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6
as an AppetizerComplex
Published 2010
Kim Hock Guan left Fujian Province in southern China in 1905 to seek his fortune in the boomtown of Singapore. Like most immigrants, he came with little more than the clothes on his back, but he did have one intangible asset: a venerable family recipe for bak kua. A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork. You find it at sidewalk grill stalls from Macao to Malaysia, not to mention at the red-fro
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