Foodie

Wednesday, January 21, 2009

Bak Kwa/Long Yoke - Step by Step

BAK KWA a.k.a. LONG YOKE

The chinese new year celebration will not be the same if this 'bak kwa a.k.a. Long yoke is not served.





The recipe is here Bak Kwa/Long Yoke






Ground Pork



Ingredients for the marinate




More ingredients for the marinate





Mix marinate into ground meat and stir well to combine






Oil an upside-down baking tray









Use a chinese rice bowl to measure a bowl of marinated ground pork






Place ground pork in the middle of tray and top with a little oil to fasilitate movement
















Use your fingers and palm to spread the meat to the edges of baking tray












Spread ground pork is ready to go into preheated oven 175 f













Bake for 7 - 10 minutes. Meat should feel dry and will not break when pressed.














Meat is dried and ready to be cut. Use a pair of scissor to cut into big pieces.














Use a off-set spatula to loosen the base of cut meat and remove from baking tray.
















Stack them up and in this stage, wrap it in foil and it can be kept in the freezer.














Meat can be grilled over a charcoal stove or like me, it is too cold outside for grilling, so i either use the indoor griddle or pan fry.












Bak Kwa/Long Yoke are ready to enjoy. Pack in Greaseproof/parchment paper and then in an air-tight container and keep in fridge cos it will turn moldy if they are not grilled well.



24 comments:

Adeline said...

Very impressive! A great way to celebrate Chinese New Year with homemade bak kwa. Thanks for sharing :)

Emily said...

Thanks for this tutorial! I have been wondering how it was made!!!

You do know you are amazing right?!!

Anonymous said...

Hi Lily. I made Long Yoke yesterday based on your older recipe and it turned out fabulous! I would make mine thinner next time - was afraid it would break. We grilled it on our outdoor grill. Fantastic!! Need to make another batch cos this one won't last beyond tonight.
- Vivian

Tuty said...

This used to be my favourite snack when I grew up. The ones sold at the Chinese grocery store here is so expensive.
Thank you for showing this step by step process.
BTW, is the rose wine available at your neighborhood Asian grocery store?

Anonymous said...

Even a dumb-dumb
like me feel a bit confident having a go -not too difficult to make- I used to have bak kwa air-freighted
from Kuala Lumpur
to London and believe me, they cost quite a lot
in shipping costs
alone but then it was for, I think, 30
kilos
- I freeze much
of them, not sure if a
candidate for a
coronary! Thank
you Lily for the
recipe.

Anonymous said...

Thanks for an awesome tutorial. I will certainly try it out as bak kwa is my favourite snack. As a child, I used it eat it as the filling between 2 slices of bread. Kong Hei Fatt Choy and have a very happy Chinese New Year.

CY said...

This fantastic Lily! Thanks so much to putting this up, been wanting to try for myself since reading your original bak kwa recipe ages ago!

Gong Hei Fatt Choi to you and your family!

Reese said...

Lily, if I don't have fish sauce, can I skip it altogether and substitute that with soy sauce instead? I am also making the pineapple tart tomorrow : )

Tiffany said...

Hi Lily,

This looks yummy! Can u list out the ingredients for me,please.. I can't really see clearly all the ingredients.

Thanks alot.

lilyng said...

tiffany

the recipe link is beside the first picture of this page

lilyng said...

reese

no fish sauce, omit it and replace with oyster sauce

Anonymous said...

Lily, you're the best!! Thanks for making something so complicated so simple. I will definitely have a go at this, this summer when my mum comes for a visit!
Gong Xi Fa Cai to you and your family!!

IMH, Belgium

Reese said...

Ditto maam, I will go ahead and replace fish sauce with oyster sauce then. Can't wait to share the results with you. My sis is gonna be so happy when we meet up for CNY yum cha this Sat. It has been a while since we go to Malaysia for hols. The Long Yoke they have here in Boston tasted very different from the Malaysia-version

Reese said...

Lily, thanks so much for the recipe. The bak kwa came out great

Chris said...

Turned out incredibly well!! Thank you!!!!!

Domestic Diva said...

Lily, one question. My friend wants me to make her bak kwa too but she'd rather have the sliced meat type than the ground meat bak kwa. If I use sliced pork butt with the marinade, how long should I dry the meat in the oven? Is the drying time the same?

lilyng said...

domestic diva

i don't really know about sliced bak kwa cos i have always made them with ground pork.

Lilian said...

Lily,

Thank you very much for this recipe. A friend of mine is an ardent fan of yours and she gave me the address of your blog.
I have tried out the long yoke recipe twice and both times were successful. The second time i managed to get it very thin by placing a piece of baking paper on top of the pork and rolled it out gently.. I managed to get the meat as thin as i possibly could without breaking it.. It turned out great.. Thanks again for sharing your recipes so generously with the public.. You are a great cook and your recipes are innovative and delicious and easy to follow.. I am now a fan too..

lilyng said...

Hi Lily, your teaching methods are just WONDERFUL.. can i just ask how much of what ingredient is needed for this Bak Kwa recipe? I would really love to try this.. but I cant seem to find the ingredient quantity, is it ok that you post it or if you dont mind, my email is shirleyl2005@yahoo.com
thank you very much in advance!

Shirley

Shirley

The link to the recipe is at the bottom of the first picture.

Anonymous said...

HI Lilly I tried your method of making bakkwa and they taste really good! However after left them on the table for about an hour the fat start to form and settle on the surface of the bakkwa. It still taste the same but just didn't look nice.

Have you seen this problem before and do you have any solution for it?

Maggie

lilyng said...

maggie

your kitchen must be very cold. Usually when the bak kwa is cool enough, i will put them on a piece of kitchen towel and wrap them up in greaseproof paper then bag it. The kitchen towel and greaseproof paper will take away most of the oil from the surface of the bak kwa. It will be not so shiny but healthier.

Edison said...

Hi lily why u don't make business with your rou gan? :)

lilyng said...

edison

would you be my first customer?

Angie Siew Fern Ng said...

Dear Lily,

I would like to suggest if you did this in Summer, maybe you should try to sun dry the meat sheet and later charcoal grill it. It sure will taste different and better with the char flavor.

Just would like to share some tips:
http://mommykhoo.blogspot.com/2011/08/blog-post_09.html

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