In some small way…

My sister gave us these bak chang (meat dumplings)…

from here to try.

Incidentally, if anyone is thinking of hopping over there to buy their fried stuff, the yew char koi/yeu tiao (Chinese crullers) and their ma kiok (horse’s hoof), they are now doing it on Fridays and Saturdays only. If I remember correctly, they used to do it on Saturdays and Sundays.

The bak chang (RM3.50 each) was nicely wrapped…

…tied with a string, not the traditional dried grass. I am fine with either one of the two, as long as it is not those raffia or nylon strings – I wouldn’t know what would seep into the water and the changs while being boiled for hours to cook.

The dumplings were symmetrically conical…

…with a lot of meat…


Of course what’s most important would be the taste and probably for want of some ingredients, five spice powder perhaps, it did not taste quite the same as the rest, the regular ones. I must say that it was nice in some small way but I would not mind it one bit if it could be a little less salty. Personally, I still prefer the ones here, especially the ones with peanuts in them but those are RM4.50 each.

My sister also gave us these ang tao changs (red bean dumplings), RM2.00 each…

…and yes, I must say that I liked it a lot!

For one thing, I loved how the glutinous rice was not translucent and yellow or orange in colour as the result of the addition of alkaline water (kee) to red bean dumplings to make the rice QQ and jelly-like. That is not something to my liking, I’m afraid.

Other than that, the addition of that little piece of pandan (screwpine) leaf…

…gave it that lovely fragrance, not unlike some of those very nice nyonya kuihs made with glutinous rice.

It is a little bit sweet and of course, glutinous rice is starchy, notorious for the hidden sugars, so you will not find me running back for more, not when I am sticking steadfastly to my low-sugar diet, thank you very much.

KIM CHUO FOOD CENTRE (2.310950, 111.830541) is located among the area of shops in the vicinity of the Dewan Suarah, Sibu and the Civic Centre market beside the Sarawak Energy/SESCO customer care office (to the right), opposite the ShareTea outlet there.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

6 thoughts on “In some small way…”

  1. Oh RM3.50 that’s very reasonable, especially you got quite a lot meat inside.
    It’s already RM6 in my little kampung, but you do get salted egg, kacang and chestnut.
    Got sambal also.

    But my favourite is nyonya chang 🙂 I like mine sweet.
    I think these days they add pea flower to make the rice blue to appear more nyonya.
    But it was just white rice before if I remember well.

    Not sure we have angdao chang… But we do have kosong chang, very dinky one.
    We have kosong chang with sugar. 🙂 I think the kosong chang is yellow in colour.
    Ha ha… I can wrap bachang I learnt this skill from my family.
    The only problem is I don’t have pressure cooker here in London.
    Traditional cooking method takes hours to cook.

    1. Wowwwww!!! I’m impressed!!!
      I prefer nyonya chang too!
      Here, there are those with salted egg – more expensive.
      Also those with kacang but none with chestnuts, not that I know of.

      1. To be honest, I think nyonya changs in Singapore are slightly better than ours.
        Theirs are slightly bigger and firmer.
        More meat less rice.

        Have you tried lor mai gai from Singapore before?
        They are always white. Our version is always dark.
        Taste wise, almost the same.

      2. Nyonya chang in Kuching is the best (but of course, must know where to go to buy), better than Singapore’s. My brother always bought home the ones from Katong when he stopped by in transit, coming back from New Zealand…but yes, they were nicer than what I bought from Melaka.
        Generally, I only had lor mai kai at dim sum places.

  2. Same with you, I will pissed off at the sight of those colourful raffia or nylon strings used to tie the bak chang. I believe those changs with peanuts are Hakka chang and I love those too but the peanuts must be whole and not blend till like minced meat. I never try ang tao chang but I like those plain kee chang to eat with kaya or sugar.

    The Malay ang tao chang here is like the Chinese kee chang (the Padungan ones) but with red beans inside, a little bit. Nice also but I stopped buying because they use raffia/nylon string. I can get peanut ones from the shop near my house but always sold out, have not had the chance to blog about them yet – peanuts, no meat.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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