Love to learn this recipe. My concern is the wrapping. But I will definitely try my best to learn it. Thank you and to your mum for teaching you all her recipes 🙂👍
Hi, thanks for sharing the recipe in a simple and comprehensive way. Pacing is just right and clear explanation. Look forward to trying out your recipe. Looks delicious, yummy!
Thanks for sharing , it is a slightly different recipe from others and I can imagine the superb taste already . What makes me even stunned is , this stainless steel Renaware is still nicely kept !
Thanks for sharing and sure very yummy to eat lol. I am good in wrapping Bak Chang but mine is totally different from yours as you have complicated procedures which I drooled to buy from you .. (Hahaha..) keep up and make full use of the time in this pandemic life! So sad all of us over the world!
Am not sure if you're a baba-bibi?? What your mother is doing not traditional ? My mother is not bibi too but (I m), in the 40s she married my dad and learnt nyonya cooking from my grandma and grand-aunt. Therefore, I can tell you...it's not how we do ours!
Nope, not Baba. Not sure about the authenticity of the recipe but honestly there’s so many differences in rice dumpling recipes. I’m sure there are bound to be differences even in those that claim are traditional.
@@G8stromania hi there, for our family, the way we do it is all the diced meat (small pieces) size of a pea, same goes for the winter melon 🍈, all the coriander and white pepper all ground and frankly coriander needed the most...then plenty of shallots fry together, sugar to taste, this is the meat part, to mixed and fry together to fragrant and then set aside overnight. The next morning you will find some pig oil from the frying. And it's yummy 😋 For the Yolk is additional or rather optional 👏because peranankan we don't add yolks. If adding chestnuts 🌰, also optional, you need to skin it, then clean and boil in water with some sugar and leave it in the sugar solution overnight. For the Glutinous rice, you did it right! 👍 Now the wrapping... Cut ✂️some pandan leaves and whilst you are folding the leaves, put one small pandan leave then put the plain Glutinous rice , then the well mixed meat, top or cover with the blue Glutinous rice and fold the leaves... and a nyonya Chang is done. Most of the time...the Glutinous rice is white and white because there is no black sauce added. So after steaming like 2.30hours or 3hours. The chang will turn out fragrant and all the Glutinous rice will be cooked perfectly...👈 After you have done all the cooking of the meat in 1pot.. That's all No fuss It's the optional like chestnuts and yolk...so go try and enjoy making it the traditional baba-bibi way. 🍻🥂 cheers 👌👌👌
@@laurenciachew2561 haha i think it's abit hard to argue if it's traditional. Along the way some of the traditional stuff is substituted because of preferences of majority and things changes along the way. So I'll never say our recipes are the most authentic and traditional. From the way I see the your description, it's almost the same as ours other than using minced meat instead of cutting the meat up into small pieces (texture preferences). Also different is the leaving overnight part. By Coriander you mean the seeds or the leave itself? Should be the seeds right? Rice wise pretty much the same, maintain whiteness of the rice without adding dark soy sauce and other part blue. Wrapping and steaming/boiling is also the same. Yea Yolk and chestnuts pretty much optional. Yolk is Cantonese style and Chestnut is on the Hokkien side. Everyone can 自由发挥
Thank you for sharing 👍😋❤️
Thanks for support!
Love to learn this recipe. My concern is the wrapping. But I will definitely try my best to learn it. Thank you and to your mum for teaching you all her recipes 🙂👍
Wrapping definitely isn't easy. In fact, I only learnt how to do it when filming this video. Learnt it after 3 (unsuccessful!) attempts.
Hi, thanks for sharing the recipe in a simple and comprehensive way. Pacing is just right and clear explanation. Look forward to trying out your recipe. Looks delicious, yummy!
Thanks for the kind words :)
Thank you for sharing 🥰🥰🥰
Thanks for your nyonya bak chang demo. Wow is delicious. May I get notification for future demos.
Yes, you may subscribe and turn on the notification bell for future videos update!
Thanks for sharing , it is a slightly different recipe from others and I can imagine the superb taste already . What makes me even stunned is , this stainless steel Renaware is still nicely kept !
Haha yes thanks!
Thanks for sharing! Is there instruction on how to treat the bamboo leaves? I understand it has to be boiled, and then soaked before use?
Nice Nonya Ba Jang I Food Leveling
Thanks!
Thanks for sharing and sure very yummy to eat lol. I am good in wrapping Bak Chang but mine is totally different from yours as you have complicated procedures which I drooled to buy from you .. (Hahaha..) keep up and make full use of the time in this pandemic life! So sad all of us over the world!
Haha yes, great time to stay home and practice this
Hi , I can’t find the type of taucu where I live . Can I use Korean soy bean paste instead ?
Can we add dried prawns n chestnuts.
Definitely, it’s all personal preference. Adding those looks like hokkien rice dumpling haha
Hi I don’t have The same type of Taucu where I live . Can I use Korean style soy bean paste instead ?
Never tried but I think the taste is quite close
👍👍👍👍
谢谢
不是古老傳統的正宗娘惹粽子. 己經改良了成現代化的娘惹粽. 少了兩樣重要材料,又多了几樣其他材料.
6
Am not sure if you're a baba-bibi?? What your mother is doing not traditional ? My mother is not bibi too but (I m), in the 40s she married my dad and learnt nyonya cooking from my grandma and grand-aunt. Therefore, I can tell you...it's not how we do ours!
Nope, not Baba. Not sure about the authenticity of the recipe but honestly there’s so many differences in rice dumpling recipes. I’m sure there are bound to be differences even in those that claim are traditional.
May I also ask what’s the differences?
@@G8stromania hi there, for our family, the way we do it is all the diced meat (small pieces) size of a pea, same goes for the winter melon 🍈, all the coriander and white pepper all ground and frankly coriander needed the most...then plenty of shallots fry together, sugar to taste, this is the meat part, to mixed and fry together to fragrant and then set aside overnight. The next morning you will find some pig oil from the frying. And it's yummy 😋
For the Yolk is additional or rather optional 👏because peranankan we don't add yolks.
If adding chestnuts 🌰, also optional, you need to skin it, then clean and boil in water with some sugar and leave it in the sugar solution overnight.
For the Glutinous rice, you did it right! 👍
Now the wrapping...
Cut ✂️some pandan leaves and whilst you are folding the leaves, put one small pandan leave then put the plain Glutinous rice , then the well mixed meat, top or cover with the blue Glutinous rice and fold the leaves... and a nyonya Chang is done.
Most of the time...the Glutinous rice is white and white because there is no black sauce added. So after steaming like 2.30hours or 3hours. The chang will turn out fragrant and all the Glutinous rice will be cooked perfectly...👈
After you have done all the cooking of the meat in 1pot..
That's all
No fuss
It's the optional like chestnuts and yolk...so go try and enjoy making it the traditional baba-bibi way. 🍻🥂 cheers 👌👌👌
@@laurenciachew2561 haha i think it's abit hard to argue if it's traditional. Along the way some of the traditional stuff is substituted because of preferences of majority and things changes along the way. So I'll never say our recipes are the most authentic and traditional.
From the way I see the your description, it's almost the same as ours other than using minced meat instead of cutting the meat up into small pieces (texture preferences). Also different is the leaving overnight part.
By Coriander you mean the seeds or the leave itself? Should be the seeds right?
Rice wise pretty much the same, maintain whiteness of the rice without adding dark soy sauce and other part blue. Wrapping and steaming/boiling is also the same.
Yea Yolk and chestnuts pretty much optional. Yolk is Cantonese style and Chestnut is on the Hokkien side. Everyone can 自由发挥
Ll