This Sambal Hebi Bak Chang is adapted from Grandma’s Hokkien Bak Chang, the spicy dried shrimp sambal has given the dumplings another distinct flavour. This recipe uses the steaming method to cook the dumplings as steaming will help preserving the fragrance of sambal hebi better as compared to cooking in water.

CHINESE VERSION: 香辣叁巴虾米(Sambal虾米)咸肉粽

bak chang
 

Sambal Hebi (Sambal Dried Shrimp) Bak Chang | MyKitchen101en

Yields: 15 pieces

Ingredients:

Ingredients for pork & mushroom:

  • 350 g skinless pork (cut into pieces)
  • 30 g mushroom (soaked, cut into 15)
  • 1 tsp five spice powder
  • 1 tsp ground pepper
  • 1 tsp fine salt
  • 1 tbsp fine sugar
  • 1 1/2 tsps dark soy sauce

Ingredients for sambal hebi:

  • 200 g dried shrimp (soaked & pounded)
  • 220 ml cooking oil
  • 30 g garlic
  • 45 g dried chilies (seeded, rinsed & drained)
  • 65 g red chili (seeded)
  • 130 g shallot
  • 5 1/2 tbsps fine sugar
  • 1 tsp fine salt

Ingredients for glutinous rice:

  • 500 g glutinous rice (soak for at least 4 hours, drained)
  • 1 tbsp cooking oil
  • 25 g shallot (finely chopped)
  • 1 tsp fine salt
  • 1 tsp five spice powder
  • 1 tsp dark soy sauce
  • 350 ml dried shrimp soaking water

Other ingredients:


Instructions:

Preparing the ingredients:

1 Pork & mushroom: Add ingredients for marinade to pork and mushroom, mix well. Keep refrigerated to marinate for 1 hour.

 

2 Sambal hebi: Blend together garlic and cooking oil, then add dried chilies in 3 batches, blend until smooth. Add in red chili, followed by shallot, blend until smooth. Cook chili paste over medium heat until fragrant, discard excess chili oil. Add in sugar and salt, mix well. Add in dried shrimp, cook over medium heat until fragrant.

3 Glutinous rice: Preheat cooking oil, cook shallot until fragrant. Add in glutinous rice, cook for 1 minute. Add salt, five spice powder and dark soy sauce to dried shrimp soaking water (top up with mushroom soaking water if not enough), mix well. Add to glutinous rice gradually, stir-fry until liquid has dried up. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)

4 Divide pork filling and glutinous rice into 15 portions.

 

Making dumplings:

1 Rinse bamboo string with water (to prevent it from breaking easily).

2 Fold 2 pieces of bamboo leaves into cup shape. Wet the palm, put 1/2 of glutinous rice into bamboo leaf cup, add in 1 tablespoon of sambal hebi, add in other ingredients, add in another tablespoon of sambal hebi, then top with the remaining glutinous rice.

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

4 Put dumplings into steamer rack.

5 Bring water of steamer to the boil, put in dumplings, steam over medium-high heat for 1 hour. (Reminder: Top up the hot water for steamer if necessary. Change the position for dumplings, top down bottom up, after 30 minutes of steaming.)

6 Put the cook dumplings on kitchen towels to absorb any excess oil. (Reminder: Since no borax is added, the cooled dumplings should be refrigerated to maintain freshness. I usually freeze the dumplings and consume with 3 months.)


bak chang

Sambal Hebi (Sambal Dried Shrimp) Bak Chang

This Sambal Hebi Bak Chang is adapted from Grandma’s Hokkien Bak Chang, the spicy dried shrimp sambal has given the dumplings another distinct flavour.
5 from 3 votes

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Prep Time 1 hr 30 mins
Cook Time 1 hr
Total Time 2 hrs 30 mins
Course Dragon Boat Festival, Festivities
Cuisine Asian, Chinese
Servings 15 pieces
Calories 474 kcal

Ingredients
 
 

For pork & mushroom:

  • 350 g skinless pork cut into pieces
  • 30 g mushroom soaked, cut into 15
  • 1 tsp five spice powder
  • 1 tsp ground pepper
  • 1 tsp fine salt
  • 1 tbsp fine sugar
  • tsps dark soy sauce

For sambal hebi:

  • 200 g dried shrimp soaked & pounded
  • 220 ml cooking oil
  • 30 g garlic
  • 45 g dried chilies seeded, rinsed & drained
  • 65 g red chili seeded
  • 130 g shallot
  • tbsps fine sugar
  • 1 tsp fine salt

For glutinous rice:

  • 500 g glutinous rice soak for at least 4 hours, drained
  • 1 tbsp cooking oil
  • 25 g shallot finely chopped
  • 1 tsp fine salt
  • 1 tsp five spice powder
  • 1 tsp dark soy sauce
  • 350 ml dried shrimp soaking water

Other ingredients:

Instructions
 

Preparing the ingredients:

  • Pork & mushroom: Add ingredients for marinade to pork and mushroom, mix well. Keep refrigerated to marinate for 1 hour.
  • Sambal hebi: Blend together garlic and cooking oil, then add dried chilies in 3 batches, blend until smooth. Add in red chili, followed by shallot, blend until smooth. Cook chili paste over medium heat until fragrant, discard excess chili oil. Add in sugar and salt, mix well. Add in dried shrimp, cook over medium heat until fragrant.
  • Glutinous rice: Preheat cooking oil, cook shallot until fragrant. Add in glutinous rice, cook for 1 minute. Add salt, five spice powder and dark soy sauce to dried shrimp soaking water (top up with mushroom soaking water if not enough), mix well. Add to glutinous rice gradually, stir-fry until liquid has dried up. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)
  • Divide pork filling and glutinous rice into 15 portions.

Making dumplings:

  • Rinse bamboo string with water (to prevent it from breaking easily).
  • Fold 2 pieces of bamboo leaves into cup shape. Wet the palm, put 1/2 of glutinous rice into bamboo leaf cup, add in 1 tablespoon of sambal hebi, add in other ingredients, add in another tablespoon of sambal hebi, then top with the remaining glutinous rice.
  • Wet the palm again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.
  • Put dumplings into steamer rack.
  • Bring water of steamer to the boil, put in dumplings, steam over medium-high heat for 1 hour. (Reminder: Top up the hot water for steamer if necessary. Change the position for dumplings, top down bottom up, after 30 minutes of steaming.)
  • Put the cook dumplings on kitchen towels to absorb any excess oil. (Reminder: Since no borax is added, the cooled dumplings should be refrigerated to maintain freshness. I usually freeze the dumplings and consume with 3 months.)

Video

Notes

This recipe yields 15 pieces of bak chang.
The nutritional value for reference is for 1 piece of bak chang. 

Nutrition (per serving)

Calories: 474kcalCarbohydrates: 46gProtein: 21gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 169mgSodium: 987mgPotassium: 348mgFiber: 4gSugar: 9gVitamin A: 840IUVitamin C: 9mgCalcium: 89mgIron: 3mg
Keyword bak chang, chinese dumpling, dried shrimp sambal, sambal hebi
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