I’m starting a new series! I plan to post a recipe here every Sunday. However, if life gets too busy I might skip some. Actually, these recipes are really for my son. When he grows up, he can cook these dishes and reminisce about the good old days. My brothers want me to post these recipes too. You can try these recipes too. Most of them are pretty easy.
This first recipe is from my grandma via my mom. She cooked this dish occasionally when she lived with us. RB40Jr loves this dish.
Bajang is a Chinese recipe. Basically, it’s sticky rice + various fillings wrapped in bamboo leaves. We never use the bamboo leaves in this easy version because we’re too lazy. Maybe I’ll try wrapping them someday.
This dish is somewhat difficult to make because there are many steps, but it’s really delicious. The ingredients are approximate. You can add more or less as you like.
*Sorry for the low-quality images. The lighting is horrible in the kitchen and my phone camera isn’t great. I’m getting a new camera and the images should improve soon.
- 3 cups Thai sticky rice
- 5 dried shitake mushrooms
- 3 Tbs chopped Chinese sweet pickled radish
- 1 Chinese sausage
- 4 oz pork
- 3 Tbs soy sauce
- 1 ts sugar
- 2 cloves minced garlic
- unsalted peanuts
- 2 eggs
- 1 ts soy sauce
- 1 ts cornstarch
- 1 ts rice wine optional
- Soak the sticky rice for a few hours.
- Soak the shitake mushrooms in another bowl for a few hours. Cut into strip once they’re soft. Save the water.
- Cut pork into small strips. Put in a bowl and marinate with 1 ts soy sauce, 1 ts cornstarch, and 1 Tbs rice wine.
- Heat up a wok or a large pan. Add garlic and stir for 10-20 seconds.
- Add pork and continue to stir for 2-3 minutes until pork is slightly cooked.
- Add Chinese sausage, preserved radish, and shitake mushroom. Stir for a few minutes.
- Remove the water from the rice and add rice to the wok. Cook for 4-5 minutes. While cooking adds a few tablespoons of the water from the shitake mushroom bowl. Add 1-2 tablespoon soy sauce and 1 teaspoon sugar and stir for a minute. This step mixes everything in and cooks the rice a bit.
- Put the rice mixture into a steamer.
- Steam for 15 minutes. Open up the steamer and flip around the food a bit so it’s evenly cooked. Adds a few tablespoons of shitake water. Steam for 10-15 more minutes. Rice should not be crunchy (not cooked yet.) It shouldn’t be squishy either (overcooked.)
- While steaming, cook the egg. Scramble it and put plenty of air in it. Add a dash of soy sauce or fish sauce. Cook it flat. Fold it and cut into strips.
I put the Bajang into a large pyrex dish and serve at the table. Everyone can help themselves to it. Spoon some on your plate and add egg strips & peanuts. If you like it spicy, sriracha sauce pairs well with Bajang.
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Source: Retire By 40
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