How to make Zongzi / Cantonese Bak Chang - 广式肉粽
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- Опубликовано: 19 окт 2024
- ⬇️ Ingredients below ⬇️
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Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang!
The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans - the traditional must-have ingredient for the Cantonese Bak Chang.
Together with the fried dried shrimp, mushrooms, chestnuts, dried scallops, dried oysters and the classic salted egg yolk, every mouthful of this Bak Chang is sure to give you a burst of traditional flavour that we all love with our rice dumplings.
This recipe completes the series of recipes we wanted to share with you for the Dragonboat Festival this year. Be sure to post or send us photos of how your rice dumplings have turned out, and let us know what other recipes you would like us to feature next round!
#themeatmensg #simple #delicious
⬇️ Ingredients here ⬇️
500g glutinous rice
300g pork belly
12 salted egg yolks
12 dried scallops (soaked for 30 minutes)
12 dried oysters (soaked for 30 minutes)
12 small dried Chinese mushrooms (soaked for 30 minutes)
12 small dried chestnuts
100g mung beans
⅛ tsp salt
50g dried shrimp
50g shallots (minced)
30g garlic (minced)
4 tbsp oil
1½ tsp salt
2 tbsp Hua Tiao wine
1 tbsp light soya sauce
½ tbsp dark soya sauce
1 tsp 5 spice powder
24 Bamboo leaves
Hemp strings
Marinade for pork:
½ tsp sugar
½ tbsp light soya sauce
1 tsp 5 spice powder
2 tsp Hua Tiao wine
2 tsp ginger juice
2 tsp oyster sauce
⅛ tsp white pepper
1 tsp sesame oil
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The best sticky rice with all the traditional ingredients folded in leaves. Thanks for uploading.
You're welcome!
I had this when I visited Malaysia, it's pretty damn good. Love Chinese pork dishes. Thai pork dishes also good. Actually any pork dishes are great.
u say everything lo
These are great and keep long. I buy many and freeze them, set them out 1 day ahead in the fridge, the bring them to work and in car till lunch.
这是南洋地区广東粽的包法，我们吃的粽子就是一定要黑黑的啊 !!!！ 看不惯的朋友想一想吧，PO主一向来以英文发表视频，因为星马一带才是他诉求的观众群啊！这个食谱味道极佳，希望大家不要带着偏见错过了 ..... Thank you very much for the recipe, this is by far one of the best ive tried , keep up the good work !
这是马来西亚地道的美味咸肉粽子，融合各籍贯风味，馅料非常丰富，这一个肉粽的价钱可不便宜呢。这视频提供了非常详细的制作过程，赞！谢谢分享🙏
Super 💯 authentic recipe.tq
Happy Bak Chang day.
happy cny
Yummy bak zhangs. Do I need to steam the salted eggs first
Ohhh my goddddddddddd that looks sooo goddd
太棒了，內餡。
Delicious....
Absolutely! You must give it a try :)
Thank you for the recipe. Your bak chang was the best I ever eaten.
zhang chen wa
The portion ingredients shown in video,can make how many bazhang?thnk
it makes 12 😊
Steam the bak chang how long after the ingredients put inside. Is it 4 hrs or 6 hours
we boiled the whole thing for almost 3 hours after adding in the fillings!
WOW 看起來好好吃 👍👍👍👍👍👍👍👍
But the Cantonese Zongzi doesn't use that many soy sauce in their rice, also usually they put Lap Cheong it their zungs
Thank you so much for sharing recipe
Great ingredients & detailed recipes. Thank you 😊
Wonderful ingredients
Yummy mushrooms
looks good!
Mouth watering
Great
福建式，或淮式，廣式D 糯米唔會炒，唔會上色，唔用送餡！
为什么要吃蝙蝠而不去吃屎？ 全世界都讨厌中国人 中国人 被詛咒了- 去死吧 !!!
这是星马式改良版。比任何式都更好吃！
Hi, can you please advise , any recipe for wrapping Bak Chang not using glutinous rice as my relatives can't eat glutinous rice because of health problem.
Thanks
Van Lee M.L can use brown rice as my frd also cant digest glutinous rice
Hi@@megantan89 , thank you for sharing. I will try to use brown rice to make.😉
If u don't use glutinous rice then it's not bak chang. U can use Norma rice but is not authentic lor.
@@lilianteo8358 noted with thanks
第一次看到scallop跟oyster的粽子
Do u sell these?
这是福建泉州的肉粽呀！
why sometimes rice will stick to bamboo leaves after cook?
Elaine Yeow probably you wrap it from wrong side of the leaf
Glutinous rice must put some cooking oil before wrap.
There is a shiny side and a dull side on each leaf. The shiny side must be on the inside so that the rice doesn't stick.
Bacang hau ce
👍👍👍👍👍❤️❤️❤️❤️❤️🌹🌹🌹🌹🌹🌹🌹🌹. Thank you
什麼沒有中文字
Pie tea cup recipes
In indonesia make with Pork, and the name is BAK CHANG
Bak chang is hokkien word,,,, not Indonesian!
premium
Can start open cafe d
theMEATMEN Cafe
这个肉煮一下就是闽南粽了吧
广东粽噶糯米唔洗炒，唔放豉油噶
你偏人，(不懂装懂)這個不是廣或粽
廣式粽不会炒米不炒绿豆的全部材料都生的。廣人包粽很有技巧。
包四角粽，(四角分明，粽的中間不会凹的是飽满)意思是銭包一样漲漲的(不是衴頭粽啊)
另外五角粽，似金元宝外型漂亮，(粽葉扎实看起来不会鬆鬆亂亂。)
廣東中山盧兜粽，(餡料隨各人欢喜)但包的真的要很技述，
马来西亚和新加坡人都是这样包粽子。
我家的广东粽子就是这个颜色。就是有炒米。
每个国家都有自己特色的粽子/美食。你是中国人民，你们哪里的粽子当然跟我们这里的不一样。
wrapping too fast, not clear how you do it?
This is not a wrapping training....
求中文字幕！😂😂😂
金京慧 求中文食求中
hi
Hello!
广东粽唔需要炒。現在似是包糯米鳼不是广东粽
不知什么粽
乱七八糟的粽子，糯米和肉和栗子是最搭配的。其它什么东东海鲜之类的已经把糯米和叶子的香味全部抢走了。另外糯米不用炒绿豆也不用煮。都不知道做这个视频的人还有没有自知之明，现在的网络这么发达真正广式东西哪里都可以看到。竟然敢称这个粽子是广式的，真无耻！
对头我家乡粽子只放栗子和五花肉，不炒糯米，不加酱油。
一
妳包一点不漂流，熟了，解岀來像懒屎一样
材料九唔嗒八，廣東粽祗是
五花肉，咸旦王，瑤柱，粟子够了(廣式粽一般不加冬菇，因为会酸的)
這不是廣東的
福建泉州
不用吃太好
广东棕? 9唔搭8
广式没有用五香粉。
@@farrahkong1998 广东粽噶肉要放五香粉嘎