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| 5/6/2003 |
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Vegetarian Red Beans Chung Recipe by Amy Beh
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Ingredients
700g glutinous rice, soaked overnight
300g red beans, soaked overnight
Seasoning (A):
2 tbsp Chinese five spice powder (ng heong farn)
1 tbsp salt
1˝ tsp pepper
1 tbsp sugar
2 tbsp oil
Filling:
1 tsp chopped shallots
1 tsp chopped garlic
100g choy poh, washed
150g dried Chinese mushrooms, soaked to soften and diced
100g salted mui choy, soaked and chopped
100g sweet mui choy, soaked and chopped
Seasoning (B):
1˝ tbsp vegetarian oyster sauce
1 tbsp dark soy sauce
3 tbsp sugar
1/2 tsp pepper
Dried bamboo leaves, boiled, washed and soaked
Hemp strings
Method
To prepare rice, soak overnight with 1 tsp salt. Drain well and mix with red beans and (A).
To prepare filling, heat oil in a wok and stir-fry chopped garlic and shallots till light brown and fragrant. Add choy poh, mushrooms, mui choy and stir-fry 5–10 minutes over medium-low heat. Add (B), mix, and fry until gravy dries. Dish out and set aside.
To wrap chung, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 2 tbsp glutinous rice and red beans mixture. Next, put in one heaped tablespoon of filling and another 2 tbsp rice mixture.
Fold bamboo leaf over to form a pyramid shape. Tie tightly with a length of hemp string. These chung or dumplings are usually tied in bunches of 8–10.
Immerse chung in rapidly boiling water for 2–2˝ hours or pressure cook for 40–45 minutes. Add 2 tbsp salt and 2 tbsp sugar to the boiling water. After they’re cooked, hang dumplings for 1/2–1 hour for them to dry.
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