Monday, May 30, 2022

【眉豆肉粽】Bak Zhang with Black Eyed Peas


咸棕子里我最喜欢的就是烧肉粽了,小时候不会欣赏加了花生和豆子的肉粽,就喜欢糯米和多多馅料的烧肉粽。现在反而喜欢带有花生和各种豆子的粽子,人的口味真的会改变的呢!

今年裹了一批红豆肉粽和一批闽南烧肉粽后又做了这个眉豆肉粽,一样好吃。

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!


材料:(做20-25只粽
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 
棉绳

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

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

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


1. Soaked the Bamboo leaves over night using warm water, clean the leaves and trim both 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.  Soaked the Chickpea for 3 hours, drain and set aside.
眉豆洗净泡水三个小时,沥干备用。

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.
先在锅里热上1/3杯油,倒入葱酥/红葱片炸至葱酥变黄色/酥。把葱酥和油趁热倒入洗净沥干的糯米里,加入黑酱油,盐和鸡精粉拌匀。

4. Add the chickpeas to the rice and mix well.
把眉豆加到调好味的米里拌匀。


5. Prepared all the  remaining ingredients accordingly, soaked  dried mushrooms for an hour, cut the pork belly into 2 cm x 4 cm size .
香菇洗净泡水一个小时,猪肉切麻将大。

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.
锅里热上2大勺食油炸香红葱头后加入香菇翻炒香后加入肉块,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。


6. Now it's time to wrap the dumpling! Put all the ingredients over kitchen counter/table for easier access.  
东西都准备好就可以开始裹粽子了噢!

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.
取两片粽叶,叠在一起,上下错开一些,从1/3处卷起成锥子状。

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.
把一大勺糯米和眉豆豆填入粽叶底部,加入肉、栗子、蛋黄再盖上一大勺糯米,然后按自己熟悉的手法把粽子裹好绑上。


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.
煮好一大锅(四升)水,加入2大勺的食盐,把粽子加入,加盖中火煮3个小时。煮好的粽子捞出滴干水份即可食用。





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