古法美食

Traditional Cuisine

海南粽制作配方

来源 龙女士

海南粽在早期以最简单的食材来制作,用的只有猪肉。但经过后来的改进,猪肉是加上五香粉与上好的黑酱油来腌制。将糯米与蒜炒过,必须煮上四小时。每个粽子里放上一粒粟子和一朶香菇。包裹用的是香蕉叶,叶子用之前要烫过。

香港广东裹蒸粽制作配方

Hong Kong Cantonese Style Rice Dumpling

Recipe Courtesy of Ms Li Wai Ching Victoria, Old Hong Kong Kitchen Founder

材料 A

白糯米 150 克

绿豆片 100 克

冬菇 1 个(浸软)

瑶柱 1 个

Ingredients A

150g white glutinous rice

100g split mung beans

1 shitake (soaked)

1 dried scallop

材料 B

荷叶 1 张

竹叶 5 片

咸水草 2 根

烧肉 1 块(切小块)

烧鸭 1 块(切小块)

五花肉 1 块(汆烫)

咸蛋黄 1 个

莲子 30 克

栗子 30 克

生油少许

Ingredients B

1 lotus leaf

5 bamboo leaves

2 grass string

1 roasted pork (cut into pieces)

1 roasted duck (cut into pieces)

1 pork belly (blanched)

salted egg yolk

30g lotus seeds

some oil

调味料

鸡精粉½小匙

盐和糖少许

胡椒粉少许

Seasoning

½ tsp chicken powder

dash of salt and sugar

dash of pepper powder

做法

1. 把材料 A 浸软 2 小时,捞出沥干待用。

2. 把荷叶、竹叶和咸水草浸软 30 分钟待用。

3. 把白糯米、绿豆片和调味料搅拌均匀。

4. 把荷叶铺平,放上竹叶,把糯米混合物铺在竹叶中间,放上剩余材料后包好,用咸水草扎紧。

5. 把粽子放进滚水煮 5 小时,捞起沥干即可。

Method

1. Soak Ingredients A in water for 2hrs. Drain and set aside.

2. Soak lotus leaf, bamboo leaves and grass string in water for 30mins.

3. Mix glutinous rice, split mung beans and Seasoning evenly.

4. Flatten lotus leaf and lay bamboo leaves on top. Place glutinous rice mixture at centre. Add remaining Ingredients A and B on top and wrap tightly. Secure with grass strings.

5. Cook in boiling water for 5hrs. Drain and serve.

潮州双拼粽制作配方

来源 新加坡潮州八邑会馆 & 张择民先生

潮州双拼粽制作配方

福建肉粽制作配方

HOKKIEN RICE DUMPLING

Photo Courtesy of Joo Chiat Kim Choo

猪肉食材

  • 500 克三层肉(去皮、切块)

  • 1 茶匙五香粉

  • 1 茶匙胡椒粉

  • 1 茶匙细盐

  • 2½茶匙细砂糖

  • 2 茶匙黑酱油

糯米食材

  • 1½汤匙食油

  • 3-4 瓣蒜头(剁碎)

  • 500 克糯米*(浸泡至少 4 小时,沥干)

  • 1½茶匙细盐

  • 1 茶匙五香粉

  • 1 茶匙黑酱油

  • 120 毫升清水

Ingredients for Pork

  • 500g skinless pork belly (cut into 2cm chunks)

  • 1 tsp five spice powder

  • 1 tsp ground pepper

  • 1 tsp salt

  • 2½ tsps fine sugar

  • 2 tsps dark soy sauce

Ingredients for Glutinous Rice

  • 1½ tbsps cooking oil

  • ½ head garlic (chopped)

  • 500g glutinous rice* (soak for 4 hours, drained)

  • 1½ tsps salt

  • 1 tsp five spice powder

  • 1 tbsp dark soy sauce

  • 120ml mushroom soaking water

香菇、板栗、虾米食材

  • 1½汤匙食油

  • 3-4 瓣蒜头(剁碎)

  • 35 克香菇(浸泡 1 小时至软,切成 12 块)

  • 80 克板栗(浸泡 1 小时,沥干,挑净膜皮备用)

  • 50 克虾米(浸泡 3 分钟,沥干)

  • 少许细盐

  • 少许胡椒粉

  • 少许黑酱油

其它食材(随喜)

  • 6 个咸蛋黄(切半)

  • 45 克红葱头酥

Ingredients for Mushroom, Chestnut & Dried Shrimp

  • 1½ tbsps cooking oil

  • ½ head garlic (chopped)

  • 35g dried mushroom (soak for 1 hour, cut into half)

  • 80g dried chestnut (soak for 1 hour, remove fibre in grooves)

  • 50g dried shrimp (soak for 3 minutes, then drain)

  • Pinch of salt

  • Pinch of ground pepper

  • ¼ tsp dark soy sauce

Other Ingredients (Optional)

  • 6 salted egg yolks (halved)

  • 45g fried shallot

备料方法

1. 猪肉:把所有调味料加入猪肉拌匀,放入冰箱腌 4 小时。

2. 糯米​:热锅,加入食油,放入蒜头爆香后,加入糯米。把盐、五香粉、黑酱油加入清水拌匀,加入糯米后炒香。

*不同种类的糯米需浸泡的时间会有差别,如果你用的糯米较难软化,那浸泡的时间就要加长。

3. 香菇、板栗、虾米:热锅,加入食油,放入蒜头爆香后,加入香菇、板栗、虾米、盐、胡椒粉和黑酱油 炒香。

4. 红葱头酥:用微波炉炸香脆红葱头酥。

把所有食材分成 12 等份,如果粽叶比较小,可以做成 14 等份。

PREPARING THE INGREDIENTS

1. Pork: Add all ingredients to pork, mix well, keep refrigerated to marinate for 4 hours.

2. Glutinous Rice: Heat wok, add cooking oil, fry garlic until fragrant, then add in glutinous rice. Add salt, five spice powder and dark soy sauce to mushroom soaking water, mix well. Add the liquid to glutinous rice, stir-fry until liquid dries up.

*Soaking time for different types of glutinous rice might vary, adjust the soaking time according to the type of glutinous rice you use.

3. Mushroom, Chestnut & Dried Shrimp: Heat wok, add in cooking oil, fry garlic until fragrant, then add in mushroom, chestnut and dried shrimp. Season with salt, ground pepper and dark soy sauce.

4. Shallot Use microwave to fry shallots.

Divide all ingredients into 12 portions (14 portions if your bamboo leaves are smaller).

裹粽步骤

1. 把竹绳过水后沥干(较不容易断)。

2. 手沾水,然后把三分之一的糯米放入粽叶杯里,加入猪肉、炒好的香菇、板栗、虾 米等食材后,放入剩余的糯米。

3. 手再沾水,用手掌把糯米压至紧实后,把粽子裹好,用竹绳绑紧。

4. 把一大锅水烧开后,放入裹好的粽子(水必须盖过粽子),大火再次滚开后,转至 中小火,盖上锅盖煮 2 小时 30 分钟。

5. 把煮好的粽子吊着沥干水份,便可享用。

6. 待食用的粽子需放入冰箱冷藏保鲜。

MAKING THE RICE DUMPLINGS

1. Rinse bamboo string with water (prevents from breaking easily).

2. Wet your hand, put one-third of glutinous rice into bamboo leaves cup, add in other ingredients, then top with the remaining glutinous rice.

3. Wet your hand again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.

4. Bring a large pot of water to boil, put in the dumplings (the water level must be higher than the dumplings), bring to boil again, reduce to medium-low heat, put on the lid and boil for 2 hours 30 minutes.

5. Hang the cooked dumplings to drain off the water.

6. The cooled dumplings should be refrigerated to maintain its freshness if not consumed immediately.

Hokkien Rice Dumpling

保留传统习俗:包粽子

Keeping Traditions Alive: Making Bak Chang

Video credits to: 新加坡华族文化中心Singapore Chinese Cultural Centre

以录制视频或照片和分享食谱的方式呈现来自不同籍贯的粽子食谱。作品请提交至:sya_events@sfcca.sg