Bakkwa

bakkwa - www.healthnote25.com

Bakkwa, also known as rougan (肉ned) or commonly known in Indonesia as Chinese beef jerky, is a Chinese dried meat-like fried meat with a salty and sweet flavor. This dish comes from Fujian province in China, where it is considered a typical Hokkian dish. Although there are also types that use beef, most bakkwa made from pork.

Bakkwa is based on traditional food preservation technology, especially meat preservation techniques originating from China. In general, this meat preservation technique has not changed for centuries, with little technical improvement. Generally bakkwa made from beef, lamb, or pork, with a mixture of herbs, sugar, salt, and soy sauce, then dried in a rack with an oven temperature between 50 to 60 ° C.

In addition to Fujian, bakkwa is very popular in Singapore and Malaysia, especially among Chinese descendants, as a dish during Chinese New Year. Bakkwa a la Singapore and Malaysia is slightly different from Chinese origin bakkwa, for example using roasting techniques on the embers of fire so that the smell of smoke. Bakkwa Singapore and Malaysia also have a sweeter taste and there is also a variety of spicy flavor spiked with chili.