Bak Zhangs

[Kxbc]

2 hours ago, Discoburg said:

Tampines One. Some west lake stall.

西湖小吃。their Kong bak bao is good. 

[Tohto]

5 minutes ago, Kxbc said:

Lup cheong in bak zhang is not new. The ones I ate since young already had them. Most hokkien and cantonese ones will also have a combination of Lup cheong, dried mushrooms, dry hay bee, fatty pork, salted egg yolk, chestnut. These are the common ingredients in savory zhangs. I've never seen seaweed added before though. 

And dry oysters. Which I don't like.

[BabyBlade]

2 hours ago, 13177 said:

Lup cheong inside bak zhang? What style bak zhang ah? 😂

No idea leh! Not nice. Smelly smelly lol.

[Kxbc]

6 minutes ago, Tohto said:

And dry oysters. Which I don't like.

I have never eaten zhang with dried oyster before but I think I will like it. It should be a cantonese zhang. Teochew and hokkiens don't seem to favor dried stuff like these so would probably not add them.

I didn't like dried oysters when I was younger but liked it after turning 30s. Don't know why. Maybe taste buds changed. 

[BabyBlade]

4 hours ago, Hamburger said:

7morning8morning OC started the making so I may have tea break

Looks good la! Like the type I'll eat minus the fatty meat haha.

[Discoburg]

17 minutes ago, Kxbc said:

Lup cheong in bak zhang is not new. The ones I ate since young already had them. Most hokkien and cantonese ones will also have a combination of Lup cheong, dried mushrooms, dry hay bee, fatty pork, salted egg yolk, chestnut and those deshelled green beans used to cook Tao suan. These are the common ingredients in savory zhangs. I've never seen seaweed added before though. 

OMG. Should taste very good if have all the ingredients you mentioned inside a zhang.

[Silver_blade]

My contribution to Bak Zhang photos. 

Nonya rice dumpling from Kim Choo. Sat in the fridge for around 3 weeks. 

[Kxbc]

Just now, BabyBlade said:

No idea leh! Not nice. Smelly smelly lol.

If you don't like Chinese preserved meats like Lup cheong, preserved innard sausage, waxed ducks, salted eggs, salted fish and waxed meats, then that might be the reason. A generation thing perhaps or maybe you did not grow up eating these in your family. 

Many times, our taste buds are "tuned" by what we eat when growing up. 

[Tohto]

3 minutes ago, BabyBlade said:

Looks good la! Like the type I'll eat minus the fatty meat haha.

The more pui, the bettest... hahaha

[BabyBlade]

1 minute ago, Silver_blade said:

My contribution to Bak Zhang photos. 

Nonya rice dumpling from Kim Choo. Sat in the fridge for around 3 weeks. 

This is MY TYPE! I blame this one @Discoburg for starting a bazhang thread when he could have just googled. Now I'm deprived of proper bazhangs. 😥😨

[Kxbc]

3 minutes ago, Discoburg said:

OMG. Should taste very good if have all the ingredients you mentioned inside a zhang.

Too many ingredients to stuff into 1 zhang. Will be a super humongous one. 😁 But I think you are right. It will be super ho jiak. 

[BabyBlade]

1 minute ago, Kxbc said:

If you don't like Chinese preserved meats like Lup cheong, preserved innard sausage, waxed ducks, salted eggs, salted fish and waxed meats, then that might be the reason. A generation thing perhaps or maybe you did not grow up eating these in your family. 

Many times, our taste buds are "tuned" by what we eat when growing up. 

Spot on. I don't eat any of the ones you mentioned haha. Just a Nonya bazhang is good enough!

[Discoburg]

Just now, BabyBlade said:

This is MY TYPE! I blame this one @Discoburg for starting a bazhang thread when he could have just googled. Now I'm deprived of proper bazhangs. 😥😨

All my fault la. I never google and started a new thread. Some more wasted bandwidth with so many pages for this thread. Also the plumber thread as well.

 

Any way I hope the Zhang I bought is also like that type.

[Kxbc]

4 minutes ago, Silver_blade said:

My contribution to Bak Zhang photos. 

Nonya rice dumpling from Kim Choo. Sat in the fridge for around 3 weeks. 

3 weeks can eat ah? 

[Silver_blade]

1 minute ago, BabyBlade said:

This is MY TYPE! I blame this one @Discoburg for starting a bazhang thread when he could have just googled. Now I'm deprived of proper bazhangs. 😥😨

Ha ha ha …can buy online to satisfy your craving 😃

[BabyBlade]

Just now, Discoburg said:

All my fault la. I never google and started a new thread. Some more wasted bandwidth with so many pages for this thread. Also the plumber thread as well.

 

Any way I hope the Zhang I bought is also like that type.

OI. Hahahahahaha. These are all my type but wonder why is it blue?

 

 

[Silver_blade]

Just now, Kxbc said:

3 weeks can eat ah? 

Can lah. Just heat up to eat. I have kept bak zhang in freezer for over 2 months 😅😅😅

[Silver_blade]

Just now, BabyBlade said:

OI. Hahahahahaha. These are all my type but wonder why is it blue?

 

 

By right should be blue…or at least most of the nonya zhang I eat is blue. But Kim Choo’s is white.