As time passed, humans' expectations will change and they hunger for better quality products. This have made Bak Kwa to 'UP' their service to humans too.
Nowadays, consumers prefer bak kwa to have a softer texture, lighter colour and contains lesser seasonings like salt and sugar. A modified bak kwa is manufactured with all these features, it is called Shafu. (Unfortuantely, I could not find a picture of it.)
In order to have these awesome features that people desire for, this modified bak kwa has a higher water activity of about 0.82 than the normal bak kwa which has a water activity of 0.7. This means that the Shafu requires more hurdles to keep the shelf life long. This includes curing with nitrite and ascorbate, vacuum packaging the end product, etc. Hence, it is microbiologically stable and safe fro several months.
Besides, having a modified bak kwa, the ways of eating one also improves with time. This way of consuming bak kwa is really interesting and can be found in Malaysia. It is a sandwich filled with cucumber, bak kwa and pork floss. And just by looking at it, makes me want to give it a big bite.
This is the recipe for the Malaysian BBQ Pork jerky & Chicken Floss Sandwich ( from www. my cookinghut.com):
Ingredients:
Bread rolls, 2 (halves)
Butter, enough to spread
Chili sauce, 2 tbsp
Cucumber, 8 slices
BBQ pork jerky, 2 slices (cut into medium squares)
Chicken floss, 2-3 tbsp
Method:
1. Toast slices of bread. Spread butter on each.
2. Put slices of cucumber. Then, topped with BBQ pork jerky. Spoon over enough of chili sauce before sprinkle chicken floss on the top to finish.
Written by: Chan Mei Jun(Cindy) 0902991I
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