Made these bak chang with mum last Saturday. Used to help mum 'pak bak chang' when I was a kid. Among my siblings and cousins, I am the only one who inherited this skill. Good? It was not good when I was young as I had to help mum when my sisters got to watch tv. Mum said they have stiff hands. Now.... I truly appreciate this skill. Not many knows how to 'pak bak chang' anymore.
The last time I 'pak bak chang' by myself was in 2006 and it was a nightmare coz I started at 7pm and only finished at 5am!!! I forgot to include the process of boiling the bak chang which took like 3 to 4 hrs per batch.
It is a tedious process. The preparation was done days ahead 1) boil and clean the leaves 2)soak and clean the 'lap chi' 3)soaking the rice over night 4)cooking the filling 5)cleaning the salted egg 6) stir fry the rice with sauce
This time we started at 9am and finished at 330pm.... thanks to mum's special pot which cut the boiling time to 2hrs per batch : )
I am definitely going to make this again next year and of course with my mum.
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