又是粽叶飘香时， 在这快节奏的生活中， 端午节裹粽子的古老传统习俗， 至今依然让人难以忘怀。 说起来还蛮惭愧的， 去年才开始向妈妈学习裹粽子， 之后自己裹了娘惹粽， 记得当时煮好后的粽子有好多粒都脱掉“救生圈”游泳去了。
忽然一股愧疚涌上心头， 想到妈妈未曾吃过自己所裹的粽子， 今年就胆粗粗的裹了一公斤的糯米， 为妈妈献上我的第一个粽子吧！ 今年裹得粽子算是及格了，同时也得到妈妈的赞同， 辛苦是值得的！
最起码嘛这一次， 每粒粽子都把“救生圈”紧紧的套在身上， 不再私自游泳去！ 嘻嘻。。。
[材料A]
1公斤糯米， 100克眉豆， 2茶匙盐，150克蒜蓉， 200克红葱碎
【材料]
1大匙酱油， 1大匙黄糖， 2大匙黑酱油， 2茶匙盐， 1/2大匙胡椒粉， 2茶匙五香粉
【做法】
1. 将糯米洗净， 沥干， 加入盐备用。
2. 热油锅， 加入适量油约4-5大匙， 爆香蒜蓉和葱碎， 然后加入糯米和眉豆翻炒均匀。
3. 最后加入调味料炒至均匀， 盛起备用。
【材料B】
700克五花肉， 我用400克五花肉和300克瘦肉
30粒干栗子
120克红葱碎
100克蒜蓉
5大匙浸泡虾米水
5大匙浸泡虾米水
[调味料】
2+1/2半大匙黑酱油
2 大匙酱油
2茶匙胡椒粉
4茶匙盐
2茶匙五香粉
1大匙黄糖
60克蒜蓉
6大匙花雕酒
【做法】
1. 将猪肉切成约29大块状， 并加入调味料腌制料隔夜。
2. 热油锅， 爆香蒜蓉和葱碎炒至转色， 倒入腌制好的猪肉和栗子， 翻炒至5分钟至猪肉变色， 加入5大匙虾米水并翻炒片刻即可。
【材料C】
10朵香菇， 浸泡后1切成4块
150克眉豆， 清洗滴干水份
100克虾米， 浸泡15分钟， 滤干 （留5大匙浸泡虾米水， 用来炒猪肉时使用）
60克蒜蓉
100克红葱碎
【调味料】
2大匙酱油， 2茶匙盐， 2茶匙五香粉
【做法】
1. 将虾米浸泡片刻， 沥干水分备用。
2. 热4大匙热油， 将蒜蓉和葱碎炒至黄色， 加入虾米爆香， 然后加入香菇块和眉豆翻炒均匀。
3. 最后， 加入调味料炒至均匀， 试味盛起。
【组合材料】
粽叶和粽绳
14粒咸蛋黄，蒸熟切半
【组合】
1. 将粽叶以清水浸泡隔夜， 清洗干净并煎去硬蒂以及剪齐叶子的尾部。
2. 取2片粽叶， 折成圆筒， 加入适量糯米， 然后舀入馅料（肉块， 虾米眉豆馅和咸蛋黄）。
3. 最后再以糯米覆盖， 盖上粽叶并以粽绳绑好。
4. 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， 以中火煮至2小时半或3小时。 （必须将所有的粽子浸泡水里， 在煮粽子的过程中， 亦可添加热水。）
5. 取出煮熟的粽子，吊起滴干水份， 即可食用。
~食谱参考了去年的， 做了更改， 该加的都加了。
2茶匙胡椒粉
4茶匙盐
2茶匙五香粉
1大匙黄糖
60克蒜蓉
6大匙花雕酒
【做法】
1. 将猪肉切成约29大块状， 并加入调味料腌制料隔夜。
2. 热油锅， 爆香蒜蓉和葱碎炒至转色， 倒入腌制好的猪肉和栗子， 翻炒至5分钟至猪肉变色， 加入5大匙虾米水并翻炒片刻即可。
【材料C】
10朵香菇， 浸泡后1切成4块
150克眉豆， 清洗滴干水份
100克虾米， 浸泡15分钟， 滤干 （留5大匙浸泡虾米水， 用来炒猪肉时使用）
60克蒜蓉
100克红葱碎
【调味料】
2大匙酱油， 2茶匙盐， 2茶匙五香粉
【做法】
1. 将虾米浸泡片刻， 沥干水分备用。
2. 热4大匙热油， 将蒜蓉和葱碎炒至黄色， 加入虾米爆香， 然后加入香菇块和眉豆翻炒均匀。
3. 最后， 加入调味料炒至均匀， 试味盛起。
【组合材料】
粽叶和粽绳
14粒咸蛋黄，蒸熟切半
【组合】
1. 将粽叶以清水浸泡隔夜， 清洗干净并煎去硬蒂以及剪齐叶子的尾部。
2. 取2片粽叶， 折成圆筒， 加入适量糯米， 然后舀入馅料（肉块， 虾米眉豆馅和咸蛋黄）。
3. 最后再以糯米覆盖， 盖上粽叶并以粽绳绑好。
4. 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， 以中火煮至2小时半或3小时。 （必须将所有的粽子浸泡水里， 在煮粽子的过程中， 亦可添加热水。）
5. 取出煮熟的粽子，吊起滴干水份， 即可食用。
~食谱参考了去年的， 做了更改， 该加的都加了。
【Bak Zhang， 29 pieces】
【Ingredients A】
1kg glutinous rice
100g black-eyed pea
2 tsp salt
150g chopped garlic
200g chopped shallots
* at least 60 bamboo leaves (need 2 per bak zhang)
[Seasonings]
1 tbsp light soy sauce
1 tbsp brown sugar
2 tsp dark soy sauce
2 tsp salt
1/2 tbsp pepper
2 tsp five spice powder
【Method】
1. Wash and drain glutinous rice, add insalt and set aside.
2. Heat up oil (4-5 tbsp oil), saute garlic and shallot until fragrant. Then, add in glutinous rice and black-eyed pea, stir well to combine.
3. Lastly, add in seasoning and stir to combine. Dish up (add extra dark soy sauce if needed)
700g pork (cut into 29 pieces, about 2cm chunks)
30 dried chestnuts (soak overnight)
120g chopped shallots
100g chopped garlic
5 tbsp dried shrimps water
120g chopped shallots
100g chopped garlic
5 tbsp dried shrimps water
[Seasonings]
2+1/2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp pepper
4 tsp salt
2 tsp five spice powder
1 tbsp brown sugar
60g chopped garlic
6 tbsp shaoxing 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. Add in shrimps water, stir fry for a while and remove from pan, place in a bowl, set aside.
【Ingredients C]
10 dried chinese mushroom (soaked and 1 cut into 4 pieces)
150g black-eyed pea, wash and drain
100g dried shrimps/heh bee, soaked for 10mins and drain. (kept 5 tbsp soaked shimps water, use for fry pork)
60g chopped garlic
100g chopped shallots
【Seasonings]
2 tbsp light soy sauce, 2 tsp salt, 2 tsp five spice powder
[Method】
1. Soaked dried shrimps for 10 minutes, drain it. (kept 5 tbsp soaked shimps water, use for fry pork)
2. Heat 4 tbsp oil, saute chopped garlic and shallots until fragrant.
3. Add in dried shrimps, stir-fry until they become fragrant, then add in mushroom and black-eyed pea, stir fry for few minutes. Remove and dish up.
4. Lastly, add seasonings and taste, dish up.
[ 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.) From leave into cone, fill the cone with glutinous rice and place one chunk of pork, one chestnut, 1/2 of salted egg yolk and 1 tbsp dried shrimps.
3. Then, top with more glutinous rice, till you reach the brim of the cone and form into the shape of dumpling. Secure the hemp leaves or string.
4. Boil water in large pot, bring it to boil. Gently place the bak zhang into the water (make sure the entire bak zhang is submerged in water). Cover the pot with lid, and cook over medium heat for 2 1/2 hours or 3 hours.
5. Once cooked, remove from the pot and hang them up to remove excess water. Serve with kampung koh chili sauce.
** In accordance with Fuzhou rice dumplings (Zongzi) method, glutinous rice is not soaked overnight.
2+1/2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp pepper
4 tsp salt
2 tsp five spice powder
1 tbsp brown sugar
60g chopped garlic
6 tbsp shaoxing 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. Add in shrimps water, stir fry for a while and remove from pan, place in a bowl, set aside.
【Ingredients C]
10 dried chinese mushroom (soaked and 1 cut into 4 pieces)
150g black-eyed pea, wash and drain
100g dried shrimps/heh bee, soaked for 10mins and drain. (kept 5 tbsp soaked shimps water, use for fry pork)
60g chopped garlic
100g chopped shallots
【Seasonings]
2 tbsp light soy sauce, 2 tsp salt, 2 tsp five spice powder
[Method】
1. Soaked dried shrimps for 10 minutes, drain it. (kept 5 tbsp soaked shimps water, use for fry pork)
2. Heat 4 tbsp oil, saute chopped garlic and shallots until fragrant.
3. Add in dried shrimps, stir-fry until they become fragrant, then add in mushroom and black-eyed pea, stir fry for few minutes. Remove and dish up.
4. Lastly, add seasonings and taste, dish up.
[ 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.) From leave into cone, fill the cone with glutinous rice and place one chunk of pork, one chestnut, 1/2 of salted egg yolk and 1 tbsp dried shrimps.
3. Then, top with more glutinous rice, till you reach the brim of the cone and form into the shape of dumpling. Secure the hemp leaves or string.
4. Boil water in large pot, bring it to boil. Gently place the bak zhang into the water (make sure the entire bak zhang is submerged in water). Cover the pot with lid, and cook over medium heat for 2 1/2 hours or 3 hours.
5. Once cooked, remove from the pot and hang them up to remove excess water. Serve with kampung koh chili sauce.
** In accordance with Fuzhou rice dumplings (Zongzi) method, glutinous rice is not soaked overnight.
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