News: Halal ‘Bak Chang’ Now Available

Tuesday, 07 Jun 2016 03:14 PM MYT

PUTRAJAYA, June 7 — Siti Rafitah Rakhimi, 32, has been craving for the Chinese traditional delicacy Kuih Chang, also known as bak chang, that is mostly available during the Dragon Boat Festival or Duan Wu period, that falls in the middle of the year.

She had heard from her Chinese friends of the tantalizing taste of the Kuih Chang, that comes in pyramid shape wrapped with bamboo leaves and the filling is made of meat, legumes and salted egg.

However, she never got to taste one as she feared as it may not be permissible for Muslims as some of the ingredients used do not conform with the halal requirements.

Hence, Siti Rafitah decided to make the Kuih Chang herself so that it could be consumed by all. Moreover, the delicacy is not easily available as it is seasonal and mostly sold during the Duan Wu festival.

Two years ago, her strong desire to make one prompted her to study the Kuih Chang recipe through internet and make come changes in its content to ensure they are halal. She also learnt the art of wrapping the delicacy into the required shape through Youtube.

“The first batch of Kuih Chang did not turn out well as I did not wrap them tightly thus causing the content within to spill out while boiling.

“Yet, I tried many times based on the recipe from the internet and Youtube and gave the ones that I made to my Chinese friends to try them and get their feedback,” she said to Bernama.

Recipe to suit the customer’s taste

Sharing her experience in preparing the Kuih Chang the halal way, the human resource officer with a private firm said the recipe available in the internet were mostly not halal.

“The Kuih Chang that are not halal use pork and lard to help make it buttery and soft but I changed it to chicken meat and oyster sauce.

“To make soft and tasty Kuih Chang, it is better to use the meat from the chicken thighs as there is more fats here and the meat is soft…if other portions are used the Kuih Chang may turn out hard as the meat dries up,” she explained further.

The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used. — Bernama pic
The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used. — Bernama pic

Normally, Siti Rafitah will prepare the ingredients like the glutinous rice, chicken meat, egg yolk, small shrimps, fried shallots and the bamboo leaves a day before wrapping and boiling the Kuih Chang.

“To make tasty Kuih Chang, I will fry the peanuts, the small shrimps and the onions until they are crisp instead of using the ready made ones as this makes the Kuih Chang more aromatic.

“Apart from that, the bamboo leaves used to wrap the Kuih Chang have to be soaked in brine overnight to soften them before they can be made use for wrapping,” she said.

The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used.

“When comes to the glutinous rice, I choose the one ordered specially from Kedah as it is more fragrant and sticky.  

“When the rice is sticky, the fillings get absorbed and they taste better after they are boiled,” she added.

Siti Rafitah will boil the Kuih Chang in batches of five for at least two and a half hours.

“The water level has to be above the Kuih Chang to ensure it is evenly cooked,” she said.

The Kuih Chang can be stored in a cool dry place for up to a week and in refrigerator for a month.

“If it is to be reheated before eating, just steam it for 30 minutes,” she said.

Orders for kuih chang during Ramadan 

Initially, Siti Rafitah only wanted to make the Kuih Chang that were halal to get a taste of the delicacy and never imagined the changes she made in the recipe has created a demand for them.

“It never crossed my mind that I will be taking orders for Kuih Chang as I only wanted to taste for myself the delicacy.

“However, after taking into consideration her Chinese friends’ compliments that my Kuih Chang is delicious, I decided to take orders for them but only from those whom I know,” she said.

In conjunction with the Duan Wu that falls on June 9, Siti Rafitah has received orders for the delicacy from her Chinese friends including Chinese Muslims.

“During Ramadan, I also receive orders from Muslim friends with the delicacy served when breaking fast.

“Those who do not consume pork will order the Kuih Chang with chicken filling from me and may even make ‘special request’ like they want it less salty,” she said.

Orders have to be made before Fridays and she caters only up to 130 pieces.

“As I work in office from Monday to Friday, I only have the time to make the Kuih Chang after office hours and during weekends,” she said.

The Kuih Chang with chicken filling is priced RM4 per piece, but the price is also dependent on the requests made by customers.

“As for example, if they want chestnuts to be added to Kuih Chang, I will raise the price to RM4.50 as chestnuts are expensive,” she said.

Different races, different tastes

Through the orders for her Kuih Chang, she learnt about the different tastes of the different races.

“The Malays like their Kuih Chang to be saltier unlike the Chinese who prefer less salt but with more filling,” she said.

The tantalising Kuih Chang with chicken, mushroom and legume filling has bowled over the Malays who have tasted it.

“Initially they felt odd because for the Malays the glutinous rice is served with sweet fillings but Kuih Chang has meat fillings… As time went by they got used to the taste and liked the delicacy,” she said. – Bernama

Shared from Malay Mail – Halal ‘bak chang’ now available

News: Ketupat Cina

BERAS pulut berwarna ungu diletakkan sebahagian di atas campuran inti tadi untuk menutupnya.

BERAS pulut berwarna ungu diletakkan sebahagian di atas campuran inti tadi untuk menutupnya.

KEMUDIAN masukkan beras pulut biasa sebelum letak inti campuran ayam dan cendawan.

KEMUDIAN masukkan beras pulut biasa sebelum letak inti campuran ayam dan cendawan.

PROSES untuk membuat kuih chang dimulakan dengan membentuk daun buluh seperti  kon terlebih dulu.

PROSES untuk membuat kuih chang dimulakan dengan membentuk daun buluh seperti kon terlebih dulu.

MARZUKI menunjukkan beras pulut biasa dan ungu yang diisi dalam daun buluh sebelum dibentuk segi tiga bagi menghasilkan kuih chang.

MARZUKI menunjukkan beras pulut biasa dan ungu yang diisi dalam daun buluh sebelum dibentuk segi tiga bagi menghasilkan kuih chang.

Melaka: Bergelar Muslim sejak empat tahun lalu langsung tidak menghakis identiti Marzuki Phang, 39, dan kini dia cuba mempopularkan makanan masyarakatnya dengan memasarkan kuih chang halal kepada orang ramai.

Marzuki berazam mahu menjadikan kuih berkenaan sebagai makanan orang Malaysia sama seperti mi wantan yang digemari ramai.

Berkaitan kuih chang, Marzuki berkata, ia boleh dianggap sama seperti ketupat daun palas yang popular dalam kalangan orang Melayu, cuma bezanya ialah daripada aspek pembungkusan, saiz, resipi dan bahan asalnya.

Menurut Marzuki, kuih chang agak asing dalam kalangan orang Melayu berikutan makanan dihasilkan daripada beras pulut itu biasanya menggunakan inti diperbuat daripada bahan tidak halal.

“Saya belajar cara menghasilkan kuih chang daripada kenalan selama empat bulan dan bersyukur kerana usaha ini berhasil. Saya mula memasarkan kuih chang halal ke seluruh negeri ini sejak Jun lalu.

“Pada awalnya, jualan tidak begitu memberangsangkan kerana kurang popular dalam kalangan masyarakat Melayu, malah ada yang was-was untuk memakannya kerana risau ia dihasilkan menggunakan bahan tidak halal.

“Namun selepas diberi penjelasan mengenai intinya dan memaklumkan saya juga seorang Muslim, jumlah pelanggan meningkat. Ia saya anggap sebagai rezeki Allah SWT selepas berhenti kerja di sebuah syarikat pembekal minuman ringan,” katanya ketika ditemui di Taman Pandan Mawar, di sini, kelmarin.

Menurut Marzuki, berikutan masih baru, dia mempromosikan kuih itu menerusi laman sosial Facebook (FB) dan melakukan penghantaran dari rumah ke rumah ke semua daerah di negeri ini termasuk hingga ke Jasin.

Katanya, setiap bungkus kuih chang dijual pada harga RM5 dan setiap hari, dia menerima antara 20 hingga 30 tempahan daripada pelanggan tetap termasuk masyarakat Melayu.

“Banyak dugaan yang saya tempuhi dalam perniagaan terutama mahu meyakinkan serta mengubah persepsi pelanggan. Saya berazam mahu jadikan kuih chang sebagai makanan orang Malaysia.

“Ketika ini, kuih chang dipasarkan menggunakan inti ayam dengan campuran cendawan. Saya bercadang mempelbagaikan lagi inti termasuk menggunakan kacang merah dan rendang. Selain mencari rezeki halal, ini cara saya memperkenalkan makanan masyarakat Tionghua kepada orang ramai,” katanya.

Artikel ini disiarkan pada : Isnin, 3 Oktober 2016 @ 9:15 AM

Shared from Harian Metro – Ketupat Cina

[MY] Adam’s Kitchen

Kepelbagaian masakan berkonsepkan Chinese Muslim di Adam’s Kitchen Johor Bahru.

Aneka Masakan Panas:


Fried Mee/Meehoon/Kueytiaw – Seafood, beef
Fried Rice – Chinese, seafood, kampung, sambal
Soup – Wantan, fishball chicken, fishball prawn
Deep fried noodles w egg gravy
Wan Tan Hor chicken/beef

Set Nasi & Lauk:
Mongolian Chicken/Prawn/Fish
Sweet & Sour Chicken/Prawn/Fish
Gong Bao Chicken/Prawn/Fish/Squid)
Ginger&Onion Chicken/Prawn/Fish/Squid)

Masakan Lauk:


Ayam – Blackpepper, Ginger,Kam Heong, Sweet & Sour, Mongolian, Sambal, Gong Bao, Salted Egg, Curry

Sotong – Nyonya style, Kam Heong, Ginger, Blackpepper, Sambal, Curry, Gong Bao, Nestum

Udang – Sweet & Sour, Nestum, Sambal, Nyonya Style, Curry, Gong Bao, Mongolian, Ginger, Kam Heong

Ketam – Chilli, Blackpepper, Salted Egg

Ikan (Siakap 800g/Ikan Merah) – Nyonya Steam, Hong Kong Steam, Sweet & Sour Deep Fry, Curry)

Daging – Ginger, Blackpepper, Curry, Kam Heong

Taufu – Steamed tofu, Taufu with minched chicken, taufu muar)

Sayur – Kangkung Sambal, Baby Kailan with Oyster Sauce, 3 Kings Vege, Long bean with minched chicken, Mixed Vege.

Mee Kolok Sarawak

  • Mee Kolok Original
  • Mee Kolok Chicken Mushroom
  • Mee Kolok Beef
  • Mee Kolok Soup

Ada lebih 30 jenis Dim Sum (Goreng/Kukus/Frozen)

Operation Hours: 10:00am ~ 10:00pm

Location: TD Point, Jalan Nibong 48, Taman Daya, Johor Bahru

Phone: 0108800156

Delivery, dine in and takeaway available.

Edited and shared from Adam’s Kitchen Facebook page.

[MY] Mum’s Halal Bak Chang

HALAL Bak Chang (‘Chung’; ‘Dzong’;) by Aunty M

………any name you know it by, is glutinous rice dumpling cooked in bamboo leaves usually eaten during the 5th day of the 5th Month on the Chinese lunar calendar.

I have always loved bak chang (rice dumpling with savory filling) the best ones made by my late grandmothers ‘Ah Ma’ and ‘Por Por’. I did not learn the art then. As a Muslim revert,
I had only memories of the delicacy for many years – never coming across a good (or easily available) Halal bak chang.

Thanks to my neighbor Aunty Chong who in the 1980s painstakingly taught me in my own kitchen the intricacies and challenges of making it. Since then my family, friends and I get to enjoy this Chinese festival favourite all year round – HALAL, and close to the ones I remember relishing as a child. You can also enjoy the same.

Order quantity: min 10 pieces @RM4.50 each
Order time: 3 days ahead
Good for Breakfast, Tea, an On-the- go Snack or ‘buah tangan’,

CHOOSE

A) Chicken + Chinese mushroom + Dried Shrimps + Black Eye bean +Water chestnuts
and/or

B) ‘Sambal Udang Kering’ (Spicy, mildly hot dried shrimps)

Best eaten hot after steaming. Keeps well at room temperature for 3 days, and refrigerated for up to 14 days.

Facebook: https://www.facebook.com/MHalalBakChang/

Edited and shared from Halal Bak Chang FB.

[MY] Kuih Chang Siti

📣📣📣Assalamualaikum dan selamat pagi, semua. Delivery slot 13 & 14hb Jun (Sabtu & Ahad) bagi tempahan KUIH CHANG HOKKIEN telah DIBUKA sekarang!📢📢📢

DELIVERY AREA:
Klang Valley (~50km radius from Putrajaya)

CARA MEMBUAT TEMPAHAN:
Sila whatsapp direct ke www.wasap.my/+60102985021/kuihchanghokkien dengan menyatakan Nama, Alamat & Jumlah Order (Min 10 biji).
Nama :
Alamat :
Jumlah order:

PAYMENT:
Bayaran melalui online transfer ke GENEROSITI ENTERPRISE (MAYBANK 568603016104).

DELIVERY CHARGE:
RM0.40sen/km akan dikenakan. Sila share location anda untuk caj delivery.
**Untuk self-pickup tiada caj dikenakan.

NOTES:
Order berserta FULL PAYMENT akan dianggap telah confirm. Tempahan akan ditutup apabila telah mencapai kuota.

Terima kasih😊

Taken from kuihchangsiti @ FB & IG. She has closed her orders for June but you can contact her for other months.

[MY] Kuih Chang Azura Tan Siow Ling

Alhamdulilah.😍
Bagi kawan2 Masai Johor yang ingin beli Halal Bak Chang mohon contact sis Azura Tan Siow Ling di 016-7114737

https://api.whatsapp.com/send?phone=167114737&text=FrozenHalalBakChang

#FrozenHalalBakChang
#冷冻清真粽子
在小店现卖
传统鸡肉香菇粽 RM 5
虾米辣鸡肉粽 RM 7
原汁原味,不含色素
无防腐剂,欢迎预定👍

Swee Siang Cake House
33, Jalan Tasek 60, Bandar Seri Alam, 81750 Masai, Johor.
https://g.co/kgs/QnLmLP

Edited and shared based on the original post by Brother Ikhwan Ng.

[MY] Kuih Chang Bilal Hanif Chan

AssalamuAlaikum saudara-saudari yang dirahmati dan dikasihi Allah, KUIH CHANG ketupat Cina yang dimasak oleh Bilal Hanif Chan (Masjid Cina Tasek Ipoh) kini sudah kembali mengambil tempahan mulai 1 July.

Syarat-syarat tempahan sehari sebelum dan sekurang-kurangnya 10 biji atau keatas.

[KECIL] – 3 inti (paha ayam, kacang putih dan udang kering) harga RM5 sebiji.

[BESAR] – 6 inti (paha ayam, kacang putih, udang kering, cendawan, mata telur masin dan buah berangan) harga RM7 sebiji.

Satu lagi ketupat Cina kosong sudah ada dijual. Makan dengan gula merah, gula putih ataupun kaya. Harganya RM 1.30 sebiji (tempahan 10 biji atau keatas sahaja)

Bagi sesiapa yang berminat sila hubungi terus kepada

BILAL HANIF CHAN

Masjid Cina Tasek Ipoh
010-3919307

https://api.whatsapp.com/send?phone=60103919307&text=KUIH%20CHANG

Edited and shared based on the original post by Brother Ikhwan Ng.

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