Comments on: Bak Kwa – How to make (easy method with oven) https://www.tasteasianfood.com/bak-kwa/ Asian Food Recipes and Techniques Fri, 06 Jan 2023 03:04:19 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Jenny https://www.tasteasianfood.com/bak-kwa/comment-page-2/#comment-33116 Mon, 27 Jun 2022 14:04:54 +0000 https://tasteasianfood.com/?p=25129#comment-33116 In reply to Ed.

@Ed,
I think the UK government seems to ban cooked meat imports such as bak kwa. The UK chinese population is also so small here in the UK that nobody will sell as not much demand commercially. Its very sad!

]]> By: KP Kwan https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-31184 Mon, 01 Feb 2021 00:40:25 +0000 https://tasteasianfood.com/?p=25129#comment-31184 In reply to Ng Ai Lin.

Glad to know that it works and you like it 🙂

]]> By: Ng Ai Lin https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-31176 Sun, 31 Jan 2021 11:26:39 +0000 https://tasteasianfood.com/?p=25129#comment-31176 Mr Kwan, I made pork bak kwa today and the result is so good. Thank you.

]]> By: KP Kwan https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-31170 Sun, 31 Jan 2021 01:25:53 +0000 https://tasteasianfood.com/?p=25129#comment-31170 In reply to Jennifer Quah.

Hi Jennifer,
Thanks for your kind words, and really happy that it is useful to you. Wishing you an early Chinese New Year.
KP Kwan

]]> By: Jennifer Quah https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-31166 Sat, 30 Jan 2021 17:27:04 +0000 https://tasteasianfood.com/?p=25129#comment-31166 This works so well to replicate bak kwa from Malaysia! Just made my first batch and it’s passed the taste test with flying colours, thank you for sharing the recipe, KP. I need to experiment a bit more with the heat levels in my oven and maybe try it with the Shaoxing wine (I didn’t have any this time) but otherwise it was really easy to follow your instructions and so useful to have tips alongside. Am so pleased with the results, (my husband says you’re a genius btw) thanks once again for sharing 🙂

]]> By: Christina Chisholm https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-29681 Tue, 19 Jan 2021 01:26:51 +0000 https://tasteasianfood.com/?p=25129#comment-29681 Thank you. Will try your version.

]]> By: KP Kwan https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-29674 Tue, 19 Jan 2021 01:02:43 +0000 https://tasteasianfood.com/?p=25129#comment-29674 In reply to Christina Chisholm.

I never tried to make thinly sliced pork bak kwa (切片肉干) at home, so I really cannot give you a suggestion. My version is using minced pork, so I use pork butt or shoulder loin.

]]> By: Christina Chisholm https://www.tasteasianfood.com/bak-kwa/comment-page-3/#comment-29645 Mon, 18 Jan 2021 21:21:14 +0000 https://tasteasianfood.com/?p=25129#comment-29645 Hi,

Which part of the pork should I buy if I want thinly sliced? Does it need to have some fats?

Thank you.

]]> By: KP Kwan https://www.tasteasianfood.com/bak-kwa/comment-page-1/#comment-27604 Wed, 06 Jan 2021 13:32:00 +0000 https://tasteasianfood.com/?p=25129#comment-27604 In reply to Michael.

You are welcome dear fellow Malaysian

]]> By: Michael https://www.tasteasianfood.com/bak-kwa/comment-page-1/#comment-27562 Wed, 06 Jan 2021 09:13:33 +0000 https://tasteasianfood.com/?p=25129#comment-27562 In reply to KP Kwan.

Thanks, KP.

Sorry for my. repeat messages. Only now can I see my messages where I thought they had been removed.

I’ll watch your vid now. Definitely a recipe to try since I’m living out of Malaysia for now! 🙂

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