DuanWu Festival (端午节)

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Category : Chinese Food, Homemade

DuanWu Festival (端午节) which is also known as Dragon Boat Festival; falls on the 5th day of 5th lunar month every year. And so, this month we will get to savour the yummy-licious Chinese Rice Dumpling – ZongZi (粽子)

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Main Ingredient for the dumplings must be the glutinous rice.

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Parts of the ingredients.
Others will be chestnuts, pork, dried shrimps, salty egg yolk, dried scallops, and mushrooms…….

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and All the hard works go to Mum. (how i wish i inherited part of her skill)

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To produce and make us really delicious homemade ZongZi

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with lots of liew in it.

alright then, wish you all have a wonderful DuanWu celebration and happy Makan-Makan with family and friends 🙂

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Comments (27)

Happy Dumpling Festival!

Waaaaahhh..*slurp slurp* I love bak chang and I have no idea where to get good bak chang here. Tried few places and got cheated. Very big but inside no 'liew', only rice with beans and a tiny piece of fatty pork. I miss those back home.

Happy dumpling festival!!! ~sigh … it's been quite some time since I ate halal chang …

yummy yummy!!! very delicious!!!
端午节快乐!!

ai wei, ur mom's skill is really good in making zongzi 🙂
hmm~ normally wad i saw is the brown color one but urs one is white.. very unique and nice 😀 first time saw this color>.<

Hepi Dumpling Festival !!

Happy Duan Wu Jie!!! yummy dumpling made by ur mother…i prefer this type of white one haha…lovely!

Happy Dumpling Festival!!!

white dumpling?

Precious Pea – the zhang you described is the local hakka zhang. I got soooo disappointed the 1st time I ate it. when my bf asked me nice or not, I said it's a very nice dao zhang(nut dumpling)!! all sorts of nuts inside but only 1 piece of pork >.<

i want lots and lots of black black bak that looks like still got abit of gravy inside *mouth watery* and aiwei's looks exactly like it *tummy growling* (@.@)

Happy dumpling festival! Ah, I need a fix for my dumpling craving.. haha.

Can I have one please??? Thank you aunty 😛

having my yummylicious chang now! happy duanwu festival! 🙂

little inbox,
happy duan wu jie 🙂

precious pea,
oO, that's superrrr not nice with only few beans and tiny fatty pork. i had something like that in china before. they put in beans and only fats of the pork into the 'chang'. quite nice actually 🙂

hajar,
🙂 time to get another piece of halal dumpling 🙂
happy dumpling festival.

孤傲的王子,
happy duan wu jie

WyYv,
yeaaah, she is great in making all these, sadly, i am not. sigh. do hope i can make something like that… must start learning from her d ><
never come across the white one before??? i find it quite common, hehe, and those black one are made from black soy sauce. the white one looks nicer lar 🙂

mery,
happy festival 🙂

simplegirl,
happy festival 🙂
yeahhh, i love the white one. dun really like the brown/darker one o.

somewhere in singapore,
happy duan wu jieee 🙂

mimi,
Oo, you too never come across the white one before??? i had it since i was a kid 🙂 white one niceeee. hehe

small boar,
haha, mine has lots of beans, bak inside 🙂 lotsss. yummmm. i was stuffed now… with my bak chang ><

irenelim,
happy duan wu jie and have a great celebration e 😉

witch,
lolx. mari mari 😛

christine,
happy festival!
and i am stuffed with it liaaaao. mum's made one huge… stomach heavy now ><

Yum yum I love dumplings..

haha, as long as bak is not 'lost' amidst the dao, then is good liao ^.^

havent get to eat bak chang for this year festival yet. . .:(

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wow i want leeeee

happy dumpling day to u…i love to eat so much …can wallop 5 in one day

jfook,
🙂

small boar,
lolx
must have a big big bak, right?

taufulou,
how come??? this is a must to celebrate festival 🙂

mr lonely,
thanks for dropping by 🙂

kampungboycitygal,
noted
i see got any xtra left o not 🙂 hehehehe…

vialentino,
5 a day? that's a lottt!!! @@ i can;t do it cz the one mum made is extra huge. i can hardly finish one alone

Oh…. what a fusion.
Cantonese style white rice with Hokkien fillings.

🙂

I made Cantonese, Hakka and Hokkien dumplings this year

wendyywy,
🙂 the recipe comes from my grandma 🙂 mum practices it every year and our tastebuds have adapted on to this non oil but yummy zongzi.

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