Bak Kwa
Posted by vampire at 03:52 PM on January 24, 2006.
In most places, dried pork slices are known as bak kwa.In Kuching, it's known as bak poh.
Those two are Hokkien terms, I guess.
In KL, it's Cantonese. Translated to English, it would mean dragon meat.
Famous advertisement for bak kwa: the Singaporean movie "I Not Stupid".
There are many types of bak kwa. The traditional type is the pork slices.
Then, there are the chicken slices, the spicy types, etc. From the Bee Cheng Hiang brand, there's the bacon type (you can see the fat layer), and the coin type (shaped like a coin, but costs more!).
I just bought one kilogram of Special Pork Roll. Sorta like Chinese sausages. Tuck Kee brand. Come visit my house for CNY and you'll get to taste some.
CNY is the time when all these companies selling bak kwa earn lotsa money. But bak kwa is sold the whole year round.
I am gonna buy the Kris Kris from Bee Cheng Hiang later, if they still sell that. It's sorta like the fish keropok, only thin and crispy and spicy, and sticky. Yum... Expensive, though.