Recipe Malaysia

Origin of dumpling: Every year on the fifth day of the fifth month of the Chinese Lunar Calendar is the grand festival for Chinese, called Dragon Boat Festival. It is to remember our great Chinese patriotic poet, Qu Yuan. He was a China’s first known poet and a minister of the State of Chu (situated in present-day Hunan and Hubei provinces) during the Warring States Period (475 - 221 BC). He was framed up by a traitor. By then, he felt desperate about the future of his country and live is meaningless to him. So, Qu Yuan embraced a stone, committed suicide in the Milou River(in the Hunan Province of today). Upon hearing of this news, hundred of villager raced boat on spot to search his body, but failed even to find his body. Villagers were worried Qu Yuan’s body would eat by fish so kept splashed the water with their paddles and threw glutinous rice dumplings wrapped in silk into the river in order to keep the fish away from his body. This tradition custom is still kept up until to now.

Ingredients: Prepared 70 strings for bind dumpling use, 140 large dried bamboo leaves, 3 kg  glutinous rice, 70 small shitake mushrooms, around 30 cloves of garlic (roughly crushed), 20 cloves of red shallots (roughly  crushed),  350g of dried shrimp (roughly crushed), appropriate quantity of dried chilies (blended), 70 of  dried shallots and dried oysters, 35 salted duck egg yolks (1 egg yolk divide into 2),  30 of debone drumsticks (cut into appropriate size), appropriate quantity of salt,  dark thick soy sauce, light soy sauce, oyster sauce, five spice powder, chicken stock powders and pepper.

List of preparing uncooked ingredients:

1. Marinate all cut chicken meat with appropriate salt, five spice powder, dark thick soy sauce, chicken stock powders, oyster sauce and a dash of pepper.
2. Ensure all seasoning mix well with cut meats. Then keep it in fridge overnight.
3. Soak 3kg of glutinous rice for overnight.
4. Soak mushrooms with pipe water till soft. Then trim all mushrooms stalks.
5. Boil bamboo leaves until the leaves turn soft. Then clean the smooth surface of bamboo leaves with wet fabric and clean water for about 2 times.
6. Rinse and clean the dried oysters and dried shallots.

List of preparing cooked ingredients:

1. Stir fry the marinated chicken meats with 3 tablespoons of cooking oil, 3 tablespoons of crushed garlic and 2 tablespoons of crushed red shallots until half cook. Set it aside.
2. Add in 1 tablespoon of cooking again , stir fry the mushrooms with 1 tablespoon of garlic and red shallots  for a few minutes. Then set it aside.
3. This time we need to stir fry crushed dried shrimp, chilies and garlic with 1 tablespoons of cooking oil again. Stir fry until fragrant and dried shrimp body and garlic turn to brown.
4. Next thing to do is fry the glutinous  rice. Add in 4 tablespoon of cooking oil, add all crushed red shallot in, fry until fragrant. Then stir fry with 3kg of glutinous rice.
5. Add in appropriate quantity of dark thick soy sauce, light soy sauce, oyster sauce, chicken stock powder and five spice powder. Stir fry the until all the sauce is totally mixed well with glutinous rice.
6. Rice up and set it aside for later use.

How to wrap dumpling:

Step 1: Pick 2 bamboo leaves, fold it into cone shape. Forth of the 2 parallel leaves side must shorter than the back one.

Step 2: Scoop a tablespoon of ready glutinous rice into the cone.

Step 3: Add in a chicken meat, mushroom, dried oyster, dried shallot, half salted duck egg yolk and 1/2 teaspoon of fried chili shrimp.

Step 4: Fill up the top with glutinous rice. (Don’t fill too much glutinous rice til full out of the cone edge). Use hand flatten the surface.

Step 5: Fold the parallel leave down toward the cone.

Step 6: Fold the left and right side corner firmly cover the cone.

Step 7: Wrap it around to form a pyramid shape.

Step 8: Then bind it with string.

#Continue the steps to make following dumpling.

Cooking:

1. Fire up charcoal to boiling the water.
2. Then place done wrapped dumpling into a big pot and boil it for up to 2 hours until dumpling are fully cooked.

Ingredients: 600g of pork ribs, 2 red chilies(chopped), 3-4 tablespoons of miso (chopped), 2 teaspoon of sesame oil, appropriate quantity of light soy sauce and 2/3 cups of chopped garlic.

Cooking Tips:
1. Use pipe water rinse off the pork ribs for clean.
2. Marinate the 600g of pork ribs with chopped chilies, miso, sesame oil, light soy sauce and chopped garlic in a big bowl.
3. Stir pork ribs well with all seasoning and ingredients.
4. To ensure the pork ribs become more tastier, we can keep the marinated pork ribs in fridge for 2 hours.
5. After that steam it over high heat for about 20-30 minutes.
6. Serve it hot.

Ingredients: 1kg of streaky pork (cut every pieces into 10cm x 30cm), 600g of yam (peeled and slice into thin rectangular shape), 1 garlic (chopped), 4 read shallots (chopped), 2 pieces of fermented red beancurb, soup stock (1200ml), five spices powder, dark thick soy sauce, light soy sauce, oyster sauce, sesame oil and pepper (appropriate).

Cooking Tips:
1. Use boilling stock soup, boil all cut streaky pork until medium rare. Lift out the pork. Keep the cooked soup.
2. Lightly fry the thin rectangular yam with some garlic and 3 teaspoons of five spices powder.
3. Marinate all streaky pork with dark thick soy sauce.
4. Deeply fry the skin of the meat until is cripsy.
5. Lift up. And then put all fried pork into the just cooked soup again until the meat become soften. Again, slice pork thickness into 1/2 cm.
6. Heat up the wok with 2 tablespoons of cooking oil. Fry chopped garlic, red shallots and fermented red beancurb together until fragrant.
7. Add in all sliced meat again and braise it till gravy become densely.
8. Separately put the materials and gravy into big bowl. Set it aside first.
9. Arrange with 1 piece yam followed by 1 streaky pork (or use pandan leaf ties each other) into a big plate. Repeating the same procedures till meat and yam are finished to arrange in plate.
10. Pour ready gravy on top of meat. Steam it over a charcoal fire for 1.5 hours.
11. Dish out. Add in appropriate sesame oil to steamed meat.
12. Ready to serve.