Bak kwa has high chemical preservatives. Moderate eating once in a while is fine. But not too much.
Bak kwa has high chemical preservatives. Moderate eating once in a while is fine. But not too much.
Really? Tell us more leh.
Bak kwa has high chemical preservatives. Moderate eating once in a while is fine. But not too much.
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/fragrance-berkshire-pork-bak-kwa-bak.html
Being 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 ingredients
Have 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.
http://ieatishootipost.sg/2010/01/kim-joo-guan-bak-kua-bak-kwa-101.html
has just been grilled so we make it fresh every day
No idea.
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.
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?
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!
Go and visit an auntie in CNY and you may get treated to some free Bak Kwa: :bsmilie:
She never ask you to try her Bak Bao?
I think she only makes halfmoon cakes for auntie killer like you. :bsmilie: