Malaysian Meat Jerky / Bak Kwa

  • 500gm mince meat (I used pork for the above)
  • 1  1/2 tbsp fish sauce or kecap manis
  • 2 tbsp light soya sauce (or 1 tbsp light, 1 tbsp dark soy sauce)
  • 1 tbsp Chinese cooking wine
  • 1/2 cup sugar

Marinate meat for at least 2 hours or overnight in the fridge.

Line a baking tray with non-stick baking paper. Put about 1/2 of the meat on it and a sheet of plastic wrap over it. Roll the meat to a thin layer. The plastic wrap will stop the meat sticking to your rolling pin. alternatively, you can use a fork and spread the meat out into a thin, even layer, about 2mm.

Bake @ 125 deg C for 20 min. then increase heat to 180 and bake for about 20 – 30 min. Watch that the meat doesn’t get burned about 15 minutes into the baking and allow to bake to the degree of dryness that you like. alternatively, you can remove the meat from the oven after 15 min, cut it up into pieces and put them under the grill to finish off.



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