Cantonese Bak Chang 广式肉粽

[Ingredients]

• 500g glutinous rice, rinsed and drained, soaked overnight

• 300g pork belly, cut into 1inch cubes

• 12 salted egg yolks

• 12 large dried scallops, soaked for 30mins

• 12 dried oysters, soaked for 30mins

• 12 small dried Chinese mushroom, soaked for 30mins

• 12 small dried chestnut, soaked overnight

• 100g mung bean, soaked for 2hrs

• 1/8tsp salt

• 50g dried shrimp

• 50g shallots, minced

• 30g garlic, minced

• 4tbsp oil

• 1 & 1/2tsp salt

• 2tbsp Hua Diao Jiu

• 1tbsp light soy sauce

• 1/2tbsp dark soy sauce

• 1tsp five spice powder

• 24 bamboo leaves, soaked

• Hemp strings

[Marinade for Pork]

• 1/2tsp sugar

• 1/2tbsp light soy sauce

• 1tsp five spice powder

• 2tsp Hua Diao Jiu

• 2tsp ginger juice

• 2tsp oyster sauce

• 18tsp white pepper

• 1tsp sesame oil

[Steps]

1. In a large bowl, add in pork belly and marinade ingredients. Mix well and marinate covered overnight.

2. Remove membrane of chestnuts. Place them in a pot of water and boil for 45mins.

3. In a heated pan with 3tbsp of oil, add in dried shrimps and fry till crispy.

4. Remove shrimps from pan. Add in shallots and garlic and stir-fry till fragrant.

5. Followed by 1 & 1/2tsp salt, then drained glutinous rice, mix well.

6. Then, light soy sauce, dark soy sauce, five spice powder and 1tbsp Hua Diao Jiu. Set aside to cool.

7. Clean pan. Heat pan with 1tbsp of oil. Add drained mung beans, then 1/8tsp salt and 1tbsp Hua Diao Jiu. Stir-fry till fragrant, set aside.

8. Wipe dry bamboo leaves. Overlap 2 leaves to form a cone.

9. Add in 1tbsp of rice, 1-2pcs of pork, 1/2tsp shrimp, 1 mushroom, 1 scallop, 1 chestnut, 1 oyster, 1 salted egg yolk, 1tsp mung beans, topped with another 1tbsp of rice.

10. Fold down the leaves, forming a pyramid, and secure tightly with hemp string.

11. Boil dumplings for 2.5hrs.

Adapted from The Meatmen Singapore