Ingredients with Measurements:
- 1 kg glutinous rice
- 500 g pork belly, cut into small cubes
- 200 g dried shrimp, soaked and chopped
- 200 g dried shiitake mushrooms, soaked and chopped
- 200 g shallots, chopped
- 100 g garlic, chopped
- 100 g candlenuts, chopped
- 50 g coriander seeds, toasted and ground
- 50 g cumin seeds, toasted and ground
- 50 g fennel seeds, toasted and ground
- 50 g white pepper, ground
- 50 g salt
- 50 g sugar
- 1 kg sago leaves, cleaned and cut into squares
- Cotton strings
Special equipment needed:
- Large pot
- Wok or frying pan
- Mixing bowl
- Colander
- Cutting board
- Knife
- Mortar and pestle
- Kitchen twine
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 2 hours.
2. In a wok or frying pan, sauté the pork belly until browned. Add the dried shrimp, shiitake mushrooms, shallots, garlic, and candlenuts. Cook until fragrant.
3. Add the coriander seeds, cumin seeds, fennel seeds, white pepper, salt, and sugar. Mix well and cook for another 5 minutes.
4. Drain the soaked glutinous rice and mix it with the pork belly mixture.
5. Take a sago leaf and place a spoonful of the rice mixture in the center. Fold the leaf to form a rectangular package and tie it with cotton string. Repeat until all the rice mixture is used up.
6. In a large pot, bring water to a boil. Add the wrapped rice packages and cook for 4-5 hours until the rice is cooked through.
7. Remove the rice packages from the pot and let them cool.
8. To serve, unwrap the rice packages and slice them into pieces.
Time:
Preparation time: 2 hours
Cooking time: 5 hours
Temperature:
Boiling water
Serving size:
Makes 20-25 pieces
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Dried shrimp can be substituted with dried scallops.
- Sago leaves can be substituted with banana leaves.
Variations:
- Add chopped peanuts or chestnuts to the rice mixture.
- Use different spices to flavor the rice mixture.
- Add diced water chestnuts or bamboo shoots to the pork belly mixture.
Tips and tricks:
- Soak the glutinous rice for at least 2 hours to ensure even cooking.
- Use a mortar and pestle to grind the spices for maximum flavor.
- Tie the rice packages tightly to prevent them from falling apart during cooking.
Storage instructions:
Store the Bakcang Sagu in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Steam the Bakcang Sagu for 10-15 minutes before serving.
Presentation ideas:
Arrange the sliced Bakcang Sagu on a platter and garnish with fresh herbs.
Garnishes:
Fresh coriander leaves, sliced scallions, or chopped peanuts.
Pairings:
Serve Bakcang Sagu with hot tea or coffee.
Suggested side dishes:
Steamed vegetables or pickled vegetables.
Troubleshooting advice:
- If the rice is not cooked through, add more water and continue cooking.
- If the rice packages fall apart during cooking, tie them tighter next time.
Food safety advice:
- Use clean utensils and wash your hands before handling food.
- Cook the Bakcang Sagu thoroughly to prevent foodborne illness.
Food history:
Bakcang Sagu is a traditional Indonesian dish that is typically eaten during festivals and special occasions.
Flavor profiles:
Bakcang Sagu has a savory and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve Bakcang Sagu as a snack or appetizer.
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Region: Indonesian