端午節快樂！鹹肉粽 Bak Zhang

 

我媽媽裹的粽子在我們家族裏是很有名的。我們幾姐弟也一直隻喜歡媽媽裹的肉粽。端午節時看見大家都在裹粽子，就很想念媽媽的肉粽。

 

我不喜歡栗子，也不喜歡粽子裏有豆子花生和鹹蛋黃，所以媽媽每年都會專門裹一串隻有肉和香菇的粽子給我吃。今年端午小弟很不識相的在網上跟我炫耀說剛吃了媽媽裹的肉粽。讓吃了一個月素菜的我更想念媽媽的肉粽了。

我本來就沒有裹過粽子，今年端午的時候公公婆婆在，他們都茹素，我就更不能裹了，一直到公公婆婆離開我才有機會開工。

昨晚在視頻裏問媽媽材料和做法，差點沒有暈倒！我媽給指示真的很搞笑，完全沒有份量不說，而且什麽調味料都說“丟”進去拌勻就可以了。還跟我說五香粉用“一塊錢”的量!

先別說美國一塊錢的五香粉和馬來西亞一塊錢的五香粉是不是等量。我的老媽，難道老家的五香粉那麽能抗通膨，都不會漲價的哦？

我今天隻好先小量的實驗了一下，再把所有的材料和份量都記錄下來。第一次裹粽子就做出媽媽的味道，很激動噢！

注：原食譜寫於2009年九月。

Mum Used to make Nyonya dumplings and Bak Zhang (Meat Dumpling) during the dragon boat festival back home.

 

I have always enjoyed Bak zhang more than the nyonya version, though mum got her fame of good dumplings maker mostly from her nyonya dumplings.

 

I have never tried my hands on dumpling making as it was just way too troublesome and require precision and skills.

Note: The original post was written in September 2009, updated with new photographs.

材料：（做12-15隻粽）

1 磅 長糯米
1/2 tsp 味精或雞精
1/2杯 油
1 小勺 黑醬油 Thick Caramelized Soy sauce
1 小勺食鹽 （另 2 小勺食鹽煮粽子用）
1/2 杯 紅蔥酥 或  1 杯的 小紅蔥切片 
30 張 粽葉 
棉繩
1/2 杯 眉豆 （泡開） 可無

 

餡料:

1 磅 五花肉 

10-15 隻 香菇 

1 大勺 料酒 
1 大勺 醬油

1/4 小勺 五香粉 

1/4 小勺 胡椒粉 

1 小勺 黑醬油 Thick Caramelized Soy sauce

1 小勺鹽

 

Ingredients：（Makes 12-15 dumplings）

1 lb Glutinous Rice
1/2 tsp Chicken Stock powder or MSG
1/2 cup Oil
1 tsp Thick Caramel Soy sauce/Dark Soy Sauce
1 tsp salt  Plus 2 tsp for boiling dumplings
1/2 cup fried shallot OR 1 cup sliced shallot 

30 Dumpling/bamboo leaves 

Cotton robe

 

Fillings:

1 lb Pork Belly 

10-15 Medium size dried Mushrooms 

1 tbsp Cooking wine 
1 tbsp light soy sauce

1/4 tsp Chinese five spice powder 

1/4 tsp Pepper 

1 tsp Thick Caramel Soy sauce/Dark Soy Sauce

1 tsp Salt
1/2 cup blacked eye peas (soaked)   Optional
 

 

 

1. 粽葉用溫水泡一個晚上，用一塊布兩麵擦洗後把頭尾剪去。

Soaked the Bamboo leaves over night using warm water，wash it clean, trim both the ends .

 

2. 第二天，把材料都準備好，糯米和香菇洗淨泡水一個小時，豬肉切麻將大。

The next day, prepared all the ingredients, soaked glutinous rice and dried mushrooms for an hour, cut the pork belly into 2 cm x 4 cm size .

 

3. 先在鍋裏倒入1/2 杯的油，倒入蔥酥/紅蔥片，熬至變黃色/酥。撈出2/3的蔥酥和油，倒入洗淨瀝幹的糯米裏，加入黑醬油，鹽和雞精拌勻。

In a wok, heat up about 1/2 cup of cooking oil, add the fried shallot/sliced shallot, fry until golden brown/crisp, take out about 2/3 of the shallots and oil, add it to the washed and drained glutinous rice, add 黑醬油 Thick Caramelized Soy sauce，salt and chicken stock powder/msg, mix well.

 

注：如果要加眉豆的話，可以這個時候拌到米裏。

Note：Add the black eye peas in the rice too, if used.

 

 

4. 用鍋裏剩下的1/3蔥油炒香菇和肉，翻炒至肉塊變色後加入米酒，再繼續翻炒大約5分鍾。加入五香粉、黑醬油，醬油和鹽，起鍋之前倒入胡椒粉，拌勻就可以了。

With the remaining 1/3 oil and shallots in the wok, stir in mushrooms and pork, cook till the colour of pork changes, sprinkle with the cooking wine and cook for another 5 minutes, seasoned with five spice powder, thick caramel soy sauce, light soy sauce and salt. Add a pinch of pepper powder before taking it out.

 

5. 可以準備裹粽子了喔！我是根據以前在家裏看媽媽裹粽子的印象和媽媽昨天在電話裏形容的方式裹的喔！

生平裹的第一個粽子和第一串粽子！

Now it's time to wrap the dumpling! I made with whatever little knowledge I had by seeing mum wrapping over the years, and her explanation over the phone.

My very first dumpling! And very first bunch!

 

 

6. 煮好一大鍋水，加入1大勺的食鹽，把粽子加入，加蓋中火煮2個小時。

煮好的粽子，撈出滴幹水份。

Bring a big pot of water to boil with 1 tbsp of salt in it，place dumplings and cook for 2 hours on medium heat. Take it out and drain, serve warm.

 

試吃一個，居然可以像媽媽裹的那樣，直接剝開在粽葉上吃噢！

吃！跟媽媽做的味道一模一樣！真的好激動。。。

 

The taste of home! It does taste like mom's dumplings!

 

 

 

歡迎到我的博客玩--

http://www.echoskitchen.com/2016/06/bak-zhang.html