Kiew Brothers Boxing Chicken Dried Meat(Wo Lai Ye)aka Oloiya bak kwa & 2 Penang Bak Kwa Outlets

I don't know why The Star newspaper under reported this article from Bernama.

Not only that it also left out one of the brand names reported.

My guess is,the business must involve some big guns or political donors with ties to the MCA.

The Kiew Brothers Boxing Chicken brand has its roots in Petaling Street.It used to be so famous that if a Penangite were to find out that anyone were making a trip down to the capital city,they would request that you help them purchase a box back home for them.

Before you read the article below here is a list of popular bak kwa brands in Malaysia.

Which of the 3 are the culprits?

So far we only know of one Kiew Brothers.

Question is...which ones are the remaining two brands ordered closed down in Penang?

1. Foo Heong("Ju Xiang")
2. CHOP LOONG KEE SDN. BHD("loong kei")
3. Chun Me Food Trading ("xin quan mei")
4. Tan Heong Kee("Chan Heong Kee")
5. Wing Heong
6. Kiew Brothers("Wo lai Yeh")
7. Hock Seng Guan("Fuk Sing Yun")
8. Eng Hock Hiong("Wing Fok Heong")
9. Anthony Un Jang-Yang("Un's Bakkwa")
10. Hock Chuan Hiong("Fu Chuen Xiang")
11. Bee Cheng Hiang (the singaporean franchise that's found everywhere)

Rule of the thumb is...if your bak kwa doesn't turn mouldy even after a couple of months in the fridge,never buy it again.

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Cap Ayam smoked pork producer faces court action

The Malay Mail

Tuesday, June 14th, 2011 17:34:00

PORT KLANG: Court action is being taken against the producer of 'Cap Ayam' smoked pork containing preservative that exceed permitted levels.
Health Minister Datuk Seri Liow Tiong Lai said Rule 147 of Food Regulations 1985 states that processed meat should not contain over 200mg of nitrate and nitrite.
"This is a serious offence and convicted meat producers face RM20,000 maximum fine or jail not more five years or both under Section 13B of Food Act 1983," he said after monitoring food products imported from Taiwan here today.
Nitrate and nitrite are preservatives used in processed meat to inhibit bacteria growth and enhance colour.
Liow said when consumed, nitrate will be converted into nitrite in the body and join red blood cells (methemoglobin).
"High red blood cell will reduce its ability to supply oxygen to organs making the person tired, dizzy, difficult to breathe, look pale and suffer headache and palpitation.
"Food subjected to high temperature or high acid will result in amine from meat protein and reaction with nitrite will form nitrosamine which can cause cancer."
He said the ministry analysed 80 samples of smoked pork, sausages, dim sum and pau and found three samples of smoked meat with excessive nitrite.
One sample from 'Cap Ayam' brand had been ordered removed from stores nationwide while the others were produced by two shops in Penang which had been ordered closed