Home Made Bak Kwa Bread – fusion style

Freshly and Lovingly Baked on : 31st Jan 2014



I have been abstaining from processed food for as long as I can remember.  I stayed away from fast and convenience food. I avoid eating food that I am not able to see what it is made up of. This all started after I watched the show Food Inc.  In addition, I am into anti aging and seek to feed this temple with good proper fresh food as much as I can. I prefer to obtain the neccessary nutrients from food.

If I can replicate the ‘fast food’ or processed food that I like, I might try to do so. The craving for those food is usually quite  negligible for me. However, this festive season, I am tempted to make my own Bakkwa.

A viable comfort food can be  Bak Kwa sandwiched between slices of bread. Only in this case, I am sandwiching it between focaccia with large dollops of cream cheese.



225g minced pork ( good to incorporate some amt of fatty part)
40g granulated brown sugar
1 Tbsp Honey
1/2 Tbsp light soy sauce
1/2 Tsp Dark Soy Sauce
A dash of fish sauce
A pinch of pepper
1/2 Tbsp Oyster Sauce


Mixed all ingredients into the minced pork and left it to marinate overnight.

Before baking, preheat the oven to 160 degree. Line a 15cm by 15 cm tray with parchment paper.

Spread the marinated meat thinly onto the tray. Baked it for 30 minutes. Take it out and cut it into the shapes that you wanted. Preheat oven to 200 degree and flip to the side that has not been bake and bake it for another 15 minutes. Flip over again and bake for 5 minutes. Do watch out since it get burnt very easily at this stage. I cut the meat into 2 rectangular portions and chipped off the burnt part.



I only made a small amount of bakkwa largely because I am testing the recipe and this is my first attempt.

I lost concentration and it turned a tad charred. But next attempt will be better for sure. I like the taste of this home made bakkwa. Try it someday. Home made beats everything!


While the meat was baking, I prepare the foccacia dough.


The wet
300g Lukewarm water
50g Olive oil

The dry
500g + 5 Tbsp Bread flour
5g instant Yeast
7g Salt
7g Sugar


Mix the dry ingredients into the mixer bowl. Then pour in the wet ingredients. Stir to combine.

Then knead for 10 minutes until smooth and did not stick to the bowl. Do your window pane test. When it is ready, transfer the dough to an oiled bowl and let it to proof for 1 hr or until double in size.

In this bake, I used a 20cm by 10 cm loaf pan.

Once the dough has risen, punch down and divide the dough into 3 equal portions. Let it relax for 5 minutes and roll out 20 by 10 cm rectangle.

Oiled the loaf pan and placed one portion of dough at the bottom of the loaf pan. Layer with one slice of bakkwa and cream cheese. Alternate with another piece of dough and bakkwa and cream cheese.

Finally let this proof for 30 minutes while you preheat the oven at 200 degree.

Before baking, use a fork to pierce some holes and brush it with olive oil. Sprinkled some sea salt on top and bake for 30 minutes.


I let this bake cool overnight. Do not attempt to slice into the loaf immediately after you take it out from the oven. I used to make the same mistake as I was so eager to see how it looks like! The cooking process is still on going. So have some patience!




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