Bakkwa / 肉干 / ポークジャーキー

Bak Kwa is one of the must have Chinese New Year’s delicacies. The first batch of the year was gone in two days, even the boys said it’s their childhood taste. Can’t go back to Malaysia for the past two years and the coming CNY due to the pandemic, missing all the good foods and companies so much. 

By the way, I always use this Bak Kwa recipe that I shared many years ago. If you are interested, try to make a small amount first to adjust the amount of seasonings. The taste and saltiness are varied according to the brand. It’s a little time consuming but relatively easy to make.

*･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)'･*:.｡. .｡.:*･゜ﾟ･*

过年怎么可以没有肉干呢？其实肉干并不难做只是要花点时间来嗮/风干。这两年因疫情回不了家过年更是想念肉干，就连哥弟俩都说是“儿时的味道”。

这几年我们家无论是自己吃或客户朋友订的都是用这个食谱。建议先小量试做再调整调味，因为每个人用的调味料牌子都不一样，盐分和味道因而而异。