Sunday, April 25, 2010

Glutinous Rice Dumpling (Bak Cang) 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 garlic
500 gr shallot
1 kg lean pork

Dried shrimp

 Glutinous Rice
Dried Chestnut
 Red Bean Paste
Bamboo Leaves
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 

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