Steve知道后就上纲找食谱… 大致上我們已有須要的调味材料，只欠碎猪肉。
有了碎猪肉…
可以开始做啦…
看來似模似樣的…
先让品管員試試…
哗！Steve 第一次的試驗品很不錯… 他認為這很容易制做。哈哈！我不用愁没有‘bak kwa’啦…
I miss Malaysian Chinese food again and tried to ask my friend in
When Steve knew that, he searched for the recipe on the web… Basically, we have all of the seasonings, we just need ground pork.
When we have ground pork…we can start to make it…
They looked very close…need to pass quality control first… Wow! This first batch made by Steve tastes good… He was surprised how easy it was to make. Ha-ha! Now I don’t need to worry that I can’t get ‘bak kwa’…
Our bak kwa (dried meat) recipe 我们的肉干食谱 -
http://eheartrecipe.blogspot.com/2008/11/pork-bak-kwa-dried-meat.html
2 comments:
Hi eHeart and hubby Steve,
I chanced upon your blog via Lily's blog on how to make homemade Pork Bak Kwa.
I was also scratching my head, thinking of where in AR, can I get the licorice powder and Chinese Rose wine. In parts of AR here really ulu. I am a Singaporean, married to an American. Greg and I have known each other for 10 yrs as friends and married for 7 years.
Home sick and missing local food, I met Lily at one of the Food Blogs and she introduce me to some Singapore and Malaysians kakis so that I know more kakis here and dont feel so alone lah.
We are planning to visit my parents, relatives and my Sing kakis in October 2009, they all are very excited to meet us!:)
My mom is Indo Chinese and my dad is philippino chinese. Really chap chye family:)
Its nice to know of another kaki living near us. I have another Singaporean kaki, Karen Ryan, she lives in Memphis, TN.
We have plans to uproot and relocate, we have been thinking either to CO or farther up to MN or even St Louis, MO, depending. My hubby works at the hospital. I have retired from the working world f/time, however, I am thinking of going back as p/time.
We have a 5 years old son named Zander. Hubby has a 20 yrs old son, 17 years and 15 years old boys based in TX. They come to visit during school breaks, the eldest one is busy with p/time job and college. The second one going to college fall 2010.
I will try your version of Bak Kwa, I wonder whether can use beef instead of pork meat, I am chin chye, but the boys like beef meat.
And also the pork floss, they looked yummy. I have tried some of Lily's recipes, they came out great.
Better stop here, I hope to hear from you soon. May I wish you both the best and God bless you both!
Sincerely,
JPogue aka Cheena Bukit
Hi Cheena Bukit,
Thanks for reading my blog. Nice to know about you from Singapore. The way you described your chap chye family, i bet your family has a lot of fun with so many different countries cultures, foods, life styles, and etc.
I got the licorice powder in an Asian grocery store near us and we bought a bottle of Paul Masson rose wine from the local grocery store. We have made pork bak kwa many times (with the addition of a lot of cayanne pepper); my hubby loves it very much. We have never tried making it with beef. If I (Steve, here!) was going to use beef, I'd probably try replacing the fish sauce with a favorite steak or BBQ sauce, like A1, Lee & Perrins, or Maull's.
Enjoy your trip back to Singapore & eat lots of local food!
Keep in touch.
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