Comments on: Bak Kua (Malaysian Jerky)

By: Tony Tan

Tony Tan — Sun, 17 Jan 2010 17:02:14 +0000

Hi Helen,

What’s san char?

By: shona

shona — Thu, 26 Nov 2009 07:34:04 +0000

hi where in auckland do you get it from as i am desprately wanting to get some

By: bak kwa recipe, bak gua, bak kua, singaporean pork jerky — Eating Out Loud

bak kwa recipe, bak gua, bak kua, singaporean pork jerky — Eating Out Loud — Mon, 16 Nov 2009 22:51:50 +0000

[...] bak kwa Singaporean pork jerky: Bak Kua (Malaysian Jerky) – Rasa Malaysia Bak Kua, Chinese Pig Candy – Serious Eats Dried Pork – Bak Kwa [...]

By: Aileen Smith

Aileen Smith — Sun, 15 Nov 2009 00:30:12 +0000

I am a Singaporean living in South Carolina and wish very much if you can send me your mother`s recipe for `bak kua`. It will be much appreciated if you can. Thks.

By: sue

sue — Sun, 19 Jul 2009 06:51:43 +0000

Can I have the bah Kua recipe please?

I absolutely love it! Chinatown in Melbourne has a shop ….used to be so nice …they are now closed and what;s available now is yuk, vacuum sealed in a bag and tasteless!

By: Andrew

Andrew — Sat, 11 Jul 2009 21:17:18 +0000

Can anyone tell me what san char is?
What is the best substitute?

By: Rasa Malaysia

Rasa Malaysia — Sat, 18 Apr 2009 01:00:40 +0000

Helen – thanks for recipe. Cheers!

By: Helen Tang

Helen Tang — Fri, 17 Apr 2009 07:45:36 +0000

Hi Bee,
My mother has not made this for over 20 years, so her memory is a bit rusty – you may have to try it out & see if the seasonings need tweaking; but the mian ingredients are here.
Hope you make this successfully and post it on your site with lovely pics.

Bak Kwa
Ingredients:
1 ½ kg ground pork (with a bit of fat)
Marinade:
• 2 tbsp fish sauce
• 2 tbsp soya sauce
• 250 gm brown sugar
• ¼ tsp of five-spice powder
• ¾ tsp white pepper
• 1 ½ tbsp olive oil
• 2 ½ tbsp rose wine (mui kwai low)
• 8 small packets of ‘san char’ – ground up and add a tbsp of water to make into a paste
• ½ tsp of liquorice powder
• A couple of drops of red coloring

Method:
1. Mix ground pork thoroughly with the marinade and wrap with cling-wrap and leave in the fridge overnight.
2. Cut 4 pieces of greaseproof paper – to a length of 18 inches each .
3. Spread the pork mixture thinly onto 2 sheets of the greaseproof paper.
4. Place the other 2 sheets of greaseproof papers on the top of the spread pork mixture.
5. Use a rolling pin and roll out as thinly as possible.
6. Remove the top sheets of greaseproof paper and leave the spread mixture to dry out in an open area (preferably in semi shade).
7. Cover with food covers and let it air dry for about 6-8 hours.
8. When the mixture is fairly dry, cut into squares – approximately 3 inches square.
9. Heat a charcoal griller (BBQ) and grill for a few minutes each side.

cheers,
Helen Tang

By: Rasa Malaysia

Rasa Malaysia — Thu, 16 Apr 2009 23:37:07 +0000

Kim – I don’t have a bak kua recipe, but one of my readers does. She will be posting her recipe here, I hope.

By: Rasa Malaysia

Rasa Malaysia — Thu, 16 Apr 2009 23:35:07 +0000

Helen – no, I didn’t get your bak kua recipe. Please post it here.