BAK KWA - using a wok

Ingredients :
500g minced pork (fatty Wu Hua Rou)
150g castor sugar
1/2 tsp salt
1tbsp chinese rose wine (very important)
3/4 tbsp light soya sauce

Method :
Use a cake mixer to blend the above ingredients into fishball paste lookalike. approx.2-3mins.
Leave in refrigerator for 1hour. Divide the mixture into 3-4 section.

Put each section into a plastic ball and roll into the thickness you like.


After rolling stack on each other and leave in the refrigerator until you dry them individually. Leaving them in the refrigerator will slightly harden it and for easy removal.

Transfer onto baking paper.

• Prepare a wok, put in the wire rack, put in the baking paper with bak kwa then turn on the fire to the smallest flame. This method will simulate sunlight and dry the bak kwa in approx. 2 hours.
• You can cover the wok slightly to prevent flies.
• Check the bak kwa every 10-15 mins by touching the wok.
• If it is too hot, off the fire. Then continue when it cool down.
• After approx. 30-40mins the top is slightly dry, overturn the meat and continue and dry the other side.
• If the meat can be lifted up, remove the baking paper and continue to dry meat directly on the wire rack. The meat wouldn't shrink too much.
• PLEASE NOT THAT IF JUICE LEAK OUT OF THE MEAT MEANS THAT THE TEMPERATURE IS TOO HOT. IT WILL BECOME STEAMED MEAT PATTY.

• When you are satisfied with the dryness.Turn off the heat and cool down completely. Store in refrigerator for one day or in freezer until you are ready to cook it over high heat.
• To have juicy and succulent bak kwa, glaze with water while grilling

P.S.

Bak Kwa can be shape into rounds if putting in the plastic bag a hassle. Same method applies but square shape is for better presentation.

EASY SWEET BREAD using food processor

Ingredients :

Starter
4g instant dried yeast
100g warm water
20g beaten egg - last to add in

Main Dough
200g bread flour
1/2tsp salt
20g sugar
20g soften butter


Method :

Mix dried yeast and water in a cup. Leave aside for 15-20mins. Then add in the beaten egg. Mix well.

Put the main dough ingredients into a food processor. Cover the lid then slowly pour in the yeast mixture while turning on the food processor. In less than 1 min the dough is form.

Remove from food processor and use hand to give the dough a few kneads then place it in a oiled bowl and covered to left it to prove for 50-60mins or until double size.

Do a finger test. If the indent remains means to the dough is ready.

Punch out the dough to release the gas then shaped the dough into 50g balls. Stuff any filling your like .eg. kaya, pork floss....

Place the bun next to each other onto a baking tin. Leave to prove for another 30 mins. Brush over with beaten egg then bake in pre-heated oven 190deg for 10-15mins.

When the bread is out of oven the top is abit hard but rest assured after 10 mins it will turn soft.

Cooking Achievement

Baked cheezy Pasta

INGREDIENTS :

300g cooked colourful pasta

FILLING
1 tbsp garlic - minced
1/2 big yellow onion - minced
100g of meat - ham/chicken meat/ hot dogs
50g mushroom - fresh or canned

SAUCE
1cup milk
1 cup water
1 tsp salt
1 tsp chicken granule
1 tsp mixed herbs
1/2 tsp black pepper

THICKENER
2tbsp cornflour mixed with 2 tbsp water
1 slice cheddar cheese

TOPPING
150g grated red/orange cheese
3 - 4 slices of cheddar cheese


METHOD:
Heat oil in saucepan, add in garlic and onion. Fry till fragrant. Add in meat and fry till cooked. Add in mushroom and pasta and mixed well. Remove from heat.

In another saucepan bring the sauce to boil, add in the meat mixture and mix well. Add in the cheese and the cornflour water. Stir till thicken. Must be very thick not watery.

Transfer into a baking tray. Lay a few slices of cheddar cheese on it then topped with grated cheese. Put in pre-heated griller and grill till cheese turn light brown. (Approx. 10mins)

Cool before serving.

P.S. You can replace sauce with any canned creamed campbell soup.