Bak Chang

bak chang

It was the Dragon Boat Festival last night…a Chinese celebration of medium-high significance. I just pulled the importance rating straight out of my ass. I honestly don’t know much about Chinese festivals. :p

It’s not as big as Mid Autumn Festival but it’s bigger than the round glutinous rice balls festival. I love it coz I like eating bak chang.

bak zhang

Bak chang is actually a Hokkien term for zhongzi (the proper Mandarin Romanization) and it refers to a very specific type of zhongzi – meat dumplings. It’s usually stuffed with pork, mushrooms and salted egg yolk.

This cache comes from @shshshhmoking (yes, I’m a little obsessed with Twitter right now) who told me it’ll give Sibu’s finest a run for its money. It’s delicious! Thanks! πŸ™‚

Little known fact: I didn’t like eating bak chang when I was a kid. I only started craving for it recently coz I met this girl last year who’s a bit of a traditionalist. She’s the one who got me started on eating rice in the afternoon (as in dai chow, k?) during my lunch break. Mornings too. LOL!

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24 thoughts on “Bak Chang”

  1. Yummy… It’s not only on Dragon Boat Festival I can eat bak chang coz it’s my mom fave.. When my mom craving for it, then there’ll be bak chang.. Sibu easy to get it anyway.. πŸ˜‰

  2. Wisdom
    A 75 years old fellow, who loves to fish, was sitting in his boat the one day, when he heard a voice say, “Pick me up.”
    He looked around and couldn’t see anyone. He thought he was dreaming. Then he heard the voice say again, “Pick me up.”
    He looked in the water and there, floating on the top, was a frog. The man said, “Are you talking to me?”
    The frog said, “Yes, I’m talking to you. Pick me up, then kiss me, and I’ll turn into the most beautiful woman you have ever seen. I’ll make sure that all your friends are envious and jealous because I will be your wife!”
    The man looked at the frog for a short time, reached over, picked it up carefully and placed it in his front breast pocket.
    Then the frog said, “What, are you nuts? Didn’t you hear what I said? I said kiss me, and I will be your beautiful wife.”
    He opened his pocket, looked at the frog and said, “Nah, at my age I’d rather have a talking frog.”
    With age comes wisdom.

  3. i miss bak chang with the silky texture egg yolk and the juicy succulent pork and the chewy mushroom and the crunchy chestnut… the only way i can get bak chang here in uk is to make me own T__T

  4. I don’t know much about the holiday itself, but I used to eat zhongzi when I was in HK. I don’t eat meat, though – and most of them had meat filling, like your bak chang – but I found some vegetarian options. There was one with some kind of tofu mock meat and chestnuts that was particularly good. The red bean paste ones are good too.
    Hey, now that you’re eating rice in the morning and afternoon, is it time to get that rice cooker?

  5. :S if kill u then no more go count the sheeps..1..2..3..100…10000…1000000..zzzz.. πŸ˜‰

  6. Boy that sure look so good. I always enjoy eating it since a kids but your special flavors in Malaysia and Singapore and Taiwan is what I like the most. Here in San Francisco is just pork and beans and salted egg in it. I try to make my own but never got around yet. In Taipei they zhong bun. It bun shape like zhong and wrap in bamboo leaves and baked. Bean and pork and other flavors too made of bread dough.

  7. Yeah homg, my neighbor makes the most freaking delicious Bak Chang I have ever eaten! Shes like super generous with the ingredients,other than the basic pork mushroom and salted egg, there’s even xia mi πŸ˜€

  8. Yeah homg, my neighbor makes the most freaking delicious Bak Chang I have ever eaten! Shes like super generous with the ingredients,other than the basic pork mushroom and salted egg, there’s even xia mi πŸ˜€

  9. Well, I gotta confess, HB, I love rice. But are those bannana leaves? to make dumplings? when I was a kid, and we had rice the night before ( with a little chicken or pork, or shrimp) we were for sure gonna have rice soup ( porridge) the next mornining. Are we that much different? I think not. Live and love. Un fortunaltley, unlike Disnyey, the “pirates of the caribeen” are real, and they are visious. So we must go around armed Too bad, HB. As a former military officer, it is my wish that we can all get past this,but i think not,for now. Mean time, help those close to you. I know I wou;d be cpmfprtab;e over there. tom

  10. HB,some Chinese do not like certain food like sweet rice, mochi ect till they are older. Glad you like now. So if you ever back at Sibu remenber mom and grandmother own zhongs for once gone it gone forever.
    I took for granted my grandmother cooking from China now it just a memory but glad I learn how to make most dishes she made.

  11. cynthia: Next year? πŸ™‚
    KY: I would love to! Except it’s over by now. :S
    Shirley Snow: Yup, Sibu’s home to good bak chang. I love the Rejang Park ones. πŸ™‚
    DYMM_Tuanku: Nice one mate! πŸ™‚
    cindy khor: I like all salty bak changs with meat. I don’t really like the sweet ones. πŸ™‚
    Cheryl: Eeeeee…not for me. I don’t like sweet bak changs. I like salty ones. πŸ™‚
    Jhnhth: Well, I used to back in Sibu but I don’t anymore. Nowadays I don’t eat breakfast, eat a simple lunch and a hearty dinner. Exact opposite of what a healthy diet should be. πŸ˜‰
    Shirley Snow: Counting sheep has never worked on me, alas. πŸ™
    ruby: Neither am I. πŸ™‚
    This came courtesy of the nice people at work.
    dragoncity: Yup, Setiawan is a Foochow stronghold right? Sibu is as well, and we have bones inside bak changs too (some versions). πŸ™‚
    Jeff: It’s great stuff, but make sure you get the savory meat ones. πŸ™‚
    Vickie: Yeah, I’ve seen a lot of weird bak changs over here…premium ingredients etc. πŸ™‚
    ShaolinTiger: Hey, I love that stuff as well. πŸ™‚
    Ceder: I love prawn paste too! It makes everything salty and crunchy. Mmm…
    tom robinson: It’s bamboo leaves. πŸ™‚
    pm: You’re too far away.
    Simon Seow: Alas, oh well, Petaling Street as it all year round.
    Erica: It’s good to hear that. πŸ™‚
    I love my grandma’s cooking as well (paternal side) coz I kinda grew up with it. My mom doesn’t cook so when I was 13 and 14 I ate at my grandmas (coz I was in afternoon session).

  12. Food Promotions: Yup, I guess it’s just one of the things which you only appreciate when you grow up…like coffee…and alcohol. πŸ˜‰


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