How to Make Quick Grilled Jerky / Bak Kwa / Dendeng
Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Perfect Grilled Jerky / Bak Kwa / Dendeng. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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The same is true for lunches when we often resort to your can of soup or box of macaroni and cheese or any other similar product rather than putting our creative efforts into making a quick and easy yet delicious lunch. You will see many thoughts in this guide and the expectation is that these ideas will not only allow you to get off to a wonderful start for finishing the lunch R-UT we all seem to find ourselves at at a certain time or another but and to test new things on your own.
Take to sandwiches with different breads. Surprisingly, my kids love trying new things. It's an uncommon trait that I'm extremely thankful. Trust me I know all too well how blessed I am. Her favorite sandwich choice has become Hawaiian candy rolls. We set the meat, mustard, cheese, and pickle in her roll as if it were a bun and she is thrilled. Additional terrific ideas consist of hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this in your oven for a couple of minutes to get a rare sandwich cure. The cooking part is very minimal and you do not have to have indepth comprehension of anything to prepare or enjoy those snacks that are simple. Other great bread notions consist of croissants with ham and cheese or chicken salad, taco pitas (another wonderful favorite in our household), also paninis (this works well in the event that you have a George Foreman grill or even a panini press).
Many things affect the quality of taste from Grilled Jerky / Bak Kwa / Dendeng, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Jerky / Bak Kwa / Dendeng delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Grilled Jerky / Bak Kwa / Dendeng estimated approx 3 hr minimum.
To get started with this recipe, we must first prepare a few ingredients. You can have Grilled Jerky / Bak Kwa / Dendeng using 14 ingredients and 13 steps. Here is how you cook it.
This recipe requires a dehydrator and a charcoal grill to recreate the traditional methods used for Bak Kwa as close as possible.
The dehydrator aids in the drying and curing which is required to give bak kwa it's springy texture, useful for thicker cuts.
The charcoal grill may be substituted with liquid smoke and seared on a hot pan to char instead.
Ingredients and spices that need to be Prepare to make Grilled Jerky / Bak Kwa / Dendeng:
- Meat (see meat selection notes)
- 300 g lean meat, e.g chicken breast
- 300 g dark meat, e.g boneless chicken thigh
- Marinade
- 2 tbsp brown sugar
- 3 tbsp honey
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp Chinese five spice
- 2 tsp chilli flakes / gochugaru
- 2 tsp ground pepper
- 1 tsp liquid smoke or sesame oil
Instructions to make Grilled Jerky / Bak Kwa / Dendeng
- Mix marinade ingredients (all except chicken) and set aside.
Taste and adjust seasoning as preferred. - (Optional) If chicken breasts and thighs come with skin: Remove, chop and mince finely with a very sharp knife and set aside.
See notes on chicken fat percentage and mincing. - Slice chicken breasts and thighs into bite sized pieces and mix both parts together.
- Place chicken breasts, thighs, skin and marinade into a blender and blend into a sticky paste.
Alternatively, marinade for at least one hour or overnight to let honey tenderize.
Blend in batches if required. - Spread the mixture between two large pieces of baking paper before using a rolling pin to even out thickness to about half a cm (thickness of a chopstick).
- Transfer onto the dehydrator rack and set to 65c for 2 hours to slightly cure.
- After dehydrating, store in freezer for months or reserve in fridge wrapped in baking paper until needed.
- Brush bak kwa pieces with a mixture of honey and diluted water before grilling.
- Grill bak kwa over charcoal or torch until slightly charred.
Do not grill or torch too long otherwise texture will become tough. - Use a scissors to cut into bite sized pieces and store in a container to serve.
- Meat selection notes:
Pre ground minced tends to be too dry so avoid unless a fat percentage is labelled.
Using lean meat alone such as chicken breast alone would result in a very dry and dense end product. - Experiment and failure notes:
Using a chai or masala spice blend instead of five spice would turn the flavor into otah instead.
Honey is not only for sweetness but to tenderize. Substituting it with another form of sweetener would require an additional ingredient with protease, e.g pineapple, papaya, kiwi, pears etc.
Thin edges and rough surfaces char and burn quicker so use this to own preference. - Future ideas:
Combine beef, mutton and chicken similar to Bolognese, maybe try add sofrito too.
Explore other spice such as Szechuan peppercorns, other Chinese herbs, rempah or masala blends.
Make marinade into equilibrium brine instead.
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