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Saturday, April 4, 2009 @ 10:35 PM
Kim Choo Kueh Chang The only bak chang I used to eat were those made by my grandma. Unfortunately, none of us in the family has mastered her skills and her dumpling ‘legacy’ ended when she passed on last year. Mum got Kelvin to buy some dumplings from Kim Choo Kueh Chang and we brought them to Choa Chu Kang Cemetery this morning to let my relatives 拜拜 for Grandma because it was 清明. All of us went on my uncle's lorry. It was freaking hot at the cemetery and everyone looked trashy / messy so I did not take any pictures. The dumplings from Kim Choo Kueh Chang were the most similar to the ones Grandma made, so Kim Choo’s Nonya Chang is the only dumpling I eat after Grandma’s death.  Kim Choo Kueh Chang60, Joo Chiat Place Singapore 427784 Tel: 6344 0830 Kim Choo Kueh Chang sells a variety of bak chang! Nonya Chang: Glutinous rice dumplings wrapped with fragrant pandan leaves with minced pork, wintermelon cubes and Nonya spices. Salty Chang: Five spice flavored savory glutinous rice dumplings with pork cuts, shitake mushrooms and roasted chestnuts Salty Chang with Salted Egg: Five spice flavored savory glutinous rice dumplings with pork cuts, shitake mushrooms, roasted chestnuts and salted egg yolk Cantonese Bean Chang: Glutinous rice dumplings with salty bean paste, pork cuts, roasted chestnut and shitake mushrooms X.O. Salty Chang: Premium five spice flavored savory glutinous rice dumplings with pork cuts, shitake mushrooms, roasted chestnuts, salty egg yolk, Japanese scallops and mussels Chili Prawn Chang: Five spice flavored savory glutinous rice dumplings with pork cuts, shitake mushrooms, roasted chestnuts and fragrant sweetened chili prawns Mini Nonya / Salty Chang: Glutinous rice dumplings wrapped with bamboo leaves with minced pork, wintermelon cubes and Nonya spices Mini X.O. Salty Chang: Premium five spice flavored savory glutinous rice dumplings with pork cuts, shitake mushrooms, roasted chestnuts, salty egg yolk, Japanese scallops and mussels Mini Chilli Prawn Chang: Five spice flavored savory glutinous rice dumplings with fragrant sweetened chili prawns Kee Chang Kee Chang with Red Bean Vegetarian Dumpling: Vegetarian Rice dumpling with Mock Meat Why Kim Choo Dumplings are Different from Other Dumplings? http://www.kimchoo.com/ourculture.html Traditionally, Nonya cuisine is a fusion of Chinese and Malay influences and quite often draws inspiration from both its techniques and use of key ingredients and spices. The Kim Choo Nonya Dumpling is no exception to this rule and is one of many unique culinary delights interpreted from a time- honored Chinese cuisine. Here are a few distinctive ways to tell the two apart. For instance, the Nonya-interpretation uses fragrant pandan leaves to wrap the dumpling instead of bamboo sections. And while Chinese dumplings are filled with fatty pork fillings, Kim Choo Nonya dumplings usually contain seasoned minced pork and sliced winter melon cubes. But what truly sets them apart is the unique taste found within each Kim Choo dumpling, which employs a complete range of local condiments to give a fulfilling taste experience. Combining traditional five spice powder (cinnamon, star anise, fennel, cumin and coriander seeds) and a secretly-concocted ingredient developed from Straits spiced, the dumplings bring a plethora of flavors to please even the toughest of skeptics. Blue coloring is sometimes added to give the dumpling a sweetened tang and a distinct look, courtesy of the essence found in blue pea flower or bunga telang. Nevertheless, modern ingenuity had spurned many new variations to please the palate, adding new robust flavors to the age-old rice dumpling. Though these preparations may differ, but they make each experience truly unique and attach another chapter in Singapore’s colorful culinary tapestry. Okie pokie, some not-so-fantastically taken photos of the bak chang to end off this post! Mum bought extra dumplings for us!  Nonya Chang |