'Bakstik' is a Hokkien name for minced meat patties pan fry like a shape of a small piece of steak. This is my Ma's recipe and of course, it may be different from other such recipes. It is tasty on its own with or without the sauce.
|'Bakstik' Served in a Bowl|
|Fried 'Bakstik' before Adding Sauce|
|Cooked 'Bakstik' Sauce|
|'Bakstik' Served on Plate|
600 gm minced meat with some fats
1 tomato - cut wedges
1 big onion - cut wedges
1 red chilli - cut wedges
1 spring onion - cut 3 cm lengths
Sauce - Mix together all ingredients except the cornflour
1/4 tsp 5 spice powder
2 tsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
500 ml water
2 tbsp cornflour + 4 tbsp water
salt to taste
Marinade for Meat
1 tsp 5 spice powder
1 1/2 tsp salt
1 tsp sugar
1 tsp pepper
1/2 tsp msg
1 tsp sesame oil
3 tbsp cornflour
- Marinate minced meat with marinade and set aside for 1/2 hour. Prepare the tomato, onion and sauce ingredients.
- Heat enough oil in wok to pan fry the 'bakstik' . Shape the meat mixture into about 40 gm meat patties, flatten slightly and pan fry till cooked and golden brown [see photo]. Set aside.
- Remove excess oil. Use the same wok to fry onions and add in sauce ingredients. Bring to a boil, add tomatoes and taste to adjust seasoning. When sauce boils, thicken with cornflour mix add in cut spring onions.
- Arrange 'bakstik' in a serving dish and scoop sauce over meat patties to serve.
I'm submitting this recipe to Red Meats Feast hosted by MySpicyKitchen.