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How to Make Zongzi / Hokkien Bak Chang - 肉粽
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- เผยแพร่เมื่อ 12 ส.ค. 2024
- ⬇️ Ingredients below ⬇️
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Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duanwu Festival, which happens this weekend.
Wrapping Bak Chang in bamboo leaves takes a bit of skill and practice to master. It takes some getting used to if you want to achieve the perfect shape, but once you do you're on the way to make a great one! In our recipe, we've added in dried oysters, to provide that added layer of flavor and depth.
Keep it going, as the end result will be oh so good, so try it out for the weekend and share this traditional dish with the people around you! So next time someone asks "how to make zongzi ah", you'll be a master.
⬇️ Ingredients here ⬇️
50 pieces of dried bamboo leaf
1 kg long grain glutinous rice
20 dried chestnuts
80 g dried shrimp
20 dried shiitake mushrooms (medium)
20 dried oysters
500 g pork belly
150 g shallots
200 ml oil
4 tbsp oyster sauce
1 tsp ghee
Seasoning for pork belly:
1 tsp five spice powder
1/2 tsp white pepper
1 tsp salt
2 tbsp dark soya sauce
1 tbsp chinese rice wine
Seasoning for rice:
1/2 tsp five spice powder
1/2 tsp white pepper
1 tsp salt
3 tbsp oyster sauce
1 tbsp sesame oil
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Full recipe: themeatmen.sg/bak-chang/
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Timestamps:
0:00 Preparation of ingredients
1:12 Stir fry and stew ingredients
2:42 Flavour uncooked rice
3:13 Bak Zhang wrapping tutorial
3:47 Cooking wrapped Bak Zhang
Yes, this is definitely Hokkien bak Chang. Dry oyster and no salted eggs. This is how I remember my mom make Hokkien bak Chang in the seventies. All the ingredient is correct. In the seventies, as far as I remember, my mom would make me help the bak Chang preparation. I was nine then. I don’t know many she makes, but it’s a whole day of wrapping bak Chang, by herself. The following day onwards will have bak Chang for breakfast, lunch and dinner. However, also the next day, more than half will be gone, given to my grandparents, aunts, uncle and their family. It happened every year. Finally stopped after I moved to US about 36 years ago. I loved Hokkien bak Chang. Never have enough.
I just made this bak chang about 1 week ago. I invited an elderly friend (our sifu) to teach me and my friend how to prepare the ingredients and how to wrap the leaves filled with our desired fillings. She showed us that the chestnuts must be cooked in water over low heat to soften it or it will be solid hard once dumplings are cooked. When frying the uncooked rice, we added a certain secret ingredient (a tsp of pheng seh that looks like sugar but it's not). This will ensure that the dumplings when cooked and opened, the rice will not stick to the leaves. The rice must be added with more salt and dark soy sauce or else the dumplings will be a tad too bland after simmering in the pot of boiling water for 3 hours. During simmering, we added 1 tsp of pheng seh into the boiled water. Ghee is not needed at all. We used 2 kg of glutinous rice that we wrapped into 35 pcs of dumplings. 1 kg of belly pork is enough to slice into 40 pcs bite sized pieces.
Just add little more oil when shallow frying the rice, no need to add pheng seh cause it's no good for body health. Sure the rice will not sticks to the leaves if the oil added is enough.
Reinnie Choo i just streamed them in a cooker for 30 minutes. Easy and yummy.
It's up to everyone to decide whether to add "pheng seh" which is *borax* to their food. BTW, I understand it is banned in Singapore as it has toxic effects and isn't harmless as one might think.
www.thestar.com.my/lifestyle/food/features/2015/01/11/curious-cook-boraxs-bounce-factor
In 1980s, there were few mysterious death in Malaysia. Suspect, it was caused by borax poisoning when it was added to " lo shui fan" (noodle that looks like rat's droppings".
典型的閩南燒肉粽做法，贊!!!
Yay! Thanks for sharing it.my mom use to make bak chang for me,well now, away from home, living in other part of the World, I got try to make my own bak chang.
The best recipe
i love bakchang greetz from holland
that looks incredibly savory and delicious
Baru aja makan bakcang... Hmmm. Nyammmiiiieee....
This recipe is absolutely delicious! My family ❤️ it!
really professional cooking. glad you shared the recipies as well as your good videos guiding.
big TKS.
Yay! That looks like a proper bakcang recipe.
Marwin Thedja ok
I love bakcang :D In Indonesia it is filled with beef. I often buy bakcangs for a snack or lunch while in the trip.
So glad to have found this video! We made this and it was good! 2 thumbs up! Now we just need to work on our wrapping skills! The Meatmen channel is my go-to channel for SG local food! ❤❤❤
Wrapping takes a lot of practice 😅
That is one good recipe and video. Very similar to what we have here in Indonesia. Thanks for sharing
love your videos, keep up the good work!!
Thanks for making it look so easy to do! Now I can cook my own Bak Chang overseas :)
the best. .
Thank you for sharing
this is delicious, i just ate this
So pro. your videos really give people craving. I made your har cheong gai and today you clay pot rice. love it. thanks. great job!
+Kong Hong-May glad that you liked them!
For the fragrance of Hokkien Chang, you would need fried shallot, dried radish, dried shiitake mushroom, dried scallop, dried shrimp, dried squid, dried oyster, dried bamboo shoot, and fried flatfish stir fried with lard.
like your video so much. keep ths good work
Fantastic video ! Is dry oyster used in the ingredient makes it delicious ?
Worship Bak Cang.
all your videos are so aesthetically-amazingly shot!!!! always impressed & hungry after watching your vids :-))
幹
Look so good I want to try and make it
Dragon boat festival is coming up! Can make it for the festive season :)
@@themeatmensg
i want to go eat bak tzank in fukien china 🤤is there a village call wheen wah - tiung pyor - aa twarn tzut - they got biggest best tzong zi - they saute garlic ginger onion five spice powder - soysauce light n dark - cook 3layer pork until soft - take out pork n in same pot stir fry long grain sticky rice until half cook - wrap with cooked rice pork n uncook soak black mushroom chestnut dried shrimp salted egg yolk whole clove garlic n shallot - they oil the leaves too - can't get decent bak tzank accept there n old rgn burma 😢the most important is pork must be melting soft n rice firm but cook through - never soft - gross
Woow thanks for this one! Why do you add ghee when you boil them by the way? :)
Cool i wanna try tmr. Already soak all the ingredients...Is there another alternative beside ghee? Thank you 🙂🙂🙂
请问用大火还是小火或中火🔥煮3个小时?
hi which type of beef cut would be a good substitute for the pork?
The purpose of adding ghee to the water is to ensure dumplings don’t stick to the leaves?
LOVE ONE
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+Frans Heideloo : yes, it s quite a bit strange!
I was hoping to share some digital books. Let me know if you are interested
yes, I m interested
thank you so much
Tirat Jaraskumjonkul
what is your e-mail? :-)
omg my favoriteeee. and next month is Duanwu Festival again! but i can definitely eat this regardless when. hahah. but how do you know how to cook everything?!
hahah we just try it out and see if it works
Soo yammmii
love 2 eat them all at once ; )
Which camera and lens do you use??
Pro food!
Pro Video!
+Sony John Thanks! We use a canon 6d with a 50mm macro, but any other dslr with a similar lens can do the same
👍👏🥇🏆
HI...may I know what are the purpose adding ghee into the pot of boiling water for boiling the Chang ? Thanks
For fun
Hi, any idea where I can buy bak chang leaves when not duanwu jie period? Thank you!
You can get it at NTUC or WangWang Minimart @ bukit batok or even online platforms such as shopee or lazada :)
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+theMEATMENsg... if i add fry garlic... do fry garlic will raise the taste or not?
+Yosnita Fransiska yes it will
Needs lot of dedication to wait overnight haha
+ salted egg yolk :-)
Please . How to sticky rice does not stick to the leaves. Thanks u
Add more oil to the rice
Do add salt to the cooking water. Or else the flavours will leach out.
1kg glutinous rice how many bak zhang you can make ? You use how many kilo of meat?
Ok I get it 500g meat sorry 😥😥
1kg rice how many bak zhang?
about 25
try to avoid bak chang tied with plastic raffia string. burning plastic will release tons of toxic, same for boiling. those raffia string is non food grade at all.
Why u add ghee to the boiling water
Adding cooking oil will be just nice. Ghee got a kind of smell
粽葉泡著就好....還是要煮開???
Why put ghee?
Make some more! Hahaha
Geez. Getting claustrophobic from the up close shots.
Too much oyster sauce! It’s used to season the braised ingredients and the rice too. Spare the rice from oyster sauce
非廣東式！
th-cam.com/video/gLZ2rcOVKrg/w-d-xo.html