Recipe at: http://www.themeatmen.sg/nyonya-bak-chang
Our second installation for the Dragonboat festivities is on the localised Nyonya Bak Chang!
While the Bak Chang originated from China, over the years, Chinese immigrants living overseas have customised it to incorporate the local tastes and textures from the communities they have settled in.
The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people - it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.
The sweet blue tinge in the rice from the blue pea flowers is a traditional Peranakan touch, that makes this dish not only good to eat but great to look at!
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