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Monday, June 18, 2018

KIAM BAK CHANG WITH BRAISED PEANUTS [2018]

HAPPY DUAN WU JIE [ 端午节] 2018 TO ALL 

As in my previous posts on Savoury Rice Dumplings [Kiam Bak Chang] - Rice Dumplings, I used to mention that there are many versions of this dumpling and each family has their  own unique recipe.  Practically, all tastes good and enjoyed by many.
This year, I tried another recipe with addition of braised peanuts.  The idea was adapted from My Kitchen 101 while I was browsing for new dumpling recipes.  I had the time to try this version as I do not have to make rice dumplings for my mum, this year.   My sister in-law wanted to try her hand in making rice dumplings with my mum’s recipe and guidance.  She succeeded with the ‘sifu’ around.   These are my mum’s rice dumplings. 

My Recipe here makes 20 medium to large dumplings.  My hubby prefers large dumplings.  According to him, 1 large serving is most satisfying.

Ingredients For  The Filling
600 gm pork belly with skin – cut into 40 pieces
2 tsp 5 spice powder
1 heaped tsp white pepper powder
1.5 tsp salt
3 tsp sugar
1 tbsp dark soy sauce
100 gm shallots – peeled and sliced thinly
1.5 tbsp cooking oil
  1. Marinate pork pieces with seasoning ingredients for 30 minutes.
  2. Heat oil in a non stick pan,fry shallots until aromatic and crispy.
  3. Add in the marinated pork. 
  4. Stir fry until meat is firm, aromatic and well coated with the seasoning.
  5. Add in the mushrooms and stir fry to mix well.  
  6. Add in the chestnuts, stir fry. Dish up ingredients, separate them if possible.  Set aside.

Ingredients For The Rice
900 gm glutinous rice – washed and  soaked for at least 4 hours or overnight.  Drained in colander
100 gm shallots – peeled and sliced thinly
3 tsp salt
3 tsp 5 spice powder
1 tsp pepper
1.5 tbsp dark soy sauce
50 gm dried prawns – rinsed and drained
2-3 tbsp cooking oil
  1. Mix rice with all the seasoning ingredients. Toss well.
  2. Heat up oil in a non stick pan, fry shallots until golden brown and crispy. Add in dried prawns, stir fry to mix, then add in the rice. Continue to fry for 5-10 minutes or until ingredients are well combined.
  3. Stir in the braised peanuts. Mix well. Dish up. Set aside.

Other Ingredients
20 pieces small size dried mushrooms –soaked and drained
20 dried chestnuts - soaked for several hours, removed the membrane if any. Boiled for 30 minutes to soften. Drained and set aside.
10 salted egg yolks - steamed 10 minutes, cooled and halved
1 can [170gm] braised peanuts – drained off the liquid
40 pieces dumpling leaves – soaked until soft, rinsed and wipe dry – set aside

Dumpling strings
TO WRAP RICE DUMPLINGS

  1. To wrap dumplings, take 2 pieces of bamboo leaves and fold into a cone.  
  2. Add 1 heaped tablespoon of rice, add 1-2 slices of pork, a piece of mushroom, a chestnut, a piece of salted egg yolk, top up with 2 heaped tablespoon of rice.
  3. Wrap into a pyramid shape dumpling and secure tightly with a hemp string.  Do the same until all the ingredients are finished.
  4. Put the bundles of rice dumpling in a big pot.  Top up with water enough to cover the changs.  Add a tablespoon of salt to the water.
  5. Bring to boil over high heat, then lower to medium and continue to cook for 2 hours or until rice dumplings are cooked.  Replenish with more hot water to the pot when required.
  6. Remove and hang to let it dry.  Best to serve rice dumplings warm.

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