Making Bak Chang

Since we need to used quite a lot bak chang (meat dumpling) this year, decided to make it myself. I told my mom about my plan she look at me. Ok, ok........ I am no good in wrapping that. I can cook the filling and the rice with good taste but the dumpling I wrap will look very funny one. So, she say she will ask her friend to coach me. That idea is fine with me. Me and my mom love bak chang. My hubby and my sister love kee chang (need to use alkaline water to do this).

I am not going to talk about the story of the scholar anymore but if you wanna read about it, you can drop by at 5XMom and AhPek.

This are the ingredients that we have cook earlier - mushroom, dried shrimp, chestnut, pork, salted duck yolk and some beans apart from the glutinous rice.

I told you liau. I really make the bak chang myself with some guidance from my mom's friend. You know how much we made?

After that, put in the pot to cook for approximately 3 hours++. You got to tie the dumpling well or else all the fillings will come out and you will 'sek ci kei'. I am very happy, all are in nice shape.

These are the bak chang. We make more than 70 dumpling. Mom gave away to some friends and relatives. Reserved some enough for prayer. I just take a few to share with my friends.

And these are the kee chang. Only hubby and my sister love it so, we only make about 40 of this only. Kee chang goes well with gula melaka. You got to cook the gula melaka with some coconut milk.

See! See! See!!! The bak chang I made. Did I temp you?Hmmm................................ so yummy with the mushroom, pork, chestnut and bla bla bla..........

These are the kee chang. I cook the sauce myself. My hubby and sister favourite. If there are balance, you can also cut into small pieces and dried it under the sun for few days. Then, keep it in the friedge and used it in your tong sui. Never heard of it? Alamak!!!

This is my experience of wrapping bak chang for year 2007. No free to write liau................... *busy eating bak chang* :-)