Chinese Burger

“This Chinese burger with delicious Bak kwa and pork floss brings your good childhood memory back to life”

This is undeniable appeal and infinite flexibility have inspired a culinary lover, like me, to improvise the recipe, for the popular Chinese carb-snack during my childhood time.. How does this recipe come into my collection? I remembered those days where roadside stalls that sold these warm aromatic Bak Kwa sandwiches were found easily. I missed the taste, but couldn’t find it anymore. You may try your luck to find this delicacy in Malaysia, but it is simply not easy to find it in Singapore nowadays (No more roadside hawker lar..) I really like it. So as my family. So, I thought of making my own version by a recipe I have adapted simply based on my childhood memories… Blah blah blah… Things have just rolled on apace since then. And this is the creation what you see now!

It’s easy, actually..

1 burger bun, sliced
1-2 slices of BBQ pork slice aka Bak Kwa (肉干)
1 tablespoon of pork floss (肉松)
1 slice of Cheddar cheese
2 leafs of baby Romaine lettuce
1 tablespoon of light Mayonnaise
1 teaspoon of margarine

Optional condiment:
Ketchup and/ or sweet Chili sauce

Method
1) Warm up Bak Kwa slice in microwave for 10 seconds, or in a dry-heated pan (without oil) over medium fire. Set aside.

2) Spread margarine on the inner sides of both halves. Using the same dry-heated wok, place sliced bun in the pan with margerine-side (cut-side) down. Sauté the bun till lightly browned and crisped on the edges.

3) Remove bun from pan. Lay them on the clean table top. On the bottom half if the bun,top cheese, lettuce, and warm Bak kwa slice, followed by Mayonnaise (*If you like to add ketchup/ sweet Chili sauce, by all mean go ahead to add it on). Then, sprinkle pork floss on. To add the dressing before pork floss to act as ‘glue’ to stick the loosen floss together. This way may make your burger eating more pleasant than dropping the floss all over table top when bites.

Btw, the Bak kwa slice will be too large to fit the entire slice on the bun. Fold it half, over the pork floss. Lastly, place the top half of the bun on the ingredients. Serve or pack to work.

For more options: Use chicken Bak kwa and chicken floss, if desired.

My Chinese burger counts about 550kcal.

Tips: Use any other type of bun/ bread, as your wish. I even tried using croissant, and it’s real good!
* Actually, it’s up to you on the topping sequence. :)