Easy To Follow Recipes
Don’t have bamboo leaves to make bak chang? No worries, you can still make it by steaming without the leaves. This is a steamed version of Nyonya Chang for those who are unable to get bamboo leaves where they live. It’s also for those who dread wrapping with bamboo leaves the traditional way. An easier … Read more
Today I’m sharing my version of Hokkien Bak Chang (Zong Zi), one of the most popular types of bak chang enjoyed during the dumpling season. Different dialect groups have their own versions, including Hokkien, Teochew, Cantonese, Hainanese and Nyonya styles. This Hokkien bak chang is filled with pork belly, chestnuts, dried shrimps, mushrooms and salted eggs, giving … Read more
Love Peranakan rice dumplings but intimidated by the prep? This is my personal take on the classic Nyonya Bak Chang, designed for the modern home cook. Instead of tedious hand-dicing, I use minced pork belly to save time while keeping the filling incredibly juicy. You’ll still get that signature sweet-savory punch from candied winter melon … Read more