Text 9001, 76 rader
Skriven 2014-01-21 06:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: high/low 83
===================
 -> To me the rib roast's
 -> appeal is in the contrasts of flavors and textures. For pure
 -> eating enjoyment, I prefer other cuts.
 RH> I like just about anything but that 93% fat free ground beef.  Or
 RH> boneless  skinless chicken.  The stuff that's relatively good for you.

I have no objection to lowfat per se, if it's in the
nature of the beast and not engineered that way. I do
tend to add fat anyhow to things such as you list
above.

Bak kwa
cat: New Year, Singapore, Hokkien, Canton, snack
yield: 2 lb

1 kg minced pork (shoulder butt)
220 g fine sugar
1 1/2 ts salt
1 ts light soya sauce
1 Tb oyster sauce
1/2 ts five spice powder
1 1/2 Tb Chinese rice wine
1 pn red food colouring powder

You will need baking paper, cling wrap,
a rolling pin and a baking tray measuring
37 cm x 26 cm x 1.5 cm deep.

1. Place the minced meat in a bowl. Add the sugar, salt,
light soya sauce, oyster sauce and five spice powder.
Mix well.

2. Add the red food colouring sparingly and mix well.

3. Marinate the pork, preferably overnight.

4. Preheat the oven to 160C/325F.

5. Cut the baking paper to fit the baking tray. (I
recommend using 250 g to 280 g of pork mixture per tray.)

6. Take 250g of the minced pork and place on the baking
paper. Cover the minced pork, including the entire piece
of baking paper, with cling wrap.

7. Use a rolling pin over the cling wrap to flatten the
pork mixture evenly. Aim for a thickness of about 0.3 cm.

8. Remove the cling wrap.

9. Place baking paper with the pork mixture on the baking
sheet. Bake 18 min on the middle rack.

10. Remove from oven and slice into your preferred size.

11. Place back into the oven and bake for another 18 min
at 180C/350F.

12. Turn the bak kwa pieces over and bake 2 min. (The
timing varies with your home oven and the thickness of
your bak kwa.)

13. The bak kwa may appear to have an orangey hue, but it
will become a darker red as it cools down.

14. Remove from oven and allow it to completely cool before
storing in an airtight container.

15. Repeat the baking process for the remaining minced pork
mixture.

Straits Times 1/20/2014

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