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.
These modern days, the cooking can be done using the pressure cooker, what a wonder it cut down the cooking time from 6 hours to 1 hour.
Zongzi: Chinese sticky rice dumpling (粽子)
All the ingredients needs to be prepared before hand to ensure that everything is done before the wrapping process begin.
Soaked the dried bamboo leaves and clean it by running it through 2 pieces of washing sponge. This is to ensure that there is no dust left on the leaves
Cut the pork belly into cubes and marinated it with salt, pepper, dark soy sauce and light soy sauce. Stir fry everything in the wok and add in the soaked chestnut and Chinese mushroom. Don't let it cook, this is just to ensure everything is mixed well, and absorbing the sauce.
Soaked the dry shrimp overnight, stir fry in dark soy sauce,light soy sauce and pepper. Set aside
Wash the glutinous rice and stir fry with dark soy sauce and light soy sauce, let it absorb the sauce but not cooked.
Separate the salted duck egg yolk from the egg white and cut it into half, then set aside.
Align 2 wide bamboo leaves to form a narrow cone.
add a thin layer of glutinous rice at the base following the shape of the leave
Put a slice of pork belly, a water chestnut, a piece of mushroom, a dried shrimp, half salted egg yolk. You can tuck a small piece of chilli in one or 2 corner
Cover up evenly with the glutinous rice again until almost full, make sure you don't over fill.
Fold the two sides inwards, and then fold the top downward to form a tetrahedron shape
Boiled the water in the pressure cooker.
Add the whole bunch (20 pcs) into the pressure cooker, and wait until the pressure build up to the max (this takes about 1 hour). Once it reach maximum, turn off the heat and wait until it settle down.
Once it settle down, release the remaining pressure by letting the steam out and then open the lid. Get the Zongzi out and hang it dry.
Open it and enjoy the trip down memory lane.