Wednesday, 12 June 2013

咸肉粽子 (Bak Chang- Zongzi)

每次和远在在DarwinWing 谈点话,都问你今天有做工吗?几时day off 明天做早班还是午班? 你今天煮什么吃?就是这样,前天我们通电话是,她说她晚上裹粽子吃。我就跟她说好羡慕会裹粽子的女人。我告诉她这样东西想做了很久都是想了算。还是等下个礼拜比较得空才想这个project。她笑说,端午节过两天就是了,你还等下个礼拜!哈哈,原来是这样,我还真的全忘了。 Wing 鼓励的说,做啦做啦,做给屈原吃,不然可怜。于是昨天我匆匆的跑去买了食材回来,准备出击。昨晚,看了几段youtube裹粽子的短片,有点信心可以开工了。

去年就看中Ah Tze家里的粽子,所以就选用了她家里的食谱,成就了我一生第一次包给屈原先生吃的粽。谢谢Tze的好分享,也谢谢她link了洗粽子叶的方法(子瑜妈妈)


1/2kg pork belly, cut into bite size
12 pcs dried chestnuts (I used cooked chesnut)
6 salted duck eggs (Clean egg shells, separate egg yolks from whites,cut into 1/2)
6 dried shitake mushrooms (soak in water to soften and trim the stem)
1 bulbs of garlic (finely chop)
50g dried shrimp (soak in water for 15 mins)
500g glutinous rice (soak in water overnight, drain rice)
oil (~100ml)

Marinated pork belly:
1. Add 1 tbsp sugar, 1 tbsp dark soy sauce, 1.5 tbsp light soy sauce, 2 tsp five spice powder, 1tsp chicken powder. Mix well and marinate overnight in fridge.

1. To prepare filling: heat oil in wok, stir fry mushroom until fragrant, add in marinated pork for 5 mins, add chestnuts. Add some water and let it simmer for another 10 mins. Set aside.

2. To prepare glutinous rice: add 100ml oil into the wok used in (1). Add garlic and dried shrimp, stir-fry until fragrant. Add glutinous rice, mix well. Sufficiant oil added will ensure the rice wouldn't stick on the bamboo leave later. Add 2.5 tbsp light soy sauce and 1 tbsp dark soy sauce. (Depends on how dark and salty you want the rice dumpling to be)

3. To assemble: Overlap two pieces of bamboo leaves, make a cone shape and press in a spoonful of rice, top with filling and cover with rice again. wrap up the rice dumplings and tie with grass strands. (I used nylon string)

4. To Boil: Prepare a big pot of water in pressure cooker, when water boiled, lower down the rice dumplings, boil for at least 45mins. The water level has to be always above the rice dumplings. Take out the rice dumplings while it is done, dip dry the rice dumplings by hanging.

Note: I put a chicken stock and 1 tbsp of salt into boiling water to boil the dumpling.

Recipe adapted from :