Bak Knua Recipe - Tim & Chooi Yoke's Home Cooking

Our homemade Bak Knua (3 December 2016)


It's Saturday afternoon, 3 December, 2016. On the way to the Jelutong Market this morning, I remarked to my wife that it's been a while since she last made bak knua (Chinese pork jerky). Being such a wonderful wife, she decided then and there to make bak knua for me today. So upon arriving at the market, we bought 1 kilogram of minced meat. My wife specified to her regular butcher that she was going to make bak knua.

"So early?" her butcher said, expecting that most homemakers only make bak knua towards Chinese New Year. But we weren't making it for the festivities, rather for personal consumption.

Coming home, my wife found that the minced meat provided to her is not as fatty as she would prefer. So I suggested we add some oil to the meat, to enhance its fattiness. Other items that went into her bak knua include light soya sauce, fish sauce, oyster sauce, sugar, pepper, sesame oil and five spice powder. She also put one tablespoon of brandy.

As I am writing this, I have just finished eating two pieces of bak knua, and they were absolutely delicious. I look forward to having them re-grilled, because that will further enhance their crispiness. But the bak knua is already ready to be eaten as they are.

If you wish to make bak knua yourself, I recommend the recipe in Agnes Chang's book, Let's eat. The bak knua recipe is on page 20. My wife referred to this book for the list of ingredients, though she substituted brandy for rose wine which was listed in the book. The book is available at Popular Bookshop in Penang.

Minced meat formed into a single sheet, before first bake. (3 December 2016)


Minced meat first bake in oven. (3 December 2016)


Minced meat, after first baked, cut into rectangles. This is the reserve side of the bak knua. (3 December 2016)


Another view of the minced meat rectangles, after first bake. (3 December 2016)


Bak knua finish and ready to be eaten. (3 December 2016)


To make bak knua, refer to this cookbook, available at Popular Bookshop. (3 December 2016)

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Hello and thanks for reading this page. My name is Timothy and my hobby is in describing places so that I can share the information with the general public. My website has become the go to site for a lot of people including students, teachers, journalists, etc. whenever they seek information on places, particularly those in Malaysia and Singapore. I have been doing this since 5 January 2003, for over twenty years already. You can read about me at Discover Timothy. By now I have compiled information on thousands of places, mostly in Peninsular Malaysia and Singapore, and I continue to add more almost every day. My goal is to describe every street in every town in Malaysia and Singapore.