Our Homemade Bak Chang (23 October 2016)

Our Homemade Bak Chang (23 October 2016)


Two days ago, as we were driving along Burmah Road, we passed the famous bak chang stall parked in front of the Adventist Church, and I commented to my wife that I haven't had bak chang for a while. It so happened that she had some of the ingredients for bak chang ready, including the bamboo leaves. We only need to buy some salted duck eggs. So, by the time our car reached Pangkor Road, we have decided we were going to make bak chang this weekend.

The next day, off we went to the Jelutong Market to buy the salted duck eggs. My wife bought 8 salted eggs. She halved each of these so each bak chang got half a salted egg yolk. She also bought some chestnuts. They are quite expensive. Just 100g costs over RM6.00. Other ingredients of the bak chang includes pork belly, red beans, dried prawns and Chinese mushroom.

The making of our bak chang started yesterday. The main process is the cooking, which has to be done in a big pot, and took some four hours. We had excess filling which we ate as it was. The rest we made into 16 bak chang. We only kept 9 for ourselves. The rest my wife gave to her eldest sister to be distributed among other family members. "For whom?" my sister-in-law asked her. "Anybody you so wish," she said.

I had two bak chang for breakfast this morning. They were incredibly delicious. They were neither too salty nor bland, just right, as they gave out the wonderful bak chang aroma as soon as you unwrapped them.

I know that, for most people, if they drove along Burmah Road and saw the bak chang stall, they would simply stop the car, got out and buy some. We instead decided to make our own. I am in no way trying to compare our homemade bak chang with the commercially made ones, but we simply enjoy our own bak chang and if you can make your own, I believe you would enjoy them too.

These are the two Bak Chang which I ate this morning (23 October 2016)


Let me show you the inside of our Bak Chang, with the chestnut, pork belly, salted duck egg yolk, red beans, and Chinese mushroom, (23 October 2016)

Enjoy the Taste of Penang