The Hokkiens call it Bak Chang. The Cantonese call it Ham Yuk Choong. And the rest of the food establishments serve it as part of their Visit Malaysia Year 2007 campaign and call it Famous Meat Dumplings. Whatever they are called, one thing remains: They taste absolutely delicious.
Ethan’s baby sitter gave us 4 bak changs yesterday evening, and hubby and I had a feast of a time! What’s there not to love? Glutinous rice: yum. Mushrooms: yum. Tua-pooi-bak (fatty pork): yum. Salted egg yolk: yum. We already finished 2 bak changs and the remaining 2 I’ve put in the fridge for consumption later today(maybe)… after all, today *is* the actual day of the Dumpling Festival. Eating a bak chang is a novelty in itself. Peeling away the lotus leaf and revealing a glossy-looking interior of glutinous rice is enough to make one drool. Using a fork or spoon to pry open the chang showcasing its scrumptious contents, wafting in the aroma of the freshly steamed dumplings. Mmmmm…. mmmm….. lip-smacking good! And all worth the few hundred calories it adds too!
Random thought: Why is it called “ham yuk choong” (salted meat dumpling in Cantonese) but not “kiam bak chang” (salted meat dumpling in Hokkien)?
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*sigh* Everywhere I go everyone’s blogs are showing bak chang and I haven’t even had one yet this year! Come to think of it, I didn’t have it last year either…
The salted egg yolk is my favorite part!
I don’t feel like taking “bak Chang” this year, but, after I’ve read ur description on Bak Chang. I think I am going to buy one later……
BTW, you are really fantastic in describing the food. the best I’ve read! 🙂
The Giddy Tiger says: Just do it, that’s what I say 🙂
Thanks for reminding me that I used to know it by the name of Ham Yuk Choong, before everyone else corrupted me and I believed it was bak chang! I had forgotten it was called that! No wonder Bak Chang not such a familiar name from my childhood! Where we Ipoh people ever called it Bak Chang wan?!! LOL, thank you for restoring my Ram!
The Giddy Tiger says: You’re from Ipoh? *rubs hands in glee*
I miss my Gran’s bak chang (never knew it as anything else!) coz she would put meat chunks not tiny bits of meat in hers. I didn’t eat bak chang for 3 years and this year I’ve had 3. One for each year perhaps? 🙂 Your pix are looking great!
The Giddy Tiger says: Wow…don’t od on it though! 🙂
its really depressing cos i cant get my hands on any KL dumplings this year!!! yup, customs is so strict now my moms dare not smuggle it in for me anymore. had a spore bakchang yesterday. d “ham yuk” was more like “tim yuk” (sweet meat) yucks!
The Giddy Tiger says: Have you considered making your own? *wink*
My sil would make bak changs for us every year, without fail. I love the Nyonya filling. And being a Teochew, I like our Teochew changs too. There is green bean paste inside. When we were younger, my brothers and I would compete with each other to see who ate the most bak changs. We got so bloated that my grandma had to rub tigerbalm oil on our tummies for us. hehehe….
The Giddy Tiger says: Now that’s a competition not for the faint-of-stomach! Hehehe…
whatever the name, I’m slowly starting to crave for just a bite of it. love the salted egg yolk and the mushy rice…
The Giddy Tiger says:…and I just had another one last nite!
Too bad my babysitter family is sick, else we get bak chang from them. Hrmm..where to get good bak chang?
The Giddy Tiger says: The one at New World Park (formerly Swatow Lane stall) not too bad. There are people queuing up for it.
*snif snif*
Glutinous rice is off my diet. So I can only look. 0.0
The Giddy Tiger says: Poor thing. Never mind, hope the pics satisfy your cravings 🙂
I absolutely love bak chang too.. trying to learn how to make it. The skill is in the wrapping no?
The Giddy Tiger says: Yes, I believe so. Some homemade ones come out flat as a pancake.