How time flies! One minute I am packing to go to Guilin and then unpacking after coming back and now already back to the same old routine of waking up early, and going to work! And I am running out of time to prepare Chinese New Year goodies! I can't believe we only have 10 more days to go before we celebrate the festival! Anyway, to kick start my baking sessions, I'll post this delicious bakkwa which I am pretty sure not many could resist! These are really tasty and addictive! But watch it, do not over eat or you'll get a sore throat! I follow Biren's helpful steps in her blog and using some tips from Sonia as well to make these delicious meat. This meat is usually bbq over a charcoal fire in the open air but we are using the grilling method here which is much easier:) Sonia is hosting her first blog event for Chinese New Year Delights so naturally that I am linking this post to hers:)
Place prepared meat in the middle, a baking sheet, place another on the top and...
roll the meat as thin as possible
Ok, I am posting the recipe from Sonia's blog here for easy reference:)
450g minced pork (at least with 10% fat)
1/2 tbsp Chinese rice wine (I used Mei Kuei Lu or Rose wine)
1/8 tsp Chinese five spices powder
1/2 -3/4 tsp salt or to taste
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 goo-ey. Leave in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread or follow my method shown in the photos above).
3. Bake at pre-heated oven at 160C for 15-20mins. Remove from oven. Increase the oven temperature to 240c.
4. Wait for the meat to cool down slightly before cutting into desired size and shape using a scissors, knife or pizza cutter, then place them back into the same baking tray.
5. Grill (top heat only) one side at 240C for 10 mins, remove from oven, flip over another side, wait for oven heat to reach 240 deg C and grill for another 7 mins or until golden brown with slight burnt on the edges.
6. Once done, let it cool and enjoy!
and also to Bizzy Bakes: Recipe Box # 32
