Friday, 8 April 2016

Hae Bee Hiam Bak Zhang



Traditional Bak Zhangs are made every year during the Dragon boat Festival. Rice and fillings are wrapped in bamboo leaves and wrapped into a triangular shape and tied with grass strings. This particular Bak Zhang that I made is a recipe from my father's side of the family. My Ah Gu will sell these during this festival. Teochew Bak Zhang's are packed with Haebeehiam and are quite spicy. There are other ingredients like pork, chestnuts and mushrooms added to make the Bak Zhang even more delicious. This is a once in a year affair and I would make about hundreds of these to share with my family members. Besides these Teochew zhangs there are many variations of Zhangs nowadays but Haebeehiam ones are the best.

Hae Bee Hiam Bak Zhang

(Makes about 15-18 Zhangs depending on size)

1 kilo glutinous rice  (soaked for 1 hour)
200 - 300 gms of pork belly
(Remove skin and cut into 15 - 18 pcs)
15- 18 pcs mushrooms
(Soaked)
15-18 pcs cooked chestnuts
3/4 bowl of hae bee hiam
30-36 pcs of bamboo leaves ( soaked and wash)
Some grass strings

Method:

Drain the soaked rice and leave aside. Heat up 1 tbsp of oil in a wok and fry 1 tsp of minced garlic till brown.
Add in the pork and fry till the pork turns pink follow by the mushrooms.
Pour 1 tbsp light soya sauce, 1/2 tsp dark soya sauce and continue frying for 2 mins.
Dish up the ingredients and pour 2 tbsp of oil into the wok to fry 1 tsp of minced garlic till brown.
Add in the rice and the sauce in the fried ingredients and continue to stir well.
Measure in 3/4 tbsp of coriander powder, 1 tsp salt, 2tsp sugar and 1/2 tbsp of pepper.
Stir well to combine and set aside to cool down before wrapping.

Method of folding:

Take 2 bamboo leaves, smooth side facing in and scoop 1 tbsp of rice. Fill with the fillings and finish by another tbsp of rice.
Fold the leaves to seal and tied with a string. Continue with the rest of the rice.
Place zhangs into boiling water and cook the zhangs for 2 hours over medium heat.
After 2 hours take out from the water and let the zhangs dripped dry.
Refrigerate if consume next day and steam the zhangs to serve.


1 comment:

  1. The fifth day of the fifth moon of the lunar calendar is the day the Chinese celebrate theDragon Boat Festival or Double Fifth Festival!

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