Our beef Bak Kwa freshly BBQ Bakkwa is traditionally made from premium combination of high-quality sliced beef and marinade with Wing Heong traditional secret own recipes. The result is a moist, tasty Bak Kwa tenderness of the traditional Bakkwa and the flavors will keep you asking for more.

Hurry up, visit our Wing Heong Dried Meat PJ or Dried Meat SS2 or Bak Kwa SS2 located at 27, Jalan SS 2/64, SS2, 47300 Petaling Jaya, Selangor, Malaysia.

How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat). I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) – more evidence of how gloriously splintered Malaysia can be when it comes to food, language and dialects.

How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat). The most popular version of Long Yoke, aka Bak Kwa, is made with pork, but since I don't eat pork, I make mine with chicken mince.

I could have sworn my parents used to make it with sliced beef as well, but it's late as I type this, and I don't want to wake my poor stepmom up with a phonecall to check.