Normally bak kwa or barbeque pork and chicken meats are associated with Chinese New Year. The phenomena only started like 10-12 years ago and unfortunately, it has become one of the most boring festive food. Give me bak kwa anytime, except Chinese New Year and I will appreciate it.
However, not many outlets can barbeque good bak kwa. I will stay away from most bak kwa stalls because they are either too sweet, too charred, too fatty or even worse, some can give you serious tummy aches.
The traditional way of making bak kwa is not that hygenic. I know because my two sisters-in-law used to barbeque them during Chinese New Year. Meat are minced and then, mixed with a mixture of Chinese red wine (can’t recall the name right now), fish sauce, salt and sugar. Then, they are rolled into thin layers of plastics to make them into slices. After that, the meats are dried under the sun (and subject to the elements, flies, ants, dusts etc eewwwss) before they are barbequed with charcoal fire.
However, now we have several branches of Beh Cheng Hiang which prepare their bak kwa in a much more cleaner way. (I suppose) I like my bak kwa freshly barbequed from their electric stoves and eat them while the meats are piping hot, in fact too hot to hold. 🙂
I am trying to get a few shots of those hawkers selling bak kwa roti but haven’t manage yet. The best bak kwa roti (bun with meat, meat floss and other types of meat) is found not very far from my home. Jalan Sekolah Lasalle hawker street, available for lunch and tea. Along Jalan Air Itam, across the State Mosque, turn in from the Buddhist Temple. If you visit, don’t forget to eat their ducks’ webs. Yummy!