Homemade halal version Bak Kwa ( Beef Bak Kwa).

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Bak kwa, also known as rougan (Chinese: 肉干) or roupu (Chinese: 肉脯), is a Chinese salted dried meat product akin to jerky.

Even originating from China, Bak kwa is also popular in Singapore, Malaysia, and neighboring countries, especially during the Chinese New Year. 

This delicacy, introduced by Chinese immigrants, has adapted to local flavors. A distinctive feature is the preparation method, where the meat is charcoal-smoked rather than air-dried, giving it a unique smoky taste. The versions of bakkwa found in Singapore and Malaysia tend to be sweeter than those from mainland China, with a range of variations like chili bak kwa to suit local palates.

Bakkwa is crafted using traditional meat preservation and preparation techniques. While the basic production method has remained consistent, the techniques had few technical improvements. 

Typically made from pork, beef, or mutton, it is seasoned with a blend of spices, sugar, salt, and soy sauce, then dried on racks at temperatures ranging from 50 to 60 °C (122 to 140 °F) until it dried.

So today I will share my homemade halal version of Bak kwa. I use beef for this recipe with 20% fat. Yes, fat it's like scare you? But for this bak kwa, fat content is important to make this yummy finger-licking appetizer so juicy rather than dry.

If you like this post, you may love to see this 

Wonton in spicy chili oil.,

Sesame Chicken Rice Bowl, or

Asian style Stuffed Pepper

Or check on "Asian Taste" here for my other unique and delicious Asian food recipes! 😊

Traditionally, once the beef is dried, a honey mixture is brushed onto the bak kwa before grilling it over charcoal, which imparts a distinctive smoky aroma to the meat.

If you have a smoker at home that would be great. I've just set my oven to "grill mode" and grilled my bak kwa for no more than 1 minute to achieve a slightly dry texture after applying my honey mixture.

Beef Bak Kwa

By: Citra's Home Diary

Yield: ±600 gr ( 16-20 pcs)

Ingredients:
🥩 500 g minced beef (20% fat)

🥩 3½ Tbsp pack brown sugar
🥩 1 tbsp kecap manis ( Indonesian sweet soy sauce)
🥩 1 tbsp soy sauce
🥩 1 tbsp fish sauce
🥩 1 tbsp oyster sauce
🥩 1 tbsp sesame oil
🥩 1 tsp black pepper powder
🥩 1 tsp five-spice powder

For brushing
🥩 4 tbsp honey
🥩 1 tbsp water

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 Citra's Home Diary

How to make:

1. In a mixing bowl, combine minced beef with all the sauces and spices. Using a chopstick or spatula, start to stir everything in one direction until thoroughly mixed.

2. Move the mixture into a container or a plastic bag. Keep in a refrigerator for at least 4 hours or overnight.

3. After 4 hours (or overnight), preheat oven to 160°C. Divide the minced beef into equal parts. 

Work on one portion at a time: place one part of the beef on parchment paper sized to fit your baking tray. Cover it with another sheet of parchment paper or a plastic sheet, then begin flattening it with a rolling pin or a bottle to ±2 mm thin. Try to form it into a neat rectangle as you can. 

4. Slide the parchment paper over the baking tray and bake the bak kwa in a preheated oven at 160°C, for 10-14 minutes (depending on your oven) for each side.

Do to another portion of the meat.

5. Mix honey with water. Set up your oven into grilling mode.

Cut the bak kwa into smaller rectangles or squares. Place them onto a grilling rack over a baking tray. Brush one side of bak kwa with honey liquid, then grill them for about 1 minute. 

Watch out carefully during your grilling process, they might get burned easily.

Remove from the grill, flip them over, then brush the other side with the honey mixture and grill for another minute.

Enjoy.

You can keep your bak kwa in a container at room temperature for up to 2 days. And in the refrigerator for up to a week.

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

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Bak kwa, juga dikenal sebagai rougan (Hanzi: 肉干) atau roupu (Hanzi: 肉脯), adalah produk daging kering asin Tiongkok yang mirip dengan dendeng.

Berasal dari Tiongkok, Bakkwa dibuat menggunakan teknik pengawetan dan persiapan daging tradisional. Meskipun sebagian besar metode produksi dasarnya masih sama, tekniknya telah mengalami penyempurnaan secara bertahap. 

Biasanya terbuat dari daging babi, sapi, atau daging kambing, dibumbui dengan campuran rempah-rempah, gula, garam, dan kecap, kemudian dikeringkan di rak pada suhu berkisar antara 50 hingga 60 °C (122 hingga 140 °F) hingga mencapai kadar air berkurang (hampir kering).

Bak kwa juga populer di Singapura, Indonesia dan Malaysia, terutama saat Tahun Baru Imlek. Kelezatan yang diperkenalkan oleh imigran Tiongkok ini telah beradaptasi dengan cita rasa lokal. Ciri khasnya adalah metode penyiapannya, di mana dagingnya diasapi dengan arang, bukan dikeringkan di udara, sehingga memberikan rasa berasap (smoky) yang unik. 

Versi bakkwa yang ditemukan di Singapura dan Malaysia cenderung lebih manis dibandingkan dengan bakkwa di Tiongkok daratan, dengan berbagai variasi seperti bak kwa pedas yang sesuai dengan selera masyarakat setempat.

Nah.. kali ini saya akan bagi resep Bak kwa halal yang saya buat dari daging sapi cincang. Daging sapi cincang yang saya pakai saya campur dengan lemak sapi 20% nya. Jadi kira-kira daging sapinya 400 gr dan lemaknya 100 gr, agar hasil bak kwa nya nanti tidak alot dan tetap "juicy".

Bak Kwa daging sapi

By: Citra's Home Diary

hasil jadi: ±600 gr ( 16-20 pcs)

Bahan-bahan:

🥩 500 gr daging sapi cincang (20% lemak)

🥩 3½ sdm brown sugar/ gula aren ( bisa juga pakai gula pasir putih)
🥩 1 sdm kecap manis 
🥩 1 sdm kecap asin
🥩 1 sdm kecap ikan
🥩 1 sdm saus tiram
🥩 1 sdm minyak wijen
🥩 1 sdt merica bubuk
🥩 1 sdt bumbu ngo hiong

Bahan olesan; aduk jadi satu
🥩 4 sdm madu
🥩 1 sdm air

Cara membuat:

1. Campur semua bahan (kecuali bahan olesan). Aduk rata satu arah. Aduk hingga semuanya tercampur sempurna.

2. Masukkan dalam kantong plastik atau kontener makanan, simpan dalam lemari es paling tidak 4 jam (atau bisa semalaman)

3. Setelah dimarinasi 4 jam/ semalaman. Bagi adonan bak kwa menjadi dua bagian. Sementara itu panaskan oven suhu 160°C.

Taruh satu bagian adonan bak kwa diatas kertas baking (lebarnya sesuaikan dengan ukuran loyang oven). Lalu lapisi atasnya dengan lembaran plastik (atau kertas baking lain), lalu gilas tipis degan rolling pin. Lihat video untuk ilustrasi lebih jelas.

4. Gilas tipis hingga kurang lebih 2 mm tipisnya. Lalu panggang dalam oven yang sudah dipanaskan dulu. Panggang suhu 160°C kurang lebih 10-14 menit tiap sisinya (dibalik tiap 10-14 mnt), sesuaikan oven masing-masing. Lakukan hal yang sama untuk porsi yang lain.

5. Setelah semuanya matang, seting oven pada "grill mode/ setingan panggang". Potong/ gunting lembaran bak kwa sesuai selera. Tata diatas rak panggang, olesi dengan madu, masukkan ke oven grill 1 atau 2 mnt, keluarkan, dan olesi sisi lainnya dengan olesan maduk, grill lagi 1 menit. Hati-hati pada tahap ini karena rawan gosong.

Selamat mencoba, semoga bermanfaat

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Check my other yummy recipes:

Cilok ( Indonesian tapioca ball in peanut sauce)

Kıymalı Börek (Turkish Minced Meat Filling Phyllo Pastry).

Asian style Stuffed Pepper Recipe / Cabe Hijau (jalapeno pepper) isi daging dan udang

Indonesian style Fried Shrimp Chicken Dumpling / Lumpia Ayam Udang Goreng

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