Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten during the Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics.

A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air dried, imparting a smokier flavor to the meat.

KAYA BUNS & COFFEE – KEMAMAN KOPITIAM, Kuantan. Trip in Gambang Resort City can try this during tea time.

The buns are grilled over charcoal to create its signature crispiness on the outside and warm fluffiness on the inside, as the butter and kaya melts away. The locally brewed coffee has a strong kick to it compared to the creamy butter-roasted Ipoh white coffee, which complements the sweet kaya generously slathered on the bun. Common to many towns across Malaysia, this combo will be a mainstay for many generations to come.

Bak Kwa – How to make (easy method with oven). Bak kwa 肉干 is the Chinese version of pork jerky, made by thinly sliced or minced pork, seasoned with soy sauce and sugar, and grilled over charcoal with open fire.

Bak kwa, as pronounced in Hokkien, is my favorite snack, especially during Chinese New Year. The idea of making bak kwa leads me to an extensive search on the internet and books for the best recipe. Living in an apartment also means I have to forgo the idea of grilling it on the barbecue pit.