well...so boyfriend's parents had been stayed in Sydney for a week
they came for holiday...
today i have learnt how to make Bak Cang from his mum : ))
500 gr shallot
1 kg lean pork
Red Bean Paste
Long Strings (For binding leave)
soak the glutinous rice
roughly about 2 hour
soften the bamboo leaves with hot water
boil the dried chestnut until tender
fry the shallot until golden brown
fry the garlic until golden brown as well
fry dried shrimp and shitake
saute the lean pork
P.S : it will produce some water during cooking, we need to cook until it's really dry
put in some soy sauce, salt and pepper
and then mix with the fried shallot; gralic; shitake; and dried shrimp
Bak Cang's filling
How to make dumpling:
put a spoon of rice in the leave
put a spoon of filling on the top of the rice
cover again with rice
shape the dumpling and bind them with string
P.S: shape a dumpling is not as easy as we see.
it has taken me several time to make a perfect shape.
i need to practice a lot
so far i have made about ten dumplings : ))))))))
10 out of 35 dumplings...LOL
aren't they beautiful???
we need to boil those dumplings for 3 hours time
atm, we are still in our 3rd round to boil those dumplings
it will be ready at 9.30 tonight..
as we have started to make dumplings from 12.30 this afternoon
9 hour to produce 35 dumplings
the first round of dumplings were ready at 6.30 just now
tada~~~ heavenly nice dumplings