Recipe by: Gene Tan

Source: Adapted from and

Serves: 5


  • 500g minced meat, with some fats (The fats makes the bak kwa taste better)
  • 1½ Tbsp Fish Sauce
  • ½ Tbsp Dark Soy Sauce
  • ½ Tbsp Light Soy Sauce
  • 1½ Tbsp Hua Tiao Jiu
  • ¼ Cup Sugar
  • ¼ Cup Honey
  • 1 teaspoon of Chia Siew Sauce


  • Preheat the oven to 130°C
  • Add the seasoning to the minced meat and stir the mixture until minced meat becomes a bit glue-like.
  • Place the minced meat on a baking paper and cover the meat with a cling wrap. Use a rolling pin to roll the meat to about 2mm thick.
  • Remove the cling wrap and put the entire baking paper with the minced meat on a baking tray.
  • Bake in the preheated oven (fan) at 130°C for 20 minutes.
  • Bring the mince-meat out and cool while increasing the oven temperature to 200°C.
  • Cut the Bak Kwa into smaller pieces with a scissor and the change the baking paper
  • Once oven is ready, bake for about 7 minutes at 200°C.
  • Flip the meat on the other side and bake for another 5 minutes at 200°C till slightly burnt.

Download PDF version here: chinese-bak-kwa_gene-tan