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端午节快乐！咸肉粽 Bak Zhang

(2016-06-10 13:53:25) 下一个

我妈妈裹的粽子在我们家族里是很有名的。我们几姐弟也一直只喜欢妈妈裹的肉粽。端午节时看见大家都在裹粽子，就很想念妈妈的肉粽。

我不喜欢栗子，也不喜欢粽子里有豆子花生和咸蛋黄，所以妈妈每年都会专门裹一串只有肉和香菇的粽子给我吃。今年端午小弟很不识相的在网上跟我炫耀说刚吃了妈妈裹的肉粽。让吃了一个月素菜的我更想念妈妈的肉粽了。

我本来就没有裹过粽子，今年端午的时候公公婆婆在，他们都茹素，我就更不能裹了，一直到公公婆婆离开我才有机会开工。

昨晚在视频里问妈妈材料和做法，差点没有晕倒！我妈给指示真的很搞笑，完全没有份量不说，而且什么调味料都说“丢”进去拌匀就可以了。还跟我说五香粉用“一块钱”的量!

先别说美国一块钱的五香粉和马来西亚一块钱的五香粉是不是等量。我的老妈，难道老家的五香粉那么能抗通膨，都不会涨价的哦？

我今天只好先小量的实验了一下，再把所有的材料和份量都记录下来。第一次裹粽子就做出妈妈的味道，很激动噢！

注：原食谱写于2009年九月。

Mum Used to make Nyonya dumplings and Bak Zhang (Meat Dumpling) during the dragon boat festival back home.

I have always enjoyed Bak zhang more than the nyonya version, though mum got her fame of good dumplings maker mostly from her nyonya dumplings.

I have never tried my hands on dumpling making as it was just way too troublesome and require precision and skills.

Note: The original post was written in September 2009, updated with new photographs.

材料：（做12-15只粽）

1 磅长糯米
1/2 tsp 味精或鸡精
1/2杯油
1 小勺黑酱油 Thick Caramelized Soy sauce
1 小勺食盐（另 2 小勺食盐煮粽子用）
1/2 杯红葱酥或 1 杯的小红葱切片
30 张粽叶
棉绳
1/2 杯眉豆（泡开）可无

馅料:

1 磅五花肉

10-15 只香菇

1 大勺料酒
1 大勺酱油

1/4 小勺五香粉

1/4 小勺胡椒粉

1 小勺黑酱油 Thick Caramelized Soy sauce

1 小勺盐

Ingredients：（Makes 12-15 dumplings）

1 lb Glutinous Rice
1/2 tsp Chicken Stock powder or MSG
1/2 cup Oil
1 tsp Thick Caramel Soy sauce/Dark Soy Sauce
1 tsp salt Plus 2 tsp for boiling dumplings
1/2 cup fried shallot OR 1 cup sliced shallot

30 Dumpling/bamboo leaves

Cotton robe

Fillings:

1 lb Pork Belly

10-15 Medium size dried Mushrooms

1 tbsp Cooking wine
1 tbsp light soy sauce

1/4 tsp Chinese five spice powder

1/4 tsp Pepper

1 tsp Thick Caramel Soy sauce/Dark Soy Sauce

1 tsp Salt
1/2 cup blacked eye peas (soaked) Optional

1. 粽叶用温水泡一个晚上，用一块布两面擦洗后把头尾剪去。

Soaked the Bamboo leaves over night using warm water，wash it clean, trim both the ends .

2. 第二天，把材料都准备好，糯米和香菇洗净泡水一个小时，猪肉切麻将大。

The next day, prepared all the ingredients, soaked glutinous rice and dried mushrooms for an hour, cut the pork belly into 2 cm x 4 cm size .

3. 先在锅里倒入1/2 杯的油，倒入葱酥/红葱片，熬至变黄色/酥。捞出2/3的葱酥和油，倒入洗净沥干的糯米里，加入黑酱油，盐和鸡精拌匀。

In a wok, heat up about 1/2 cup of cooking oil, add the fried shallot/sliced shallot, fry until golden brown/crisp, take out about 2/3 of the shallots and oil, add it to the washed and drained glutinous rice, add 黑酱油 Thick Caramelized Soy sauce，salt and chicken stock powder/msg, mix well.

注：如果要加眉豆的话，可以这个时候拌到米里。

Note：Add the black eye peas in the rice too, if used.

4. 用锅里剩下的1/3葱油炒香菇和肉，翻炒至肉块变色后加入米酒，再继续翻炒大约5分钟。加入五香粉、黑酱油，酱油和盐，起锅之前倒入胡椒粉，拌匀就可以了。

With the remaining 1/3 oil and shallots in the wok, stir in mushrooms and pork, cook till the colour of pork changes, sprinkle with the cooking wine and cook for another 5 minutes, seasoned with five spice powder, thick caramel soy sauce, light soy sauce and salt. Add a pinch of pepper powder before taking it out.

5. 可以准备裹粽子了喔！我是根据以前在家里看妈妈裹粽子的印象和妈妈昨天在电话里形容的方式裹的喔！

生平裹的第一个粽子和第一串粽子！

Now it's time to wrap the dumpling! I made with whatever little knowledge I had by seeing mum wrapping over the years, and her explanation over the phone.

My very first dumpling! And very first bunch!