Wednesday, January 06, 2010

Bak Kwa (肉干) - The Way to Eat It

Discussions on Bak Kwa (肉干) or dried meat have always been intense and insighful, judging by the thousands of search results on google. Especially so during the Chinese New Year period, when it's a MUST to have a piece, many pieces of bak kwa!

Usually not very picky with food, most bak kwa tasted pretty good to me; regardless of its thickness, smokiness, subtle differences and.......... fattiness.

Nevertheless i do have some personal favorites. Lim Chee Guan (林志源), during non Chinese New Year season and Fragrance (香味) during Chinese New Year. No, I shan't go into the nitty gritty fights on which brand is the best in the whole of Singapore.

The mouth is yours; you decide.

With an approaching Chinese New Year (CNY) in less than two months, it's best that all Chinese embark on a diet as CNY has always been a festive period of binge and drink. For me, bak kwa takes a really big, yet special place in my stomach. 

Aside from eating Bak Kwa by itself, i found another healthier way!
  1. Toast the bak kwa till it is sizzling but not burnt.
  2. Slice the cucumber.
  3. Place all the above on a piece of wholemeal or softmeal bread.
  4. Cover with another piece of bread.

Viola, a more nutritious meal!

*craving for it now*

but no more bak kwa......


  1. hahahah ... very creative. Bal Kua burger.

  2. sandwich lah.. But burger is a good suggestion! Hm........... maybe with butter toasted bun, some mayonnaise and onions!! :P

  3. Lim Chee Guan Singapore's queue is just crazy every year. But not much of a choice. Just have to queue cos they make the best bak kwa in town.

  4. ya!! i was at chinatown a week ago and the queue was easily a hundred and fifty meters long!

    Hm..... try other brands lah. Lim Chee Guan tastes better when it is non-CNY season. Consider the chunkier bak kwa from Jin Pin Xiang!


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