Bak kua

This delicious snack is so famous in Singapore,.sweet and fragrant meat that is nice on its own or a side garnish for nasi lemak.

To make a super delicious bak kua, you need to have mince pork with 20% fat and 80% meat mixed. It is the usual predicament between wanting to eat a delicious snack and not wanting to eat fatty food. A compromise would have been mince pork with only 2% fat, and yes I have not missed type it, the trick is to substitute the fat with 2 table spoon of grape seed oil or any other vegetable oil.

The end result is a nice bak kua that is a little bit on the healthy side, leaner and possibly can be made more often as it is delicious and easy to make.

This is recipe from Lily wai sek hong with few minor changes.
Ingredient:
1kg lean mince pork
1 1/2 tablespoon of sake or rice wine
2 table spoon of soy sauce ( reduced salt japanese soy sauce is great)
1 table spoon of fish sauce ( squid brand is great)
1/2 teaspoon of five spice powder
1/4 teaspoon of cinnamon powder
170 gr of sugar
2 tablespoon grape seed oil or any other vegetable oil
1/4 teaspoon of liquid red colouring