Sunday, July 22, 2007

Bah Zhang (Savoury Dumplings) Round 2

This is the revenge of the Bah Zhang that I'd promised since the first attempt in May that went awry. Good and accurate control of the water level is key, turns out perfect after the porridge-y version episode :)! However, this time I was less ambitious and reduced my 'guinea pigs' by 33% (from 3 to 2) :P

Same recipe as before (check out the May 07 archive for details), here are some photos of my attempt. This is the lap cheong (chinese sausages), sliced and dry fried. The more observant ones will notice that there's a small piece of the fat casing that fell off the top layer of the sausage on the table.

This is the wok in action, a picture of stir fried pork loin pieces (I used this instead of chicken this time), dried prawns, and Chinese mushrooms with seasonings.

Adding the glutinous rice that were soaked overnight, there's loads of tossing and stirring to be done...
Adding some light and dark soy sauce (I'm not really an Oyster sauce person somehow) for color and taste ...
Yan kindly brought a special extra ingredient of chestnuts to add the authenticity of the dish. And to think that I even forgot about that! You can see them in the final result below :D

Another dish improved, thankfully :) Taste wise you'd better consult Yan and/or P about it for a more objective opinion, as it's the norm to love eating what you cook :P

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