Comments on: Zongzi with Pork Belly and Meigan Cai (梅干菜肉粽)

By: Judy

Judy — Tue, 21 Jun 2022 15:48:46 +0000

In reply to karen. Hi Karen, it is a difficult meal especially without the right materials. Hope you can find the right leaves next time :-)

By: karen

karen — Sun, 19 Jun 2022 14:46:38 +0000

what a trip! This had to be one of the hardest meals I’ve ever done. I had ordered the form for the leaves but it is still in the Pacific somewhere. Anyway I decided to try and make it without. My leaves looked like ice cream cones and the rice was trying to escape from the bottom. I did not cut the meat small enough so it made this mound in the middle. I did get the Zongzi together finally but was not pretty. I enjoyed the challenge and will try again as it tasted great. I added a few Sichuan peppercorns for zing.

By: Judy

Judy — Thu, 16 Jun 2022 21:13:06 +0000

In reply to Sherman Cheung. Probably ...

By: Sherman Cheung

Sherman Cheung — Wed, 15 Jun 2022 18:09:57 +0000

This would probably be Hakka Style Zongzi

By: Judy

Judy — Sun, 05 Jun 2022 01:04:02 +0000

In reply to Jasmin. Hi Jasmin, I am pretty sure you can find zongzi leaves in the UK. If not, you can probably use banana leaves, but just make sure they're wrapped tightly.

By: Jasmin

Jasmin — Sat, 04 Jun 2022 08:56:05 +0000

Hello Judy, greetings from the UK! If I can’t find zongzi leaves, can I substitute for banana leaves? I’ve made a similar dish using Chinese sausages, shiitake and sticky rice wrapped in lotus leaves so I look forward to making this! Cheers, jasmin

By: Judy

Judy — Fri, 03 Jun 2022 23:07:57 +0000

In reply to Stevie D. Hi Stevie, if all the zongzi are still wrapped tightly after cooking, you can just leave them in the liquid to keep warm. Otherwise, you should remove them from liquid. Also, you should use fresh water to reheat. As to your last question, you can't sub sui mi ya cai for mei gan cai, sorry :-)

By: Stevie D

Stevie D — Fri, 03 Jun 2022 20:55:46 +0000

Excited to try this one. If doing in an instant pot and wanting to keep warm for an hour or two, would you drain most of the liquid and maybe elevate zongzi with the trivet or keep the zongzi floating in all of the liquid? If wanting to reheat leftovers, would it be wise to save and refrigerate the liquid for a reboil or just use fresh water? One last question, could you substitute sui mi ya cai (I have some left over from Sarah’s lettuce wraps? Thanks.

By: Judy

Judy — Fri, 03 Jun 2022 19:29:56 +0000

In reply to Linda. Hi Linda, you can consider it Hakka as braised pork belly with mei gan cai is Hakka :-)

By: Linda

Linda — Fri, 03 Jun 2022 18:41:31 +0000

Is this a Hakka recipe? The pork belly with preserved mustard greens is a popular Hakka dish. Looks delicious.