Spread the mixture between two large pieces of baking paper before using a rolling pin to even out thickness to about half a cm (thickness of a chopstick).

* Step 6

Transfer onto the dehydrator rack and set to 65c for 2 hours to slightly cure.

* Step 7

After dehydrating, store in freezer for months or reserve in fridge wrapped in baking paper until needed.

* Step 8

Brush bak kwa pieces with a mixture of honey and diluted water before grilling.

* Step 9

Grill bak kwa over charcoal or torch until slightly charred.

* Step 10

Use a scissors to cut into bite sized pieces and store in a container to serve.

* Step 11

Meat selection notes:

* Step 12

Experiment and failure notes:

* Step 13

Future ideas:

Note: if there is a photo you can click to enlarge it

Tag

lean meat, e.g chicken breast dark meat, e.g boneless chicken thigh brown sugar honey Fish sauce light soy sauce oyster sauce dark soy sauce Chinese five spice chilli flakes / gochugaru ground pepper liquid smoke or sesame oil

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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Chef :