Bak kwa has high chemical preservatives. Moderate eating once in a while is fine. But not too much.
I'm going to have only salads for the reunion dinner.
I'll start the dinner with a little prayer thanking the world for not starting another war, thanking Singapore for the security and and employment and lastly thanking my friends for being supportive.
That's the Bak Kwa of a good life.
The bacon bak kwa's a silent killer!!!!!!!!
You'll Never Walk Alone! - i have the best job in the world!
The meat is then seasoned with their secret blend of 18 herbs. This again is surprising as my understanding was that the taste of Bak Kwa comes essentially from sugar and fish sauce. However the experts at Fragrance tell me that the main function of the herbs is to act as a natural preservative. As such, the company's policy is to make a product with all natural ingredients rather than to resort to chemicals to increase its shelf life. The herbs, I am told, also keeps the Bak Kwa soft and tender even after a few days and is one of the hallmarks of their Bak Kwa.
http://ieatishootipost.sg/2011/12/fr...k-kwa-bak.htmlBeing our signature product, bakkwa taste better when it has just been grilled so we make it fresh every day as an unwavering commitment to our customers. The barbecued meat practice a set of unchanging principles to which we will always be dedicated to:-
- No added preservatives
- No added MSG
- No added artificial flavoring
- 100% natural ingredientsHave you ever wondered what secret ingredients gives Bak Kwa its special taste? You won't believe it if I told you. But according to the guys at Kim Joo Guan, there are only three ingredients in Bak Kwa. Pork, normal table sugar and your everyday fish sauce which you can pick up from the supermarket. Hard to imagine that fishsauce and sugar can produce that wonderful Bak Kwa flavour right? Oh yes, there is one more ingredient that a lot of stalls nowadays are omitting and that the the smoky flavour that you can only get if you grill the Bak Kwa over charcoal.
A friend informed that most of the stuff is pre-made on an industrial scale beforehand, kept in freezers some time before each LNY season.
Then deep fried and cooked at factory.
Transported to shop sale site where they do grill some for display purpose or as a final touch up, while the long queue of customers wait.
Run the numbers through mentally. Few million people now in SG.has just been grilled so we make it fresh every day
Say 1 million buy some packets each for their family.
If so much BBQ pork needs to be cooked from raw state to finished product slowly over the 3 feet diameter charcoal grille in the shops, how long does it take?
Is it possible to meet the peak demand by cooking that way?
Have no documentary evidence. However, use our common sense.
Last edited by ricohflex; 30th January 2014 at 12:04 AM.
I'm not much of a fan myself. Pretty bored of the taste, definitely going to pass this year. While the big outfits have their mass production in place, it doesn't necessarily mean that there must be anything sinister about the process involving 'high chemical preservatives'. I mean, that's what freezing is for. I suppose they'd meet the demand like bakeries making CNY goodies... and hire extra staff to cope. Anyway, it doesn't need to have chemical preservatives to be unhealthy
It's just a piece of pork. Nothing special. Also quite expensive to eat. Unless free else I also hardly eat nowadays. Sian liao, like no different at all, haha!
Only Sony device mostly, haha!