are you drooling looking at this?  Well, I am...........slurppppp !!

Oh, you don't like pork?  You can try with chicken too!

Thank you Sonia once again for this delicious recipe!

I am submitting this post to Chinese New Year Delights 2013 hosted by

Sonia aka Nasi Lemak Lover

PINEAPPLE ROLLS

The past weeks I had wanted to bake this pineapple tarts or pineapple rolls or whatever you wanted to call it.... I was in thinking should I buy the ready made store bought pineapple filling or should I go ahead to make my own.  Well, the store bought definitely is very sweet and this is why I hesitate to buy it.

Well in the end, when Sonia  posted her best melt in the mouth pineapple tarts, it just make me wanted to make it too .... Moreover, oh...shy to say ..... the Kumquat Nastar Rolls which I made earlier, I almost finished munching away....
  

PINEAPPLE ROLLS 
Recipe sourced from Sonia of Nasi Lemak Lover

Ingredients

350g butter
100g condensed milk
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the
    edges of the dough together and press lightly to seal. Roll it in between your palms to shape it 
    into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

OR 
    Put dough into a Nastar mould and press out into strips about 5-6cm long.  Place pineapple 
    filling on the edge of a strip and make a small elongated roll 

7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool on wire racks before storing. 

For Homemade pineapple filling

1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor

(do not add water)
250g coarse sugar (adjust accordingly)

Method
1. Cook pineapple flesh together with the juices in a wok over medium low heat until water

    reduced, stir from time to time.
2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.

Initially I wanted to make the same like Sonia's the (enclosed version) but I had a hard time folding the pineapple filling into the dough and end up the rest of the pineapple in nastar rolls instead.

I love this pineapple tarts or pineapple rolls ..  yummy and delicious!

I am glad I make my own pineapple filling because I can adjust the sugar to my preference.

                  I am submitting this post to Chinese New Year Delights 2013 hosted by
                                                     Sonia aka Nasi Lemak Lover


Thank you Sonia ....this is very yummy!

This post is also link to the event Little Thumbs Up organised by

 Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.

ALMOND ROCHER

I am still on going baking for the CNY.....

When I saw Wendy of Table of 2....or more posted her Almond Rocher, I told myself no matter what I must find time to do this.  I loves Ferrero Rocher and I guess this Almond Rocher is as yummy as it sounds.  Anything with almond, I am sure to love it.

Here with my Almond Rocher...... and thank you Wendy of Table of 2 .... or more for sharing this heavenly delicious rocher with us.

ALMOND ROCHER

Recipe sourced from Wendy of Table for 2....or more 

Ingredients

300g slivered almonds

100g rice crispies

100g egg white

100g icing sugar

300g dark chocolate

 Method

Preheat oven to 150Celcius and line a large baking sheet with baking paper.

Mix the slivered almonds and rice crispies together.  Set aside.

Mix the egg white and icing sugar.  Add into the slivered almonds and rice crispies and toss to combine.

Pour this mixture into the baking tray and bake for 15 minutes.

Remove from oven and give it a stir and bake for another 10 minutes.  Repeat this step again for 10 minutes (Total baking time is 15 + 10 + 10).  Or bake till crispy.

Let the crispy almonds cool down and break into small loose pieces.  

(I use spoons to break them free).

Meanwhile, melt the dark chocolate (I added some warm milk so the melted chocolate won't be too thick).  Add the almond mixture into the melted chocolate and stir well to combine.

Spoon the rocher mixture into small cupcake liners.  Sprinkle some colour chocolate rice if you wish.

Very...very....yummy and delicious!  
 

 This Almond Rochers makes such a good gift for CNY.... as well as for Valentine's  Day.

  I am submitting this post to Chinese New Year Delights 2013 hosted by

 Sonia aka Nasi Lemak Lover

GARLIC ROASTED PEANUTS

Would you agree with me, whenever CNY is drawing near, we are like going into marathon baking away all sorts of cookies and dishes?

And it seems like 24 hours is just not enough, right?  So many things to prepare for.

Well, today my post is Garlic Roasted Peanuts.  Other than cookies, I guess peanuts are just one of the thing that we shouldn't miss out.  It is great for snack and I am sure everyone loves to have peanuts to bite and munch.

Previously I just would buy the ready roasted pack of peanuts  after I saw Wendy of Table for 2....or more  posted this Garlic Roasted Peanuts, I thought I would like to give it a try.

It is good for a change to make this at home as this version is baked in the oven rather than the usual deep fried.

Do hop over to Wendy's blog for her recipe.

I only used less than 1/2 bulb of garlic....as I might not stand the garlicky breath smell after I have eaten this! Hee....hee.....  
and I gambled it of putting 1/2 tbsp salt and the end result is just ok for me.  Or am I a salty person?  No..no... I think the type of salt I am using is.....let me check it out later.....

Golden brown.... peanuts or "Fa Sang"

                                  Anyone.....Kacang,.....kacang putih......?  hee...hee.....

   I am submitting this post to Chinese New Year Delights 2013 hosted by 

Sonia aka Nasi Lemak Lover

SUJI / GHEE COOKIES

I thought I won't be baking anymore cookies for the CNY but I still have some ghee left and thought of finished it off.

I have browsed through the "New Year Cookies cookbook" and this Suji/Ghee Cookies was highly recommended by the Editor's Choice so I guess this must be good.  
My previous Almond Cookies was  from this same recipe book and was also highly recommended by the Editor's Choice.

Yes, indeed this Suji/Ghee cookies is yummy because of the added ground almond.  

SUJI / GHEE COOKIES

Recipe sourced from “New Year Cookies” Cookbook by Alan Ooi 

Ingredients

A

80g icing sugar

¼ tsp salt

160g plain flour

50g almond flour

B

110g ghee/clarified butter

For Glazing:

1 egg yolk (beaten)

For Decoration

Some red or greed candied sprinkles (I don’t have this so I just dot with red colour and some red chocolate rice)

Method

Combine ingredients A in a mixing bowl.  Add in ingredient B and mix to a soft dough.

Cover with a piece of clean kitchen towel or plastic wrap.  Rest dough for 4 hours.

Pinch a small piece of dough and roll into rounds, OR roll dough out on floured surface and cut out designs with cookie cutters.

Arrange on greased or lined baking tray.  Glaze cookies and top with coloured sprinkles

Bake at preheated oven at 170C for 15 minutes until lightly browned.
Cool well.

Well, if you still want to bake more cookies for the CNY, this Suji/Ghee Cookies is quite good as it was recommended by the Editor's Choice of that Y3K Cookbooks - New Year Cookies cookbook.  

And also this cookies is good for the elderly who has biting problems (hee...hee...) as this is soft and melt in the mouth!

  I am submitting this post to Chinese New Year Delights 2013 hosted by

 Sonia aka Nasi Lemak Lover

 

CRANBERRIES UPSIDE DOWN CAKE

I just wonder as CNY is drawing near, most of us are only focusing on baking cookies and cookies, but do we serve cakes to our guests too?  

I'm trying to clear some of the frozen berries in my freezer hence  this Cranberries Upside Down Cake is being baked.

 

Cranberries Upside Down Cake

Recipe sourced from Joy Of Baking

Topping:

70g unsalted butter

140g light brown sugar

227g fresh cranberries * (see below)

Cake Batter:

195g all purpose flour

2 tsp baking powder

¼ teaspoon salt

113g unsalted butter, at room temperature

200g granulated white sugar (I used 170g only)

1 tsp pure vanilla extract

2 large eggs, separated

120 ml milk

¼ tsp cream of tartar

Method

Preheat oven to 170 degrees C and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.

Cake Batter:

In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract.

Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.

Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top.

Bake in preheated oven for 30 - 40 minutes, or until the top of the cake has browned, starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean.

Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

 * Note:

Because of the moisture in the cranberries, and because ovens do vary, the baking time can vary significantly.

If you use frozen cranberries (do not thaw) the cake will take longer to bake than if you are using fresh cranberries.

I did not weight the cranberries to 227g as indicated in the recipe, but I just lay one layer evenly on the 9" round pan.

As cranberries are sour in taste, I suggest not to cut down the light brown sugar for the topping.

Well, another "Ang Ang" (red) cake for the New Year!  If you don't intend to bake this for CNY, would you consider it for Valentine's Day as a dessert after the romantic dinner at home?  Hee....hee....

* I am submitting this post to Chinese New Year Delights 2013 hosted by

Sonia aka Nasi Lemak Lover

BARAZEK (Pistachio & Sesame Seeds Cookies)

I loves to eat cookies that have a crunch and crispy...... because I like munching and munching!

When Wendy of Table for 2 ....or more posted her Barazek (well, I have not heard of what is Barazek before) and after looking at the pic, I guess this type of cookies is in for me as I can see it has that crunch for me!

BARAZEK

(Pistachio & Sesame Seeds Cookies)
Recipe from Wendy of Table for 2....or more 

Ingredients
150g sesame seeds

53g honey
65g ghee (clarified butter)
1 medium size egg
70g sugar
1/8 tsp salt
120g plain flour
160g semolina flour
1 tsp baking powder
120g pistachios

Method
1. Mix the sesame seeds and honey.  Set aside.

2.  Chopped the pistachios coarsely and place on a flat plate.
3.  Mix ghee, egg, sugar and salt; cream till smooth.
4.  Sift in flour, sugee and baking powder. Mix well.
5.  Take 1/2 tbsp level of dough (1 scoop out using a melon baller) and form into round.

6.  Drop dough onto chopped pistachios that has been placed on a flat plate.Lightly press dough 

     onto pistachios.

7. With the dough sticking on the back of the spoon, drop the dough pistachio nut side up onto the 

    sesame honey mixture.Lightly press the dough

8. Spoon out dough with generous amount of sesame sticking at the bottom.

9. Place dough sesame side up pistachio side down onto baking tray. Lightly press them flat.

10. Bake at 170C for 15 minutes

11. Cool on baking tray for 2 minutes before transferring to wire rack to fully cool down.

Please go over to here for tutorial pic

The difficult part of making this is.......messy!  The sesame seeds doesn't stick much to the dough and have to take some out to lightly press it down to stick.

Well, as indicate by Wendy, that this cookies taste better after 3 days, so I shall wait till 3 days to taste how good this shall be.  

On my last tray to bake this cookies, I use a small knife to make a slit .... just for fun ..... so it hang nicely to my cup!

                 I am submitting this post to Chinese New Year Delights 2013 hosted by

                                                           Sonia aka Nasi Lemak Lover

Kumquat 'Nastar' Rolls

Everyone is making pineapple rolls or pineapple tart...... I wanted to make this too but I still have two punnets of kumquats in my fridge so I thought of using it to make Kumquat Nastar Rolls instead of the usual pineapple.   How's that for a change?

KUMQUAT “NASTAR” ROLLS

Pastry Dough from Sonia of Nasi Lemak Lover

Ingredients

175g butter
50g condensed milk

255g plain flour / all purpose flour
1 egg yolk

1 egg yolk, for egg wash

About 450g Kumquat filling
(blend & puree the kumquat and cooked with sugar and some water)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Put dough into a Nastar mould and press out into strips about 5-6cm long.
5. Place kumquat jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 170c for 15-18mins or till golden brown.
8. Cool on wire racks before storing.

 

 I love it......... taste so yummy....... because I just loves Kumquat!  

Because some of the kumquats going to get rotten in the fridge, it just gave me an idea of using it as the filling for this rolls as replacement for a change for pineapple instead.

   Good for a change, isn't it?

                    I am submitting this post to Chinese New Year Delights 2013 hosted by 

Sonia aka Nasi Lemak Lover

                                This is made in 2014....thought of upload this pic to this old post here.