Reggie Aspiras


Dragon machang (Bachang)
by Reggie Aspiras/Mary
The glutinous rice dumplings is filled with pork liempo and chicken.


1 k each pork liempo, chicken-cut into cubes
1 k malagkit rice
2 tbsp sugar
20 pcs dried mushroom, soaked in 1 cup water (Mary says keep mushroom water to use for adobo)
20 pcs whole chestnut, dried or roasted, peel 100 g hebi, soaked in 1 cup water


In a wok put ¼ c oil, add 2 tbsp sugar, once caramelized, add liempo and cook 5 minutes.

Add chicken, cook 2 minutes.

Put ¼ c coconut soy sauce, add 1 c water plus hebi and mushroom water.

Simmer 10-15 minutes.

Remove meats.

To the sauce add mushroom, hebi and chestnut. Cook 5-10 minutes depending on mushrooms, remove.

Taste sauce and season. Divide sauce.

In a wok add ¼ c oil, sauté malagkit, slowly add half of the adobo sauce. Cook until rice is evenly coated with the oil and the sauce, until light brown, about 5 minutes.

Get bamboo leaves and start wrapping machang.

Start off with a handful of rice, making sure that each parcel has 1 piece of chicken, pork, mushroom and chestnut. To make special machang, add a thin slice of Chinese ham and 2 slices of Chinese sausage to the rice.

Bring water in a stockpot to a boil.

Add the remaining sauce.

Submerge the parcels to cook in boiling water, 1 hour.


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