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1. •  
     CommentAuthorice (CommentTimeMay 26th 2008 edited)

    
   Hey! Duan Wu Jie is round the corner. Where do you usually get your bak changs? What kinds do you like?
   
   When it comes to traditions, I prefer to stick to authenticity. I am Teochew so I prefer the traditional Teochew or Hokkien ones, the salty kinds stuffed with fatty pork, chestnuts, hae-bi and mushrooms, better still with salty egg or red bean paste.
   
   Foie gras bak changs? yuks. Nary to those mutant variations.
2. •  
     CommentAuthorSCdreamer (CommentTimeMay 26th 2008)

    
   izzit round the corner? err... me 1/3 baba(???) so i only take sweet noya dumplings, either from mum or the shop 2doors from feifei at joochiat.
   
   any other recommendations for noya dumplings???
3. •  
     CommentAuthorice (CommentTimeMay 26th 2008 edited)

    
   oh you are talking about kim choo's dumplings rite? I quite like these sweetish types too. If I'm not wrong the ingredients include winter melon, which makes it a little crunchy.
4. •  
     CommentAuthorcaniggia (CommentTimeMay 26th 2008)

    
   being typically hokkien, the bah chang i get from my uncles/aunts r usually sinfully fatty. bt nonya ones have been my all time fav. to date, i still get some homemade ones from neighbors, but sometimes we buy them from neighborhood confections, to exchange with others.
5. •  
     CommentAuthorBlues Almighty (CommentTimeMay 26th 2008)

    

   Posted By: icethe salty kinds stuffed with fatty pork, chestnuts, hae-bi and mushrooms, better still with salty egg or red bean paste.

   
   
   i like this kind too! generally my family makes our own bak zangs. my aunts and will prepare the ingredients, me and my cousins will stuff the rice and ingrdients into the leaf and my uncles will wrap it up. good for family bonding!

   ice
6. •  
     CommentAuthorcloudgal (CommentTimeMay 26th 2008)

    
   The festival falls on 8th June 2008, Sunday this yr. :)
   
   My ONE and ONLY source: Homemade bak changs that mom and I wrap annually. A mix of typically hokkien bak chang and nonya bak chang.
   I don't buy bak chang for consumption, unless its smthg exotic that catches my eye (like the FG dumpling from Pine Court last yr). In this case, then its jus to try it. Otherwise, its ONLY homemade bak changs for me.
7. •  
     CommentAuthorAlison Heng (CommentTimeMay 27th 2008)

    
   i'd usually buy them from kim choo...i like the size of the mini nonya chang.
8. •  
     CommentAuthorcrunchychoconut (CommentTimeMay 27th 2008)

    
   my aunts usually make bak changs for the entire extended family! :D
   
   i'm not a huge fan of bak changs so i'll only eat those made by my aunts and i won't go buy my own.
9. •  
     CommentAuthorcaniggia (CommentTimeMay 29th 2008)

    
   SHIO BAH CHANG~!~!
   
   
   
   
10. •  
      CommentAuthorJon Wan (CommentTimeJun 2nd 2008)

     
    don't know the shop name...at a coffee shop at Geylang Lorong 6/8...they only sell bak chang
11. •  
      CommentAuthorRatatouille (CommentTimeJun 2nd 2008)

     
    mum is making both salty and nonya bak changs. yummm
12. •  
      CommentAuthorcloudgal (CommentTimeJun 3rd 2008)

     
    Reminder: The festival is this Sunday, 8th June 2008. Enjoy your dumplings ppl! :)
13. •  
      CommentAuthorHeavenly Cod (CommentTimeJun 12th 2008)

     
    sc n ice i love nonya dumplings too! anyway i just had a bazhang today morning and guess what..it contained MUSCLES! MUSCLES u know! omg..its mussels actually. there was fatty pork in it as well. so the taste was super weird coz it had the sea salt taste and land animal taste.
    
    anyone of u had such encounters before?
14. •  
      CommentAuthorHeavenly Cod (CommentTimeJun 12th 2008)

     
    the prices of ba zhangs have raised too...sianz
15. •  
      CommentAuthor*fattybombom* (CommentTimeJun 12th 2008)

     
    haha..yar prices are so steep now. besides, bah zhangs are quite oily i have to use tea to wash the oil down everytime i consume bah zhang. anybody knows of bah zhangs made using olive oil?
    
    and HC no i havent seen bah zhangs with mussels lol
16. •  
      CommentAuthorRatatouille (CommentTimeJun 12th 2008)

     
    i have eaten foie gras bah zhangs before. it sure tastes different.