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My wife's bak chang (7 June, 2013)
It is a tradition for my wife to make bak chang. Over the years, she has quite perfected the skill, though because it is something she only makes once a year, the skill gets a bit rusty each time bak chang season comes around. This is my wife's bak chang recipe. She learns to make bak chang from her mother.
Ingredients for chang (29 May, 2014)
Ingredients for Bak Chang 材料
1. Glutinous rice - washed and soaked overnight, drained
2. Red bean - Cleaned, soaked and precooked until slightly tender
3. Dried chestnut - soaked overnight, cleaned and cooked until half done, drained
4. Dried mushroom - soaked and cleaned, squeezed dry
5. Dried shrimp - Cleaned
6. Pork belly - Cleaned and cut into 3/4 inch thick pieces
7. Salted egg yolk
8. Shallot - chopped finely
9. Garlic - chopped finely
1. Chang1 hoek1 (Dried bamboo leaves) - soaked overnight and cleaned.
2. Chang1 sok3 (Hemp strings) - soak until soft.
1. 粽叶 - 浸隔夜，清洗干净
2. 粽绳 - 浸至软
1. Five spice powder
4. Dark soya sauce
4. 老抽/ 黑酱油
1. Heat some oil in a wok, saute the chopped garlic until slightly brown, add in dried shrimp. Fry until fragrant, dish out and put side.
2. In the same wok, saute shallot and garlic until slightly brown, add in the pork belly. Stir-fry for a while before adding in dark soya sauce, salt, pepper and some five spice powder. Dish out and put aside.
3. In the same wok, add in some oil and saute some shallot and garlic, stir fry for a while before adding in the red beans and glutinous rice. Add in some dark soya sauce, salt, pepper and some five spice powder. Mix thoroughly, dish out and put aside.
4. To assemble the bak chang. Take two pieces of bamboo leaves, fold into cone shape. Spoon one tablespoon of glutinous rice into cone, top with one piece of pork belly, one piece of mushroom, one chestnut, some dried shrimps, and half of salted egg yolk. Top again with glutinous rice.
5. Wrap dumpling and secure with hemp string.
6. Put the finished bak chang into a deep pot of boiling water and boils for 3 -4 hours, rotating the bak chang half way into the boiling process. The water was earlier "seasoned" with some salt to prevent the saltiness of the bak chang from seeping out into the water.
7. Once cooked, dish out and hang to dry.
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