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       By: Chef Lek  

Recipe Detail :

Ba-Jang - Ba-Jang is a traditional food in Duanwu Festival, also known as Dragon Boat 
Festival. This festival was a long heritage of the Chinese people. It usually falls on the fifth day of the fifth month of the Chinese calendar, which is called “Ngou Wei Jouy”. Ba - Jang is a steamed sticky rice with pork, Chinese sausage, salted egg yolk, lotus seeds and many more.

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Ba-Jang - Ba-Jang is a traditional food in Duanwu Festival, also known as Dragon Boat Festival. This festival was a long heritage of the Chinese people. It usually falls on the fifth day of the fifth month of the Chinese calendar, which is called “Ngou Wei Jouy”. Ba-Jang is a steamed sticky rice with pork, Chinese sausage, salted egg yolk, lotus seeds and many more.

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1. 10 Chinese Bamboo Leaves (soaked in water for 1 night)
2. 500 grams Sticky Rice (soak in water 5 hours)
3. 200 grams Pork Tenderloin (cut into thin slices)
(fermented with sugar. + Oyster sauce+ soy sauce + pepper)
4. Chinese Saisage (oblique cut)
5. 10 salted egg yolk ball.
6. Lotus seed 1 / 2 cup.
7. 1/2 Cup Mushrooms (sliced lengthwise) (soaked in water, cut stems out)
8. 1/2 Cup Dried Shrimp
9. 10 Ball Stirred Taro (mold to 1 inch rounded)
10. 1/2 Cup Peanuts
11. 1/2 Cup Ginkgo Seeds
12. Cayenne Pepper
13. 1  1/2 Tbsp. Oyster Sauce 
14. 1 1/2 Tbsp. Soy Sauce
15. 1 Tbsp. Sugar
16. 5 Tbsp. Vegetable Oil
1. Pour vegetable oil, lotus seed, dried shrimp, mushrooms into the pan.
2. Flavored with oyster sauce, sugar, soy sauce and stir well. Add sticky rice to fry, follow with ground pepper. Stir well with all the ingredients and set aside.
3. Overlap 2 bamboo leaves and form to cone. Spoon rice into the 1/3 of bamboo leaves. Then sort gingko, salted egg yolk, marinated pork, stirred taro, stir, add rice, fried sausage. Add rice cover all ingredients, fold bamboo leaves and tie it tightly. Steam in boiling water for 1 hour.
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4


Ba-Jang - Ba-Jang is a traditional food in Duanwu Festival, also known as “Dragon Boat Festival” . This festival was a long heritage of the Chinese people. It usually falls on the fifth day of the fifth month of the Chinese calendar, which is called “Ngou Wei Jouy”. Ba-Jang is a steamed sticky rice with pork, Chinese sausage, salted egg yolk, lotus seeds and many more.

Ingredient of Ba-Jang

1. 10 Chinese Bamboo Leaves (soaked in water for 1 night)
2. 500 grams Sticky Rice (soak in water 5 hours)
3. 200 grams Pork Tenderloin (cut into thin slices)
(fermented with sugar. + Oyster sauce+ soy sauce + pepper)
4. Chinese Saisage (oblique cut)
5. 10 salted egg yolk ball.
6. Lotus seed 1 / 2 cup.
7. 1/2 Cup Mushrooms (sliced lengthwise) (soaked in water, cut stems out)
8. 1/2 Cup Dried Shrimp
9. 10 Ball Stirred Taro (mold to 1 inch rounded)
10. 1/2 Cup Peanuts
11. 1/2 Cup Ginkgo Seeds
12. Cayenne Pepper
13. 1 1/2 Tbsp. Oyster Sauce
14. 1 1/2 Tbsp. Soy Sauce
15. 1 Tbsp. Sugar
16. 5 Tbsp. Vegetable Oil

How to Cook of Ba-Jang

1. Pour vegetable oil, lotus seed, dried shrimp, mushrooms into the pan.
2. Flavored with oyster sauce, sugar, soy sauce and stir well. Add sticky rice to fry, follow with ground pepper. Stir well with all the ingredients and set aside.
3. Overlap 2 bamboo leaves and form to cone. Spoon rice into the 1/3 of bamboo leaves. Then sort gingko, salted egg yolk, marinated pork, stirred taro, stir, add rice, fried sausage. Add rice cover all ingredients, fold bamboo leaves and tie it tightly. Steam in boiling water for 1 hour.
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