粽子 Galore 7: China Bak Chang - Guangxi

又有新粽子吃

The Big Singapore Sale on the island, whatever STPB may want to call it, no longer can knock us out. All our closets are crying aloud, "no more please!". Some pieces inside still have fading price tags on. I have a three-years old new dress patiently waiting for a cool day to be out on the street with me. Yuliana's new shimmering evening stiletto has yet to hit the red carpet and cobweb is getting visible in the box. Some of these sales are so ridiculous: buy three items and get 50% off for the third piece; eat $150 today and get 25% off the next dining...makes eyes roooll only ! 

These days of living into the final chapter of our lives, we are happier locking ourselves behind closed doors compiling and updating the what-to-do/eat-next list clipped from cookbooks and food blogs. And thereafter switch to icookishootieat mode which in some way becomes a sanctuary for mind therapy. As age catches up with us inevitablely, body metabolism slowed down and, therefore we have to selectively choose and weigh wisely which indulgence is more deserving to be devoured and immensely gratifying. This week, we chose Table for Two's Guangxi 8 inches Bak Chang. I'm sure you'll also thumbs-up to our choice from the few pictures uploaded here. Do drop by TFT blog and read her excellent post on this China bak chang. Over here, we are sharing how we progress through the day as new hands @work and some pointers which may interest you.

boring looking, devilish delicious

over - knotty....kiasi kiasu

This rice dumpling is indeed special and delicious. Guangxi is situated in south-western China, the chinese tribal group Baiyue  sure knows how to enjoy a simple and yet luxurious zong. Sandwich between two layers of rice and beans is a large slab of well-marinated raw belly pork from one end of the dumpling to other end. We decided not to feast too well and trimmed the pork to half. The special fragrant taste of the rice derives from salted bean curd stir into hot oil and the grains soak up this sauce to satiate our palates. I picked up from the store a bottle that is blended with mild chilli.

The bamboo leaves we used were far too small for a 8 inches dumpling. As we tried to do so, the leaves were tearing and rice falling through the fingers creating a mess on the work counter. There was no other option except to downsize to 4 inches which actually fit our dietary capacity and everyone can eat it whichever way they like to. I love to eat it the aboriginal way ie without cutlery - hold the open-up leaves and take big bites to finish it off. Then turn to the person besides and wipe your fingers all over her....wicky witch!

The wrapping challenge lies in the folding of the two ends to form a rectangle. We were able to figure out the folding of the two long sides but failed to lift up the dumpling to fold the both ends. Again, the grains came raining down when lifted. AAUGH ! Help me ! Hopelessly exasperated, we had to seek the Holy Spirit to shower us with some wisdom. In next couple of minutes, an ingenius solution popped up. Slide the sides-folded dumpling to the edge of the work counter and bend one end over the edge and then slide further out with one hand holding the folded end and the other hand lifting up with the body. Oleh oleh !! Next fold the other end and overlap the other end at the back of dumpling. Got it ? The standard length of the straw-strings purchased was too short and so we tied two strings up. Our first batch of dumplings looked more like tempeh in banana leaves. Haha...however, we still patted our shoulders for being able to complete the long wrapping and tying process. Phew !

Since our pint-size Guangxi dumpling and the attempted quantity was 1.2kg rice (200g calrose rice) , 50mins +10min(off fire) of boiling time was sufficient. In the boiling water, we added half tablespoon salt and sugar each and pour  in one tablespoon cooking wine as well. One interesting discovery we stumbled upon was wet glutinous rice starts fermentation after four hours at room temperature and also in the fridge at a slower rate . Innocently, we left the wet soaked rice in the kitchen over six hours and a sour smell emerged. A quick rinse was able to salvage the 1kg glutinous rice. The calrose rice was soaked an hour before frying and hence remained well. Some leftover wet glutinous rice placed in the fridge overnight fermented as well which reminded me of yeast fermentation with flour and water.

Batch Two

Second attempt continued into Day 2  and we used a blend of 70% glutinous rice and 30% Taiwanese multigrains. The salted bean curd was omitted in the rice, replaced by one tablespoon of oyster sauce. The belly pork was stewed with salted bean curd instead , replacing the salt. Recipe is at Multigrain Bak Chang post. Omit the mushroom and dried shrimps and use half teaspoon five-spice powder instead.

Workshop @ Palate Sensations Singapore - 65 64789746

fun quote: 心急吃不了熱豆腐：”You have to wait until the hot tofu cools down.” Haste makes waste.
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers