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Receta Kiam Bak Chang (Savoury Dumplings)

Name: Kiam Bak Chang (Savoury Dumplings)
Ingredients: 1000 gm glutinous rice soak overnight. Wash and drain well. Bamboo leaves and raffia string for wrapping; 400 gm belly pork (remove skin) or possibly deboned chicken meat; 150 gm dry mushrooms; 200 gm dry chestnuts soak in boiling water, throw away the impurities then boil till soft, drain away the water; 10 x salted egg yolks; 100 gm dry prawns soak in hot water, remove the impurities then chop into small pcs.; 100 gm split green peas soak overnight, drain and add in a healthy pinch of salt and mix well; 2 tsp chicken stock granules; 2 Tbsp. Chinese Five Spice pwdr; 3 tsp salt; 2 tsp sugar; 1/2 tsp pepper; 1 Tbsp. rice wine; 3 tsp dark soya sauce; 3 Tbsp. oil; 3 clv garlic -- minced finely; 6 x shallots -- sliced thinly

de Global Cookbook

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Ingredientes

1000 gm glutinous rice soak overnight. Wash and drain well. Bamboo leaves and raffia string for wrapping
400 gm belly pork (remove skin) or possibly deboned chicken meat
150 gm dry mushrooms
200 gm dry chestnuts soak in boiling water, throw away the impurities then boil till soft, drain away the water
10 x salted egg yolks
100 gm dry prawns soak in hot water, remove the impurities then chop into small pcs.
100 gm split green peas soak overnight, drain and add in a healthy pinch of salt and mix well
2 tsp chicken stock granules
2 Tbsp. Chinese Five Spice pwdr
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 Tbsp. rice wine
3 tsp dark soya sauce
3 Tbsp. oil
3 clv garlic -- minced finely
6 x shallots -- sliced thinly

Direcciones

Method:SOAK bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
Heat oil and saute/fry shallots and garlic till fragrant. Add in pork or possibly chicken meat, dry prawns, chestnuts, mushrooms and seasoning. Stir well. Add in 1/2 c. water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
Mix glutinous rice with 2 tbsp oil, 1 tbsp Five Spice pwdr, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly.
Heat kuali and stir-fry seasoned glutinous rice until heated through. Remove to a big basin and stir in split green peas.
Mix well.
Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add in 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to create a triangular prism. Tie with raffia string.
Boil a large pot of water and add in 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hrs over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.