I want to use this post to update my bak chang recipe. Have made changes to the recipe as an experiment this year and I thought it turned out much better than I had expected.
meat
2kg of meat (wu hua rou)
1 large packet (300g) dried shiitake mushroom (soaked overnight & sliced)
10 large onions (diced/ blend)
8-10 garlics (chopped/ blend)
250g - 300g of sweetened preserved winter melon (diced 5mm)
seasonings for meat
1 packet of coriander powder
white pepper powder (to taste)
200g of white rock sugar (about 3-4 pieces)
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)
1-2 tablespoon chicken stock concentrate (to taste)
rice
3kg 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/ blended)
1.5 tablespoon salt or soya sauce (or to taste)
(can also add in some of the sauce from the frying of the meat)
others/ wrapping
120 bamboo leaves (washed in hot water and soaked at least 2-3 hours)
pandan leaves (about 7, cut 5cm long and sliced vertically) & strings
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