Comments on: Singaporean Sweet Pork Jerky

By: Mary

Mary — Fri, 29 Jan 2010 02:04:52 +0000

Is this jerky similar to the Soo brand jerky that you can buy in vacuum-sealed packages at T&T?

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Sun, 03 Jan 2010 02:11:30 +0000

My previous feed subscription to your blog stopped a few months ago! I was wondering what happened… and finally I realized that my subscription was faulty. But, it’s all good as I am now all caught up with your posts. =)

And yes, as a previous commenter mentioned, have you tried the stall at Aberdeen Ctr?

By: orbiter

orbiter — Wed, 16 Dec 2009 14:01:51 +0000

glad you like our bakwa!

- a singaporean

By: Jessica

Jessica — Thu, 19 Nov 2009 20:28:23 +0000

There’s also a place in Aberdeen, beside the produce stalls. Not sure if it is *exactly* what you’re looking for, but it is yummy nonetheless. :)

By: Q

Wed, 18 Nov 2009 13:49:05 +0000

so, that’s where you’ve been – searching for the yummy jerky!

By: Sarah Smith

Sarah Smith — Wed, 18 Nov 2009 03:19:06 +0000

I’m from Singapore, and YES bak kwa is fantastic. It’s typically eaten during Chinese New Year, and during the weeks leading up to CNY what happens is a) the prices for bak kwa increase fantastically, and b) you get snaking queues at almost every single bak kwa store, regardless of the quality of the bak kwa.

Other times of the year, prices aren’t as ridiculous and you don’t have to queue for it. As delicious as it is, it’s extraordinarily unhealthy =P And what we chinese call “heaty”, which means you’ve got to drink lots of water or something that’s “cooling”, like barley, or chrysanthemum tea.

Do drop by Singapore soon, you can do a “taste test” amongst the various competitors! There are two hot favourites here: Lim Chee Guan, and Bee Cheng Hiang (well those are my two favourites, and very popular here). You’ll be amazed at what else they come up with (there are “coin” bak kwa – circular and typically more tender, as they’re made using minced meat; then there’s “gourmet” bak kwa, where they try to change things up by making it spicy, or using bacon, and so on. All as unhealthy as the next though.)

Happy Eating! =)

By: kat

kat — Tue, 17 Nov 2009 14:46:53 +0000

OMG that sounds sooooo good

By: Hélène

Hélène — Tue, 17 Nov 2009 03:49:36 +0000

I don’t usually eat jerky because it’s so hard to chew. It’s new to me that kind of jerky. Looks so tasty. Thanks for the link of the place, when I’m in Vancouver I’ll try it. BTW have you ever tried to make the Blueberry White Chocolate Bread from Terra Breads? I’m still looking for a copycat recipe.

By: nina

nina — Tue, 17 Nov 2009 03:27:39 +0000

I have to agree with Val, this is new to me! We have our version of jerky, called “biltong”! Grilling the jerky must add such delicious smokiness to the meat!!!

By: Bellini Valli

Bellini Valli — Tue, 17 Nov 2009 02:14:18 +0000

Well it never ceases to amaze me that I can still learn something new every day. Only 4 hours to Vancouver:D