Monday, May 30, 2022

【眉豆肉粽】Bak Zhang with Black Eyed Peas



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 chickpeas and it came out absolutely delish!

1000 克 长糯米
200 克 眉豆
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 Black Eyed Peas (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 Chickpea for 3 hours, drain and set aside.

3. Heat about 1/3 cup of cooking oil and add the fried shallot/sliced shallot to 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.

4. Add the chickpeas to the rice and mix well.

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

6. 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.

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 and chickpeas 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 tbsp of salt in it place dumplings and cook for 3 hours on medium heat. Take it out and drain, serve warm.

1 comment:

  1. hi dear i am just drooling seeing your ba cang, can you help me with veg version ?