Bakcang Recipe for Peh Cun Day
Scrooling on social media about bakcang food that has just become a mandatory meal to welcome Peh Cun day for Chinese people. Bakcang is a food that is said to have its own meaning. According to some of my friends who celebrate Peh Cun, they must make Bakcang and it is a sign of respect for their ancestors and maintaining their cultural traditions.
Of course I have tried Bakcang at a restaurant in Penang, Malaysia. At that time I was really amazed by the taste and felt that this food was really very special. Actually, the concept of Bakcang itself is similar to rice balls (onigiri: Japanese) but has many differences in the topping contents. However, the essence remains the same as rice or sticky rice that is wrapped.
The difference with onigiri, Bakcang is wrapped in bamboo leaves, while onigiri is wrapped in dried seaweed. Likewise, both have fillings, such as tuna, chicken, stir-fried meat. Well, Bakcang is very special because the fillings vary depending on what you want to fill in it. Usually there are salted eggs, stewed pork and chicken, there are also with peanut and shrimp fillings.
But, I'm not a pork eater, so I replaced it with special stewed chicken. Well, this is bakcang with my special recipe.
The Ingredients:
- Bamboo leaves
- 500 gr chicken thigh fillet (to make it more juicy and fatty)
- 2 tsp ebi
- Garlic, oyster sauce, soy sauce, salt, 2 tsp sesame oil
- 4 salted eggs
- 300 gr Glutinous rice
How to Make Bakcang with Chicken and Salted Egg Filling:
- Chop the garlic until coarse and saute with sesame oil. When it turns brown, add the ebi and saute again.
- Add the chicken, oyster sauce and salt, a little pepper is also okay. Saute with a little water and until everything is perfectly absorbed.
- After the stewed chicken is ready to be sauteed, the next step is to prepare the bakcang package.
- Crack the raw salted egg, take only the yolk.
- Fold the bamboo leaf and put in the sticky rice, chicken stew filling and salted egg. I put one chili in each bakcang package to make it a little spicy. Tie it with a string and steam it for just one hour. You can boil the bakcang, but if you boil the bakcang, the taste of the chicken topping will probably be reduced.
- When it's done, the bakcang is ready to eat!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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