肉干 Homemade Chinese Pork Jerky (Bak Kwa)

小时候，肉干是其中一种过年才吃得到的好料。

长大工作后，回乡过年，也是会买盒肉干应景一番。

不知从N年开始，就不再买肉干了，

奇怪的是，也收不到亲友送来肉干。

 

想想或许近年大家都在讲究保健，

（市场上所见，含有大量的色素，软肉剂，防腐剂。。。。。）

加上肉干身价爆增，往往还要排上长龙，

我就第一个不买了。 

最近有缘到访Sonia 家，看到她家自制的肉干，

即刻把多年憋住不吃肉干的口欲又在惹起来。

于是老规矩，开炉咯！

mm。。。。。。好好吃！

好吃到安哥宋和Na Nak 说：“安迪也”比“我来也”还好吃。
哈。。。。。至少还有两个忠实“粉丝”，
不错！不错！   
 

再次谢谢Sonia 把这么好吃的好料介绍过来。

这四片肉干大约用350 克鲜肉碎烤成，

1公斤肉碎是Rm16.00.

算一算，自家烤的肉干，不但好吃，还划算呢！

哈。。。。。。这就是安迪本色耶！

食谱参考： Sonia aka Nasi Lemak Lover
材料：
 450g --- 肉碎

调味料：
100g  糖
1Tbsp 酱油
1/2Tbsp  米酒
1/2Tbsp  鱼露
1Tbsp  蚝油
1tsp  黑酱油
1/8tsp  五香粉
1/2tsp ~ 3/4tsp  盐
2Tbsp  蜜糖
适量  胡椒粉


 做法：

1. 将肉碎和调味料混合均匀，用筷子将材料搅拌至起胶的状态；用保鲜膜盖上，放在冰箱数小时后备用。
2. 将材料平均的铺在烤盘里。
3. 预热烤箱160°C。
4. 将烤盘放入烤约15分钟后，将半熟的肉干切成自己喜欢的尺寸。
5. 将烤箱调到上火240°C，烤约10分钟； 翻面再烤7分钟，或有点焦香即可。

        (recipe source: by Sonia aka Nasi Lemak Lover)

*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
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 gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!