fusion bak chang

once again, bak chang season. completed after 2 days of hardwork. glad everyone likes it :) my recipe as shown below - my own version - fusion chang - nonya and hokkien kiam chang... first attempt was during my tour in the states in 2004. all the delegates who tried liked it. my fellow singaporeans loved it as it reminded them so much of home. and my thai friends and their families loved it to bits! i decided that i should continue making it and improving on the recipe, even after coming home.

meat
4kg of meat (wu hua rou)
300g of heh bee (dried shrimps soaked for 3 hours)
1 large packet (300g) dried shiitake mushroom (soaked overnight & sliced)
15 large onions (diced)
10 garlics (chopped)
250g of sweetened preserved winter melon (diced 5mm)

seasonings for meat
2 packets of coriander powder
white pepper powder (to taste)
200g of white sugar
light soya sauce (to taste)
dark soya (to taste and to colour)
50 mil of sesame oil
50 mil of oil (vegetable)
50 mil of lard (optional)
1 tablespoon msg (optional)

rice
4kg of glutinous rice (soaked for 3 hours)

seasonings for rice
white pepper powder (to taste)
10 mil of sesame oil
20 mil of oil (vegetable)
10 garlics (chopped)
1.5 tablespoon salt (or to taste)
half cup gravy from the cooking of the meat
1 tablespoon msg (optional)
pandan leaves (about 7, cut 5cm long and sliced vertically)

others
120 bamboo leaves (washed in hot water and soaked overnight)
rafia strings (tied into 10s of 50cm long) (1 roll makes about 12 bundles of 10s)
pandan leaves (2 stalks) cut to 2cm strips (for inserting into the dumplings)

(recipe posted in 16 jun 2007 & updated in 08 jun 2008)