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Sunday, December 30, 2012

Homemade Long Yuk (Yuk Kon)

Homemade Long Yuk

This is one recipe I have wanted to do long ago but I guess I  KIV it for too long and finally made it today.  Chinese New Year is coming soon and this is one of the favourite items to have in the house  and also  as a CNY gift to friends and family members.  It is very expensive now as it can cost RM80/= a kilo!   I more or less followed the recipe given by my sis-in-law Pat who has done it before and also increased the quantity of the meat.

It turned out alright but my husband said something is missing and I supposed the 'long yuk' has to be BBQed to get that special flavour  instead of doing it in the oven.  Not bad for the 1st time and I am pleased with the result.  Took some to the office for colleagues to sample and everybody agreed it was good!

I wish everyone a Very Happy New Year  and may 2013 bring you all happiness, good health and good fortune! 

                                    The meat will leave the sides of the tray on the 1st 20 mins .

600gm  minced meat (tender part)  with some fats
2  Tabsp fish sauce
1   tsp dark soya sauce
1  1/2 Tabsp soya sauce
2  Tabsp cooking oil
150 gm sugar
1  Tabsp cooking wine ( I use rose wine)

Option:    I  made another batch of  'yok kon'  by adding a pinch of 5-spice powder, 2 tsp of  red
                 bean curb solution (lam yue), replace one tabsp of the soya sauce with oyster sauce.
                 The result was better.

1)     Put minced pork and all seasonings into a big bowl and use chopsticks to stir in one
        direction untuk meat becomes gluey.
2)    Spread the mince meat onto a big tray. Use 2 trays if not enough.  Put a plastic sheet on top
       and use a rolling pin to flatten the meat to a thin layer (2mm).
3)    Bake in oven for 20 mins. at 125 deg. C on bottom rack.  There will be some liquid in the pan.
4)   Take out the meat and cut them into squares.  Place the 'long yuk' onto the wire rack and
      put back the tray to catch the drippings.  Bake on middle rack  for 20 mins or more at 180 deg. C.
      Flip over to the other side to bake for another 10 mins.
      Do watch the oven and not burn the meat.  Enjoy!

This photo shows the 2nd attempt on this recipe.  Notice that I have made this thinner but the texture is a bit tough probably due to baking the 'yuk kon' too long or not enough fat in the meat.   I prefer the thicker version.  600gm raw meat yields about 400 gm cooked meat.


Ann@Anncoo Journal said...

Hi, I love 'long yuk' and this looks sooo good to eat! Thanks for sharing :)
Thank you for joining the giving on my blog.
Happy New Year!


HappyFeetMama said...

Hi Ann

Yes, the 'long yuk' tastes as good as it looks and it is not oily too.

I love reading your blog and your food presentation photos are so well taken.

Shin Yuan said...

Personally, I prefer the thicker version, but both taste delicious. The sweetness just nice and have the smokey and charred taste. Are you going to bake again? teeheee...:)

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