3 minute read
Rou Gan Bak Kwa
by Dilmah
CHINESE NEW YEAR
Rou Gan Bak Kwa
Serves 20
Rou Gan (肉干) the popular saltysweet dried meat jerky is made using the ancient method of dry-preserving seasoned meat on racks at 55°C. It originated from the Fujian province and known as Bak Kwa by Hokkiens, it is a New Year delicacy. Modern day Rou Gan or Bak Kwa is made by seasoning minced pork (mutton, chicken, duck, crocodile, lobster, beef and vegetarian versions have been introduced). Instead of curing on racks, the meat is baked and then grilled over charcoal.
The contemporary jerky version is smokier and certain Singapore and Malaysia versions of rou gan have been adapted to suit local tastes with the addition of chilli spice.
Ingredients
1kg minced pork
Marinade 1 tbsp sesame oil 1/2 tbsp 5-spice powder 1/2 tsp light soy sauce 1/2 tsp dark soy sauce 2 tbsp Chinese wine 1 tbsp caster sugar 1 tbsp maltose syrup 1/2 tsp oyster sauce 1/2 tsp hoisin sauce 1/8 tsp red food colouring (Cherry Red) Pinch of white pepper and salt
Method
1 Combine minced pork and seasonings and mix until the consistency is like glue. Cling wrap and refrigerate for several hours.
2 Place parchment paper on a flat surface and using a spatula, spread the meat mixture onto the paper, making patties 5mm thick and 15cm by 15cm.
3 Brush a wire mesh with vegetable oil, align the wire mesh over the meat mixture, invert it to transfer the meat onto the mesh; carefully peel away the parchment paper.
4 Bake the patties in preheated oven of 100°C for 20 minutes to dry the meat.
5 Increase the oven heat to 180°C and bake for a further 12 minutes.
6 Remove and cool.
7 To serve, grill the patties until the edges start to char.
Tea Pairing
Despite the fact that pork is a white meat, it tends to have a lot of fat. The preparation includes sugar and seasonings. Additional maillard reaction flavours are imparted by the grilling of the meat. This savoury-sweet, oily and chewy snack demands a tea that can cut through the oil and richness, but is not overcome by the complex flavours. t-Series The Original Earl Grey Tea The Original Earl Grey is a superb pairing where the tea’s fragrant bergamot aromas enhance that of the Rou Gan/Bak Kwa. The tea’s texture and flavour also cope well with chilli versions of the jerky. t-Series Brilliant Breakfast Tea Brewed strong, Brilliant Breakfast, is another accompanying tea. The astringency of the strong brew balances the fatty meat whilst enabling the Bak Kwa textures and flavours to shine through.
CHINESE NEW YEAR
Rose with French Vanilla Tea Nian Gao / New Year Cake
Serves 20
Nian Gao is also used as an offering to the Kitchen God. As folklore has it, this deity observes the happenings of every household from the kitchen and submits a report to the Heavenly Emperor just before Chinese New Year.
Ingredients
400g glutinous rice flour, sifted 300g dark brown sugar 300ml Dilmah t-Series Rose with French Vanilla tea (6g brewed for 5 minutes)
Method
1 Dissolve the sugar in the tea.
2 In bowl, put in the flour. Pour in the tea-sugar mixture and whisk until a smooth batter is formed.
3 Grease ramekins and pour in the batter.
4 Steam over high heat for 1 hour until done. Cool and refrigerate. The cake will harden after several weeks, until which time, it will be ready.
5 To serve, slice into small squares of 5cm and steam. Alternatively dip the slices into a batter of beaten egg and flour batter and fry in a well-greased pan.
Tea Pairing
t-Series Rose with French Vanilla Tea t-Series Rose with French Vanilla Tea makes a straightforward match that mirrors the aromas in the Nian Gao. If served unsweetened, the tea plays up the sweet flavours of the cake. t-Series Single Estate Assam Tea The tea’s aromas of leaves, earth and malt will contrast those of the cake but the tea’s medium strength, spice overtones and long finish will bring an added dimension to the pairing.
