Bak Chang (continued)

Making Dumplings

Cooking the Contents:

Heat up a wok.
Pour in 2 tablespoonful of oil and when it is hot, fry the sliced shallots and
garlic until fragrant.
Put in the glutinous rice which has been washed and then soaked for at least 2 hours.
Fry thoroughly for a while and then put in the black eye beans which has been washed
and half cooked(before the coat of the bean breaks). Put in 1-2 tablespoonfuls of the thick soya sauce. Add in salt to taste and fry until the whole mixture has been mixed with the fragrant oil and salt.
Turn off the fire and take the rice out into a large basin. Leave it aside.

Cooking the diced meat:

Fry some sliced shallots and garlic in oil. When fragrant and brown, put in the diced meat,
which has been seasoned with salt, some sugar, a teaspoon of thick soya sauce and 5 spices powder.
 Ensure that the meat is a little more salty and spicier than usual because after it has been boiled while wrapped in the dumpling, it tends to lose some of its flavour.

The above procedure can be done to cook the mushroom, except no spices are needed for them. The mushrooms have to be presoaked for at least 2 hours to soften them. A little sugar is added in the water to speed up the process of softening them.