❓❓❓What type of minced meat to use? Should I have some fats with the meat? How to store the bak kwa? Can I grill bak kwa to reheat? What about using the microwave? Can I use chicken meat instead? Get all the answers to your questions here 👉🏻www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm 🆓PDF to print, so you don't touch your gadgets with your oily fingers! 😉
Hiya, I am currently in a lockdown mode and all I got is brandy, rum and vodka can I use any of them to replace that Chinese wine? Oh and can I skip that red tofu? Don't think there is such thing at my local supermarket? Thanks
One of my fave delicacy when i was a kid. Moved to the US and only few Chinese takeout counter sold bakkwa. I introduced it to bf last saturday and he got hooked. I think i'll try making this someday for surprise. Thanks for the recipe, Grace!
Thank you so much for this delicious recipe. I tried another person's recipe before, did not taste as good. The meat was not red too. Yours is perfect!
Yummm!!! I tried making this last year but it didn't quite turn out the way I had expected because I didn't use the fermented tofu and I didn't realize you had to add so much sugar to the minced pork! Is the fermented tofu one of the key ingredients to making good bakwa? This looks amazing by the way! :)
Mark Wong The answer is yes. Ingredients in recipes are there for specific reasons. Omit and/or substitute and as you have discovered...... you have only yourself to blame. 😂😂😂
Thank you for a easy recipe, no-fuss method, and clear instruction. This is definitely one of the best instructional video AND recipe/method for making this Chinese 'cured'/prepared meat. 5-STARS!!!!! (to those who are compelled to omit and substitute ingredients - you have only yourself to blame when the end result turns out different-weirdtasting-lacking-unappetizing-bland-etc.)
My family is from Guangdong and HK, and we love pork jerkey. Personally, I haven't had any for the past few years and the last time was the one I had back in Hong Kong. So for this year, I decided to make some on my own for CNY. And what a coincidence! You posted up your recipe just in time! Absolutely ecstatic about this :D Thank you By the way, I always look forward to your videos :D
Thank you for posting! I've been waiting for your to post this up for a week now! Can't wait to try it out. Is Fermented tofu the same thing as fermented bean curd? Could i use fermented bean curd in the recipe?
Im Malaysian and never knew what this is called just use to go crazy eating it when ever I visited home. Oh god I cant wait to try this never thought it would be this easy. Is the fermented tofu just to color (like the Char Sui recipe)? or does it add flavor? Its hard to find it where I am.
I love bakkwa but I never buy it because it's not available where I live and also because you have no idea what is in the meat! I can't wait to try this recipe! Can you explain more about what the fermented tofu is or perhaps give a couple of brand suggestions, so that I know what I'm looking for when I go to the asian supermarket to buy it!
Hi i would love to try this recipe but I'm not sure where to get the fermented tofu, I'm in singapore. Is there a particular brand or type of fermented tofu? i have never seen it before but am willing to try to find it. :)Btw love your videos :)
Hi Grace, this is my favourite food and I want to make this very soon! I just have one question. What is the fermented tofu for? I notice that your recipe is a little different than other bakwah recipes I've looked at. I have this, I am just curious to know what it's for!
Incorrect, fermented red beancurd/tofu adds UMAMI and red coloring to the meat. It is not used specifically to add saltiness. Both soy sauce and miso - while also used to add saltiness to dishes - are used for adding UMAMI to dishes.
looks nice. if I use chicken or beef, what do I call this recipe? Pls kindly tell me the hokkien word for chicken or beef? I only know bak is the hokkien word for pork. thank u kindly
Nickie IDRUS Bak, in Hokkien, means meat. It does not mean pork. 'Gu Bak' is beef. 'Kay' is chicken or 'Kay Bak' for chicken meat. Bakkwa is the generic term for this type of 'cured'/dried meat/jerky. In Cantonese, this 'cured'/dried-prepared meat is sometimes called 'Yook Korn' (meat-jerky) or 'Lorng yuk' (literal translation : wolf meat, although no wolf is used).
Hello can i skip the fermented tofu because it is difficult to find in my place. And can i replaced also the wine that mentioned into any white wine like rice wine? Tnx
Cehl Junsan Sapiloj Yes, you may omit fermented red beancurd/tofu. But it is ridiculous to even suggest that wine is a suitable or acceptable replacement for fermented red beancurd/tofu. How in the world did you even come up with that? Those are two very different ingredients and for different purposes. I'm still shocked that you even came up with that...... SMH
i love pork jerky in singapore, but my own made bak kwa taste different than the one i brought in singapore lol... dont know what ingridient are missing... btw why you add fermented tofu? for the color or because you like the taste of fermented tofu?
yeah, think it would be almost impossible to find 腐乳 in grocery stores at Canada. another solution is to put *fresh bean curd* with chopped onions, chopped chives, chopped chilli, chopped tomato slices and other minor ingredients in a big air sealed jar to allow the beancurd be fermented inside the chilly cold Canadian climate. But this way may take a longer time to achieve the desired taste.
+Spencer Kieft For aromatic flavour, I would use a dark pungent honey from which bees collected the fructose from more spicier flowers. Its not authentic but the extra kick in the glazing would match grilled meats in general. www.honeycolony.com/article/honey-flavors-guide/
Hey Umayuma, I wouldn't half cook the bak kwa but will cook it thoroughly and then grill/bake/reheat bak kwa. The meat is very thin anyway. Thus, it cooks very quickly. ;) You can refer to all the types including the advised percentage of fats for the minced meat here: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm
Hi, Thanks for very interesting receipt. I have a question, does it possible to replace fermented tofu with something else (may be miso)? I have no this product at my area. Thanks in advance
Hai, I've wanted to know what is the name of a kuih. It's gooey outside and has a sweet peanut filling inside. Then once u eat it, ur mouth get white because of the layer is so powdery. Pls do tell me the name of the kuih. Dying to make em. Hahaha..thanks and Gong Xi Fa Cai!
Since it is meat, I'd not leave the meat out without the freezer for more than 1 day. Read more about how to store homemade bak kwa and how to reheat the meat here: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm
It will alter the flavor. But that's the fun about cooking and experimentation - and come up with variation(s). Although, char-siu sauce is not a substitute for fermented red beancurd.
Mslai There is no exact replacement for fermented red beancurd/tofu. If this ingredient bothers you, omit it. Although, once mixed into the meat with the rest of the other ingredients, the fermented red beancurd/tofu blends perfectly and does not stand out. Your aversion and dislike are psychological.
ΔΘΛΞΠΣΦΨΩ Grilling and charcoal roasting-cooking require experience and good technical skills/proficiency. Using the oven is easier and more accessible for most city-dwellers - and not everyone has access to a gas or charcoal grill. Grace did recommended (charcoal) grilling it for extra flavor. You are always welcome to use the gas or charcoal grill as you wish.
That's a great feedback, Foon Lam! If you've tried our recipe, you can upload your food snap to your Nyonya Cooking profile. The community would love to see the perfect thickness of bak kwa and learn more from you! - Admin
@@nyonyacooking I did make it but I ate it all before I even thought of taking a photo. Maybe next time. I think the best thickness is a thin as possible without breaking. Mine was about half your thickness. After cooking you should be able to lift it in one piece without breaking. Bak Kwa has always been my favourite.
If blandness is your preference, then omit or reduce the amount of sugar and honey to the levels of your preference. I hope you enjoy the end result. I know that I won't. Aside from giving the meat a slight char and imparting it with a nice flavor and tastiness, the sugar and honey help to preserve the meat.
lilpiepie Wikipedia is not a reliable source for information. In the future, especially seeing as you’re not a cook, you should ask a cook for the correct information before posting!!!
![炭香古早味肉干 | 烤箱烘烤 | 婆婆的食谱 🈵 新年必吃的零食 ！Classic Bak Kwa | Chinese Pork Jerky [My Lovely Recipes]](http://i.ytimg.com/vi/jEUGgLEaKoI/mqdefault.jpg)
![炭香古早味肉干 | 烤箱烘烤 | 婆婆的食谱 🈵 新年必吃的零食 ！Classic Bak Kwa | Chinese Pork Jerky [My Lovely Recipes]](/img/tr.png)
❓❓❓What type of minced meat to use? Should I have some fats with the meat? How to store the bak kwa? Can I grill bak kwa to reheat? What about using the microwave? Can I use chicken meat instead? Get all the answers to your questions here 👉🏻www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm 🆓PDF to print, so you don't touch your gadgets with your oily fingers! 😉
Hiya, I am currently in a lockdown mode and all I got is brandy, rum and vodka can I use any of them to replace that Chinese wine? Oh and can I skip that red tofu? Don't think there is such thing at my local supermarket? Thanks
I've made this for my dad, he's Singaporean and he LOVED it!! So thanks! Keep up the good work
One of my fave delicacy when i was a kid. Moved to the US and only few Chinese takeout counter sold bakkwa. I introduced it to bf last saturday and he got hooked. I think i'll try making this someday for surprise. Thanks for the recipe, Grace!
Thank you so much for this delicious recipe. I tried another person's recipe before, did not taste as good. The meat was not red too. Yours is perfect!
Watching your recipes makes me so proud to be Malaysian. Thank you! :)
육식맨 보고 왔습니다!
Thank you for generouly presenting the recipes.
We have more recipes which you can print and save: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm
So easy! I always thought Chinese meat jetty is very difficult to make, thanks so much for your teachings! You’re truly a great chef! 👍🙏
Hi, I made this bak kuah today. It is really tasty and easy recipe. Thank you so much ........
When I saw this, I fell in love! Thank you for sharing!!!
Wowww i like it tq for your resepi .. tqtqtq 👍🏻👌🏻
I’ve never seen that bakwa sandwich before. Looks good! Thanks Grace
Ahh feels like home I made it with your recipe and it's so good thanks!!
thank you for trying the recipe! 🙈 so happy to hear the feedback. please do send us a foodsnap on website too 😉
Thank you for the recipe. Very nice. Just finish made👍😍
That's nice to hear! Do you have a photo too? Love to see the food snap in your Nyonya Cooking profile!
@@nyonyacooking yes I have.
Wow. You should open a restaurant which serves all these food!
Delicious. Haha
Yummm!!! I tried making this last year but it didn't quite turn out the way I had expected because I didn't use the fermented tofu and I didn't realize you had to add so much sugar to the minced pork! Is the fermented tofu one of the key ingredients to making good bakwa? This looks amazing by the way! :)
Mark Wong The answer is yes. Ingredients in recipes are there for specific reasons. Omit and/or substitute and as you have discovered...... you have only yourself to blame. 😂😂😂
Im gonna make it tonight. Looks delicious
Make sure u check the tips here www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm looking forward to seeing your food snap! - Admin
RHi , it looks yummy, I'm trying it today. Ma I know when I use the white sugar? Do I've to melt it together with the honey. Thanks.
Thank you for this video! Super informative
Thank you for a easy recipe, no-fuss method, and clear instruction. This is definitely one of the best instructional video AND recipe/method for making this Chinese 'cured'/prepared meat. 5-STARS!!!!!
(to those who are compelled to omit and substitute ingredients - you have only yourself to blame when the end result turns out different-weirdtasting-lacking-unappetizing-bland-etc.)
Great video! I made it and it was great! Thanks
Yeah, fried bean sprout with garlic. Apple juice with assam boi. Chicken rice. All very nice cooking.
My family is from Guangdong and HK, and we love pork jerkey. Personally, I haven't had any for the past few years and the last time was the one I had back in Hong Kong. So for this year, I decided to make some on my own for CNY. And what a coincidence! You posted up your recipe just in time! Absolutely ecstatic about this :D Thank you
By the way, I always look forward to your videos :D
Thank you for posting! I've been waiting for your to post this up for a week now! Can't wait to try it out.
Is Fermented tofu the same thing as fermented bean curd? Could i use fermented bean curd in the recipe?
van tran yes it is known as that
Thank's so much for this awesome recipe.
Can you please tell me the brand and the name of the rose wine that you use?
And also the fermented tofu's brand, too?
Thanks a bunch!
evotube And you wonder why she never answered your questions..... SMH
Im Malaysian and never knew what this is called just use to go crazy eating it when ever I visited home. Oh god I cant wait to try this never thought it would be this easy. Is the fermented tofu just to color (like the Char Sui recipe)? or does it add flavor? Its hard to find it where I am.
neetudolly Both - flavor and color.
What other stuffs have you been eating (and possibly drinking) that you are unaware of their names?
ho ciak. next time i try to make it. thanks for your recipe
Welcome! Before jiak, don't forget to take a food snap for us ya!
Looks fab
I love bakkwa but I never buy it because it's not available where I live and also because you have no idea what is in the meat! I can't wait to try this recipe! Can you explain more about what the fermented tofu is or perhaps give a couple of brand suggestions, so that I know what I'm looking for when I go to the asian supermarket to buy it!
mereblue 'fermented tofu' is tofu that is fermented or pickled.
This looks very tasty! I might try this during the weekend :)
Will try it.
Where are you? Come back and make videos of yummy nonya styled food please...
We're fully focused on the platform we own 100% :D Please support us here: www.nyonyacooking.com
Hey grace, in my local Asian market I can only find regular fermented tofu, I can't find the red one. Should I use the regular kind?
Nicole Rok I would use it and add a dash of red food-coloring.
love it😊😊
What is the best thickness that you suggest rolling the meat out to?
Looks extremely delicious. My mouth suddenly gets watery.
I lovento eat it with bread or just straight away
Edmund Ajay oh my goodness, we have a hungry one here. I bet you salivate uncontrollably just thinking about it. 😂😂😂
Hi i would love to try this recipe but I'm not sure where to get the fermented tofu, I'm in singapore. Is there a particular brand or type of fermented tofu? i have never seen it before but am willing to try to find it. :)Btw love your videos :)
Just had it. very nice. but need to do it again. not as sweet as in Singapore. I think a bit more sugar is good
Hi Grace, this is my favourite food and I want to make this very soon! I just have one question. What is the fermented tofu for? I notice that your recipe is a little different than other bakwah recipes I've looked at. I have this, I am just curious to know what it's for!
Fermented tofu has a salty taste to it. Basically it's the line of flavor like soy sauce and miso.
Incorrect, fermented red beancurd/tofu adds UMAMI and red coloring to the meat. It is not used specifically to add saltiness. Both soy sauce and miso - while also used to add saltiness to dishes - are used for adding UMAMI to dishes.
looks nice. if I use chicken or beef, what do I call this recipe? Pls kindly tell me the hokkien word for chicken or beef? I only know bak is the hokkien word for pork. thank u kindly
Nickie IDRUS Bak, in Hokkien, means meat. It does not mean pork. 'Gu Bak' is beef. 'Kay' is chicken or 'Kay Bak' for chicken meat. Bakkwa is the generic term for this type of 'cured'/dried meat/jerky.
In Cantonese, this 'cured'/dried-prepared meat is sometimes called 'Yook Korn' (meat-jerky) or 'Lorng yuk' (literal translation : wolf meat, although no wolf is used).
Sounds good.
Wow...
The fermented tofu can come in different sized cubes….what is the weight of the one you are using?
Hello can i skip the fermented tofu because it is difficult to find in my place. And can i replaced also the wine that mentioned into any white wine like rice wine? Tnx
Cehl Junsan Sapiloj Yes, you may omit fermented red beancurd/tofu. But it is ridiculous to even suggest that wine is a suitable or acceptable replacement for fermented red beancurd/tofu. How in the world did you even come up with that? Those are two very different ingredients and for different purposes. I'm still shocked that you even came up with that...... SMH
i love pork jerky in singapore, but my own made bak kwa taste different than the one i brought in singapore lol... dont know what ingridient are missing... btw why you add fermented tofu? for the color or because you like the taste of fermented tofu?
TRI LOLO Fermented red beancurd/tofu is added for both depth of flavor and color.
Is it possible to omit the wine? Any other substitute for wine?
Will it change taste or texture if store in refrigerator for 1 weeks?
U look different!
hehe.. I've not seen your videos for sometime now :(
Love this video!
Cheers!
Can i replace fermented tofu with sth else? :/
agree...or how to make a fermented tofu? and can the wine be placing with other ingredients
could you tell me what you call the fermented tofu in chinese please? thanks !
腐乳
腐乳 *(Fu4 Ru3)* is what is stored inside small bottles as an ingredient.
Common in many supermarkets at Singapore and Malaysia
walker ten thanks ! i will and find it , i'm in canada , and remote area too , no asian grocer nearby.
yeah, think it would be almost impossible to find 腐乳 in grocery stores at Canada.
another solution is to put *fresh bean curd* with chopped onions, chopped chives, chopped chilli, chopped tomato slices and other minor ingredients in a big air sealed jar to allow the beancurd be fermented inside the chilly cold Canadian climate.
But this way may take a longer time to achieve the desired taste.
+mamabok killam where in Canada are you from??
hey nyonya do live in germany? if yes which town? i btw tried this in kuala lumpur ;)
greetings
Dancecommander2K she is based in Frankfurt
Would it be authentic to use maltose syrup instead of honey? I saw that in a bbq pork recipe.
+Spencer Kieft For aromatic flavour, I would use a dark pungent honey from which bees collected the fructose from more spicier flowers. Its not authentic but the extra kick in the glazing would match grilled meats in general.
www.honeycolony.com/article/honey-flavors-guide/
Thanks for the info. I'm pretty sure I can get goldenrod honey where I live.
Maltose may be used in place of sugar. The flavor may not be the same. If a recipe calls for honey, that's what I'd use.
thanks for sharing, can i omit the fermented tofu?
Chen Sarah yes, but common-sense will tell you that the end result will NOT BE THE SAME.
How about to grill the half-cooked bak kwa?instead of REbake the bak kwa again?and i wud like to use minced meet with some lil fat
Hey Umayuma, I wouldn't half cook the bak kwa but will cook it thoroughly and then grill/bake/reheat bak kwa. The meat is very thin anyway. Thus, it cooks very quickly. ;) You can refer to all the types including the advised percentage of fats for the minced meat here: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm
Nice smell.but I less take meat.do you have vegetarian recipes.
Teh chenghee There is a reason why it is called Bakkwa (aka MEAT-jerky). I've NEVER come across tofu-jerky or veggies-jerky. How appalling...... SMH
Hi, what kind of rose wine did you use? and where can i buy it?
Raymond Syling Rose-flavored cooking wine is available at select Chinese grocery stores - not all Asian grocery stores stock it.
Hi canI use without fermented bean curd bcoz the place where i live cant find it
Try a few drops of red food colouring.
Hi,
Thanks for very interesting receipt. I have a question, does it possible to replace fermented tofu with something else (may be miso)? I have no this product at my area.
Thanks in advance
Michael Axelrod Those two ingredients could not be more different. They are NOT the same.
Hi ! What did you put that it turned a bit reddish in color ?
Try a few drop of red food colouring.
She didn't use any colouring in this recipe. Full recipe with ingredients here: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm
Rose wine has 54% alcohol content and I don't feel safe giving it to my kid. Is there an alternative?
Hai, I've wanted to know what is the name of a kuih. It's gooey outside and has a sweet peanut filling inside. Then once u eat it, ur mouth get white because of the layer is so powdery. Pls do tell me the name of the kuih. Dying to make em. Hahaha..thanks and Gong Xi Fa Cai!
Biskut makmur?
But that is biskut, the one I'm telling is, it has a very gooey texture in the outside.
Van Leo kuih angku ? Huhu I'm not sure
nuo mi ci? (糯米糍）
Is it covered with plain flour and makes ur mouth white?
My Malay frd made this today,too
JӦYの貓 'Malay'??? Using pork??? ***shocked***
@@michaell.478 You can make chicken, beef or lamb versions.
is it possible to save this dry meat for few days without freezer?
Since it is meat, I'd not leave the meat out without the freezer for more than 1 day. Read more about how to store homemade bak kwa and how to reheat the meat here: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm
hello why is the Tofu red? where can i buy it ?
She is so cute and lovely
l love this meat jerky so delicious
It is!
what can i substitute for the fermented tofu?
A few drops of
Red food colouring
hi can I replace the fermented bean with char siu sauce?
+Andre Louhanapessy That sounds like a good idea since there are no fermented tofu in the Asian store where I'm at (U.S.)
It will alter the flavor. But that's the fun about cooking and experimentation - and come up with variation(s).
Although, char-siu sauce is not a substitute for fermented red beancurd.
Anything to replace the fermentated tofu? Dont really like he smell..
Mslai There is no exact replacement for fermented red beancurd/tofu. If this ingredient bothers you, omit it. Although, once mixed into the meat with the rest of the other ingredients, the fermented red beancurd/tofu blends perfectly and does not stand out. Your aversion and dislike are psychological.
It will lift the bal kwa taste a few notches.
I think I will asked my mum to try and do it.. because we no need to buy... bak kwa easily cost $20 or $30.
LEE PUAY SANG why ask mom to make, follow the video and make for mom.
can we omit the sugar in this?
BearSugarx it's entire your choice if you prefer something bland tasting. Plus it won't char correctly...
Can i replace pork with chicken? With it be too dry?
Gabriel D'cruz Yes, Bakkwa can be many different types of meat. It will still be tender and supple if your process and techniques are are correct.
祝你新年快乐，有中文的嗎「
i'll eat her bakkwa. Dam! Craving for some now!
wow looks nice
Did ou say 15 or 50 minutes??????
Hi ...must i use fermented tofu? can I leave it out? pls advise as i would like to do it
Jeyanthi Sarritzu It may be left out. You may use red food-coloring.
赞
Just cooking your recipe
tasty...
😎🙏👰♂👰♂ Miiiiiiiiiiiiiiiiiiiiiiiiiiiis Good BAKKWA
Why not just charcoal grill it? Thats traditional. Could just use a bbq grill and it will work way way better and more authentic
ΔΘΛΞΠΣΦΨΩ Grilling and charcoal roasting-cooking require experience and good technical skills/proficiency. Using the oven is easier and more accessible for most city-dwellers - and not everyone has access to a gas or charcoal grill. Grace did recommended (charcoal) grilling it for extra flavor. You are always welcome to use the gas or charcoal grill as you wish.
Grace, where on earth do you get your energy from? I am about to sleep standing up and you are like the battery bunny, sigh
It must be her love for eating. That's why she works for her food. Haha! xx - Admin
Not too clear in recipe detail, bec of using certain words such as pinchs, etc which is not a weighting standard.
Best to refer to the cook’s written recipe here: www.nyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbm - Admin
"bak kwa" is the above BBQ meat spoken in hokkien and teochew.
Cantonese = "nnongg-yuk"
Chinese = "rou1 gan4" (1 and 4 is the hanyu pinyin sound)
Actually it's rou4 gan1 haha
It's NOT 'nngongg yuk' - it's 'lorng yuk' (literal translation : wolf meat, although no wolf is used)
15 minutes
The bak kwa in your photo is way too thick. It should be much thinner.
That's a great feedback, Foon Lam! If you've tried our recipe, you can upload your food snap to your Nyonya Cooking profile. The community would love to see the perfect thickness of bak kwa and learn more from you! - Admin
@@nyonyacooking I did make it but I ate it all before I even thought of taking a photo. Maybe next time. I think the best thickness is a thin as possible without breaking. Mine was about half your thickness. After cooking you should be able to lift it in one piece without breaking. Bak Kwa has always been my favourite.
@@foonlam7134 we will take a note do better next time. Share with us your benchmark when you make it again! - Admin
hey you got a sister
sugar and honey ? way too sweet ??
+limz777 Actually it isn't too sweet when made properly, it is needed to char the pork and give it nice coating. This recipe is excellent, I tried it.
If blandness is your preference, then omit or reduce the amount of sugar and honey to the levels of your preference. I hope you enjoy the end result. I know that I won't. Aside from giving the meat a slight char and imparting it with a nice flavor and tastiness, the sugar and honey help to preserve the meat.
you have a sister
Sweet like you ;)
8 掛 = Ba gua
are you single. ill totally marry you,.
koacodag sorry. Grace teo is married.
Haha funny. Every guy's dream woman. However Grace is married her hubby is German
You're not supposed to cook or heat up honey. Honey becomes toxic when it's heated up.
lilpiepie Uh-huh oh yes, I am living proof of the toxicity of heated honey. LOLOLOL
This is untrue. Honey is fine in cakes, honey in granola bars, or in marinades like honey garlic chicken or prawns, etc
lilpiepie Wikipedia is not a reliable source for information. In the future, especially seeing as you’re not a cook, you should ask a cook for the correct information before posting!!!