Bullet-proof Bak Kwa Recipe

Lunar New Year is around the corner again and I’m going to let you into a little secret… I’ve not bought Bak Kwa, a kind of meat jerky that is served as a snack during the festive season.  And since everyone’s bugging me for the recipe, I don’t mind sharing it, in case some of you are sick of queuing and paying for this overpriced produce (USD $45 to $50 per kg is a rip-off IMO)


500g of minced meat (pork or chicken will work, make sure there’s some fats to them)


The marinate

1 tbs peanut oil

1 tbs fish sauce

1 tbs Chinese cooking wine or Sherry (I use Shao Xing wine)

3 tbs Soya sauce

1 tbs oyster sauce

1 tbs good quality thick black sauce

100g white sugar

3 tbs honey

2 tsp five-spice powder



1 tbs fermented red bean curd

½ tsp rose water

1 tsp of red colouring




Start by combining all the marinate ingredients, I use a whisk to make sure the powder and fermented red bean curd is mixed evenly.  Don’t be lazy on this step!


Pour everything into a Ziploc bag, including the meat, zip it up and mix it around until a dark crimson red mixture is achieved.  For best results, leave it over night in the fridge.


Pre-heat oven to 120 degrees-c


Line a sheet pan with parchment (baking) paper and pour HALF the mixture into it.  Use your hands or a spatula to spread the meat evenly to form approximately 28cm x 22cm.


Bake in oven for 20 minutes.  The meat should dry and some liquid will seep out from the meat.


After 20 minutes, turn the oven up to 160 degrees-c and continue baking for 10 minutes.  Use a brush to pick up the liquid that seeps out and baste the meat with it.  This is the liquid that will give you a glaze as it reduces on the meat, or turns into black carbon if left on parchment paper.


Flip the meat over, cut it into 4 pieces and continue baking for another 10-15 minutes until you get a nice shiny glaze on the surface.


Let the meat cool down and it can be stored for up to 2 weeks in the fridge.  Heat it up in a toaster or microwave oven before serving.



Traditionally, the bak kwa is heated up or finished in a charcoal grill.  However, we can achieve that similar charcoal smoke flavour using the following Indiancooking method..  Using a big work or pot, spread out the meat in vessel, leave some space in the center for a bowl.  Heat up 2 pieces of charcoal over the burner until it’s red hot and place it in the bowl.  With the lid of the vessel in one hand, pour in a little oil over the hot charcoal, and quickly put the lid on.  Leave it in there to smoke for 15-20 minutes.

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Hao Ren & Bingying – Wedding day slideshow

Haven’t posted a series for a while so here’s one that we did recently and for the benefit of my clients that are based very far away, we’re putting the slideshow up for easy viewing.

Hao Ren & Bingying slideshow

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We are going to be in London and Cambridge!

Quick announcement, we are going to be in London and Cambridge from 16 August to 22 August 2012. If you happened to be there and would like to meet up for drink, or commission a photo shoot even, do drop me an email at stephen@lyricalmoments.com

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2 top awards from ISPWP!

Some good news to share, 2 of my images have been awarded 1st and 3rd placing in the final Quarter of ISPWP competition.


1st placing under The Wedding Dress

(Kellie and Jim, that’s an awesome dress that you guys design, love it!)



3rd Place under First Dance

(Ken & Lee Yen: Finally won something with this image! Looking forward to our baby photography session soon!)

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Newborn / Baby Photography

Some newborn /baby photography to share…and yes, we do provide such photography services, just that we haven’t really been marketing it.  🙂

Here are some favorites 🙂


Interested parties please email me at stephen@lyricalmoments.com!

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Overseas Bridal in Kyoto, Japan | Singapore wedding photographer

We are planning a trip to Kyoto on 5 April 2012, which happens to be the cherry blossom season!

As usual, limited sessions available, so those interested in photoshoot there, please drop us an email at evangeline@lyricalmoments.com


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The Missing Link – the print that scored 90 at the Master Photography Awards 2011

This print finally received the recognition that it deserves, 8 months after it was created – the Master Photography Awards 2011 gave this print an impressive score of 90, the highest I’ve ever achieved.  Oh yes, to top it off, it received also an Award of Excellence.

The Missing Link

Entitled “The Missing Link”, this is an example of poetic expression in our works – how two person bridge the gap (literall!).   And no, this is not the DLC for Deus Ex – Human Revolution, which by the way is one of the better games made this year.

We must have spent at least 50 minutes to get this image, so many thanks to my couple who believed in my work and vision; not forgetting my trusty assistants Joseph and Vee, who were both working tirelessly with me to create one of my best works this year!

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Jos + Rach gowns

More images from the Jos+Rach series.  One of the biggest challenges and part of the fun is how we make this set of bridal images look like it’s not photographed in Singapore!

Speaking of which, time to scout for more venues for wedding photography 🙂

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From yesterday’s photoshoot…

Was a crazy hot afternoon yesterday and among the crew involved in the photo shoot, the savvy ones who applied sunblock lotion got away with nasty sun burn.  That’s how the weather is like in Singapore, forever summer … and now we know why many of couples from overseas choose to get married here as well.

We finally headed to the Wanderlust hotel, a new boutique hotel near Little India, and after a whole of baking in the sun, even the slight bit of air conditioning is heaven.

Here’s one that I like, featuring the beautiful gown from Jos + Rachel , more to come 🙂


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