June 2008
Bak Chang (Hokkien) is Pork Dumplings in Glutinous Rice.
Bak Chang (Hokkien) is Pork Dumplings in Glutinous Rice.
1. Boil bamboo leaves over slow fire to soften the leaves. Then let it cool. Once it is cooled, take a clean cloth to wipe each side of the leaf & soak/wash the leaves again.
2. Soak & drain the glutinous rice.
2. Soak & drain the glutinous rice.
3. Fry the glutinous rice with dark soya sauce, pepper & salt till fragrant.
4. Other ingrediants include sauteed chinese mushrooms, boiled chestnuts, stewed pork belly, uncooked salted egg yolk, soya beans cooked, fried minced dried shrimp ("har mai") & garlic.
3 comments:
Great!
Probably next time, you can show us your "kung fu" how to made "bak chang"!
the bak chang of the year goes to yours. it's the best bak chang i have tasted.
Yes-yes eddie, will display my "kung fu" next year! When I move next door & try the whole process out from scratch :p
Hope it will turn out as nice as Ah Ma's.
Thank you hoihoi, however cannot take credit for it... the great taste of the Bak Chang belongs to Ah Ma. ;)
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