Tuesday, 2 June 2015

Bak Chang (A simpler recipes but with a traditional bak chang taste)

20 Mushroom sliced thinly (Soak and  keep water for later use , thinly sliced) 

1kg Pork belly sliced thinly

1 handful of dried shrimps (washed and drained)

4 star anise

1 can of minced meat (they called it 肉酱)

2.5kg White glutinous rice
About 150pcs of AAA Chang leaves (Fat version) or u can get AA Chang leaves (Thinner version) 


6 tbsp Dark soy sauce

3 tbsp light sot sauce

1 tbsp salt

Dash of pepper

1 tbsp chicken stock powder

2 tbsp sugar


1) Wash and soak the chang leave overnight, wipe dry with a cloth

2) Wash the White glutinous rice and soak for 1hr

3) Fry the star anise and the dried shrimps till fragment and fry the pork belly and fry

4) Add in mushrooms and fry add in 4 tbsp mushroom water / tap water

5) Add in the canned minced meat (they called it 肉酱)

6) Add in 4 tbsp dark soy sauce and 2 tbsp light soy sauce , 2 tbsp sugar and fry

7) dish out and set aside

8) drain the White glutinous rice and add 2 tbsp dark soy sauce ,1 tbsp light soy sauce and 1 tbsp salt and mixed well

9) take strings and tie them into bundle each about 40cm long hang it up where u want to tie the chang roughly around for 20 chang in 1 bundle

10) take 2 pcs chang leaves on top of 1 another fold into a cone and fill with rice and meat and rice again

11) Cover the top part and fold down the sides and hold tight twist aside if there is leftover leave and hold

12) take 1 string in the middle and start turning two times around the chang and tie a knot twice

13) After tying the whole bundle , bring the Huge pot water to boil, put in the bundle in make sure the water covered the chang and boil for 1 1/2 hr

14) dish out and hang to dry, Serve...

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