Sunday, 13 June 2010

Dumpling festival 2010

In three days' time, we Chinese will be celebrating the Dumpling Festival again. Yesterday, my wife went off to her mum's place and returned with a bunch of the freshest, nicest and most frangrant bak chang I've tasted in a long while. There's nothing like a perfectly prepared bak chang. Just imagine the anticipation from unwrapping the leaves to reveal the tightly-packed glutinous rice. Certainly the occasion is incomparable.

According to my wife, they spent four hours in wrapping and tying the dumplings and another two hours waiting to boil them. And that's not including the time spent in preparing and cooking the ingredients. A lot of work indeed!

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