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'Bak Kwa' (Chinese Meat Jerky) & Mandarin Orange Salad with Nuts & 'Yu Sheng' (Raw Fish) Dressing

Guten Appetit

Difficulty: Easy

Servings: 4

Preparation Time: 20 mins

Cooking Time: 20 mins


Bak Kwa Dressing Garnish
  • 50g of​​​ carrots - washed, peeled and sliced into thin strips.
  • 200g​​​ of mixed salad / mesclun mix
  • 100g​​​ of 'bak kwa' (beef jerky) sliced into small squares of 2cm.
  • 2 mandarin oranges – peeled and separated into wedges.
  • 20g ​​​of garlic - chopped​​​
  • 1L ​​​chicken stock ​​
  • 20g of​​​ fresh thyme
  • 150ml​​​ of salad oil / canola oil / corn oil
  • 2 tablespoons of sesame oil
  • 2 tablespoons of honey
  • 3 tablespoons of plum sauce
  • pinch of five spice powder
  • ​​sugar, to taste
  • salt, to taste
  • ​​white pepper Ppowder, to taste
  • 5g​​​ of sea salt crystal
  • 5g of ​​​fresh ground black pepper
  • 1 tablespoon of chopped peanut


Step 1.

Add sesame oil, honey, plum sauce and five spice powder in a mixing bowl or a food processor jug.

Step 2.

Slowly mix salad oil into the above mixture to form an emulsion.

Step 3.

Season with sugar, salt and pepper.

Step 4.

Arrange salad, carrot, 'Bak Kwa' and mandarin oranges into a bowl and keep chilled.

Step 5.

Garnish with fresh ground pepper, sea salt, peanuts and dressing when ready to serve.

Step 6.

The dressing can be made in a bigger batch for subsequent use.

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