Vegan/Vegetarian(!) Bakkwa – Was inspired to make my own bak kwa (chinese pork jerky) but I wanted to try something… unexplored. Given the meat replica craze recently and how veganable bak kwa recipes are, I thought this was a good platform to try these ‘meats’.
Chanced upon newcomer omnimeat which costed less than Impossible and had lower kcals so here we go (not sponsored). The result was surprisingly good. The overnight marinade using chinese wine, five spice, oyster and soy sauce pretty much brought this meat alternative on par with normal bak kwa – plus its not so oily and healthier! After the first bake at low temp i glazed with honey and scallion oil then broiled to char. Disclaimer that I used normal oyster sauce but im sure the vegan version would work just as well.
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