⬇️ Ingredients below ⬇️
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Our second installation for the Dragonboat festivities is on the localised Nyonya Bak Chang!

While the Bak Chang originated from China, over the years, Chinese immigrants living overseas have customised it to incorporate the local tastes and textures from the communities they have settled in.

The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people - it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.

The sweet blue tinge in the rice from the blue pea flowers is a traditional Peranakan touch, that makes this dish not only good to eat but great to look at!

#themeatmensg #simple #delicious

⬇️ Ingredients here ⬇️
1kg glutinous rice
10g dried dried blue pea flower (or 2 tbsp indigo blue coloring)
800ml hot water (omit if using indigo blue colouring)
15g garlic (minced)
3¼ tsp salt
5 tbsp cooking oil

Filling:
500g pork shoulder (diced)
40g dried mushrooms (soften)
150g sweet winter melon (diced)
50g shallots (sliced)
40g garlic (minced
10g ginger (smashed)
1 stalk spring onion
½ tbsp sugar
1½ tsp white pepper
3 tbsp coriander powder
40g cekur ginger root (pounded)
½ tsp salt
1½ tsp dark soya sauce
1 tbsp light soya sauce
24 Bamboo leaves
Hemp strings
12 Pandan leaves (5cm length)
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Full recipe: [ Ссылка ]

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Timestamps:
0:00 Prep bluepea colouring
0:11 Rinse and soak glutinous rice overnight
0:29 Marinate minced meat
0:42 Prepare stuffing ingredients
1:15 Fry stir stuffing ingredients and season
1:53 Season and fry uncooked rice
2:20 Prepare and shape bamboo leaves
2:26 Assemble dumplings
2:45 Boil wrapped dumplings
2:59 Remove and serve hot

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