Bak Kwa / Barbecued Meat / 肉干

Been trying a few recipes to make this CNY favourite. And after feedback from tasters, I made a realisation – keep it simple. No need for fermented beancurd, five spice powder, oyster sauce, not even colouring, natural or otherwise. The tastes that should come through are salty umami from fish sauce and sweetness from sugar…

Happy 2021

Happy new year, dear readers and fellow baker friends. Let’s hope 2021 will be a better one. Let’s carry on baking our way through the madness of COVID-19. To good health and friendship.