Bak Chang
Rice Bak Chang
Ingredients (A) :
* 2 tbs cooking oil
* 1 tbs chopped garlic
* 1 kg rice
* 2 lt water, for cooking rice
* 2 tsp salt
* 3 tsp light soy sauce
* bamboo leaves
Filling (B) :
* 400 gr belly pork / chicken meat
* 250 ml water, for boil
* 7 tbs cooking oil
* 2 tbs chopped shallot & garlic
* 2 tbs light soy sauce
* 1 tbs oyster sauce
* 5 tbs dark soy sauce (sweet)
* 2 tsp granulated sugar
* 1 tsp pepper
* 3 tsp sesame oil
* 2 tbs dried shrimp
Method :
- Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
- Soak rice and drain. Heat oil in a wok. Sauté chopped garlic until fragrant. Add and fry over medium heat for a while. Season with all seasonings in (A). Cook until all water absorb. Dish out and set aside.
- Filling : Heat oil in a wok. Sauté chopped garlic and shallots until fragrant. Add dried shrimp and meat. Add all seasoning in (B).
- Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of filling. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
- Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.
