Friday, June 12, 2020

【花生肉粽】Bak Zhang with Peanuts



When I was young, my favorite dumpling was Bak Zhang. But as I grow older, I started appreciating dumplings with various kinds of pulses in it, this year I decided to make a type with peanuts and it came out absolutely delish!

1000 克 长糯米
200 克 花生 
1 小勺 味精或鸡精
1/2 杯 油
1 大勺 黑酱油 Thick Caramelized Soy sauce
1 大勺 食盐 (另 2 小勺食盐煮粽子用
1/2 杯 红葱酥 或  1 杯的 小红葱切片 
40 张 粽叶 

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

Ingredients:(Makes 20-25 dumplings)
1000 g Glutinous Rice
200 g of Raw peanuts (soaked)   
1 tsp Chicken Stock powder or MSG
1/2 cup Oil
1 tbsp Thick Caramel Soy sauce/Dark Soy Sauce
1 tbsp salt depending on your salt level (Plus 2 tsp for boiling dumplings)
1/2 cup of fried shallot OR 1 cup of sliced shallot 
40 Dumpling/bamboo leaves 
Some Cotton robe

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

1. Soaked the Bamboo leaves over night using warm water, clean the leaves and trim both ends .

2.  Soaked the peanuts over night, the next morning, place the peanuts with 1 cup of water and a pinch of salt in a pressure cooker. Pressure cook for 10 minutes and let the pressure release naturally. Drain the peanuts and set aside.

3. Prepared all the  remaining ingredients accordingly, soaked glutinous rice and dried mushrooms for an hour, cut the pork belly into 2 cm x 4 cm size .

4. Heat 2 tbsp of oil and fry 1/3 of the shallots in the wok until fragrance. add the mushrooms and cook for 2-3 minutes, add pork pieces and cook until the color of pork changes, add some 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.

5. In a wok, heat up about 1/3 cup of cooking oil, add the fried shallot/sliced shallot, fry until golden brown/crisp, add the fried shallots and shallot oil to the washed and drained glutinous rice, add 黑酱油 Thick Caramelized Soy sauce,salt and chicken stock powder/msg, mix well.

6. Now it's time to wrap the dumpling! Put all the ingredients over kitchen counter/table for easier access.  

7. Place two Lewis bamboo leaves about 2/3 overlapping in the middle, the smooth side of the leaves should be facing you. Turn the leaves into a cone shape, one side shorter than the other.

8. Add 1 tbsp of rice at the bottom of the cone, add 1 piece of pork belly, 1 chestnut, 1 egg yolk, and about 1 tbsp of peanuts as fillings. Place another 1 tbsp of rice over, bring the top part of leaves over, cover and wrap the dumplings with the help of cooking twine according to the way you like.

9. Bring a big pot (4 litres) of water to boil with 2 tsp of salt in it,place dumplings and cook for 3-4 hours on medium heat. Take it out and drain, serve warm.

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