Bak Chang

some time ago, i blogged something about bakchang...

well, i juz wanna add that i made teochew-style bakchang..

or so i thought.. can anyone clarify for me? It's taught by my grandma, but i'm not sure if it's teochew style or hokkien or whatever style...

there's a layer of red bean paste (Dou Sha), then rice, then stuffed with your usuall fatty meat, dried shrimp, mushrooms, chestnuts then rice again to finish the whole thing...