Bak Chang #2

Bak Chang Day

Yesterday was Bak Chang day so i decided to make some. I made about 40 pieces and distributed to family members in the evening and today. It seemed like I had bak chang coming out of my ears after eating it for two days.

Slow Roast Pork Shoulder Blade/Butt

Slow Roast Pork Shoulder Blade/Butt.
Note I use cheap pork leg deboned or tough piece of pork meat and slice the pork leg into 5 long stripes like BBQ Pork pieces

2 cups packed brown sugar
1/3 cup kosher salt
1/4 cup sweet Hungarian paprika
1/4 cup chili powder
1/4 cup onion powder
1/4 cup garlic powder
1 tsp dried basil
1 tsp dried thyme

1 bottle Heineke beer
1/3 cup pineapple juice

Mix all the rub ingredients in a bowl.

Use some of the rub mix to rub your pork pieces and the rest you can save it for another day or another time. I also use 1/3 cup pineapple juice from the can.

Put the pork in a large zip log bag and let it marinate overnight in the refrigerator. The next day take it out from the bag and pour it into a rectangular pyrex dish and add some Buffalo BBQ sauce of your liking. I also add 1 bottle of Heineken beer. Cover with aluminium foil and bake at 325 for 21/2 hours. Remove the foil towards the last few minutes and let the juice dry up a little in the oven. Use a fork to shred the pork pieces into shreds. Best serve with toasted bun and fresh lettuce. Yum.

Easy Lunch

I tied these wraps so it doesn't unravel in the bag. This is easy and healthy lunch for kids.

Pan Fried Salty Prawns (Choo Yim Har)

Stuffed Red Peppers

Marcus and Yasmin

We went to Alberta Beach on the weekend. My son Marcus and my niece Yasmin were in the water swimming and collecting snails. Frankly they were like ducks in the water.

Stir Fried Bean Sprouts with Salted Fish