Chinese New Year Bak Knua

Chinese New Year Bak Knua (22 January 2017)


Today is 22 January, 2017, just one more week to Chinese New Year. My wife wakes up early in the morning to make Bak Knua, or Chinese grilled meat, a popular snack during the festivities. The "production" begins a couple of days earlier, when she began marinating the minced meat. Then this morning, she spreads the minced meat out into sheets. In the beginning, the meat sheets look like luncheon meat, only slightly darker. After it is grilled in the oven, it becomes even darker and redder. The sheets of grilled meat, as finished Bak Knua, is then cut into rectangular pieces.

The bak knua will keep in the freezer for quite some time. As there are no preservatives in them, they will go bad quickly if left in the open. We do leave some on the living room coffee table for immediate consumption, but those we are not eating, we put in the freezer. When it's time to eat, we will re-grill them once more. The re-grilled bak knua will be crispy and delicious.

There's nothing like your own homemade bak knua. You know what ingredients you put in it. There will be no preservatives or chemical colouring, and you can control how sweet you want it. Often, store-bought bak knua are extremely sweet, as sweetening is used as a preservative agent, to prevent the bak knua from moulding. But without such preservatives, you have to rely on freezing your bak knua until you are ready to consume it.

A sheet of marinated minced meat. These will be cut with kitchen scissors into rectangular pieces. (22 January 2017)


Looking like luncheon meat, the Bak Knua that has been grilled once. It will undergo a final grilling. (22 January 2017)


The bak knua grilling in the oven. (22 January 2017)


The finished bak knua. These are ready for consumption, but if you put it away in the freezer, re-grill when you take them out to eat. They are really tasty when freshly grilled. (22 January 2017)


Ready to be consumed bak knua in a stack. (22 January 2017)

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