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  • Hi guys, welcome to Nyonya Cooking!

  • One of the most celebrated festivals by the Chinese community in Malaysia

  • is the Dragon boat festival or also known as 'zhang' festival

  • The word 'zhang' comes from a 'hokkien' word which is a Chinese dialect

  • That is from the word 'ba zhang' which means meat dumplings

  • Meat dumplings are widely known across Asia and you can find various types of them

  • Even in Malaysia, on this special festival, you can find different types of meat dumplings

  • So, today I'm going to show you a very special one from the 'nyonya cuisine or the 'peranakan' cuisine

  • That is the 'nyonya zhang'

  • It's special because of the spices that we used in it

  • So, how this festival came about?

  • It is said that this festival is used to remember the sacrifice that is made by a Chinese poet

  • who jumped into a river and drowned himself because he wanted to show that he was against corruption

  • So, the locals made these rice dumplings and threw them into the river

  • so that fishes will not feed on the body of this Chinese poet

  • So today... this is a legend

  • I'm going to show you how to prepare your own 'nyonya zhang' at home

  • We are going to go through a very exciting list of ingredients

  • So, let's begin now

  • The list of ingredients begins with the bamboo leaves

  • These are the bamboo leaves that I got from the Asian market

  • They are dried, sold in a pack

  • and within the pack...along with the pack, it comes with the bamboo strings as well

  • If you don't find the bamboo strings in them, you may also get hemp strings as well

  • It works perfectly fine

  • Then, what I have here is also 'pandan' leaves, glutinous rice,

  • some oil, fermented bean paste or 'taucu' and some black pepper

  • Over here, I have some minced mushrooms, minced garlic, coriander powder and some chicken breasts

  • The next ingredient that I have here is to add some sweetness to the 'nyonya zhang'

  • This is the sweetened melon bar

  • So, these are actually eaten just as it is, as sweets

  • Over here, I'd chopped them up

  • It is known that it has medicinal benefits as well

  • The most exciting ingredient on the list is these butterfly pea flowers

  • These flowers are known to give some colour to the food that we cook

  • It is very well known in the 'nyonya' cuisine as well

  • So, I have these flowers dried and they were sent to me by my parents

  • They plucked them fresh, dried them in the sun and sent them to me through the mail

  • I don't think so you can get them at the Asian market, unfortunately

  • If you don't have this, you have to skip it

  • Because these bamboo leaves are dried, we're going to soften them first

  • What we have here is that...

  • I have a pan here filled with water

  • I'm going to boil the water and then soak these leaves into this pan of water

  • So, this will soften the leaves and then we're going to leave them aside

  • After taking the bamboo leaves out of the pan, remember to rinse them really well

  • Now, I'm going to just wipe it dry using a paper towel

  • After this, do not forget to also put in the strings because they're slightly hard at the moment

  • We're going to soften them by putting them into the pan

  • When softening the strings, all you want is to make sure that these strings are manageable

  • so they can be twirled because they will be used to tie the dumplings later on

  • Using a glad wrap, I'm going to cover this bowl

  • We're going to leave this aside overnight

  • The next thing is to work on the chicken breasts that we have here

  • So, we're going to blanch this in a pot of hot water

  • You do not need to cook this chicken hundred percent

  • We're just going to blanch it and make sure that the outer layer is white and then, bring it out

  • By blanching the chicken, we are actually getting rid of the poultry smell that we get from the chicken

  • Besides that, it is easier when we want to mince the chicken

  • So, do not worry that it is not fully cooked because we are going to fry it later on

  • We're going to start by mincing the chicken over here

  • We're going to leave it aside in this bowl here

  • We can finally begin to cook

  • So, with a bit of oil, I have this pan heated up here

  • A very tiny bit of oil

  • A bit of garlic... few quick stirs

  • This is when we're going to add in the mushrooms

  • Once you smelled that it's fragrant, it is time to scoop it out and put it into a little plate or a bowl

  • Once again, with a tiny bit of oil... very little

  • a little bit of garlic

  • I'm going to put in this black pepper

  • Just give it a few quick stirs and then, once it's fragrant, we're going to bring it out again

  • Lastly, I'm going to add the rest of the garlic

  • Also remember to add a bit of oil if the pan is not oily

  • Then, I'm going to add this fermented bean paste

  • So, we're going to add the coriander powder but before that, add a bit of water to create a paste

  • Then, we're going to pour it into the pan

  • Add the black pepper back into the pan together with the mushrooms and the minced meat

  • Also, do not forget the sweetened melon bars

  • Add about half a tablespoon of water

  • Less is more, as usual

  • The only thing that you need to do now is just to saute this mixture to let the chicken cook

  • Then, also add some salt to taste until the excess water is all dried up

  • Do not cook it too long because you don't want the meat to be fully dried

  • This is ready right now and I'm going to scoop it into a bowl here

  • This smells really good... aahh...

  • We'll leave this aside and this will be the filling for the dumplings

  • As for the glutinous rice, what are we going to do with it?

  • So, I have another bowl here

  • All I'm going to do is to take 1/4 of this glutinous rice

  • and I'm going to soak it in the water that has these butterfly pea flowers

  • So, you can imagine some of it would be blue and some of it would be white

  • We're going to soak this glutinous rice overnight

  • and it must be soaked for at least 8 hours before we can use it

  • As for the rest of the glutinous rice, I'm just going to pour water onto it and we're going to soak it overnight

  • The only ingredient that I did not work on is the 'pandan' leaf

  • I'm going to show you what I'm going to do with it tomorrow

  • Till now, we're taking a break

  • We're going to put everything aside

  • Put this minced meat into the refrigerator as well

  • Do not forget that

  • So, I'll see you tomorrow

  • Hi guys, this is Day 2

  • Today, we are going to wrap the dumplings

  • As to what I did with the strings here is to just tie a knot and make sure there is a place for you to hook

  • Using an 'S' hook, I'm just going to hook it here and look for something like the handle of a cabinet

  • So, like for example, over here

  • Over here, I have the glutinous rice ready and this one is dyed in blue colour

  • As for the 'pandan' leaf, I'd cut it into length of about 3 to 4 cm each

  • So, we have a few

  • This 'pandan' leaf... we'll slip it into the dumpling so that it'll give extra fragrance to the dumplings

  • To wrap one dumpling, you'll need 2 pieces of the bamboo leaves

  • So, remember to take 2 and have the shiny part or the smooth part of the bamboo leaves facing you

  • That is where the filling will be, in the bamboo leaves

  • Place them both overlapping each other and then, we're going to make a cone out of it

  • We'll now start with filling in the blue coloured glutinous rice

  • So, what I like to do usually with the filling is to just grab a bit and shaped it

  • These are minced meat and if you do not shape it and when you put it in, it will mix with the glutinous rice

  • and then you know, it'll all fall apart

  • Then, the white glutinous rice

  • After that, just take a 'pandan' leaf

  • As you can see, we have a very beautiful cone and the 'pandan' leaf is sticking out

  • So, I'm just going to push this down and then we're going to fold this closed

  • Then, take the tip and fold it either left or right

  • It's up to you

  • Now to tie, take one string and then go over the dumpling

  • Try to tie it as tightly as possible

  • There you go... the first dumpling

  • So, when you'd tied all of them, then you can put them into a pot of boiling water

  • We're going to boil them for about 2 1/2 hours to 3 hours

  • Now, the problem is, there are many tragic stories

  • whereby these dumplings might just opened up during the boiling process

  • and that's it

  • You can't pick the dumplings up

  • It cannot be eaten

  • So, because we want to avoid that as we are not professional dumplings wrappers

  • What I like to do is to secure it with a different string

  • You may use a hemp string, of course

  • What I'm just using here is a normal red colour string

  • Now, I can be quite sure that these dumplings will not fall apart during the boiling process

  • So, I have the dumplings here all wrapped

  • While I was wrapping these dumplings, I boiled some water here in a pot

  • Now that it's boiling, they're ready to go in

  • So, we're going to boil this for about 2 1/2 hours to 3 hours

  • Leave it there and as time passed by, if you feel that the water had gone down,

  • you can always add boiling water to it

  • Do not add cold water because it will disturb the temperature of the boiling process

  • That's what we do not want

  • So, I'll see you guys in a while

  • Now, it had been about 2 1/2 hours to 3 hours

  • So, we're going to take them out

  • They're ready

  • We're going to leave them here so that the excess water will drip off

  • Then, once it's slightly drier, we can start eating

  • So, I'll give it another 15 to 30 minutes

  • We'll just hang these up

  • Now, I'm going to pick one and we're going to cut it off here

  • Normally back home, my mom will make a big bunch... like 50 of these dumplings

  • to give out to friends and family members

  • Now, I have one to myself

  • We're going to open it to see how it looks like inside

  • So, you can see there's the shade of blue color on the top and below is the white colour

  • If you want a darker shade of blue, add more (butterfly pea) flowers

  • so you'll get a darker shade of blue

  • So now, it's time to try this

  • So...

  • Hmmm...

  • It was a mouthful...

  • I just love the filling of this dumpling

  • I told you earlier, 'nyonya' dumpling has this kind of taste and it's because of the coriander powder

  • That is why this is so special...and also because of the fermented bean paste

  • You can't really taste it that strongly but it's there

  • There's a hint of it

  • The sweetness from these melon bars is really one of its kind

  • It's not like when you use sugar

  • It's different

  • So, try this recipe if you love dumplings, this is one recipe that you should try

  • Once you'd tried it,

  • as usual, instagram photos, please

  • I would love to see them

  • or even on facebook, twitter or google+

  • Remember to subscribe to Nyonya Cooking

  • As usual, I hope to see you in the next video

  • Happy Cooking!

Hi guys, welcome to Nyonya Cooking!

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B1 中級

ニョニャ肉団子|ニョニャチャン|【ニョニャ料理 (Nyonya Meat Dumpling | Nyonya Zhang | [Nyonya Cooking])

  • 79 1
    Jerry Wu に公開 2021 年 01 月 14 日
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