Monday, June 10, 2024

Recipe: No-Wrap Hokkien Bak Chang 肉粽 (Glutinous Rice Dumpling)

Dragon Boat Festival is finally here, and during this festival, glutinous rice dumplings, also known as zongzi 粽子 or bak chang 肉粽 is a must-have. If wrapping these rice dumplings is not your forte, you would love this No-Wrap Hokkien Bak Chang recipe I am about to share. Not to mention how much quicker and time-saving this recipe is compared to the traditional wrapping method. 

In this No-Wrap Hokkien Bak Chang, you will still find all the usual suspects; the flavourful, sticky glutinous rice, gelatinous pork belly, creamy chestnuts, peanuts, Chinese mushrooms, salted egg yolk and Chinese sausage (lap cheong). A cake pan with a removable base is lined with bamboo leaves, then all the ingredients are layered in the pan and then steamed for 2 hours (3 - 4 hours if you prefer a softer consistency like your regular zongzi).

Wishing everyone a Happy Duanwu Jie!

You can buy all the dried ingredients here:
Italian dried chestnuts:
Bamboo leaves:
Dried shrimp:
Pearl glutinous rice:
White flower mushroom:
Chinese sausage:
Shandong peanuts:

Step-by-step instructions on how to make this easy No-Wrap Hokkien Bak Chang

𝐍𝐨-𝐖𝐫𝐚𝐩 𝐇𝐨𝐤𝐤𝐢𝐞𝐧 𝐁𝐚𝐤 𝐂𝐡𝐚𝐧𝐠
Recipe by Baby Sumo 
Preparation time: 1 hour
Cooking time: 3-4 hours
Recipe makes  2 No-wrap Bak chang (each one serves 6 pax) OR 1 no-wrap bak chang + 10 traditional wrapped ones

1kg pearl glutinous rice
24 bamboo leaves (150g)
12-14 Chinese mushrooms
60g peanuts
18-20 dried chestnuts
50g dried shrimp
50g shallots
2 Chinese sausage
1 tbsp dark soy sauce
4 tbsp cooking oil
4 salted egg yolks, cut into quarters

Pork belly:
400g pork belly, marinate with:
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1tbsp  oyster sauce
1 tsp salt
1/2 tsp five spice powder
1/2 tsp white pepper
1 tsp sugar
1/2 tsp garlic powder

Rice seasoning:
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp salt
1 tsp five spice powder
1/2 tsp white pepper

1 cup dried shrimp soaking water
2-3 cups mushroom soaking water

Day 1 (evening)
1. Soak bamboo leaves in cold water for at least 12 hrs. Rinse and clean each leaf before use.

2. Soak glutinous rice with 1 tsp salt and water overnight. Rinse 3-4 times, then drain.

3. Soak mushrooms overnight in 2-3 cups water. Remove stalks. Cut in half if too large. Reserve soaking water.

Day 2
1.Soak peanut, dried chestnut and dried shrimp for at least 4 hours.

2. Cut pork belly into 1.5cm pieces. Marinate with seasoning for at least 4 hours.

3. Heat 1tbsp oil in pan. Brown pork belly. Once browned, add 1/2 cup water and simmer for 20 mins. Add mushroom and another 1/2 cup water and simmer for further 20 mins. Add dark soy sauce. Stir well, remove and set aside.

4. Remove casing from Chinese sausage (lap cheong).Cut at an angle into 1/2 cm thick slices. Heat 1 tbsp oil in pan. Saute Chinese sausage for 3-4 mins until fragrant. Remove and set aside. 

5. Boil peanuts for 1 hour. Boil chestnuts for 20 mins.

6. Heat 3T oil in wok. Saute shallots until golden brown. Saute roughly chopped dried shrimp for 4-5 mins. Add rice, seasoning and 1 cup dried shrimp soaking water and 2 cup mushroom soaking water. Mix well and cook until liquid has been fully absorbed.

Assembling the No-Wrap Bak Chang:
1. Line a 20-cm cake pan with removable base with 5-6 bamboo leaves. Fill half the pan with rice and compact using the back of a spoon. Add filling (peanuts, chestnuts, Chinese sausage, pork belly, mushroom, salted egg yolk). Repeat and top with more rice, and filling.

2. Fold down the excess leaves, using it to cover the rice, then hold down using a small plate.

3. Steam over high heat for a minimum of 2 hours. If you want your rice to be softer like the traditional zongzi, then do not need to cover the top of the rice when steaming, and you can also steam for longer (3-4 hours).

4. Cool for 15 mins. Place cake pan on top of a tall glass, then slide down to remove the bak chang. Slice into 6-8 portions and enjoy! Any unfinished bak chang can be stored in the fridge for up to 5 days. To reheat the leftover bak chang, steam for 10 mins over high heat. 

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Sunday, April 28, 2024

Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as 生鱼 (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

𝐒𝐭𝐢𝐫 𝐅𝐫𝐢𝐞𝐝 𝐒𝐧𝐚𝐤𝐞𝐡𝐞𝐚𝐝 𝐅𝐢𝐬𝐡 𝐒𝐥𝐢𝐜𝐞𝐬 𝐰𝐢𝐭𝐡 𝐆𝐢𝐧𝐠𝐞𝐫 & 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧
Recipe by Baby Sumo
Preparation time: 10 mins
Cooking time: 10 mins
Serves 3

350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped
2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

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