♡咸肉粽 Savoury Rice Dumplings@Bak Chang♡

更新 Latest Update~ 18/6/2018
今年能够和妈妈一起裹*咸肉粽子*，
对我来说是特别有意义的事，
祝大家~端午节愉快！

一年一次的裹粽活动开始啦！
今年已是第三年自己动手裹*咸肉粽*

货物百涨，外面卖的粽子可是不便宜哦，

自己动手‘煲’办不但较节省，
还能够吃到自己想要的满满馅料，自家的口味呢！~

咸肉粽材料：

糯米 1公斤，洗净，浸泡至少4小时

香菇 200克，洗净浸软后切半

虾米100克，浸软洗净

五花肉 1公斤，洗净切丁块

栗子150克，用热水汆烫，用牙签去栗子缝里的肮脏

小红葱 15个，剁碎

（以上材料是大概量，材料可以依个人口味自行调整。如果喜欢可加入些眉豆，花生或咸蛋）

粽子叶约40大片和草绳，用热水浸软然后用干净的布轻洗，沥干水 

糯米调味料： 

五香粉 1茶匙

胡椒粉 少许

酱油 4大匙

盐 1 1/2茶匙

黑酱油 适量

馅料调味料：

五香粉 1茶匙

胡椒粉 少许

酱油适量

糖少许

做法：

1.爆香少许葱头碎，倒入香菇炒至香，加入少许调味料拌匀，捞起备用。

2.重复步骤(1), 将其他的陷料逐样炒香，备用。

（炒栗子，花肉和香菇时可以加入少许水焖煮一下)

3.爆香红葱碎，加入糯米翻炒加入调味料和少许水翻炒至水份干即可熄火。

4.取张粽叶（如果粽叶太小可以用两片粽叶），将粽叶1/3向上折，成一个尖底袋。加入大匙的糯米，顺序加入香菇、花肉、虾米和栗子再加入一大匙的糯米，然后裹成三角形，用草绳绑紧。

5.起火炭，少开一锅热水，约6升水，待水滚后加入1大匙盐，把已经裹好的肉粽子放入锅里，滚水一定要盖过粽子，煮越2小时即可。期间如果发现水份少了，可以加入烧水。

6.2个小时后，捞起1个粽子打开看是否已经熟透，如果已经熟透，捞起全部粽子沥干水即可。

Savoury Rice Dumplings：

1kg glutinous rice, washed and soak at least 4 hours

200g mushroom, soak, washed & cut into half

100g dried shrimps, washed & soak until soft

1kg pork belly meat, washed & diced into cubes

150g chestnut, soak in hot water, dig out the dirty parts by using a tooth pick

15 shallots, chopped

（Ingredients are depend on your own favourite to add, you may add in salted egg yolk, ground nuts or even ,beans too)

40 pieces bamboo leaves and dried grass string, soak into hot water until the leaves become soft, use a clean towel to wash and drained.

Glutinous rice seasoning： 

1 teaspoon five spices powder/ ngoh hiang

dash of pepper

4 tablespoon soya sauce

1 1/2 teaspoon salt

1 tablespoon dark soya sauce

Fillings seasoning：

1 teaspoon five spices powder/ ngoh hiang

dash of pepper

soya sauce

pinch of sugar

Method：

1. Saute chopped shallots, add in mushrooms stir fry until fragrant. Add in some seasoning, mixed well and transfer into a bowl, set aside.

2.Repeat step (1), stir fry other ingredients separately until fragrant, set aside.

（You may add in some water during stir fry chestnuts, pork belly and mushroom)

3.Saute chopped shallots, add in glutinous rice and seasoning stir fry well. Add in some water and stir fry until the glutinous rice absorbed the water.

4 Take a piece of bamboo leaf (you may use two pieces leaves to wrap if the leaf size is small) and make 1/3 part of the leaf in a shape of cone. Add in a tablespoon of glutinous rice, following with fillings~ dried shrimps, mushroom, pork belly meat & chestnut. Lastly add in another big spoon of glutinous rice and wrap it into triangular shape. Looped the dumpling with dried grass string.

5.Pre burn the charcoal, boil a big pot of water (6 litres). When the water is boiling, add in 1 tablespoon of salt and following put in the dumplings, bring it to cook for about 2 hours. (The water level must covered the dumplings). If found the water is less, you may add in hot water.

6.Take out a dumpling and uncovered the bamboo leaf to check whether it is well cooked. If yes, take out all the dumplings and drained.