bak chang 2015

yup, finally did it - 2 weeks late. but it was good. in fact, i personally felt this was my best effort, felt the outcome was good enough to pass the first batch to my neighbour. this time round, i did things slightly differently. i added the coriander powder direct into the glutinous rice. here's how i prepared the rice this year - blended the garlic till very fine and fry it in oil, stir until until you can smell the garlic fragrance, add the packet of coriander powder and continue frying it lightly (not too long else it'll turn bitter), throw in the rice, fry it a bit and then add water (that was earlier boiled with pandan leaves). here's the updated recipe. 

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
5kg 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)
1 packet of coriander powder
oyster sauce (to taste) (optional)
half cup gravy from the cooking of the meat (optional if coriander powder is used)
1 tablespoon msg (optional)
pandan leaves (about 7, cut 5cm long and sliced vertically) or...
pandan leaves (2-3 stalk, cut into short strips, placed into about 500ml of water and bring to boil)

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)