Does Hokkien Gin Eat BahChang?

[AhMeng]

Explainer: The Story Behind Dragon Boat Festival – Thatsmags.com
www.thatsmags.com

The Explainer is where we explain an aspect of Chinese life. Simple. So now you know.

Dragon Boat Festival, aka ‘Duanwujie’ (端午节), is a traditional Chinese holiday that commemorates the life and death of the famous scholar and poet Qu Yuan, who lived during the Warring States period of the Zhou Dynasty in around 300 BC. The festival falls on the fifth day of the fifth month on the Chinese lunar calendar every year. This year, it falls on June 7.
History of Dragon Boat Festival

Image via
According to Chinese folklore, Qu contributed a lot to society, having served in high offices. However, he fell out of favor with the emperor, was accused of treason and eventually sent into exile. During his time in exile, Qu wrote a lot of poetry. Unappreciated and unhappy, he drowned himself in the Miluo river on May 5 of the lunar calendar in 278 BC after the Qin state captured the Chu capital of Ying.
According to legend, the local villagers highly admired Qu. In an attempt to save him, or at least find his body, they raced out onto the river in boats – which is said to be the origin of dragon boat races.
Dragon Boat Races

Image via /Flickr
As the name indicates, the centerpiece of Dragon Boat Festival is the dragon boat race (赛龙舟, ‘sai long zhou’). In many cities across China, dragon boat races are organized to mark the day.
READ MORE: Making and Racing Dragon Boats in the PRD
Zongzi: A Classic Holiday Treat

Image via lrs1108/Flickr
Legend has it that packets of rice were thrown into the river to prevent the fish from eating Qu’s body. Gradually, people took to eating ‘zongzi’ (粽子), glutinous rice with different fillings wrapped in bamboo leaves, around this time each year. Popular fillings include yolk and meat in Shanghai, red beans and jujubes.

Image via /Flickr
A Time to Fend off Diseases

Image via /Flickr
According to Chinese tradition, people can easily come down with illness around Dragon Boat Festival, a warm season when bacteria and insects are most active. Because of this, many measures are taken to keep diseases at bay. Families often hang Ay Tsao, a wormwood-like herb with a potent odor, on their door. Some also drink wine as a tonic. Scented sachets stuffed with fragrant medicinal herbs are also popular.

Image via /Flickr
[Cover image via Mainland Tour]
This post originally appeared on Thatsmags.com in June 2016. It has been updated and republished on June 6, 2019.
For more of The Explainer, click here.

 

[AhMeng]

Qu Yuan is not Hokkien. He is from State of Chu, modern day Hubei. So Hokkien Gin, please do NOT celebrate or eat BahChang hokay! Don't betray your Hokkien roots which you are so proud of. Lol

 

[bushtucker]

Qu Yuan is not Hokkien. He is from State of Chu, modern day Hubei. So Hokkien Gin, please do not celebrate BakChang festival hokay! Lol

She may betray her hokkien roots by eating the more delicious nonya chang instead! Lol

 

[AhMeng]

She may betray her hokkien roots by eating the more delicious nonya chang instead! Lol

She should just stick to her Hokkien mee x 365 days . Lol

 

[sweetiepie]

KNN even if bah chang is hokkien roots this history lesson shall be skipped due to sensitivity of topic KNN bao bah chang is sometimes used to describe wearing bra and bra is related to nipple KNN

 

[Hypocrite-The]

Qu Yuan is not Hokkien. He is from State of Chu, modern day Hubei. So Hokkien Gin, please do NOT celebrate or eat BahChang hokay! Don't betray your Hokkien roots which you are so proud of. Lol

Be it wat region u r from, all cina celebrate this dragon boat festival n eating dumpling etc. This one cannot single out the fuckeins lah

 

[grumpyman]

stupid chinese fables

 

[Hypocrite-The]

Qu Yuan is not Hokkien. He is from State of Chu, modern day Hubei. So Hokkien Gin, please do NOT celebrate or eat BahChang hokay! Don't betray your Hokkien roots which you are so proud of. Lol

Fuckeins eat this...

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Friday, June 19, 2015
Hokkien Bak Chang (rice dumplings) 福建肉粽
I have been delaying to post this classic Hokkien Bak Chang since last year. I keep delaying due to this post is too lengthy which has too many pictures and long recipe. As I don't want to just put up a simple recipe but to share a detail step-by-step recipe with photos which later can benefit to my younger family members and also for you who wish to learn the skill of how to wrap the dumpling ^_^.
Hokkien Bak Chang is difference from other dialect's rice dumpling, where Hokkien Bak Chang requires 3 main criteria, Colour 色 - the glutinous rice got to be looked dark. Aroma 香 - big amount of shallots, Hae Bi (dried shrimps) and Chinese five spices powder are added as to give the distinct aroma . Taste 味 - every ingredients must be pre-cooked and well seasonings, to bring out the great flavour of the dumpling.





Ok, lets start making the Hokkien Bak Chang. This recipe can make around 82 medium size of Bak Chang. Usually I started to prepare 3 days in advance to prepare all ingredients except to cook glutinous rice on the same day. When you make ingredients in advance, so you will not feel too tedious to make Bak Chang ^_^

To prepare Bamboo leaves
*2 days in advance
170pcs Bamboo leaves (medium size), use 2pcs to wrap a dumpling, soak extra in case found any torn leaf
Method

1. Soak the bamboo leaves in water for 2 days, clean with water and change water after soaking 1 day. Put heavy object on top to let bamboo leaves totally submerge in water.
2. Use a dry cloth, wipe off water , then is ready to use

To prepare mushrooms (cook together with pork belly)
85 portions ( depend on the mushroom sizes, you can cut 2-3 pieces for big size mushroom and etc)
Method

1. Soak dried shiitake mushrooms in water for half a day. Change water for 2 times.
2. Add mushroom when cooking five spices pork belly as to give flavours to mushroom.

To prepare Chestnuts
*1-2 days in advance
250g dried chestnut (~85pcs )
Method

1. Soak dried chestnut in water for 2 hour.
2. Use a toothpick, remove membrane bits in slits.
3. Boil and cook chestnut with water for 1hour or till soft to be eaten.

To prepare Black eyed beans
*1-2 days in advance
400g black eyed beans, wash and soak for 2 hours
1/2tbsp light soy sauce
2tsp sugar
1tsp salt
White pepper
water
Method

1. Boil soaked black eyed beans in water for 30mins till soften but the shape still intact.
2. Drain and discard the boiled water, transfer cooked beans to another clean pot, add in all seasonings, cook for few minutes till dry. Set aside to cool.

To prepare Five Spices Pork
*1 day in advance or the same day
** Marinate the pork belly with seasoning according to your taste but it needs to be more salty than the normal braised pork belly as the boiling water will dilute the taste of the dumpling while cooking for a long time.
** The pork belly could be prepared and cooked in advance and then stored in the fridge. It will taste better and the meat will be more tender after long hour of simmering. The fat can be removed easier once you take out from the fridge. You will enjoyed the tenderness of the pork belly and the fat will melt into the dumpling which will enhance the taste of the glutinous rice.
2kg ~2.2kg pork belly (with skin), cut into 85pcs
65g garlic
4tbsp light soy sauce
4tbsp dark soy sauce
4tbsp sugar
3 and 1/2tsp salt
2tbsp Chinese five spices powder
1tsp white pepper powder
1 and 1/2tbsp dark caramel soy sauce , to get darker colour, optional
3 – 3 ½ cups water
5tbsp cooking oil
Method

1. Heat oil in a wok or pot, sauté garlic till aroma and slightly golden brown.
2. Add in pork belly, stir fry for a while. Also add in mushrooms, mix well.
3. Add in water to cover pork belly, and add in all seasonings except dark caramel soy sauce.
4. Braised over low heat for 1hrs, stir from time to time. If you have dark caramel soy sauce, add in once pork almost cooked (if add in too early, it will taste bitter).
5. Once done, set aside to cool.

To prepare salted eggs
30 salted eggs (store bought or homemade , if you want to homemade then you have to make it 14 days in advance)
Method

1. Separate yolks from whites, use a sharp knife to cut egg yolk into 2-3 pieces. See my homemade egg yolks are so nice and round ^_^

To prepare savoury glutinous rice
2.5kg glutinous rice
450g shallots, sliced
220g dried shrimps, soak with 1 cup water for 5mins
10tbsp cooking oil
4tbsp light soy sauce
2tbsp dark soy sauce
3tbsp dark caramel soy sauce
1tbsp sugar (new addition, updated on 27 Mar 2016)
3tbsp salt
2tsp white pepper
1tbsp Chinese five spices powder
Method

1. Wash rice then soak in water for 2hrs. Drain rice and set aside.
2. Heat oil in a wok, sauté shallot till aroma and caramelized.
3. Add in dried shrimps, fry till aroma.
4. Add in rice, and all seasonings, mix it evenly, fry rice until slightly sticky. Cool down before use it to wrap.

To wrap Hokkien Bak Chang

1. Place two bamboo leaves together, the shinning part face towards us. Then fold bamboo leaves to a cone.
2. Put in 1tbsp glutinous rice, lightly press with spoon.
3. Put one piece each of five spices pork belly, chestnut, mushroom, salted egg and 1tsp cooked black eyed peas.
4. Put 1tbsp-2tbsp glutinous rice, use spoon to lightly press it firm. Fold in the bamboo leaves, tie with soaked grass strand.
5. Repeat the rest till finished. Before finished wrap the dumpling, add water in a deep and large pot, bring water to boil.
6. Once all dumplings are done, add 1tbsp salt into the boiling water, then lower down the dumplings to cook for 2hrs, water must fully cover the dumplings. Time to time check water level, top up with hot water when necessary.
7. Once dumplings are done, immediately remove from water, and hang it up to air dry for at least an hour.

** You can see the video on how to wrap dumpling at here

Use 2pcs of medium bamboo leaves to wrap a dumpling, so it will be more secure and avoid leaking. The shining part of bamboo leaf should facing towards you. And both the head of bamboo leaf should face towards the end


The outside layer of bamboo leaf should be longer than inside one.











Bak Chang are ready to enjoy!

Best to enjoy Bak Chang with Chinese tea ..

Happy Rice Dumplings Day 端午节 2015 !!
Sonia ~ Nasi Lemak Lover at 7:01 PM
15 comments:

1. Jasline @ Foodie BakerJune 19, 2015 at 7:39 PM
   Your ba zang has a lot of hor liao, confirm yummy! I love making ba zang, it's a tradition I believe we should learn and pass it down!
   Reply
2. rahmat multibusinessJune 20, 2015 at 1:05 PM
   looks yummy to mee.. as im a muslim, i would like to change pork with chicken.. tq for the method n pictures..
   Reply
3. KimmyJune 20, 2015 at 1:51 PM
   Hi Sonia, I haven't tried adding black eyed beans to my bak chang which I believe it must be tasty. I'll trying it next time when making bak chang for my own consumption. Yours definitely good with so many 'ho liao' in it. Happy Duan Wu Jie.
   Reply
4. AnonymousJune 20, 2015 at 10:03 PM
   Thanks for your detailed recipe. Your bak chang looks so much like the ones we used to get from my relatives in Taiping. My aunties would make a big batch every year and give us some but they stopped doing it a few years ago because, well, they were getting old and there were not enough younger family members around to help them. None of the store-bought ones in KL have ever matched the taste of the home-made ones from Taiping!
   
   -Li Lian
   Reply
5. Phong HongJune 21, 2015 at 3:05 PM
   This is a very good guide for anyone who want to make bak chang. A lot of work leh!
   Reply
6. The Experimental CookJune 22, 2015 at 9:58 AM
   A very good tutorial. Thank for for the great post.
   Reply
7. Swee SanJune 23, 2015 at 3:37 PM
   I've always wanted to learn how to make bak chang but usually this time, the office is so busy during these times my mom don't even make bak chang at home anymore.. next time i shall try out..
   Reply
8. Caroline PohJune 24, 2015 at 10:10 PM
   Thank you for sharing this recipe. I have grown up eating this sort of bak chang. I have been wanting to make bak chang for some time now. Unfortunately, I live in an apartment with no balcony or backyard, so I have no idea where I can hang my bak changs. Do you have any ideas where I can hang my bak changs?
   Reply
9. Fern @ To Food With LoveJuly 1, 2015 at 6:19 PM
   Wow that's a lot of chang! Did you make them all by yourself? Looks really good and lots of liao! I didn't put egg yolk in mine though, but I will do that next time!
   Reply
10. Bali TourJuly 25, 2015 at 2:04 PM
    nice food
    thank you for the recipe
    Reply
11. see tingMay 27, 2016 at 7:09 PM
    This comment has been removed by the author.
    Reply
12. naomiMay 30, 2016 at 9:14 AM
    I have tried to follow your recipes on the bak chang and homemade salted egg but somehow my salted egg became overcooked and yellowish in colour instead of the nice orange colour. Did I missed a step that causes my salted egg to be that way?
    Reply
13. pearlyJune 8, 2016 at 10:48 AM
    Thank you for sharing. I normally wrap nonya chang . This year will try to do hokkien one.
    Reply
14. pearlyJune 8, 2016 at 10:48 AM
    Thank you for sharing. I normally wrap nonya chang . This year will try to do hokkien one.
    Reply
15. interview hrSeptember 16, 2016 at 10:48 AM
    WARNING!
    
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    But now, with this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world...
    
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    Talk soon.Reply

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[Hypocrite-The]

She should just stick to her Hokkien mee x 365 days . Lol

Do fuckeins eat rice?

 

[Hypocrite-The]

Have to admit, the fuckein style seems better

BAK CHANG 101: WHAT'S THE DIFFERENCE BETWEEN THE VARIOUS DIALECT GROUPS' RICE DUMPLINGS?

Newfangled flavours pop up every year during the Dragon Boat Festival, but traditional dumplings continue to be well-loved. Here’s a look at the time-honoured favourites from dialect groups such as the Cantonese and Teochew.

07 JUN 2016 BY LOW JAT LENG

Photo: Hoo Kee Bak Chang
Newfangled flavours pop up every year during the Dragon Boat Festival, but traditional dumplings continue to be well loved. Here’s a look at the time-honoured favourites from the different dialect groups.
HOKKIEN
Ryk Chew, proprietor of Hoo Kee Bak Chang, a third-generation rice dumpling business, says Hokkiens stir-fry the glutinous rice grains with five-spice powder and dark soy sauce before use. This lends the rice more aroma and a darker appearance. Marinated pork is used, as are chestnuts, which add texture and a little sweetness to the savoury dumplings. The pyramid-shaped dumplings are wrapped in bamboo leaves.
CANTONESE
Cantonese dumplings come in a variety of shapes and types. Parcel-shaped steamed dumplings (guo zheng zong) are rectangular in shape and bundled with inner bamboo leaves and an outer layer of a lotus leaf. Cantonese dumplings also come in the regular pyramid shape.
Lim Cheng Hwee, managing director of Eastern Rice Dumpling, says that green beans are a must-have in traditional Cantonese dumpling fillings. They are used as split yellow beans without the green shells. As for the rice grains, they are not fried, but seasoned with salt and garlic oil. Other traditionally used ingredients are pork lard or fatty pork, though lean pork is more commonly used now, says Mr Lim.
For Cantonese alkaline dumplings (jian shui zong, kan sui zong or kee chang), the rice grains are treated with lye water, which gives them a yellow tint. They contain either no fillings or red bean fillings, and are eaten with condiments like white sugar or palm sugar syrup.
HAINANESE
What is distinctive about Hainanese dumplings, says Simon Goh of Hainan Cuisine & Snacks, his family’s 38-year-old business, is that bigger pieces of ingredients are used for the filling. Each dumpling comes with a large chunk of fatty pork belly, as big as that for a kong ba bao (stewed pork bun). “We want satisfying mouthfeel with every bite,” adds Simon. Traditionally, glutinous rice, chestnuts and mushrooms are the other ingredients. Seasonings include black pepper, dark soy sauce and five-spice powder. These ingredients are stir-fried before they are wrapped into pyramid-shaped dumplings.
TEOCHEW
Teochew dumplings are not often seen in Singapore. According to Jason Heng, co-founder of the blog and online shop The Teochew Store, there are three types of Teochew dumplings: sweet, savoury, andshuang pin, which contains both sweet and savoury fillings.
Red bean paste or lotus seed paste is used as the sweet filling. Savoury dumplings include marinated pork belly, shiitake mushrooms, dried shrimp, Chinese sausage, salted egg yolk, chestnuts and lotus seeds.
NYONYA



Nyonya dumplings are wrapped in both pandan and bamboo leaves. The pandan leaves, traditionally used by Peranakans because they were easier to source than bamboo leaves in Southeast Asia, give the dumplings a pleasing fragrance, says Edmond Wong, Corporate Social Responsibility Director of Kim Choo Kueh Chang, a third-generation Peranakan rice dumpling business.
Candied winter melon imparts the sweetness in Nyonya rice dumplings. Chinese five spice powder is used to flavour the fillings, which include lean pork that is diced up, not minced, for better texture.
Edmond adds that traditional Peranakan dumplings are pyramid in shape like other dumplings, but they are curvier with a ‘waistline’. “That’s why we call them Nyonya chang,” he quips.

WHERE TO BUY
Eastern Rice Dumpling
Besides Nyonya, Cantonese and Hokkien dumplings, Eastern also has a variety of other flavours such as black-eyed pea, alkaline, and black pepper chicken dumplings.
300 Balestier Road (main branch), tel: 6352-6283. Open daily, 24 hours. Find other outlets on dongyuan.com.sg.
Hainan Cuisine & Snacks
For traditional Hainanese dumplings from early to mid June.
#01-35, 22 Toa Payoh Lorong 7, tel: 9338-1903. Open daily, 7am-1pm. facebook.com/hainan.xiaochi
Hoo Kee Bak Chang
Get classic Hokkien pork and chestnut dumplings, as well as mushroom and salted egg yolk variations, here.
#01-18 Amoy Street Food Centre, tel: 6221-1155. Open Mon-Sat, 9am-5pm. Also at #01-3735,161 Bukit Merah Central. www.hookeebakchang.sg
Kim Choo Kueh Chang
Most famous for their Nyonya dumplings, Kim Choo Kueh Chang also offers savoury Hokkien, chilli prawn, Cantonese bean dumplings and more.
109/111 East Coast Road, tel: 6741-2125. Open daily, 10am-10pm. www.kimchoo.com.

 

[Hypocrite-The]

stupid chinese fables

This is one cina fable tat is abit rich, but just enjoy the dragon boat n the bakchang.

 

[Valium]

Gin eat Lanjiao only. Bakchang can put inside her cheebye to keep warm.

 

[nightsafari]

Gin eat Lanjiao only. Bakchang can put inside her cheebye to keep warm.

can still eat meh?

 

[greedy and cunning]

Does Hokkien Gin Eat BahChang?

if it iz Halal
yes , the hokkies do eat them.

 

[syed putra]

Must eat only on tge 5th day of the 5th lunar month meh? Other days cannot eat meh?cannot serve for breakfast like nasi lemak, chicken version meh?

 

[laksaboy]

Lee Hsien Loong wishes everyone Happy Bak Chang Day!

 

[po2wq]

Must eat only on tge 5th day of the 5th lunar month meh? Other days cannot eat meh?cannot serve for breakfast like nasi lemak, chicken version meh?

u evryday oso cannot eat! ...

 

[Valium]

can still eat meh?

The Indians love it.

 

[Hypocrite-The]

u evryday oso cannot eat! ...

Can mudslimes eat the vegetarian ones?

 

[syed putra]

Can mudslimes eat the vegetarian ones?

Of course