Comments on: Bak Chang Recipe

By: pablopabla

pablopabla — Tue, 13 Jul 2010 02:32:10 +0000

Sonia : Yes, you will need to cover the bak chang completely in water before closing the pressure cooker lid. Make sure you don’t exceed the water level of the pressure cooker and reduce the cooking time.

By: Sonia

Sonia — Mon, 12 Jul 2010 08:42:29 +0000

Hi – I tried your recipe but modified to use chicken as I don’t take pork. It was delicious! Now I have bought a pressure cooker so that it can be cooked even faster. May I know if I should totally cover the changs with water? I have not used pressure cooker before, and have seen instructions that say you only need to cover partially e.g. when boiling potatoes. please advise and tks again for your great recipe!

By: pablopabla

pablopabla — Wed, 30 Jun 2010 02:22:17 +0000

rmcheah02 : You might want to increase the seasoning for the rice – eg. add more soya sauce / salt.

By: rmcheah02

rmcheah02 — Sun, 27 Jun 2010 09:58:39 +0000

hmmm, attempted the bak chang today. Don’t know why the rice didnt have any taste? Do you know where i went wrong?

By: leo28888

leo28888 — Wed, 16 Jun 2010 12:02:20 +0000

Hi pablopabla, my goodness, I am really excited that I have only now stumbled upon your recipes. I have been trying to learn the art of making “Bak Chang”, great memories of Mum’s homemade “Bak Chang” back in Malaysia.
thank you for sharing your cooking passion.

By: pablopabla

pablopabla — Tue, 15 Jun 2010 03:33:41 +0000

Go Kim Keen : Yes, I have heard about adding the tau cheo into the ingredients. A friend from Melaka shared that with me

By: go kim keen

go kim keen — Thu, 10 Jun 2010 06:35:46 +0000

u can also add 2 tbsp of tow cheow which will taste more delicious, it’s Melaka stype

By: Juniar

Juniar — Mon, 01 Jun 2009 05:07:02 +0000

oh wait…not Indonesian…Fukianese? Hokian right? I don’t remember but I speak the language