I couldn't think of anywhere else to put my notes on this one so I decided to put this here. It is not entirely non photography related. I did learn one thing:
The low lamp of our dining table actually makes quite a good "studio-styled" lighting.
Ok back to the Bak Zhang. I learnt this from my grandma 3 times in the past and have always been too lazy to make it. Today I had a craving and decided to make it. This one is unique and only my grandma makes it this way. That is why I had to do it myself and cannot buy it... So here are my notes to myself so I don't forget if I decided to do it again:
1. Must soak the glutinous rice overnight with salt.
2. Then drain and mix with "more" oil and sesame oil, salt and also five spice
3. Marinate the fatty pork (belly) with five spice, salt, sesame oil and soya sauce.
4. Green bean, with five spice and salt
5. Chestnut
6. Salted egg yolk
7. Bak Zhang leaf and string (bamboo leaf I think)
8. Boil for 3-4hrs (More salt in the pot - more than 2 teaspoons of salt)
How to wrap here: http://www.youtube.com/watch?v=4-bC4ot5Uec&feature=PlayList&p=FDDBF1BEDC211038&playnext_from=PL&playnext=1&index=23
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