This is a little late for winter cuisine of the month but I just made it last night. This is Bak Kwa, a popular Chinese holiday snack .
This is typically made with pork but I am making it with turkey and elk . My son likes elk meat and I since I am allergic to red meat bec of alpha gal, syndrome, I am also making some with ground turkey.
I followed this recipe from U Tube. prior to broiling, I brushed honey on one side and on the otters side , 4 year old aged Hon Mirin ( Issi Souden) made by Isigawara, purchased from THE JAPAN STORE that has 14% alcohol. Hon Mirin is not available in the US,
First stage was easy but the second stage of 450 degrees is not ho
t enough so I had to broil the Bak Kwa using my small Wolfe Countertop Gourmet oven as my 45 year old Vulcan range does not have a broiler. (Salamander was recommended but we opt to use a portable propane broiler which I no longer feel comfortable using because the salamander would not have allowed me to have a spice rack on top of the Vulcan) So, it took time using the countertop oven, small tray as opposed to the large trays in the range as it took around 4-5 min each side to get it to the stage I like.
Here are pictures of the 2 trays of ground turkey, and 1 tray of ground elk prior to baking, The finished product, the elk is the darker tray and in the long ceramic tray whereas the turkey is in the square tray with foil.
I woke up at 4:00am, hungry and had a few slices of the turkey Bak Kwa. It was. yummy!
