Friday, 20 May 2016

咸肉粽 【Bak Zhang】





晨光熹微, 微风习习, 这一刻的我已经沐浴在粽叶的怀抱里。  这个清晨, 我不但不赖床也起得特别早, 大清早就已经在厨房里筹备着粽子的馅料,  难得妈妈“路过”此地,趁着德士司机尚未将他俩载回家乡,虽然就那一点点的时间, 也决心要向妈妈学好包粽子的技巧。 

母亲节,人人都送鲜花送蛋糕的, 而我却选择和妈妈玩包粽子的游戏。特别的日子, 特别的游戏啊!虽然只是个短暂的相聚, 已经是幸福满贯了! 



母亲节前夕,苦了俩老, 一心只想跟随二弟“路过”借宿一宵,却因那狂风暴雨而导致大道旁许多大树倒下, 砸中了多辆的车子。  二弟的车子也被困在大道上原地不动的4小时,已经安排好的母亲节晚餐也也被逼取消了!  没想到这一趟从南部前来,抵达二弟家门时已经是凌晨1点, 原本只有4小时的车程, 竟然变成8小时, 真是苦不堪言啊!  



“临时临急”决定要包粽子, 所以看到冰箱里有什么就拿什么了。 如果有机会再来一次,那么一定要加咸蛋黄和眉豆。  选了Cass的美味粽子,谢谢师傅您的好分享!  




咸肉粽, 19粒

[材料A]
500克糯米, 1茶匙盐, 清水(浸泡所用),50克蒜蓉, 80克红葱碎

[调味料]
1/2大匙酱油, 5克鸡精块, 1茶匙盐, 1/2大匙胡椒粉, 1茶匙五香粉

做法
1.  将糯米洗净, 沥干,加入盐, 备用。
2.  热油锅, 加入适量油(4-5大匙), 爆香蒜蓉和葱碎,然后加入糯米翻炒至均匀。
3.  最后加入调味料炒至均匀, 盛起备用。 

 材料B
400克瘦肉, 17粒干栗子, 50克红葱碎,30克蒜蓉
粽叶,粽绳

【调味料】
2茶匙黑酱油, 1大匙酱油, 1茶匙胡椒粉, 1.5茶匙盐, 1茶匙五香粉
1大匙糖, 2大匙蒜蓉, 2大匙姜汁, 2大匙红糟/或花雕酒

【做法】
1.  将猪肉切成15-19大块状,并加入调味料腌制隔夜。
2.  热油锅, 爆香蒜蓉和葱碎炒至转色, 倒入腌制的猪肉和栗子, 翻炒至5分钟至猪肉变色, 即可。

材料C
 8朵香菇(浸泡,切碎), 50克虾米, 30克蒜蓉, 30克红葱碎

【调味料】: 1大匙酱油, 1/2茶匙盐, 1/2茶匙五香粉

【做法】
1.  将虾米浸泡片刻, 沥干水份, 并以食物搅拌机打碎。
2.  热2大匙热油,将蒜蓉和葱碎炒至金黄色,  加入虾米碎爆香, 然后再加入香菇碎翻炒均匀。  
3.  最后,加入调味料炒至均匀, 试味, 盛起。 

【组合】
1.  将粽叶以清水浸泡隔夜,清洗干净, 剪去硬蒂以及剪齐叶子的尾部。
2.  取两片粽叶, 折成圆筒, 加入少许糯米, 然后舀入馅料(肉块和虾米馅), 最后再以糯米盖上。  盖上粽叶,并绑上棉绳,
3.  取一大锅子, 加入足够的清水, 然后将捆扎好的粽子放入锅里, 盖上锅盖, 以中火煮2小时。(必须将所有的粽子浸在水里, 在煮粽子的过程中, 亦可添加热水)
4.  取出煮熟后的粽子, 吊起滴干水份, 即可食用。 


【Bang Zhang15-19 bang zhang

[Ingredients A]
500g glutinous rice, 1 tsp salt, 50g chopped garlic, 80g chopped shallots

[Seasoning]
2 tsp dark soy sauce, 1/2 tbsp light soy sauce, 5g chicken cube, 1 tsp salt, 1/2 tbsp pepper
1 tsp five spice powder

Method
1.  Wash and drain glutinous rice, add in salt and set aside.
2.  Heat up oil, add 4-5 tbsp oil, saute garlic and shallot until fragrant.  Then, add in glutinous rice and stir well to combine.
3.  Lastly, add in seasoning and stir to combine. Dish up.( add extra dark soy sauce if needed)

 【Ingredinets B 】
400g pork (cut into 19 pieces, about 2cm chunks)
17 dried chestnuts(soak overnight)
50g chopped shallots, 30g chopped garlic

【Seasoning】
1.5 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp white pepper, 1.5 tsp salt
1 tsp five spice powder, 1 tbsp sugar, 2 tbsp minced garlic, 2 tbsp ginger juice, 
2 tbsp Red yeast/shaoxing rice wine

【Method】
1. Mix pork pieces with seasoning, and leave to marinade overnight in the fridge.
2.  Heat up oil, saute chopped garlic and shallots until fragrant, stir-fry until they turn lightly browned.  Remove from pan and place in a bowl.

Ingredients C】
 8 dried chinese mushroom (soaked and chopped), 50g dried shrimps (heh bee)
30g chopped garlic, 30g chopped shallots

Seasoning】 1 tbsp light soy sauce, 1/2 tsp salt, 1/2 tsp five spice powder

Method
1.  Soaked dried shrimps for 10 minutes, drain it.  Blend dried shrimps till fine.
2.  Heat 2 tbsp oil, saute chopped garlic and shallots until fragrant.  Add in dried shrimps, stir-fry until they become fragrant, then add in mushroom and stir-fry for few minutes.  Remove and dish up.
3.  Lastly,  add seasoning and taste, dish up. 

【Wrapping】 
at leave 40 bamboo leaves (need 2 per bak zhang) 

【Assembled】
1.  Soak the bamboo leaves in a large pot of cold water overnight.  Wash and drain it, then trim the ends if necessary.  
2.  Using two pieces of leaves, and place them in opposite directors the  tail end of one lining up with the end of the other).  Form leave into a cone, fill the cone with glutinous rice and place one chunk of pork, one chestnut and 1 tbsp dried shrimps.  Then, top with more glutinous rice, till you reach the brim of the cone and  form into the shape of dumpling.  Secure with hemp leaves or string.
3,  Boil water in large pot, bring it to boil.  Gently place the bak zhang into the water (make sure the entire bak chang is submerged in water).  Cover the pot with a lid, and cook over medium heat for 2 hours.  
4.  Once cooked, remove from the pot and hang them up to remove excess water.  Serve with kampung koh chilli sauce. 


** In accordance with Fuzhou rice dumplings (Zongzi) method, glutinous rice is not soaked overnight.


妈妈特别强调,福州人喜欢QQ口感的粽子, 所以糯米是无需经过浸泡的。  听妈妈的话做个乖孩子,我也省略了浸泡糯米的步骤。 嘻嘻!

我的他说这是一口粽子, 因为粽子包得很小, 没法啊包功欠佳!


粽子尚未下锅, 爸妈已经回乡了。 老爸说想念家乡的味道, 非回不可了。 这趟从大哥家“路过‘,在二弟家呆了一夜, 在我家呆了2小时, 吃了一顿午餐,屁股都还未坐热,就溜了!  





10 comments:

  1. 家里很多吐司,可以拿来换bak zhang吗?

    ReplyDelete
    Replies
    1. 来吧! 美女, 等着和你交换面包!

      Delete
  2. Very nice and very delicious!

    ReplyDelete
  3. 好久没吃粽子了,最喜欢妈妈包的眉豆肉粽。能和妈妈一起玩包粽,应该很开心吧!

    ReplyDelete
    Replies
    1. 是啊! 我妈妈的粽子都有加眉豆的, 这样才匆忙了, 改次加给你! 哈哈

      Delete
  4. May, 您家冰箱真是藏宝,就连粽子材料也不是问题。真是服了您!哈哈哈

    粽子包得很美丽,尖尖的角。好看!

    我去年开始自己学裹粽子。哈哈哈 可是好像裹出好几个角的。歪来歪去!

    ReplyDelete
    Replies
    1. 真够力了, 不但是粽叶, 连荷叶都还没用完, 很糟糕!哈哈。。。
      去年我也有包, 只有一半的粽子是OK的, 其他的都在游水了。。。嘻嘻!
      今年有妈妈当导师, 就是不一样了!

      Delete
  5. 想念肉粽的味道了,看得我流口水。。。

    ReplyDelete
    Replies
    1. 请你吃, 请你吃。。。

      Delete

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