I chanced upon a website with recipe for Bak Kwa and decided to try it out. On a side note, I am beginning to crave for Singapore food. The fishball noodles, Hokkien mee, carrot cake, roti prata, laksa, tom yam gung, and the list goes on. I can't seem to find fish balls and fresh red chillies here either.
Bak Kwa fresh out from the ovenThe verdict for my first attempt making Bak Kwa:
Justin - "Good. Very nice mummy. Can I have one more? I only had five ....."
Dad - "A little sweet. Texture too soft, a little harder would be great."
As for me, I felt that the colour came out great considering that I didn't add any colouring. It's easy to make, only have to watch the oven temperature and it takes less than 2 hours. Hopefully I will have time again to try out another batch with less sugar.
Justin - "Good. Very nice mummy. Can I have one more? I only had five ....."
Dad - "A little sweet. Texture too soft, a little harder would be great."
As for me, I felt that the colour came out great considering that I didn't add any colouring. It's easy to make, only have to watch the oven temperature and it takes less than 2 hours. Hopefully I will have time again to try out another batch with less sugar.
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