Guests: Wantan
Our in-house food expert, aka Wan Tan, tells us stories about the origin of Dragon Boat Festival (???). Of course, we also talk about bak chang themselves.
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yup, good bakchang must have generous servings of “bak iu”…and squirrel brand memang sedap! ~slurps~ 🙂
haiyo…nowadays bakchang very expensive leh! rm5 and above for acceptable quality!!! 🙁
Bak Chang tips , to extend the freshness of your left over bak chang, keep it in your fridge ( ais making part ) then it can last for 1 – 2 month long , after boil or microwave , still fresh & delicious !!
Wantan is really a good storyteller and also funny! Like you southern accent. Keep working to get rid of foreign words.
Eh.. I want Bak Chang!!!! din get a chance 2 eat…..!
Oh Penangknia, u r so sweet, luckily I dont ruin John’s show ! 😀
You were great Vincent, you are so modest.
I haven’t had my bak chang yet. I’m sure I won’t be able to find good ones here. But I’ll save room for when I go back to Malaysia.
Whenever the 5 guet chek comes around, I’ll put on few pounds. But my mom makes the most delicious bak chang :)~~ it’s worth it!
Hey, guys how many bak chang you eat at one time? i can eat five bak chang at one time with my skinny size lo.. mai siao siao lo
Wah, now I old liao. Cannot eat that many. Maybe 3 can lah. Big or not the bak chang?
Adoi ! sui ca bo, mai siao siao ler, eat 5 bak cheng later become pui ca bo liao 🙂
Ayoh, Miku, 3 also a lot ler, hehe.. not 3 pillow size bak chang ok ?
Haha.. you all Su liao. my family got record one. I can eat 11 bak chang a day and one of my aunty can eat 12 bak chang a day. That’s why we have to make our own bak chang, it cost us a bomp. I love to eat lak chi. Must put two in each bak chang.
Now in Kl, i bought bak chang at RM4.50 each, so only eat 3 a day.
Hey ya all!!! This show made my bloody stomach rumbling “big time’!!!!….not to mention that “Pong Chu” brand chilli sauce, hahaha!!!
By the way…what the heck is “lak chi”?….Please enligthen me Katapuru!!!
Lak Chi is chestnut. hahaha… i’m nut about nuts….
In Johore, we called it ” kao lat ” , sounds weird i know, hehe 🙂
Ti Penang Burma Road si mm si u chi teng ‘van’ ta ta jit pun beh ‘bak chang’ eh? After listening to this, wa koay chia (Chinese New Year) tuin Penang si pun ai chiak bak chang!
Me too! Me too!
i just listened to this… want to share this info…
the thing that make the tausar black in colour is called “peng sei” in hokkien.
Usually tausar will be red, no matter how long u cook it, the moment u put that stuff in (little quantity – pea size qty)..it turned black