Originally Posted by
gaobest
how do you get yours? Do you make them?
I really only get mine at a cantonese place in sf sunset - one of the classic won ton noodle spots that is still cash only. Their tamale is made by another vendor so they don’t always have it. Theirs definitely has the fat back, lob cheung sausage, and salted egg yolk. I don’t get this item at many other spots, so I’ve probably only eaten 10-25 units in the past decade. I love them and might try to seek them out - most of those places with this gem in lotus leaf actually are only serving the sticky rice with chicken and lob Cheung which is ace and not as great as my beloved tamale. I was even in the sf sunset last week and yet I STILL refuse to go to any lovely Asian spot to get carryout. I didn’t even go to the donut shop that I’ve loved for decades! I just walked on by...
My mom used to make them when I was a wee lad and we lived in an area with few Asians. She'd get together with a few friends and they'd make a day of it. She didn't use really fatty meat, but more ingredients/fillings. I never got the hang of making the lotus leaves into a cup myself. These days I just pick up a few at any sizable chinese supermarket. Most around here usually have 6-10 varieties until Dragon Boat Festival... Then there's usually closer to 20-30 types. Most of the time I stick to the basics. Rice, smashed mung bean, fatty pork and an egg yolk.
If I feel like making something I usually make Lor Mai fan... Similar ingredients just laid out differently... I use a steamer with lotus leaf on the bottom, the edibles on top then more lotus leaf on top of that. But that's if I'm willing to eat it for a few days afterwards.