Photographed by Blauearth
Preserved barbecued meat, done in old traditional Hokkien style that you can call either bakkwa or mapa, is a Chinatown mainstay in Asian countries. It is said that bakkwa-making started as a way to preserve leftover meats from feasts and banquets. Sugar and salt are the main preservatives, but secret spices are added before the smoking process. The texture is similar to that of meat jerky. In the photo is chili pork bakkwa from Bee Cheng Hiang in Singapore. In the Philippines, it is better known as mapa, which can be found easily in Ongpin Chinese delicatessen shops like Bee Tin. There is also a Bee Cheng Hiang branch in Robinsons Place in Ermita.
A tasty snack, bakkwa or mapa is eaten as it is.
Bee Cheng Hiang images via wikipedia.org
Bee Cheng Hiang, Level 1, Space 118 Robinsons Place – Manila,
M. Adriatico Street Malate (Ermita), Metro Manila
The hubby’s trip to Binondo is never complete without a quick stop at Masuki on Benavides for a hearty mami and siopao meal and a few siopao boxes to go.
What used to be the iconic Ma Mon Luk Restaurant that Ma Mon Luk, the Chinese chicken noodle soup peddler from China’s Guangdong province, built is now Masuki. Ma Mon Luk’s “gupit”, soup with chicken strips and scissor-cut noodles, also known as mami, became a byword throughout the nation.
Carrying on the tradition, Ma Mon Luk’s family continued on with the business and renamed the restaurant Masuki amidst labor disputes. Legend has it that the patriarch, who started the business by plodding along the streets of Manila with a bamboo pole and steel containers on each end, departed with misaligned shoulders.
Ma Mon Luk’s other popular creation, the asado siopao with roast pork strips has been consistently the same. Great kinda rough texture, tasty asado meat… old school.
The hubby uses the siopao sauce on his mami.
I also don’t like sauce on my Masuki siopao. I like it pure… SUPER YUM!
Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED
I buy my breads from Soft and Chewy Bakery. One piece of cheese roll costs 5 pesos. There’s only about 3/4 inch x 1/2 inch of cheese filling. I found a way to enjoy the cheese up to that last bit. I start with an off-center bite then go all the way around☺
Really soft and chewy, kinda like authentic Italian pizza crust, but softer. I can eat half a dozen in one sitting.
The kids at home love their pan de sal.
Soft and Chewy Bakery 266 Rizal St., Laoag City
Photo by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED