Ingredients below Like to see more of your favourite Asian recipes Comment what recipes you want to see next below Bak Chang (also known as ) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duanwu Festival, which happens this weekend. Wrapping Bak Chang in bamboo leaves takes a bit of skill and practice to master. It takes some getting used to if you want to achieve the perfect shape, but once you do you're on the way to make a great one! In our recipe, we've added in dried oysters, to provide that added layer of flavor and depth. Keep it going, as the end result will be oh so good, so try it out for the weekend and share this traditional dish with the people around you! So next time someone asks "how to make zongzi ah", you'll be a master. Ingredients here 50 pieces of dried bamboo leaf1 kg long grain glutinous rice20 dried chestnuts80 g dried shrimp20 dried shiitake mushrooms (medium)20 dried oysters500 g pork belly150 g shallots200 ml oil4 tbsp oyster sauce1 tsp gheeSeasoning for pork belly:1 tsp five spice powder1/2 tsp white pepper1 tsp salt2 tbsp dark soya sauce1 tbsp chinese rice wineSeasoning for rice:1/2 tsp five spice powder1/2 tsp white pepper1 tsp salt3 tbsp oyster sauce1 tbsp sesame oil----Full recipe: http://themeatmen.sg/bak-chang/----P.S. Weve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends. P.P.S. Cant find a recipe you like? Drop us a comment or ping us on our socials.----Get cooking with us:Facebook: https://www.facebook.com/themeatmensgInstagram: https://www.instagram.com/themeatmensgTikTok: https://www.tiktok.com/@themeatmencha...Telegram: https://t.me/joinchat/RkGuNJjo8VjSo4W5----Timestamps:0:00 Preparation of ingredients1:12 Stir fry and stew ingredients2:42 Flavour uncooked rice3:13 Bak Zhang wrapping tutorial3:47 Cooking wrapped Bak Zhang
