Be My Dumpling
Duanwu Jie , a photo by williamnyk on Flickr. It's the Duanwu Festival today-- the time for glutionous rice dumplings aka zongzi . Basically, one can eat 'em all year round, but for the sake of tradition, we like to jostle for it once a year at ballooned prices. Of all the varieties out there, my favourite is the ham yuk zong . Definitely with meat. Vegetarian versions don't cut it. Must be savoury. Salty ( nyonya zong? sweet meat... tak sedap! ). Although I don't eat the fatty bits, I feel that the oil that comes out is important to make the zong moist and fragrant. But I don't eat any old ham yuk zong , I prefer those with kidney beans. Green beans just doesn't do it for me. Other than that, chestnuts and salted egg yolk are pre-requisites for me. Dried shrimp or oysters are a plus. They do add a special flavour to it, but to me it's not a must-have. I also cannot accept jianshui zong . My mum loves it. Never a fan. Just tastes wrong... chemical-y. Heh...