It’s been 2 years since I last made the nonya chang. Decided to make it again this year as there are people I wanted to give thanks to. And I have tried some new things this year - in terms of ingredients and cooking techniques. What came out this year was probably the best for me since I started making it. So, let me use this post to update what I did for my nonya chang this year.
Meat (Filling)
1kg of meat (wu hua rou [pork collar] or san cheng rou [pork belly] - cut into cubes about 1.5cm)
1 large packet (200g) dried shiitake mushroom (soaked & sliced)
6 large onions (diced)
6-8 garlics (roughly chopped)
300g of sweetened preserved winter melon (diced 1cm)
* I used pork belly this year. Remove and discard the skin but retain the fats; and instead of cutting into strips, I cut them into cubes. To make it easier to cut, I boiled the pork belly till it is half cooked before I cut them. I retained the broth and used it to cook the meat subsequently.
Seasonings for Meat
1/2 - 1 packet of coriander powder
200g of white rock sugar (about 4-5 pieces)
White pepper powder (for taste)
Light soya sauce (for taste)
Dark soya sauce (for taste and to colour)
Oyster sauce (for taste)
Chicken stock concentrate/ powder (for taste)
Sesame oil
Olive oil
Lard (optional)
* I added oyster sauce this year. It turned out better than expected. Also, I used more rock sugar and winter melon than previous year in an attempt to make the meat sweeter.
Rice
2kg of glutinous rice (soaked for 2-3 hours)
Seasonings for Rice
Sesame oil
Olive oil
15 garlics & 10 shallots (blended together)
Fried shallots
2-3 tablespoon salt (make it more salty)
* I added shallots as well as fried shallots. It made the rice more fragrant. Also, I used more salt in anticipation of the bleaching when I boil it.
Others/ Wrapping
1 packet (400g) or about 120 bamboo leaves (washed in hot water and soaked at least 2-3 hours)
Pandan leaves (about 7, cut 5cm long and sliced vertically) & strings. This will make about 50-60 chang.Key to note for cooking:
(1) Make the seasoning stronger than it should taste becos once it is boiled, it will become bland and the taste after that will be just right.
(2) Boil for about 45min - 1hr and when boiling, add 1-2 tablespoon of salt into the water. It will slow down the bleaching of the chang.