Bak kwa is a type of jerky — roasted over charcoal, sweet and spicy, rich and moist rather than tough and chewy — that is an adored street food in Singapore and Malaysia. It’s hard to find outside of Southeast Asia, which Ching Lee discovered when she moved to the United States from Malaysia for college and then grad school. Lee and school friends from her homeland often craved the tender meat snack, especially during finals, she says: “It gives you comfort. It’s so satisfying.’’ Now 35, Lee is an industrial engineer who worked in Silicon Valley for six years. To satisfy a hankering for the succulent snack and recapture the flavors of home, last year she cofounded Little Red Dot in San Jose, Calif., and crafts a variety of flavors of bak kwa (about $6.50 for 3 ounces) using hormone-free and sustainably raised meats from domestic farmers. One choice is Lemongrass Beef, made from Angus and marinated with rice wine, lime juice, and lemongrass, then roasted to a char; another, Uncured Spicy Candied Bacon, is hickory smoked and has an enticing balance of smoke, caramelized sweetness, and spice. The turkey bak kwa is flavored with fish and soy sauce and Asian spices. The company is named for the tiny country of Singapore, which is marked on maps with a little red dot. Available at DeLuca’s Market, 239 Newbury St., Boston, 617-262-5990, and 11 Charles St., Boston, 617-523-4343; Good Health Natural Foods, 1630 Hancock St., Quincy, 617-773- 4925, and 219 Columbia Road, Hanover, 781-826-0808; or go to www.reddotkitchen .com.ANN TRIEGER KURLAND

Ann Trieger Kurland can be reached at atrieger@comcast.net.