Friday 7 June 2013

Cantonese Dumplings by Susie Yung

Cantonese Dumplings

Glutinous rice
Dried shitake mushrooms
Pork belly
Fresh peanuts
Dried shrimps
Salted egg yolks
Shallots &  garlic.
Marinate the pork belly with Chinese fermented bean curd (Nam Yee) & five spice powder for 2hours.
Heat the peanut oil in a work, saute shallots & garlic until fragrance.
Add marinated pork, add salt & chicken stock of your preference.
Do the same step fry individually for (Mushroom, glutinous rice, chestnuts, fresh peanuts & dried shrimps except egg yolk, no fry)..
Pour into a individual medium bowl and let it cool down.
Wrap the bak chang with bamboo leaves & hemp strings (Soak/boil).
I used Tanyu Claypot to boil the bak chang for 11/2 hours with water & salt. Drain the cooked dumplings and serve .
*I make about 45 (White color Bak Chang) .

*Ingredients & seasoning are base on family preference.

No comments:

Post a Comment