Hope everyone’s 2019 has been good so far! 2019 so far has given me some new opportunities and positive changes. I hope that things are finally looking up and all the hard work I did in 2018 will pay off. My closest friends will know that 2018 was tough in certain aspects. I really want to thank all the amazing friends that supported, listened and gave me advice – couldn’t have made it without you!
In late December 2018, I received an email from a Channel 8 producer, asking to feature my old tempeh bak kwa recipe on the Hello Singapore show. She had found the recipe on this blog as she was searching for one that is healthier and isn’t conventional meat bak kwa. As an introvert who isn’t comfortable being filmed or photographed (I really prefer being behind camera!), I struggled at first on whether to accept it. But this is a great chance for the masses to learn that our favourite traditional foods can also be made with plants. So I decided to step out of my comfort zone and put my discomfort aside.
It was a fun and interesting shoot with Youyi 有懿 thanks to Channel 8’s amazing crew! I was very nervous and awkward because it’s my first time being filmed. Everyone was very patient and nice during the shoot and wrapped everything up in the most professional manner I’ve ever seen on a set (I’ve worked on sets before as assistants). The show will be aired on Hello Singapore 狮城有约 on 28 Jan 2019, 7.15pm and will be available online on Toggle. Also really glad that the crew enjoyed the bak kwa (and tapao-ed everything back)!
Recipe is based on the one I posted 3 years ago, but simplified. Here’s the updated detailed recipe which is easier, slightly shorter with ingredients that are rather easy to find. I chose tempeh as the base protein as it’s a more digestible alternative to processed mock meat. Flaxseed powder is used as the binder, the other ingredients contribute to taste.
Tempeh Bak Kwa (makes 12-15 bite sized pieces):
- 400g tempeh
- ½ cup neutral flavour plant oil (don’t use olive or unrefined coconut)
- 1 block of fermented red beancurd
- 2 tbsp ground flaxseed powder (for binding, cannot omit, found in organic section in NTUC)
- 1/2 cup water
- 1 tbsp red rice yeast (optional, for colour, from TCM shops)
- 90g raw sugar (or use regular sugar)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tbsp rice wine (optional)
- 1 tbsp maltose (can be bought from Chinese goods shops in market)
- 2 tbsp sesame oil
- ½ tsp of each: five-spice powder, ginger powder, chilli powder, white pepper powder, black pepper
- 1 tsp liquid smoke (optional but highly recommended, can be found in bigger Cold Storage outlets)
- 1/2 tbsp white miso (optional, improves umami)
- 1 tsp marmite (optional, improves umami)
- 1 tbsp maltose
- 1tbsp water/red water (see step 2)
- Steam tempeh for 5-10mins and let cool. In a food processor, blend with the oil to a thick, smooth paste. This step is important in removing the fermented taste from tempeh.
- Mix or boil 1/2 cup hot water and red rice yeast in a bowl. The water will be reddish, strain and let cool.
- Add all marinade ingredients into food processor on top of blended tempeh and oil. Blend till combined and well mixed.
- Transfer paste to a bowl. Cover bowl and leave overnight in fridge, or for at least 6 hours.
- Preheat oven to 180C. Spread paste on baking paper on a large baking tray. Spread out the paste with spatula to about 0.3 cm thick. Sides will be thinner so gently push back the sides to minimise burning while baking.
- Bake in oven for ~25 mins till paste is dry to touch and able to lift slightly in one piece. Remove from oven.
- Let the paste cool slightly before cutting. Meanwhile, increase oven temperature to 230C. Mix 1 tbsp maltose with 1 tbsp red water to make the glaze.
- Using a pizza cutter, cut into bite sized pieces. Brush one side with glaze.
- Bake for 7-10mins then remove tray from oven, flip each slice over and glaze the other side. Return to oven and grill for 5 mins or until sides are slightly charred. Watch the oven carefully here, at this point it burns easily!
- Remove and let cool, minimize touching when hot, as it breaks easily. The slices will harden when cooled. Brush with the remaining glaze (optional, it will look shinier) Can be kept in airtight container in fridge for up to 1-2 weeks.
Thank you for reading my posts as always! This happened because of your amazing support. I hope to continue producing good, plant-based content to help fellow Asians who want to eat healthier/vegan. Due to my new responsibilities, the posts may not be as frequent as they were in 2018 but I will keep them coming 🙂
PS: On a side note, I made a short travel film of my Japan trip here. Enjoy!