Comments on: Bak Kwa http://chowtimes.com/2007/06/05/bak-kwa/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Sat, 20 Mar 2010 20:23:26 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: chanps http://chowtimes.com/2007/06/05/bak-kwa/comment-page-2/#comment-41042 chanps Thu, 04 Mar 2010 00:47:30 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-41042 From Penang, quite sure your receipe same as in Lily,s receipe. Someone is pagarizing, should really attach an acknowledgment. From Penang, quite sure your receipe same as in Lily,s receipe. Someone is pagarizing, should really attach an acknowledgment.

]]> By: Chow Times » Weekend Musings (27-Feb-2010): Announcing Restaurant Explorer http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-40888 Chow Times » Weekend Musings (27-Feb-2010): Announcing Restaurant Explorer Sat, 27 Feb 2010 22:06:56 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-40888 [...] the background … it seems like Bak Kwa (Suanne’s recipe here) but we thought it is more South East Asian than it is China. Any one can [...] [...] the background … it seems like Bak Kwa (Suanne’s recipe here) but we thought it is more South East Asian than it is China. Any one can [...]

]]> By: Chow Times » Weekend Musings (06-Feb-2010) http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-40311 Chow Times » Weekend Musings (06-Feb-2010) Sun, 07 Feb 2010 00:54:24 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-40311 [...] Bak Kwa [...] [...] Bak Kwa [...]

]]> By: Ben http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-39270 Ben Sun, 17 Jan 2010 22:46:54 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-39270 Hi Laura: We would not know. We are in Vancouver BC, Canada and not the UK. Hi Laura: We would not know. We are in Vancouver BC, Canada and not the UK.

]]> By: Laura http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-39263 Laura Sun, 17 Jan 2010 21:46:10 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-39263 Hi! Chinese New year is only 3 weeks away and my family and I are longing for some bak kwa. Any idea where I could get them from in UK? Thanks. Hi! Chinese New year is only 3 weeks away and my family and I are longing for some bak kwa. Any idea where I could get them from in UK? Thanks.

]]> By: jack http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-36310 jack Wed, 08 Jul 2009 07:25:28 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-36310 thank you. Could you recomand me another web site? pls help me. thank you.
Could you recomand me another web site?
pls help me.

]]> By: Ben http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-36298 Ben Tue, 07 Jul 2009 13:07:31 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-36298 Hi Jack: For Bakkwa, you really need someone from Malaysia or Singapore. Just experiment with recipes from other websites, maybe they will be able to help you. So, did you say that you are from Korea? Strange. Ben Hi Jack: For Bakkwa, you really need someone from Malaysia or Singapore. Just experiment with recipes from other websites, maybe they will be able to help you. So, did you say that you are from Korea? Strange. Ben

]]> By: jack http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-36296 jack Tue, 07 Jul 2009 08:20:28 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-36296 Hi Suanne, I'm a Korean and I've got to know you by the website. I've tried many times the bakkwa is not stretchy enough. I want to do a business in korea using the Bakkwa, I wish you can give me a help. I would be really thankful if you visit Korea and teach me or send me a video. I will pay everything.I really need your help.Thank you. Pls reply fast. Hi Suanne, I’m a Korean and I’ve got to know you by the website. I’ve tried many times the bakkwa is not stretchy enough. I want to do a business in korea using the Bakkwa, I wish you can give me a help. I would be really thankful if you visit Korea and teach me or send me a video. I will pay everything.I really need your help.Thank you.
Pls reply fast.

]]> By: Suanne http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-33336 Suanne Mon, 09 Mar 2009 17:06:47 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-33336 Hi Jen, you'll find the answers to your questions in the comments section of the post. Hi Jen, you’ll find the answers to your questions in the comments section of the post.

]]> By: Jen http://chowtimes.com/2007/06/05/bak-kwa/comment-page-1/#comment-33311 Jen Mon, 09 Mar 2009 09:13:47 +0000 http://chowtimes.26miler.com/2007/06/05/bak-kwa/#comment-33311 Hi Suanne, Thanks for sharing your recipe. :) What kind of ground pork do you use? We have lean ground pork and ground pork options here in the states. I tried making it tonight, but found a lot of excess water after baking (probably from the pork itself?). Also, do you know the Chinese word for licorice powder? I omitted that in my attempt because I didn't have it on hand. Hi Suanne,

Thanks for sharing your recipe. :)

What kind of ground pork do you use? We have lean ground pork and ground pork options here in the states. I tried making it tonight, but found a lot of excess water after baking (probably from the pork itself?). Also, do you know the Chinese word for licorice powder? I omitted that in my attempt because I didn’t have it on hand.

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