粽子 Galore 2: Steam Indonesia Bak Chang

Contributed by: Yuliana

inner goodnes

Chinese likes eating Bak Chang so are the Indonesians, and it's also an annual roaring affair except without the dragon boats race. Being a Muslim country, chicken meat is the ultimate choice, and fried till fragrant with shallot-garlic and their ever-beloved Kecap Manis. Yuliana is introducing the steaming method to this recipe and the use of some calrose rice to reduce the stickiness. The two kinds of rice were soaked: an hour for calrose rice (40%) and five hours for glutinous rice (60%). They were briefly fried with chopped shallot-garlic, dried shrimp and soya sauces for a lovely colour before pouring in water and the chicken sauce. The guide to the amount of liquid to be added to rices is 80% ie 4 cups liquid / 5 cups rices. The rices were cooked over slow fire till the liquid dried up. The full recipe is at Indonesia-Medan. Read post Steam Bak Chang for the rice preparation details.

Yuliana made some adjustments to suit the rest of the baking kakis" palates. She omitted the kecap manis and fried shallots in the rice and used half of the chicken sauce to cook the rice. Some chicken powder and more water being added to the cooking of the chicken. The sauce is thickened with potato starch. As well , she marinated the chicken overnight with oil, soya sauces and potato starch. For our personal tastes, we helped to stuff our desires - fried yam, salted yolk and chestnut into the kai chang....fun kitchen party!

multi-racial

**Used the thumb and index finger to create a fold at both sides then bend the leaves over would be a good guiding point to complete the rest of the wrapping process.