How to Make Zongzi / Nyonya Bak Chang Recipe - 娘惹粽
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- เผยแพร่เมื่อ 13 ก.ค. 2024
- ⬇️ Ingredients below ⬇️
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Our second installation for the Dragonboat festivities is on the localised Nyonya Bak Chang!
While the Bak Chang originated from China, over the years, Chinese immigrants living overseas have customised it to incorporate the local tastes and textures from the communities they have settled in.
The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people - it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.
The sweet blue tinge in the rice from the blue pea flowers is a traditional Peranakan touch, that makes this dish not only good to eat but great to look at!
#themeatmensg #simple #delicious
⬇️ Ingredients here ⬇️
1kg glutinous rice
10g dried dried blue pea flower (or 2 tbsp indigo blue coloring)
800ml hot water (omit if using indigo blue colouring)
15g garlic (minced)
3¼ tsp salt
5 tbsp cooking oil
Filling:
500g pork shoulder (diced)
40g dried mushrooms (soften)
150g sweet winter melon (diced)
50g shallots (sliced)
40g garlic (minced
10g ginger (smashed)
1 stalk spring onion
½ tbsp sugar
1½ tsp white pepper
3 tbsp coriander powder
40g cekur ginger root (pounded)
½ tsp salt
1½ tsp dark soya sauce
1 tbsp light soya sauce
24 Bamboo leaves
Hemp strings
12 Pandan leaves (5cm length)
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Full recipe: themeatmen.sg/nyonya-bak-chang/
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Timestamps:
0:00 Prep bluepea colouring
0:11 Rinse and soak glutinous rice overnight
0:29 Marinate minced meat
0:42 Prepare stuffing ingredients
1:15 Fry stir stuffing ingredients and season
1:53 Season and fry uncooked rice
2:20 Prepare and shape bamboo leaves
2:26 Assemble dumplings
2:45 Boil wrapped dumplings
2:59 Remove and serve hot - แนวปฏิบัติและการใช้ชีวิต
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To make it easier and fatter dumpling, when folding leaves right corner leaves can be shorter so that you'll be managing 2 leaves instead of 4 thick leaves at the end
That's so interesting! We'll definitely try that out next time!
Oh pea flower peranakan ... Lot of work !!
Such a pretty dish
Awesome channel.
Awesooooooom from India
Why don't Penang and Malacca start exporting this amazing blue nynoya bak zings to London....we're waiting!
Thank you.
clear and straight forward recipe as always(and great quality video(s)) u deserve more subscribers!!!!
I disagree it is straight forward. Bak Chang is never a simple food to prepare.
Hi what kind of pork should i use? pork shoulder or pork belly?need to cut off the skin? after buy i dice myself? appreciate your reply ! thank you.
both shoulder and belly works, if you want more fat then use belly.
0:55 appear a handsome boy😁
Melvin Lee omg!!! Yes!!! I saw. Lol
How to get out of here
Sharp eyes
1) May I know where did you buy the Blue Pea Flowers in Singapore ? 2) What is the purpose of cekur ginger root, is it for flavouring or to add texture to the filling ? 3) Is it necessary to boil the leaf with water and oil n soak overnight to prevent rice stick on the leaf when unwrap. Tks !
you can get the blue pea flowers from www.kimchoo.com/ and ceku root from tekka market (for flavouring). For the leaves you just have to soak it overnight and wrap with the glossy side facing in
theMEATMENchannel Thanks for your reply. My 1st attempt of making Nonya Zhang last weekend turn up quite good. My family really enjoy that.
How long should we allow the zhangs to cook in a pressure cooker?
not too sure you got to give it a try, but make sure the wrapping can hold
45 minutes
Thanks for the recipe. Can you tell me where to buy the string .I don't want to use rafia for tiding.
You can get them from Sheng Siong or Ntuc they will sell it during this season
Hi. I know I'm a bit late to ask but may I know if I can replace pork with minced chicken, and where do you get the coriander powder, the flower and roots?
Hey! Yes, of course you can - swap out the pork for the meat of your preference :) The dried section of any major supermarket or wet market should carry these!
@@themeatmensg okay! Thank you so much!!!
What is cekur root ??
angel halawa, in English name kaempferia galanga but taste different from galangal..cekor is better.. got some sweet tastes in it,u can get fresh in local morning wet market
Can I use beef or chicken for this recipe? Thanks
Of course you can but the fragrance from the beef or chicken isn't the same as the nice one coming from the pork. Prefer pork bak zhang although I don't eat the pork fat.
Hi
Can I substitute galangal with cekur root? Are they the same?
I cannot find cekur where I am.
Thanks!
Not cekur root but "Kencur root" also called Sand Ginger or Aromatic Ginger.
TK I Ah, Sand ginger we can buy at Chinese supermarket. But in powder form.
@@tki9633. That's right
warna biru pakai bunga apa beli di mana
Reni S317, bunga seri pagi yg warna ungu atau guna purple food coloring can get at any supermarket
Bunga telang. Tanam sendiri paling best. Petik je bila nak. :)
Ppl
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soooooooooooooooo bad