One of the food that will brings back your memory when you taste it is Zongzi (Bak Cang). I grew up in Medan, never appreciating how lucky I am being able to have this. Only when I moved to Australia, I missed this traditional Chinese sticky rice wrapped in bamboo leaves. The process, as I remember took ages, as it needs to be boiled 6 hours in a pot filled with boiling water. But this is the guarantee of the taste.
Slice the meat thin about the 2x1 cm. For pork meat slice it perpendicular to the fibre to make sure it is tender.
Mix all the spices well until toothpaste consistency. You can substitute the brown sugar with palm sugar for more flavour.
Marinate the meat prepared earlier with the spices and let it sit overnight.
Work the meat slices into the skewer, make sure it is evenly spaced roughly about 10 cm long in total.
Prepare your grill, best to use the charcoal grill for smoky flavour.
Lay the skewers on top of the grill and brush it with margarine. Make sure you turn it every now and again to ensure the meat is cooked throughly. You can brush the meat using the left over sauce for the more flavour.
Present the dish with peanut and chilli sauce.
I hope you enjoy it and don’t forget to leave a comment.