Giant No-Wrap Bak Zhang

I always rely on my husband, the craftsman of the house to help me with dishes that are like craftwork. However, even he finds making Bak Chang very tedious. So, this year, we improvised this Giant No-Wrap Bak Chang. Just one is enough to feed the family of four. 

Ingredients (for 2 Giant Bak Chang):
- 3 cups of glutinous rice 
- 500g of pork belly, cut into bite-size
- 10 mushrooms, hydrated, cut into bite-size
- 5 pork sausages, cut into bite-size 
- 8 salted egg yokes
- 100g of chestnuts 
- 1/3 of light soya sauce 
- 1/3 of dark soya sauce 
- 1/3 of sesame oil
- 2 tablespoons of sugar 
- 1 tablespoon of five spice powder 
- 2 cinnamon sticks 
- 5 anistars 
- 1 cup of water 
- 20 pieces of bamboo leaves 

Procedures:
1) Soak bamboo leaves and glutinous rice overnight.
2) In a slow-cooker, place pork belly, sausages, chestnuts, mushrooms and all seasonings. Mix well. Let it cook at 'auto' setting for 5-6 hours. 
3) Drain the meat ingredients from the sauce. 
4) Place the glutinous rice in rice-cooker. Add the stew meat sauce into the rice. Add a little water if need be (liquid and rice proportion should be about 1:1). Add some bamboo leaves on to the rice. Steam the salted eggs with the rice. 
5) Cool the ingredients and rice until it is cool to handle. 
6) Line a deep dish with bamboo leaves. Add rice and ingredients in layers. Cover it with more bamboo leaves. 
7) Place the bamboo leaves wrapped Bak Chang on a piece of aluminum foil. Wrap it up. If possible, shape it further into a pyramid shape. 
8) Boil it in water for 20 minutes. Serve. 

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