Making CNY famous treats ~~~ Bakgua!!!

I took a flight from JB back to Penang then to SP... My hometown that I haven't been back since last September...

I took a Uber at 7am from the house I'm renting to Senai International Airport... There were not much drivers at this hour so I had to wait for around 10-15 mins for the driver to reach my place. Luckily I started looking for the driver earlier. I seldom take a walk outside my house at this hour, so I took a short walk from my house to the guard house to wait for the driver.

It seemed to be very early for Saturday. Everyone was still asleep, even those aunties and uncles had not started their morning jog. I sat by the playground while waiting for the driver to arrive.

I arrived at the airport at 7.52am and had to go to the check in counter to print out my boarding pass as e-boarding pass was not able to be used in Senai International Airport yet. When I finally got in, everyone was starting to board the plane. The flight took off on time but arrived 20 mins earlier. Based on my experience with Airasia, it was never on time, it was either delayed or arrived earlier. Haha😅😅😅 I waited at Penang International Airport for my brother to pick me up and continued our journey back to Sungai Petani.

When I finally reached home, it was already 11 am. My parents were preparing to make bakgua (12 kg minced pork!!!). Once arrived, my brother and I immediately joined in with the bakgua making process. Frankly speaking, the bakgua making process was very time consuming and tiring. 

First, the minced pork was marinated for half an hour to one hour. Then, it was rolled into thin slice and dried under the sun. It needed to be cut and flipped to ensure both sides are dried evenly. Then, it was ready to be baked or "BBQ-ed". This was critical as certain amount of lard needed to still retain in the Bakgua so that it will not be too dry.

We pre-measured the marinated minced pork before rolling it flat.

The weather was very suitable for making bakgua but would kill all my skin cells😅😅.

My father under the sun,cutting and flipping the bakgua.

Bakgua slices ready for the "BBQ treatment".

We used the electric fan to help us start up the fire.

Juicy bakgua 😍😍😍

We let the excessive lard to drip.

Mountain of bakgua🐷🐷🐷

It took us almost 12 hours to finish all these. We ended up having dinner outside as we ended everything at 8pm. I will be starting to clean up the house tomorrow for CNY!!!

Happy Chinese New Year!!!