Make a healthy chicken pie without butter for the crust with ingredients for a 22 cm round pie dish for servings of 4 and 2 chicken pie in-cup. Mix 2 1/3 cups of all purpose flour, 1/4 teaspoon sea salt, 1/3 cup grapeseed or vegetable oil and 1/3 fresh milk making the dough. For the fillings, mix in a bowl, the chicken breast meat cubes, button mushroom, carrot, white onion, corn, fresh thyme herb and basil leaves, celery, leek, chopped garlic with 1 cup fresh milk, 1 tablespoon yogurt, 1/2 cup all-purpose flour, 2 teaspoon grapeseed (or vegetable) oil, 1/2 teaspoon sea salt and black pepper. Cook and stir well and pour into the round pie dish and on each cup.
Prepare an egg york in a bowl. Brush the york egg along the rim of the round pie dish. Lay the pastry evenly over round pie dish to cover to the dish rim. Use a brush to egg wash across all over the surface of pastry for a good golden shine of pie crust. Preheat the oven to 200 degree C for 10 minutes. Place the pie dish into the oven and bake for 20 mins. Likewise, lay the round pastry over the cup, egg wash the surface of the pastry and bake for 15 minutes.
Baking banana cake with a twist, with no butter and without vanilla essence. Whisk in a large mixing bowl, grapseed oil, raw honey with organic lemon myrtle and 2 eggs. Add natural flavour yogurt, Omega 3 low fat fresh milk, pure baking soda, ground cinnamon and nutmeg spices, all-purpose flour and whisk again. Add a bowl mix of 3 ripe banana cut in small cubes, crushed pecan nuts and Medjool dates and whisk again. Pre heat oven at 200 deg C for 10 minutes and bake for about 40 minutes..
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Dragon Boat Festival), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June).
A popular belief amongst the Chinese of eating zongzi involved commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingtu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo River after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent the fish from eating the poet's body. In addition, it is also said that Qu Yuan appeared in a fisherman's dream, saying a flood dragon was in the River, and most of the Zongzi were eaten by the dragon instead of the fishes. He told the fisherman that the dragon feared Argy-wormwood leaves and five-color strings, and as long as those special materials would be added to Zongzi, his body would be protected - Wikipedia
I remember the Hokkien Perankan Bak Chang ingredients that my mother used to prepare every year during Duanwu Jie 端午节 (Dragon Boat Festival) in the early 1970s. Our siblings and mum used to sit together at the round marble table when the bag of rice were poured on the table, picking and separating the white glutinuous rice grains from the clear colour rice grains. It was tedious separating the rice grains for making hundreds of Zongzi dumplings for 3 types: Bak Chang, Nonya Chang and Kee Chang (smaller yellow plain ones eaten with red sugar).
The glutinous rice grains, dried shrimps, dried mushrooms, Kou-luck (Chestnut) and Lotus seeds (additional ingredient to original recipe) and bamboo leaves are soaked in water for between 2-3 hours. Chop garlic, shallot and dried shrimp. Cut mushroom into small cubes. Cut chicken breast meat into cubes and marinate with 5 spice powder, ground pepper, salt, sugar dark soya sauce, piece of star anise. My mum used lean pork meat. Mix the glutinous rice with dark soya sauce, sesame and 5 spice powder.
Fry the glutinous rice premixed with dark soya sauce, sesame and 5 spice powder. Stir fry the mushroom cubes, chopped dried shrimps, shallot and garlic followed by marinated chicken breast meat cubes and scooped into a big bowl.
It is difficult the first time trying to wrap the Bak Chang, aligning the 2 bamboo leaves, fold them to form a cone, holding firmly to maintain the cone, fill the first layer of glutinous rice, adding the ingredients, topping up with the rice, fold and twist the leaves to form the pyramid, maintaining the grip and juggling around the pyramid to tie the bamboo string 2 rounds with 2 dead-knots.
Boil the bundle of Bak Chang in the stainless steel container for 2 hours. Unwrap to enjoy the Chicken Bak Chang filled with mouth watering light chillli hot ingredients with less rice, less carbohydrate.
CG Ang 2021-01-21