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Thursday, June 9, 2016

Bak Zhang (咸肉粽)




Mum Used to make Nyonya dumplings and Bak Zhang (Meat Dumpling) during the dragon boat festival back home.

I have always enjoyed Bak zhang more than the nyonya version, though mum got her fame of good dumplings maker mostly from her nyonya dumplings.

I have never tried my hands on dumpling making as it was just way too troublesome and require precision and skills.

Note: The original post was written in September 2009, updated with new photographs.


我妈妈裹的粽子在我们家族里是很有名的。我们几姐弟也一直只喜欢妈妈裹的肉粽。端午节时看见大家都在裹粽子,就很想念妈妈的肉粽。
我不喜欢栗子,也不喜欢粽子里有豆子花生和咸蛋黄,所以妈妈每年都会专门裹一串只有肉和香菇的粽子给我吃。今年端午小弟很不识相的在网上跟我炫耀说刚吃了妈妈裹的肉粽。让吃了一个月素菜的我更想念妈妈的肉粽了。
我本来就没有裹过粽子,今年端午的时候公公婆婆在,他们都茹素,我就更不能裹了,一直到公公婆婆离开我才有机会开工。
昨晚在视频里问妈妈材料和做法,差点没有晕倒!我妈给指示真的很搞笑,完全没有份量不说,而且什么调味料都说“丢”进去拌匀就可以了。还跟我说五香粉用“一块钱”的量!
先别说美国一块钱的五香粉和马来西亚一块钱的五香粉是不是等量。我的老妈,难道老家的五香粉那么能抗通膨,都不会涨价的哦?
我今天只好先小量的实验了一下,再把所有的材料和份量都记录下来。第一次裹粽子就做出妈妈的味道,很激动噢!
注:原食谱写于2009年九月。

Ingredients:(Makes 18-20 dumplings)
1000 g Glutinous Rice
1 tsp Chicken Stock powder or MSG
1/2 cup Oil
1 tbsp Thick Caramel Soy sauce/Dark Soy Sauce
3-3 1/2 tsp salt depending on your salt level (Plus 2 tsp for boiling dumplings)
1 cup of fried shallot OR 2 cup of sliced shallot 
40 Dumpling/bamboo leaves 
Some Cotton robe
1 cup blacked eye peas (soaked)   Optional

Fillings:
800 g Pork Belly 
20 Medium size dried Mushrooms (Soaked)
20 Salted egg yolks  Optional
20 Chinese Chestnuts
2 tbsp Cooking wine 
2 tbsp light soy sauce
1/2 tsp Chinese five spice powder 
1/2 tsp Pepper powder
2 tsp Salt


材料:(做18-20只粽
1000 克 长糯米
1 tsp 味精或鸡精
1/2 杯 油
1 大勺 黑酱油 Thick Caramelized Soy sauce
3-3 1/2 小勺食盐 (另 2 小勺食盐煮粽子用
1 杯 红葱酥 或  2 杯的 小红葱切片 
40 张 粽叶 
棉绳
1 杯 眉豆 (泡开) 可无

馅料:
800 克 五花肉 
20 只 香菇 
20 只 咸蛋黄  可无
20 只 栗子
2 大勺 料酒 
2大勺 酱油
1/2 小勺 五香粉 
1/2 小勺 胡椒粉 
2 小勺盐



1. Soaked the Bamboo leaves over night using warm water,wash it clean, trim both the ends .
粽叶用温水泡一个晚上,用一块布两面擦洗后把头尾剪去。

2. The next day, prepared all the ingredients, soaked glutinous rice and dried mushrooms for an hour, cut the pork belly into 2 cm x 4 cm size .
第二天,把材料都准备好,糯米和香菇洗净泡水一个小时,猪肉切麻将大。

3. In a wok, heat up about 1/2 cup of cooking oil, add the fried shallot/sliced shallot, fry until golden brown/crisp, take out about 2/3 of the shallots and oil, add it to the washed and drained glutinous rice, add 黑酱油 Thick Caramelized Soy sauce,salt and chicken stock powder/msg, mix well.
先在锅里倒入1/2杯的油,倒入葱酥/红葱片炸至葱酥变黄色/酥。捞出2/3的葱酥和油,倒入洗净沥干的糯米里,加入黑酱油,盐和鸡精粉拌匀。

Note:Add the black eye peas in the rice too, if used.
注:如果要加眉豆的话,可以这个时候拌到米里。



4. With the remaining 1/3 oil and shallots in the wok, stir in mushrooms and pork, cook till the colour of pork changes, sprinkle with the cooking wine and cook for another 5 minutes, seasoned with five spice powder, thick caramel soy sauce, light soy sauce and salt. Add a pinch of pepper powder before taking it out.
用锅里剩下的1/3葱油炒香菇和肉,翻炒至肉块变色后加入米酒,再继续翻炒大约5分钟。加入五香粉、黑酱油,酱油和盐,起锅之前倒入胡椒粉,拌匀就可以了。

5. Now it's time to wrap the dumpling! I made with whatever little knowledge I had by seeing mum wrapping over the years, and her explanation over the phone.
可以准备裹粽子了喔!我是根据以前在家里看妈妈裹粽子的印象和妈妈昨天在电话里形容的方式裹的喔!


My very first dumpling! And very first bunch!
生平裹的第一个粽子和第一串粽子!



6. Bring a big pot (4 litres) of water to boil with 2 tsp of salt in it,place dumplings and cook for 2.5-3 hours on medium heat. 
Take it out and drain, serve warm.
煮好一大锅(四升)水,加入2小勺的食盐,把粽子加入,加盖中火煮2-2.5个小时。煮好的粽子,捞出滴干水份。

The taste of home! It does taste like mom's dumplings!
试吃一个,居然可以像妈妈裹的那样,直接剥开在粽叶上吃噢!
吃!跟妈妈做的味道一模一样!真的好激动。。。


For chinese -- 咸肉粽

3 comments:

  1. I just learnt to make bak chang from a friend 2 weeks ago. Homemade bak chang still taste the best, in my opinion. Bet yours too!

    ReplyDelete

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