Lamb korma

Bakkwa, also lamb korma as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China.

The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. Nowadays, products with a softer texture, lighter color and less sugar are preferred. Whereas the traditional bakkwa has a water activity below 0. Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten during the Chinese New Year.

When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. The microbiological safety and quality of food: Volume 1. International Commission on Microbiological Specifications for Foods, ed. Principles and applications of hurdle technology”. This post may contain affiliate links. Looking for a Chicken Korma recipe that’s the real deal? This one-pot chicken korma is made in the Pakistani and North Indian way but without the fuss.

Chicken Korma on a white plate with naan on the side. I’m full-blooded Pakistani and feel strangely entitled to call it so. Instead, you’ll notice an unapologetically long list of whole spices. If you guessed D, then your answer is correct! Jokes apart, I don’t think there is an authentic way to make anything anymore.