I’ll let the pictures speak for themselves….
As usual, you will need the bamboo leaves to wrap up the rice but these time round,
the leaves are bigger cos the meat dumplings are fatter due to the ingredients.
The rice has been fried before, unlike that of the “kee zhang”. This is done so that the
rice would be more fragrant. A dash of dark soya sauce and 葱头 is added during this process.
Here’s the ingredients for the nonya dumpling. All of them have cut into cubes
and been stir-fried together. Each piece looks the same to you? They are actually
mushrooms, lean meat and winter melon. Soya sauce and pepper is added for seasoning.
Here are the ingredients for the “ba zhang” aka 肉粽. They have been stir-fried
as well to bring out the taste and reduce the cooking time for the final process of
boiling the dumplings. So what’s in them? There’s lean and fatty meat, mushrooms
and chestnuts. Notice that they are cut in bigger chunks than the above.
Seasoning is also the same as the nonya dumpling.
All wrapped up and ready to go into the pot!
The cooking time is faster this time round. Only got to wait 1.5 hours…
.
.
.
.
.
.
.
.
A very late update…Was already 1/4 way into eating it when I
remembered I hadn’t taken any pic so here it is.. It’s a special order with
lots of chestnuts…hahaha
