BAKKWA
Bakkwa, (in Singapore , Malaysia and Philippines is usually known as bakkwa , bak kwa , ba kwa or ba gua , in Cantonese is yuhk gon , in China and Taiwan is rougan and the anglicised version is long yok and it can be found also as barbecued pork , dried pork or pork jerky) is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets usually from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien influence.
It is particularly popular in Singapore , Malaysia , Macau , Taiwan and Philippines . In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees , especially during the Chinese New Year. It may also be served in functions such as Chinese wedding banquets and religious ceremony dinners. While demand is particularly high during the festive seasons, it is also served throughout the year in various outlets as takeaway snacks or to be served together with main courses at home.
Traditionally, Bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, the preferred method prior to refrigeration, and then kept for later consumption. The meat is trimmed of the fat, sliced, marinated and then smoked . After smoking, the meat is cut into small pieces and stored for later. It is believed that the distinguishing feature behind the preparation was in the marination, and the recipe is often closely guarded. Contemporarily, however, the meat is often prepared using fresh produce or imported pre-packed and pre-marinated from China, often barbecued in high-temperature ovens locally. Currently, two main variants exist, with more traditional ones involving minced meat shaped into slices, and the newer versions involving slicing off solid blocks of meat . The latter, although more expensive, became increasingly popular due to its tougher texture and healthier lower fat content. The meat is most commonly served plain and in square-shaped slices, though spicy versions are also popular. It may be cut into bite-sized circles to resemble coins ,thus referred to as "Golden Coins" for auspicious reasons during the festive seasons.
There is also a Malay version , Dendeng (spicy barbecued beef) which is very common during the month of Ramadan. Originating from Indonesia, the spicy taste of the local version has grown milder in recent years, almost as sweet and mild as Bakkwa .These days, most dendeng are mass produced and sold under a franchise from a main supplier. The original dendeng had a consistency similar to jerky but these mass-made ones , with their springy texture , could feel a bit too synthetic .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
It is particularly popular in Singapore , Malaysia , Macau , Taiwan and Philippines . In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees , especially during the Chinese New Year. It may also be served in functions such as Chinese wedding banquets and religious ceremony dinners. While demand is particularly high during the festive seasons, it is also served throughout the year in various outlets as takeaway snacks or to be served together with main courses at home.
Traditionally, Bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, the preferred method prior to refrigeration, and then kept for later consumption. The meat is trimmed of the fat, sliced, marinated and then smoked . After smoking, the meat is cut into small pieces and stored for later. It is believed that the distinguishing feature behind the preparation was in the marination, and the recipe is often closely guarded. Contemporarily, however, the meat is often prepared using fresh produce or imported pre-packed and pre-marinated from China, often barbecued in high-temperature ovens locally. Currently, two main variants exist, with more traditional ones involving minced meat shaped into slices, and the newer versions involving slicing off solid blocks of meat . The latter, although more expensive, became increasingly popular due to its tougher texture and healthier lower fat content. The meat is most commonly served plain and in square-shaped slices, though spicy versions are also popular. It may be cut into bite-sized circles to resemble coins ,thus referred to as "Golden Coins" for auspicious reasons during the festive seasons.
There is also a Malay version , Dendeng (spicy barbecued beef) which is very common during the month of Ramadan. Originating from Indonesia, the spicy taste of the local version has grown milder in recent years, almost as sweet and mild as Bakkwa .These days, most dendeng are mass produced and sold under a franchise from a main supplier. The original dendeng had a consistency similar to jerky but these mass-made ones , with their springy texture , could feel a bit too synthetic .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs