⬇️ Ingredients below ⬇️
👍 Like to see more of your favourite Asian recipes 👍
👇 Comment what recipes you want to see next below 👇
Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duanwu Festival, which happens this weekend.
Wrapping Bak Chang in bamboo leaves takes a bit of skill and practice to master. It takes some getting used to if you want to achieve the perfect shape, but once you do you're on the way to make a great one! In our recipe, we've added in dried oysters, to provide that added layer of flavor and depth.
Keep it going, as the end result will be oh so good, so try it out for the weekend and share this traditional dish with the people around you! So next time someone asks "how to make zongzi ah", you'll be a master.
⬇️ Ingredients here ⬇️
50 pieces of dried bamboo leaf
1 kg long grain glutinous rice
20 dried chestnuts
80 g dried shrimp
20 dried shiitake mushrooms (medium)
20 dried oysters
500 g pork belly
150 g shallots
200 ml oil
4 tbsp oyster sauce
1 tsp ghee
Seasoning for pork belly:
1 tsp five spice powder
1/2 tsp white pepper
1 tsp salt
2 tbsp dark soya sauce
1 tbsp chinese rice wine
Seasoning for rice:
1/2 tsp five spice powder
1/2 tsp white pepper
1 tsp salt
3 tbsp oyster sauce
1 tbsp sesame oil
----
Full recipe: themeatmen.sg/bak-chang/
----
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
----
Get cooking with us:
Facebook: / themeatmensg​
Instagram: / themeatmensg​
TikTok: / themeatmencha. .
Telegram: t.me/joinchat/RkGuNJjo8VjSo4W5
----
Timestamps:
0:00 Preparation of ingredients
1:12 Stir fry and stew ingredients
2:42 Flavour uncooked rice
3:13 Bak Zhang wrapping tutorial
3:47 Cooking wrapped Bak Zhang