bak kwan.

Brit.

/ˌba(k) ˈkwɑː/,

/ˌbɑː(k) ˈkwɑː/, U.S.

/ˌbæ(k) ˈkwɑ/,

/ˌbɑ(k) ˈkwɑ/, Singapore and Malaysian English

/ˌbɑ(k) ˈkwɑ/

Forms: 1900s– bak kua, 1900s– bak-kua, 1900s– bak kwa, 1900s– bak-kwa, 1900s– bakkwa.

Origin: A borrowing from Chinese. Etymon: Chinese bah-koaⁿ.

Etymology: < Chinese (Hokkien) bah-koaⁿ < bah meat + koaⁿ dry (Mandarin gān : see ganbei int., n., and v.).

In Chinese cookery: meat, esp. pork, that has been cured with spices, sugar, salt, and soy sauce and dried, popular in Singapore and Malaysia and traditionally eaten during Chinese New Year.

ΚΠ

1960 Straits Times (Singapore) 26 Mar. 2/4 Singapore also had a small ‘shophouse’ industry for making ‘bak kwa’—a dried pork biscuit made from local pork.

2019 @lawfullychoc 4 Feb. in twitter.com (accessed 31 July 2019) Happy CNY to everyone... It's bak kwa time!

This entry has been updated (OED Third Edition, September 2020; most recently modified version published online March 2022).

单词	bak kwa
释义	bak kwan. Brit. /ˌba(k) ˈkwɑː/, /ˌbɑː(k) ˈkwɑː/, U.S. /ˌbæ(k) ˈkwɑ/, /ˌbɑ(k) ˈkwɑ/, Singapore and Malaysian English /ˌbɑ(k) ˈkwɑ/ Forms: 1900s– bak kua, 1900s– bak-kua, 1900s– bak kwa, 1900s– bak-kwa, 1900s– bakkwa. Origin: A borrowing from Chinese. Etymon: Chinese bah-koaⁿ. Etymology: < Chinese (Hokkien) bah-koaⁿ < bah meat + koaⁿ dry (Mandarin gān : see ganbei int., n., and v.). In Chinese cookery: meat, esp. pork, that has been cured with spices, sugar, salt, and soy sauce and dried, popular in Singapore and Malaysia and traditionally eaten during Chinese New Year. ΚΠ 1960 Straits Times (Singapore) 26 Mar. 2/4 Singapore also had a small ‘shophouse’ industry for making ‘bak kwa’—a dried pork biscuit made from local pork. 2019 @lawfullychoc 4 Feb. in twitter.com (accessed 31 July 2019) Happy CNY to everyone... It's bak kwa time! This entry has been updated (OED Third Edition, September 2020; most recently modified version published online March 2022). < n.1960
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