Information AboutBakkwa |
| CATEGORIES ABOUT BAKKWA | |
| dried meat | |
| pork | |
| singaporean cuisine | |
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''Bakkwa'', ''rougan'', and ''yuhk gōn'' are the ", respectively. In Malaysia and Singapore , ''bakkwa'' or ''ba gua'' is the most widely used name (Cantonese also use the term ''yuhk gōn''', Anglicised version ''long yok''), while in China and Taiwan the product is more commonly known as ''rougan''. Commercially available bakkwa is sometimes also labeled as "barbecued pork," "dried pork," or "pork jerky." Rougan is particularly popular as a Snack in Macau , Malaysia , Singapore and Taiwan . In Beidou , Taiwan , it is regarded as one of the three pork delicacies. CULTURAL SIGNIFICANCE In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances during the Chinese New Year , as well as amongst corporations (some may avoid doing so in respect of Muslim corporate members, particularly in Malaysia, which is Muslim-majority country, although '' Halal '' chicken varieties of the snack do exist). It may also be served in functions such as wedding banquets and religious ceremony dinners. While demand is particular 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. The meat is commonly sold in red-coloured bags or packaging, an auspicious colour in Chinese culture. PREPARATION Traditionally, bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt and then kept for later consumption, and was the preferred method at a time when refrigeration was not available. The meat from these celebrations 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, and barbecued in high-temperature ovens locally. Currently, two main variants exist, with more traditional ones involving minced meat shaped into slices (碎片肉干), and the newer versions involving slicing off solid blocks of meat (切片肉干). The latter, although more expensive, is increasingly popular for its tougher texture and being a healthier choice due to its lower fat content. The meat is most commonly served plain and in square-shaped slices, although spicy versions are also popular. It may be cut into bite-sized circles to resemble Coin s, thus referred to as "''Golden Coins''" (金钱肉干) for auspicious reasons during the festive seasons. More adventurous chains have attempted to introduce more novel ways of selling the meat. POPULAR CULTURE A bubble gum-like packaging for bakkwa was virtually invented in the Singaporean movie '' I Not Stupid ''. NOTABLE ''BAKKWA'' SHOPS, BRANDS AND CHAINS Malaysia
Singapore
Taiwan
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