Best Bak Recipes

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WEEKEND SEASONED RISE AND SHINE SAUSAGE CASSEROLE (BREAKFAST BAK



Weekend Seasoned Rise and Shine Sausage Casserole (Breakfast Bak image

This is recipe originally from Jimmy Dean. It is similar to the Rise and Shine casserole listed on this site but is seasoned and includes the bread too. Perfect for a weekend breakfast or brunch or for a holiday or birthday morning. It is somewhat labor intensive in that you have to remember to refridgerate it but not too long and take it out before baking for an hour but not longer than 2 and you have to let it sit when you really just want to eat it right away. But it takes a lot of the prep out of chopping etc. So check it out.Thus preparation time includes refrigeration time, prep and letting it sit after baking. Serve this to family and friends. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Breakfast

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups light cream (substitute Half & Half if light cream is unavailable)
6 large eggs, lightly beaten
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1/2 teaspoon dry mustard
1/2-3/4 teaspoon Worcestershire sauce
18 ounces jimmy dean skillets- sausage (this is a frozen item)
6 slices white bread, crusts off
1/2 lb cheese, and grated recommended (yellow cheese (Sharp)

Steps:

  • Preheat oven to 350°. Using about 1 tablespoon butter or margarine, grease the bottom and sides of a 3-quart casserole dish. Layer bottom only of casserole dish with white bread; bread should touch but not overlap. Pour package of Jimmy Dean Skillets on top of bread, evenly distribute from side to side. Cover with 1 1/2 cup cheese.
  • Mix eggs, cream, paprika, black pepper, red pepper, dry mustard and Worcestershire Sauce together. Pour on top of Skillet mixture. Top with remaining cheese.
  • Cover and refrigerate 8 hours (overnight is okay). Take out of the refrigerator at least 1 hour prior to cooking. (no more than 2). Bake 1 hour at 350°. Let casserole should stand 15 - 20 minutes before serving.

HO BAK JUN (ZUCCHINI PANCAKE)



Ho Bak Jun (Zucchini Pancake) image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 cup julienned zucchini
2 ounces sliced onions
1 ounce julienned carrot
1 egg
0.6 cup all-purpose flour
1/2 teaspoon salt
1 ounce soybean or vegetable oil
Soy Dipping Sauce, recipe follows
2 tablespoons soy sauce
1 tablespoon chopped green onion
1 tablespoon chopped onion
1 tablespoon crushed red pepper
1 tablespoon sugar
1 tablespoon vinegar
1/4 teaspoon chopped garlic
1/4 teaspoon sesame seeds
1/4 teaspoon sriracha

Steps:

  • Combine zucchini, onions and carrot. Add egg, flour, salt and 3 ounces water and mix well.
  • Heat pan with oil on high heat for 30 seconds. Pour in the batter and cook until golden brown, 2 to 3 minutes.
  • Flip it and cook the other side for 2 to 3 minutes.
  • Serve hot with soy dipping sauce.
  • Combine the soy sauce, green onion, onion, red pepper, sugar, vinegar, garlic, sesame seeds, sriracha and 1 tablespoon water in a mixing bowl. Mix for 30 seconds.

PAN-FRIED "TURNIP" CAKE (LAW BAK GO)



Pan-Fried

Ever since I was a young child, my mother would recruit me a week before Chinese New Year as a prep cook. My main responsibility was to shred many pounds of daikon on a small box grater as she prepared the other ingredients for law bak go, one of my favorite foods of the holiday. We would spend the next few hours cooking down the tall mountain of shredded daikon into a snowy puddle. The best part was watching my mother stir in the rice flour slurry with long wooden chopsticks and seeing the mixture thicken up. We made about 30 cakes every year. As family and friends came by the house to bless us for the New Year, she would kindly gift each of them one. She reserved only two cakes for our immediate family. On New Year mornings, she'd pan-fry the pieces and we'd eat them for breakfast, dipping the crispy golden pieces in oyster sauce. These days, I am the one who makes law bak go from scratch and gifts them to family and friends. It's a true labor of love that's been passed on from generation to generation.

Provided by Vivian Chan

Time 2h30m

Yield Two 9-inch daikon cakes

Number Of Ingredients 16

10 medium dried shiitakes (about 2 ounces; see Cook's Note)
1/4 cup dried scallops (about 1.5 ounces; see Cook's Note)
1/4 cup small dried shrimp (about 1 ounce; see Cook's Note)
4 pounds daikon, peeled and quartered
1 strip Chinese-style bacon (about 6 ounces), skin removed, cut into small dice (see Cook's Note)
2 links Chinese pork sausage (about 2.5 ounces), cut into small dice (see Cook's Note)
1 medium shallot, smashed and roughly chopped
1 1/2 cups cornstarch
1 1/2 cups rice flour
1 tablespoon chicken bouillon powder
1/2 teaspoon ground white pepper
1/2 teaspoon sugar, optional
Kosher salt
Vegetable oil, for coating and pan-frying
Oyster sauce, for dipping
Scallions, sliced on the bias, for garnish

Steps:

  • Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
  • Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
  • Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
  • When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
  • Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
  • Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
  • Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
  • Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
  • When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

KONG BAK BUN (DARK SOYA SAUCED PORK BUN)



Kong Bak Bun (Dark Soya Sauced Pork Bun) image

This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.

Provided by Vnut-Beyond Redempt

Categories     Yeast Breads

Time 2h30m

Yield 1 Batch

Number Of Ingredients 9

1 1/2 teaspoons yeast
1 teaspoon sugar
2 tablespoons warm water
1/2 teaspoon salt
3 tablespoons lard or 3 tablespoons oil
8 tablespoons castor superfine sugar
225 ml warm water
565 g flour, slight warmed
flour, for dusting

Steps:

  • Mix first 5 ingredients and leave alone for 5 mins.
  • Mix next 2 ingredients in another bowl.
  • Put flour in bowl, make a hole in the middle and pour in first mixture.
  • Mix.
  • Pour in second mixture.
  • Mix and knead dough till smooth.
  • Should not be sticky.
  • Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
  • On a floured surface, divide dough into four portions.
  • Roll out and divide each into equal (chicken egg sized) portions.
  • Flatten and shape each into a 0.
  • 5 by 7 cm circle.
  • Brush lightly with oil.
  • Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
  • Place apart on trays.
  • Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
  • Steam over rapidly boiling water for 7- 10 mins.
  • Remove from steamer, cool and remove paper.
  • Open up the bun and stuff the meat in and it's ready to eat!

KONG BAK (DARK SOYA SAUCED PORK)



Kong Bak (Dark Soya Sauced Pork) image

This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation.

Provided by Vnut-Beyond Redempt

Categories     One Dish Meal

Time P1DT12h30m

Yield 1 dish

Number Of Ingredients 7

1 kg pork belly
2 cloves garlic, peeled and minced
1 1/2 tablespoons brown sugar
2 teaspoons five-spice powder
1 teaspoon salt
2 tablespoons dark soya sauce
2 teaspoons black vinegar

Steps:

  • Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.
  • Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2" thick pieces (thicker or thinner up to you).
  • Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2" before the pork is covered.
  • Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving
  • Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.

Nutrition Facts : Calories 5283.9, Fat 530.1, SaturatedFat 193.3, Cholesterol 720, Sodium 4458.4, Carbohydrate 24.6, Fiber 0.4, Sugar 20.5, Protein 95.8

CHINESE PORK RIB SOUP ("BAK KUT TEH") RECIPE



Chinese Pork Rib Soup (

Provided by Foodie

Number Of Ingredients 10

Preparation Time: 45 mins
750 g Pork Ribs (or spare ribs)
6 pcs Tofu Puffs
1 sachet Bak Kut Teh ingredients (can be found in most supermarkets or asian stores)
1 clove Garlic
1.5 Lt Water
2 tbsp Wolfberries
1 tsp Light Soy Sauce
1 tbsp Dark Soy Sauce
Spring Onion &/or Parsley for garnishing

Steps:

  • 1. Bring water to boil in the main pot. 2. Simultaneously, in a separate pot with water sufficient to cover the pork ribs, bring water to boil and put in the pork ribs. Once froth appears, remove pork ribs and transfer them into the main pot. Put in clove of garlic and the sachet of Bak Kut Teh ingredients. Leave it to simmer for about 40 minutes 3. Once time is up, put in wolfberries & tofu puffs; light soy sauce and dark soy sauce, to taste. 4. Serve with spring onion &/or parsley for garnishing.

BAK KU TEH (PORK RIB TEA SOUP)



Bak Ku Teh (Pork Rib Tea Soup) image

Make and share this Bak Ku Teh (Pork Rib Tea Soup) recipe from Food.com.

Provided by AZPARZYCH

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb pork back ribs, chopped into 2-inch lengths
1 large garlic clove, crushed
6 cups water
1 cinnamon stick
3 whole star anise
1 teaspoon whole white peppercorns
1 1/2 teaspoons sugar
3 teaspoons salt
3 tablespoons dark soy sauce (to taste)
soy sauce (optional)
red chile, thinly sliced (optional)
steamed white rice (optional)

Steps:

  • Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes.
  • Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
  • Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving.
  • Serve the soup in deep bowls with 3 to 4 rib pieces per serving.
  • Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. Serve bowl of rice on the side.

Nutrition Facts : Calories 269.6, Fat 18.5, SaturatedFat 6.6, Cholesterol 78.2, Sodium 2607.7, Carbohydrate 2.6, Fiber 0.1, Sugar 1.8, Protein 23.1

COMPANY BROCCOLI THREE-CHEESE BAK



COMPANY BROCCOLI THREE-CHEESE BAK image

Number Of Ingredients 5

1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

Steps:

  • 1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping. 2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole. 3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer. High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.

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