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Traditional Bak Chang Zong Zi (粽子) recipe | Learning to cook from Mummy

Traditional Bak Chang Zong Zi (粽子) recipe & step by step guide.

Ingredients (makes abt 23 bak chang/zong zi)

1kg glutinous rice
1kg pork (50-50 mix of pork hock & pork shoulder flap)
300g chestnut (dried) 200g peanuts (small)
120g dried shrimps (pre-rinsed)
40 pcs mini scallops (pre-rinsed & soaked for 10 mins)
23 salted egg yolks
25 mini dried mushrooms
250g garlic, roughly chopped
300g shallots, sliced
Salt
Oil

Timecodes
0:00 - Intro & Thank you note to Subscribers & viewers
2:48 - Prep Bak Chang Leaves
3:52 - Marinade pork
7:36 - Prepare & season mushrooms
10:22 - Cook peanuts
11:20 - Cook chestnuts
12:08 - Soak glutinous rice
12:49 - Fry shallots
14:18 - Fry garlic
14:31 - Fry dried shrimps
14:56 - Fry scallops
15:08 - Fry mushrooms
15:39 - Fry Pork
17:15 - Fry glutinous rice & add peanuts
18:43 - Wrap & boil Bak Chang
26:32 - Bak Chang taste test
27:45 - Outtro & Behind the scenes footage

*we had some of pork left over after wrapping all the bak chang, but more is better than having not enough halfway through wrapping :)

Pork seasoning
2 tbsp Light soya sauce
6 tbsp Dark soya sauce
1 tbsp oyster sauce
2 tbsp coriander powder
2 tbsp 5 spice powder
1 tbsp ground white pepper
2 tbsp palm sugar
2 tbsp rice wine (Hua tiao Chiew)
1 tsp salt

Mushroom seasoning
1 tbsp light soy sauce
1 tbsp oyster sauce
Dash of white pepper
1 pinch of salt
1 tbsp sugar
0.5 tbsp sesame oil
*Tapioca starch (to be washed off)

Condiments for Rice
2 tsp salt
1 tbsp light soy sauce
1 tbsp dark soy sauce
Few dashes of white pepper

Prep work that can be done beforehand:
1. Marinade the pork with the pork seasoning for at least 4 hrs or overnight.
2. Rinse the mushroom & soak in in water for 20 mins. After 20 mins, drain off the water & add some tapioca starch and massage it in. Set aside for 10-15 mins before rinsing off the tapioca starch. After rinsing off the starch, bring the mushroom to a boil in a pot & turn off the heat.
3. Drain the water away from the mushrooms and season it with light soya sauce, oyster sauce, white pepper, salt, sugar & sesame oil.
4. Bring peanuts to a boil and drain the water off the peanuts.
5. Add in a fresh batch of water and boil the peanuts for about 1 hour or until it is half cooked (still crunchy but easily split open). Strain and set aside for later use.
6. Bring the chestnuts to a boil in a pot of water. Drain off the water and remove the husk. You may need to boil it for longer in order for the husks to be easily removed depending on the batch of chestnuts you got.
7. Add in more water to the chestnuts and bring it to a boil for another 45 mins to cook it.
8. Add 1 tsp of salt to the dried shallots and massage it in. Then deep fry the shallots in a hot heavy bottomed pot filled with sufficient oil, making sure that the oil is hot. Remove from pot and set aside. The excess oil can be set aside for frying the rest of the ingredients.
9. Stir fry garlic until fragrant. Set aside.
10. Stir fry dried shrimps until fragrant and set aside
11. Stir fry scallops until fragrant and set aside.
12. Stir fry the mushrooms until the seasoning is reduced. Set aside.
13. Stir fry the pork, adding in the garlic (fr step 9), 3/4 of the fried shallots (step 11) until the sauce is reduced and pork is cooked.
14. Boil & soak the bak chang leaves in a large covered pot overnight.

Day of wrapping & boiling the bak chang/zong zi/rice dumpling:
1. Clean the bak chang leaves. Scrub the bak chang leaves using a soap free sponge. Rinse the bak chang leaves and the “string” and soak in a pail of water. Change the water once or twice until the water runs clear. Keep the leaves submerged in water until ready to use.
2. Soak the glutinous rice in sufficient water for 2 hours.
3. Strain the water off the rice and stir fry the rice in a well oiled large heavy bottomed pot. Adding more oil as necessary.
4. Add in salt, light and dark soya sauce stir it in evenly. Add in the remaining fried shallots, then gently stir in the cooked peanuts to prevent the rice grains from breaking into small bits. Turn off heat and set aside. 5. Wrap the bak chang with the leaves and fill it with the following ingredients (you may amend the quantity of each ingredient to your liking):
3 slices of pork 1 mushroom 1-2 scallops fried shrimps 1 salted egg yolk 1 chestnut

Boil the bak chang/zong zi
1. Bring a big pot of water to a boil, add in 2 heaping tsps of salt, and submerge the bak changs fully. Cover the pot & let boil.
2. After every 20-30 mins, check on the bak chang. Flip them over so that the part of bak chang on the top is now at the bottom. Add more boiling water to ensure that they stay submerged the whole time during cooking. This is to ensure that the bak chang are fully cooked through.
3. Turn off the heat after 2 hours & remove from the water.

Music
Anyway (instrumental) by Kyle Cox licensed from artlist.io
#bakchang #zongzi #粽子 #dragonboatfestival

MEXICAN Salad mommy’s version

#mexican#salad


Ingredients:
1/2 bunch of lettuce
3 cucumbers dice
1 tomato dice
1 avocado dice
1 small white onion chopped
Green,red and yellow bell pepper dice

For sauce:
Coriander leaves
2 tbsp lemon juice
Black pepper
Salt

Sunnylanka: Spiced Fish Fry (Sunnylanka Style)

With plenty of Seafood in Srilanka, Fish Fry is a popular sidedish. I've made it with a spice rub that will just make it a little more delicious. Goes well with hot steaming rice and Gotukola sambol (find this recipe on my channel)

Try it today and let me know on my FB page!
Don't forget to Subscribe & Thumbs up to LIKE the video!!
Email: sunnylanka09@gmail.com
FB: Sunnylanka - Srilankan Homestyle Cooking

Shepherd's Pie Recipe | How To Make A Shepherd's Pie | Homestead Kitchen Skills

Shepherd's Pie is a great way to use up some random vegetables that you couldn't fit in a canning run and it happens to be one of our favorites on this homestead. It is comfort food at its finest.

Ingredients:
6 to 7 small to medium potatoes
1 1/2 pounds ground beef (I use 80/20)
3 carrots, chopped
1/2 a large onion
4 cloves garlic
salt and pepper to taste
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons flour
1 1/2 to 2 cups beef broth
1 cup frozen peas
3 tablespoons salted butter
3 tablespoons heavy cream
1 large egg yolk

Email us: ArtOfCreationHomestead@gmail.com


Shepherd's pie recipe
how to make a shepherd's pie
homestead kitchen skills

Starbucks Has A Secret ???? (EXPLAINED)