Friday, January 10, 2014

Bakkwa (Pork Jerky) 肉干

Loong Yook, pork jerky

pork jerky


Never would I imagined making my own bakkwa until my good friend showed me how  when I visited her in Sydney several years ago.  From then on, I never buy bakkwa from the store anymore.  I love Bakkwa;  I find it so versatile, you can chopped it and put in your fried rice or in steamed glutinous rice or even in bread.  I loved it best in my sandwiches.

Refer here for recipe.





I'm submitting this post to the Bake Along event hosted by
 Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
and the theme is 'Chinese New Year Cookies'


I am also submitting this post to Aspiring Bakers #39:  
CNY Rock and Roll! (Jan 2014) hosted by Food Playground 






17 comments:

  1. Hi Veronica
    I used to called this "Loong Yoke" (Dragon Meat) too back when I was still staying in Kampar. Until my friends in KL all laughed at me...aah? Dragon Meat? Now, I just switch to called it "Yoke Korn". You done yours looking for beautiful Ang Ang colour. You are really early in making this already!!

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    1. Hi Mel, all these while I wasn't sure if it is called Loong Yoke or Long Yoke. Like you I just called it Yoke Korn or bak-kwa (in Hokkien), to be safe. Actually I am not making it for CNY - too early lah. Made it as a birthday gift for someone who loves pork ;)

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  2. now i am really tempted to make this... yours are so beautiful!

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  3. Nice! Looking at yours is another encouragement for me to attempt it this year :)

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  4. Hi Veronica, the color of your home made bak kwa is so beautiful!! This is so tempting. Anyhow, home made is still better than the commercial ones. Thumbs up to you :)

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    Replies
    1. Although not as nice looking as the store bought ones, but we know there's no preservatives in our homemade Bakkwa.

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  5. Nothing bet homemade one. My family not fans of Bak kwa so no plan to make it. Love the colour of your Bak kwa, must be taste yummy too!

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  6. Hi Veronica, your 'loong yoke' look soooo good! Save a slice for me please :)

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  7. Delicious bakkwa! My family's favourite! and we love it sandwiched between breads too!
    Happy New Year! Best wishes for a great 2014!

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  8. Definitely thumbs up for home made Pork Jerky.....

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  9. Hi Veronica,

    After my own bak kwa, I never buy anymore from the shop anymore... Yours look really good!

    Zoe

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  10. Looks perfect, and what a nice colour too!

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  11. This post is just nice for this month AB theme. Will b nice to have this in it. Do refer Foodplayground.blogspot.sg n submit your post. Hear from you soon.

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    Replies
    1. Thanks for the invite. I've already submitted.

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  12. Hi, I tried the bakkwa, but I find it hard to remove the bakkwa from the baking paper after baking it for a while, any advice how to do, tq

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    Replies
    1. Hi Linda, I had no problem removing the Bakkwa from the baking paper. Is yours non-stick baking paper/parchment paper ?

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    2. O I c, I hv no idea, but it is the paper that we use to line baking tray. What is the different between non stick baking paper n parchment paper, I tried your pork dishes n kek lapis Indonesia, I love eating this cake n so happy that your recipe work so well. Thank you veronica for sharing

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