Machang, for real!

I was sort-of depleted after watching Inception, a total brain workout. When I got home, I checked the refrigerator and found this. It’s a Chinese dish called zongzi, but Chinoys who speak the Hokkien dialect call it machang. It’s like our native suman, except that it is prepared with pork and chicken filling. It’s more like Chinese adobo in taste. Making this sticky rice dish is a laborious process, and the wrapper has to be pandan or bamboo leaves. The dude buys cooked machang in the Ongpin area, from Chinese restaurants or delicatessen shops like Sincerity or Diao Eng Chai. Keeping them in the freezer makes them last longer. It takes one hour, though, to reheat them.

We usually eat ours with Del Monte tomato catsup and chopped garlic. Banana catsup is not a good companion, imo.

Just like suman, there are regional variations. Machang in Singapore is white and tiny. Also in the States. There are all sorts of filling — mushrooms, bean paste, Chinese sausage, salted duck eggs, barbecued pork, etc. The most popular kind in the Philippines is the pork-filled. Several makers in Binondo prefer a combination of pork slices with red beans.

I guess the only restaurant  that serves machang in Laoag is Macy’s Diner, if you wish to try.

Photo by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

10 thoughts on “Machang, for real!

  1. I miss machang from Ongpin. It’s 4:39pm and I have yet to eat today so you know, this is making me hungry/starve!

  2. I miss the rice dumplings in Singapore they also come in all types of fillings. It’s one of my favorite Chinese food thanks for sharing, now I have to find out if they are available down here.

  3. In the QC area on Banawe Street, a restaurant named “Muy Hong” serves a very great amoy style lumpia. They have great machangs (3 types) which I likewise eat with del Monte Tomato Catsup – as per their recommendation.

    Try the place if you can. I’ve been eating there since the 1980’s.

  4. Hi. Can u, guys, possible help me on how to do machang using coconut leaf casings like the ‘puso’ in cebu?? Thanks!

  5. I was looking upon some specially-made breads in Salazar’s bakery display store when this struck me from the display rack. So thought I’d give it a try… and I like the taste so far 🙂

  6. the best machang I’ve had is from a mother of my mom’s friend in Manila. She has retired and I don’t get hold of those anymore….

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