Comments on: Bak Kwa http://chowtimes.com/2007/06/05/bak-kwa/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Sat, 11 Oct 2008 20:30:16 +0000 http://wordpress.org/?v=2.6.2 By: Suanne http://chowtimes.com/2007/06/05/bak-kwa/#comment-20181 Suanne Thu, 28 Aug 2008 14:32:43 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-20181 Hi Indiegrunge, there is no food coloring in this recipe. Hi Indiegrunge, there is no food coloring in this recipe.

]]> By: indiegrunge http://chowtimes.com/2007/06/05/bak-kwa/#comment-20180 indiegrunge Thu, 28 Aug 2008 13:35:32 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-20180 hi there i was just wondering if you need to add any coloring to get the red color of the bak kwa, or if there's anything that will give the redness that bak kwa has? thanks! hi there i was just wondering if you need to add any coloring to get the red color of the bak kwa, or if there’s anything that will give the redness that bak kwa has?
thanks!

]]> By: Jenny http://chowtimes.com/2007/06/05/bak-kwa/#comment-5632 Jenny Tue, 11 Mar 2008 19:57:40 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-5632 Hi Suanne Thanks for sharing the recipe, I will try it when I'm off work. Have not had this for years as I have been living in the UK >25 yrs and only go back to Msia/Sin once every 2 or 3 yrs. This is an interesting site and I'm sure to visit this more often for other mouth-watering recipes from home. Hi Suanne
Thanks for sharing the recipe, I will try it when I’m off work. Have not had this for years as I have been living in the UK >25 yrs and only go back to Msia/Sin once every 2 or 3 yrs. This is an interesting site and I’m sure to visit this more often for other mouth-watering recipes from home.

]]> By: Suanne http://chowtimes.com/2007/06/05/bak-kwa/#comment-2180 Suanne Mon, 17 Sep 2007 14:49:48 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2180 Hi Wenny, licorice is a root plant which has a sweet flavour. It does give the Bak Kwa it's flavour. You may find licorice powder in Chinese herbal store. Hi Wenny, licorice is a root plant which has a sweet flavour. It does give the Bak Kwa it’s flavour. You may find licorice powder in Chinese herbal store.

]]> By: Wenny Tan http://chowtimes.com/2007/06/05/bak-kwa/#comment-2179 Wenny Tan Mon, 17 Sep 2007 13:58:23 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2179 Hi, Can you tell me what is "kam Cho (licorice) powder" is? What is it made from? Where can I mostly find it? If I can't find it, can I replace that with something else? Is this ingredient plays a major part in this dish? Hi,
Can you tell me what is “kam Cho (licorice) powder” is? What is it made from? Where can I mostly find it? If I can’t find it, can I replace that with something else? Is this ingredient plays a major part in this dish?

]]> By: Darrell Martin http://chowtimes.com/2007/06/05/bak-kwa/#comment-2178 Darrell Martin Sun, 05 Aug 2007 03:36:10 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2178 I just flew home from SIngapore with 2 POUNDS of Bak Kwa which I got in Chinatown. It ws fresh, delicious, vacuum sealed, labeled and ...confiscated at SFO customs. Had to declare such a huge packages as that. Thank you for the recipe, gonna have to make my own. I just flew home from SIngapore with 2 POUNDS of Bak Kwa which I got in Chinatown. It ws fresh, delicious, vacuum sealed, labeled and …confiscated at SFO customs. Had to declare such a huge packages as that.

Thank you for the recipe, gonna have to make my own.

]]> By: rose http://chowtimes.com/2007/06/05/bak-kwa/#comment-2177 rose Thu, 14 Jun 2007 16:33:15 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2177 hi suanne: it turned out very nice. i played around using ground turkey mixed with ground pork and even make it a little spicy! all i have to do after the pre-bake is to throw them in the toaster oven, and i have a very tasty "bak-wa". i recalled the vendors used a little fatty part, and it almost glazed, but i just want a leaner one. great basic recipe, and the licorice makes a difference from other kind of jerky style meat. thanks for sharing it with us. hi suanne:
it turned out very nice. i played around using ground turkey mixed with ground pork and even make it a little spicy! all i have to do after the pre-bake is to throw them in the toaster oven, and i have a very tasty “bak-wa”. i recalled the vendors used a little fatty part, and it almost glazed, but i just want a leaner one. great basic recipe, and the licorice makes a difference from other kind of jerky style meat.
thanks for sharing it with us.

]]> By: rose http://chowtimes.com/2007/06/05/bak-kwa/#comment-2176 rose Wed, 13 Jun 2007 14:06:01 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2176 hi suanne: all the ingredients are in my grocery list. i can't wait to make this "bak-wa". will let everybody know on the outcome. great site, it's definitely my mostly visited site! hi suanne:
all the ingredients are in my grocery list. i can’t wait to make this “bak-wa”. will let everybody know on the outcome.
great site, it’s definitely my mostly visited site!

]]> By: Suanne http://chowtimes.com/2007/06/05/bak-kwa/#comment-2175 Suanne Wed, 13 Jun 2007 13:34:21 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2175 Hi Rose, you certainly can grind up the licorice root and use it for the recipe. Hi Rose, you certainly can grind up the licorice root and use it for the recipe.

]]> By: rose http://chowtimes.com/2007/06/05/bak-kwa/#comment-2174 rose Wed, 13 Jun 2007 10:47:23 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-2174 hi suanne: thanks for sharing this recipe with us; i live in the east coast; i can't find the ricorice powder; however i have licorice roots that i sometimes would use like teabags. i figure if i grind up a small amount of the roots; that would be able to yield enough powder to spice it up. hi suanne:
thanks for sharing this recipe with us; i live in the east coast; i can’t find the ricorice powder; however i have licorice roots that i sometimes would use like teabags. i figure if i grind up a small amount of the roots; that would be able to yield enough powder to spice it up.

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