That’s what I want…

I saw my blogger-friend’s post on her bak kua (barbecued pork slices) sandwiches and they sure looked good. “That’s what I want!” I thought to myself.

Unfortunately, she used some sourdough bagels and the closest thing to that that we have here would be our Foochow kompia (2 for RM1.00)…

We had imported bagels at a supermarket here once…

…and I had bagels…

…when I was in Wellington, New Zealand sometime ago and also at a café …

…here but at the end of the day, to me, bagels are just a kind of bread and what makes them nice would be what you have in between and in this case, we have our bak kua.

Of course, to make a sandwich using a kompia, I would have to cut a slit in it and that was what I was doing in the above photograph after which I applied a bit of butter…

…to the base.

Next, I put in the bak kua…

– the butter should help keep it from slipping off the kompia.

After that, I arranged some thinly-sliced cherry tomatoes (from our garden) on the bak kua…

I did not have to worry about the slices as I would be putting in the cheese…

…next and once melted in the oven…

…after I had toasted my bak kua sandwich, that would keep the tomatoes well “glued” down.

Lastly, I added a bit of Romaine lettuce…

…for a bit of green and my bak kua sandwich was ready for the eating!

Yes, it was very nice…

…but it was rather small. I would have to make quite a few to be able to eat to my heart’s content.

I could use our chu nu miang (3 for RM1.00)…

…instead but the taste and the texture are completely different. This one is soft and cushiony, less fragrant and slightly sweet unlike the kompia but I do know that our very own Sibu franchise…

…makes use of these to make their burgers at their outlets.

I did try making my own once and it did turn out pretty well…

I guess this would be nice for a bak kua sandwich too.