Ingredients:
Minced meat - 600g
Fish sauce - 2 tbsp
Soya sauce - 2 tbsp
Rose water - 1 tbsp
Sesame oil - 1 tbsp
Brown sugar - 150g
5 spice powder - 1 tsp
White pepper powder - 1/2 tsp
Method:
1. Mix all ingredients and stir in one direction vigorously, set a side for 2-3 hours or overnight for better taste.
2. Spread it out thin on non-stick baking paper or aluminium foil. (I roll the meat with the help of rolling pin. Cover the meat with clip wrap so it won't stick to the rolling pin. Then transfer to the baking paper.)
3. Brush the top with 1:2 of honey and water mixture.
4. Roast at 120°C for 20 mins, take out and cut into desire size, turn to the other side and roast at 170°C for 20-30 mins or until turn dark. Turn back to the other side and roast until the surface turn dark too, about 5-10 mins. Do not over bake, the bak kwa will become hard and dry.
- I substituted rose water with mirin as I don't have rose water, can substitute with Chinese cooking wine. I've made one batch omit rose water and didn't substitute with anything, it comes out alright too.
- you can spread them out in different shape with the help of cookies cutter before bake
- the minced meat best to be fatty so that it won't be too dry like mine in the pix.
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