1. Try not to drool all over your keyboard from this otherworldly Bak Kwa Fusilli Aglio Olio Italian-Chinese fusion dish
- 3 tbsp good olive oil
- 3 cloves garlic, peeled and sliced
- 2-3 dried red chillies, sliced
- coarsely cracked black pepper, to taste
- 1/2 sprig fresh rosemary, removed from the stem
- 2 servings dried fusilli
- 2 pieces bak kwa, shredded
- sea salt, to taste
1. Heat oil in a pan over medium heat. Lightly sauté garlic, dried red chillies and black pepper. Cook for a couple of minutes until garlic is golden. Stir in fresh rosemary and remove from the heat.
2. Meanwhile, boil pasta in plenty of salted water according to package directions. Drain pasta and toss in sauce.
3. Add bak kwa; toss evenly with sea salt to taste. Serve immediately.
2. Dis is muh jam. And I'm talking about Bak Kwa Jam. Yeah, you heard me.
- 5 rashers of bacon, chopped
- 8 shallots, chopped
- 2 cloves of garlic, chopped
- 8 slices of bak kwa, chopped
- 6 tbsp of maple syrup
- 1 tbsp of fish sauce
- ¼ cup of brandy
- 1 tbsp of apple cider vinegar
- 2 tbsp of balsamic vinegar
1. In a skillet, cook bacon over medium heat without oil, stirring until the fat is rendered and the bacon lightly browned. This should take about 15 minutes.
2. Use a slotted spoon to transfer the bacon from the pan to a plate lined with paper towels. Set aside.
3. Remove all but 1 tablespoon of bacon fat from the skillet.
4. Add the shallots and garlic, and cook until the shallots are soft and translucent, about 5 minutes.
5. Add the reserved bacon, bak kwa, maple syrup, fish sauce, brandy and vinegars.
6. Reduce heat to low and simmer for about 20 minutes, until the bak kwa turns soft.
7. Taste and add more fish sauce, maple syrup or vinegar if necessary. Turn off the heat.
8. Transfer the jam to a blender or food processor. Pulse till roughly chopped (you don’t want the mixture to be smooth — you want some chunks of bak kwa in there).
10. Let cool and transfer to airtight containers. Keep refrigerated for up to a month.
3. We can fool ourselves into thinking that this Bak Kwa Fruit Salad is sorta, kinda, somewhat healthy right?
- 60g bak kwa, roughly chopped
- Some rocket leaves (optional)
- Fresh fruits – peaches, strawberries, sugar prunes, tomatoes
- Lemon juice
- Extra virgin olive oil (optional)
1. Place rocket leaves on serving plate.
2. Cut fresh fruits into wedges and arrange on top of rocket leaves and place some bak kwa bits in the center.
3. Lastly, squeeze some lemon juice over the fruit salad (drizzle some olive oil if you prefer). Toss well and serve.
4. Get a support group ready cause you're about to get real addicted to these Bak Kwa Cookies
- 250g SCS Salted butter, softened
- 70g Icing sugar
- 1 egg
- 1 tsp vanilla extract
- 400g plain flour
- 130g bak kwa, finely diced
1. Cream butter and sugar till light and fluffy. Add the egg and beat till well incorporated.
2. Add vanilla extract and mix. Add the flour and bak kwa, and mix thoroughly.
3. Put the dough in a plastic bag, roll it out evenly. Refrigerate it for at least 30mins until firm.
4. Use a dessert spoon to scrape dough into small sizes, and shape accordingly.
5. Place on baking tray, spacing them out evenly. Bake at 180C for 16-18mins, or until lightly brown.
5. Dazzle your family members by making them this fancy Fortune Fish With Bak Kwa dish
- 2 fish fillets
- 8 flower mushrooms (dried shiitake mushrooms)
- 8 slices of bak kwa
- 8 slices of ginger
- 2 sprigs of spring onion
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 2 tsp chinese wine
- ½ tsp Corn flour
- Pinch of pepper
- Parsley for decoration
Marinade for mushrooms:
- 1 tsp garlic, minced
- ½ tsp oyster sauce
- 1 tsp sesame oil
1. Soak mushrooms till soft. After removing the stems, marinate for at least 30 mins. Heat oil and fry mushrooms lightly until fragrant. Remove and set aside.
2. Rinse and cut fillets into 8 equal parts. Marinate fish with seasonings.
3. Cut bak kwa into bigger pieces if you prefer a sweeter taste. Place spring onions on microwavable crockery and arrange fish, mushroom and bak kwa neatly on the spring onions. Cover with plastic wrapper. Do not seal tightly. Microwave in Auto Steam mode, or on med-high for about 5-6 mins.
4. Remove plastic and use a toothpick to check if fish is cooked. If the toothpick goes through easily, it's thoroughly cooked. Decorate with parsley and serve this swanky fish hot!
6. What better way to use up leftovers and things in the fridge than frying up a huge wok of Bak Kwa Fried Rice!
- 3 cups cooked rice, preferably overnight rice
- 4 pieces bak kua, chopped into small pieces
- 6 large shrimps, peel and deveined
- ½ cup peas
- 2 eggs
- 2 shallots, thinly sliced
- 2 cloves garlic, finely minced
- 2 spring onions, sliced
- 1 red chili, sliced
- 3 tbsp olive oil
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- Salt and pepper to taste
1. Heat up wok on high heat and add 2 tbsp of olive oil. Put in shallots and garlic and stir fry until fragrant and lightly brown. Add in the bak kwa and continue to stir fry another minute.
2. Add in the shrimps, chili and peas and stir fry until the shrimps turn pink. Move all the ingredients to the side of the wok, add another tbsp of oil, crack in the eggs and add in one tbsp of soy sauce. Scramble the eggs until half cooked. Add the rice and the rest of the seasoning.
3. Continue to stir fry until everything is well combined for another 3 minutes. Check seasoning and sprinkle in the spring onions and give it a final toss. Dish out and serve warm.
7. Breakfast food for lunch and dinner just got better with Bak Kwa French Toast
- 2 slices of bread
- 1 egg
- 1 piece of bak kwa
- 1 slice of cheese
1. Cut the crusts off the 2 slices of bread. Beat the egg into a wide bowl.
2. Tuck a piece of bak kwa and a slice of cheese between the 2 slices of bread.
3. Dip them in the egg and fry them in a pre-heated pan with cooking oil of your choice.
4. Remove from pan once both sides have turned a light brown colour. Serve and enjoy!
Recipe adapted from this page.
8. You don't need a sweet tooth to enjoy these savoury Bak Kwa Cream Cheese Cookies
- 200 grams of plain flour
- 80 grams of butter
- 60 grams of cream cheese
- 75 grams of bak kwa (pork jerky)
- Pinches of salt*
- 1/2 tablespoon of cooking wine (optional)*
- 1/4 teaspoon of chicken stock powder *
- 1/8 teaspoon of five spice powder*
- Additional 150 grams of bak kwa for decoration (optional)
If you prefer a sweet cookie, omit items marked (*) and replace with 50 grams of castor sugar.
1. Pre-heat the oven to 170 degree Celsius.
2. In a food processor, blend the pork jerky until small bits. Add the cream cheese and butter, blend until well combine. Add the flour, follow by the seasonings and wine. Blend until it form a pliable dough.
3. Transfer the dough out on a light floured surface or clingy wrap. Roll it flat. Use your preferred mould to mould the dough. If using pineapple tarts mould, use something to cut the bak kwa into a round shape (like piping nozzles). Place a piece of the bak kwa at the centre of the dough.
4. Bake in the pre-heated oven of 170 degree Celsius for about 12-15 minutes. Let the cookies rest in the tray for 5 minutes before transfer to a wire rack for complete cooling.
9. For that extra kick in the morning, treat yourself with some of that Bak Kwa Omelette
- 1 tsp of cooking oil of your choice
- 2 pieces of bak kwa, cut into 2cm by 2cm
- 2 eggs
- 2 tsp soya sauce
- Dash of pepper
1. Crack the eggs into a bowl. Add 2 teaspoons of soya sauce and dash of pepper. Beat well.
2. Heat the pan with a little oil, place bak kwa into the pan and fry for 2 mins, careful not to burn them.
3.Once the bak kwa is soft and have rendered out excess oil, move them aside and pour the beaten eggs into the pan.
4. Mix the bak kwa with the eggs, wait 3 mins for one side of the egg to firm up before flipping over the eggs to cook on the other side. Fry for another 2-3 mins until the eggs turn a nice light brown.
5. Remove from heat and serve.
10. No cooking is required to make this delicious Bak Kwa Dip that is sure to jazz things up
- 5 tbsp of Japanese mayonnaise (Kewpie mayo)
- 1 tbsp of regular mayonnaise
- 5 tbsp of tobiko roe (available at the sushi section of supermarkets)
1. Mix all the ingredients together and stir.
2. Serve alongside neatly cut strips of bak kwa. The dip will keep in the fridge for a day; two at most.
11. This incredibly simple but satisfying Bak Kwa Porridge will fill your belly and warm your heart
- Bak kwa, roughly chopped
- Spring onion, sliced (optional)
1. Mix the roughly chopped bak bwa pieces into your hot bowl of porridge. Top with spring onion if desired. Enjoy while hot. That's right, it's that simple!
Recipe adapted from this article.