Machang

MARINADE garlic ginger sugar (to taste) 1/2 cup soy sauce chinese five spice powder 1 bay leaf COOKED FILLING oil for sauteeing 12 rehydrated dried shiitake mushrooms 1 package of dried chestnuts (soaked overnight and peeled) chicken (legs and thighs) or pork belly 1 drained can of cooked black eyed peas Use 2 parts rice to 1 part cooked filling ingredients OPTIONAL banana leaves to wrap

The measurements of the wet ingredients listed are approximations. My mom typically measures by eyeballing the color of the marinade.

In a large pan or wok, heat oil and saute mushrooms with ginger and garlic. Add meat and saute for 1 minute. Add soy sauce, sugar, and 5 spice powder. Cook for 2 minutes. Top with water and boil until fully cooked. To the meat, mix in the chestnuts, and black eyed peas, & set aside. You can transfer this into a rice cooker and steam and eat as is, or follow the steps below to wrap in banana leaves. Add the rice to the pan and stir cook until rice is partially cooked. Take 2 leaves and overlap the soft sides by 4 inches. Make a cone with the leaves and support the bottom with your palm. Spoon 2 tablespoons of rice, tamp gently, then add the meat mixture; top with more rice, tamp to even the top. Fold the upper leaf down, bring together and fold, or trim excess if preferred. Tie with strings. Steam in rapidly boiling water for 1 hour. lil sis + me

me mom lil sis dad me+dad

mom and the staff in our AMPM I’m grateful for memories of karaoke in garages, tin foil trays steaming amidst high notes, and for the hopeful determination I witnessed in my parents when I was small.