Feeling like I didn't get enough grilled meat at Han Fung this evening, I noticed a bak kwa shop conveniently located not too far down the street, and decided to stop by to grab some, especially since I hadn't had this stuff in a while. Bak kwa is basically a Singaporean beef jerky, but it is a little sweet and glisteningly greasy, which makes for a great aroma and taste (I think it's pork instead of beef?). Indeed, you're left with a sticky greasy residue on your hands after picking up a piece, but oh...it is good. The taste is a bit reminscient of this one shop off Jalan Alor in Kuala Lumpur that makes a killer char siew, which I call "pork-flavored candy with a greasy aftertaste."
Bee Cheng Hiang is a very big chain across the island, and apparently there is a competitor in Chinatown that even more popular...so much that long lines form before Chinese New Year (this stuff is commonly given and eaten at that time). I was a bit bummed tonight with my standard-fare bak kwa from Bee Cheng Hiang as it was thicker and less tasty than I would like, so I guess I should have grabbed the "gourmet bak kwa" that they also had on the side, which looked a bit more like bacon with sections of fat more promiently featured in it. Combine that with some Old Chang Kee though, and you're probably going to need to see a cardiologist soon.
2 comments:
I am in the process of scouring the internet to find some of this stuff. I am originally from S-pore but haven't been back in years. Craving doesn't begin to describe it! If I could buy some off you to send to the US, I would be forever grateful. Let me know!
-Arjuna
hey i just discovered the best type of BakKwa are actually the "Loose Pork" that they sell.
These are essentially the bits that felled off during the BBQ process and are often crispier/crunchier at the edges. The burnt parts are still removed though.
U get to taste the different flavours since they are mixed up.
And they are bite-sized, so its easier to eat as well.
DT
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