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Hokkien Kiam Chang
Hokkien Kiam Chang 25. July 2016
Include, along with the listed ingredients, your patience, and you are not far from making your own delicious savoury dumplings.

Preparation 1:
Marinate, for 15 mins, 600 g of bite-sized pork belly with:
Seasonings
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sugar
¼ tsp five spice powder
1 tsp white pepper powder

Method
1. 50 dried bamboo leaves, soak 2 to 3 days and simmer for 15 mins before use.
2. 850 g white glutinous rice, wash and soak overnight.
3. 25 dried shiitake mushrooms,25 chestnuts and 60 g green beans, wash and soak overnight separately, simmer for 15 mins before use.

 

Preparation 2:
Seasonings
1 tbsp dark soy sauce
3 tbsp light soy sauce
¼ tsp five spice powder
1 tsp white pepper powder
½ tsp salt

Ingredients
150 g cooking oil
70 g shallots, peeled and coarsely pounded
20 g garlic, peeled and coarsely pounded
100 g dried shrimps, soaked and rinsed

Method
1. Drain the rice and mix in the seasonings. Heat cooking oil to sauté shallots and garlic.
2. Add dried shrimps, followed by rice and stir-fry till heated through.
3. Transfer to a bowl.

 

Preparation 3:
Ingredients
90 g cooking oil
30 g shallots, peeled and coarsely pounded
10 g garlic, peeled and coarsely pounded
13 salted duck egg yolks, halved
A dash of rose wine

Method
1. Heat cooking oil to sauté shallots and garlic. Add marinated pork belly and stir-fry till lightly browned. Transfer to a bowl.
2. Use the same oil to stir-fry the mushrooms and chestnuts till heated through. Transfer to a bowl.
3. Stir-fry the beans till heated through and put it aside. Add 2 tbsp of cooking oil to the frying pan and stir fry the egg yolks for 1 min. Add rose wine for better flavour. Transfer to a bowl.

A golden harvest
 
A golden harvest
 

Preparation 4:
To wrap the dumplings:
Drain the bamboo leaves and pat them dry with a cloth. Take two and line the tail end of one with the top end of another. Fold into a cone. The two tail ends should align. Press 1 tbsp of rice into the bottom of the cone, followed by 1 tsp of beans, half a yolk, a mushroom, 1 or 2 pieces of pork and a chestnut. Top with more rice and press it down with the back of a spoon, leaving a 0.5 cm gap from the brim. Close with the remaining end of the leaves and secure with a kitchen twine.

 

To cook:
Fill 2/3 of a deep pot with water. Add 3 tbsp of salt. Bring water to a boil. Lower the dumplings into the water and cover with a lid. Turn down the fire and simmer for 2.5 hours. Flip the dumplings at half time to cook evenly. Once cooked, allow them to drip dry and cool slightly. Unwrap to eat.

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