Bak Kwa (Chinese Pork Jerky) is a must-have for the Chinese New Year. Make your own using just a few simple ingredients and at a fraction of the cost.

Bak Kwa is the Hokkien (Fujianese) word for dried meat. It is actually more like wafer thin slices of barbecued pork jerky. Unlike beef jerky which is usually dehydrated to remove the moisture in the meat, Malaysian Chinese style pork jerky is moist and grilled to perfection over charcoal fire.

Sae Ma Eul BBQ. Unlike many of its likes, this no-frill Korean barbecue joint grills foods over charcoal fire — not your ordinary tabletop grill — imparting your meals with a lovely smokiness. Its other must-orders include grilled baby octopus, spicy rice ball, yukssam naeng myeon, kimchi jeon, and kimchi jigae. Thankfully, the foods here are affordable.

While it opens from 3 p.m. till 2 a.m. the next day, it can get full house at dinnertime, especially on weekends. So, plan before coming over to beat the crowd.

Cherating Food. Must try the pulut lepe (pulut panggang) & keropok lekor. Satar is a blend of boneless fish marinated in spices, with a little coconut, wrapped in banana leaves and grilled over a charcoal fire. It is both sweet and savory and light tasting.

Sata tastes very similar to otak-otak but lighter, sweeter and with stronger coconut milk taste. I actually liked it! Where can find this Kampung Geliga, Kemaman. Pantai Teluk Mak Nik ( Monica Bay). Warung Otak-Otak Che Wan or Warung Aziz Sata.