Have you eaten Bak Zhang lately? No? Then you’d better hurry up and go buy some back. Tomorrow is Bak Zhang Festival. You wont be able to buy any if you dont get them now, lol.
These super delicious Homemade Bak Zhang were gifts from a friend. She had-wrapped them personally for me. They are not very big. I would say, about the size of a ladies’ clenched fist. My mom used to make Bak Zhang when i was little. Her group of friends would gather at our house once or twice a year for the Homemade Bak Zhang party.That’s so long ago. I bet she’s forgotten how to make Bak Zhang already.
This is how one looks like when opened. It’s neatly packed and doesnt come apart when i peel the lotus leaves off the Bak Zhang. I told my friend i want to videocam the whole Bak Zhang making process. Unfortunately, her MIL only makes them in the dead of the night, lol. See, i’m not the only owl here, ok. I dont know how to make Bak Zhang. I’m only adept at eating and blogging about them 
The Bak Zhang i ate had Mui Choy in it. Ever eaten BakZhang with Mui Choy before? Before i forget, let me list down the types of ingredients used in this Homemade Bak Zhang Recipe. I remember eating Chinese Mushrooms, Oyster, Mui Choy, Dried Prawns, Chinese Chestnut, Glutinous Rice, Pork & Duck’s Egg Yolk. I will add to this list when i managed to get all the ingredients from my friend. She’s MIA at time of writing this, lol.
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