5 Great Ways to eat Bak Kwa 0

5 Great Ways to Snack With Bak Kwa

While it’s so easy to throw a bag of our Bak Kwa into a gym bag or stash a few in your work desk drawer — Bak Kwa can be a lifesaver in the kitchen too. Packed with umami, with a perfect blend of smoky char that's succulent, sweet and savory, Bak Kwa is an excellent way to add a kick and a source of protein to your favorite dishes. Below are our top recipe ideas you can quickly make for breakfast, salad lunch or dinner!

1. Add as a Protein for Salad Nachos

HICKORY SMOKED SPICY CANDIED BACON with SALAD

]Spicy Candied Bacon comes in handy to be added to a salad for a little boost of protein. Not to mention our Bacon's smoky, spicy and slight sweetness complements nachos, corn and lettuce beautifully.

2. Sprinkled over Deviled Eggs

SMOKY SPICY CHIPOTLE BEEF BAK KWA WITH DEVILED EGGS

Smoky chipotle meets paprika. Extra kick of spicy, anyone? Keep your guests happy with diced smoky spicy beef Bak Kwa deviled eggs appetizer while getting Thanksgiving dinner ready.

3. Savory Pizza Topping

ADD BAK KWA TO PIZZA TOPPING

Got some frozen pizza and looking for ideas to make it a supreme delight? Top some Bak Kwa to your pizza 2-3 minutes before you are done baking to make sure our Bak Kwa caramelizes just in time.

4. Make a Snack Sandwich

BENTO SANDWICH

Replace nitrite-filled deli ham or luncheon meat with lower sodium, antibiotic and hormones free Bak Kwa. We love some smoky Gouda Cheese with a slice of baguette. You can add some avocado, perfectly poached egg to your sandwich too.

5. Perfect Topping on Congee

Savory Protein Topping with Bacon or Pork Bak Kwa

PORRIDGE WITH TURKEY BAK KWA

In the Southeast Asian culture, Congee, also known as Chinese rice porridge, is often eaten for breakfast, dinner and sometimes midnight snacks. We eat it when we are under weather and when we crave for something warm for the tummy. And one of our favorite congee toppings is, well, you've guessed it, Bak Kwa.

This week's Bits and Bites by Wall Street Journal 0

The Week’s Best Food Finds

A zesty za’atar herb spread guaranteed to upgrade your next meal, plus a new and noteworthy Irish cheese and a Malaysian twist on beef jerky

THE SNACK: Nice Jerky If You Can Get It (And You Can)

PHOTO: F. MARTIN RAMIN/THE WALL STREET JOURNAL, STYLING BY ANNE CARDENAS

When Ching Lee found that stateside beef jerky wasn’t satisfying her cravings for bak kwa—the marinaded-and-grilled meat snack popular in her native Malaysia—she launched her own line. Her company Little Red Dot steeps strips of meat in a spiced marinade before cooking them over high heat, with succulent results. On offer currently: the traditional pork and turkey varieties, seasoned with a sweet rice wine/soy sauce mixture; two beef options, one subtly lemongrass-flavored, the other spiked with spicy chipotle chili; and an addictive hickory-smoked candied bacon that hits both sweet and salty notes. Ms. Lee suggests lightly toasting the pork or turkey to bring out the juiciness. Or, for a killer BLT, swap in the bacon bak kwa. Of course, straight-out-of-the-bag is a perfectly acceptable serving style, too. From $8 per bag, reddotkitchen.com

Nutrition Value 2

When you browse through aisles of protein bars, meat sticks, granola bars, jerky, pepperoni sticks, it can get tricky to find healthy, portable sources of protein reading through food labels. Hydrolyzed soy protein, monosodium glutamate, hydrogenated oil, many snacks are packed with gluten, salt, nitrites, preservatives.

Bak Kwa is a delicious, grab and go, Singapore-style street meat snack that’s moist, not-so-hard-to-chew-on and bold in flavors.