Foodandholiday come back here again to wish you all foodies and travelers a smooth-as-baby-bum's Tuesday :) Unlike our other food-related post, this writing is to introduce Dragon Boat Festival in Chinese culture. Once in a year, on 5th of the 5th month lunar calendar, Chinese people through out all around the world will be celebrating Dragon Boat Festival. The celebration in our town here is not as merry as many other places which are still strongly clinging to the cultures and traditions. Dragon Boat Festival is to commemorate the late Qu Yuan, a poet as well as a patriot, in olden days, who drowned himself in the river rather than see his country occupied and conquered. During his lifetime, he was constantly slandered by many and subsequently exiled by the King. To show his love and passion to the country, he wrote a numbers of poems and those enduring poems are still widely read until these days. He was a famous poet in China's history. It is narrated that upon hearing Qu Yuan's death (on 5th day of the 5th lunar month), the local people who loved him deeply searched for him in the river but to no avail. They started to throw food (meat, rice, etc) into the river to attract the fish from eating or destroying Qu's body. Later on, on this very day every year, Chinese people is eating Zongji (粽子) to pay tribute to the late Qu Yuan. Zongzi or 粽子 or sticky rice dumpling is made in various types of fillings depending on the customs in each place. Below is what foodandholiday wanted to share with you guys readers, the homemade rice dumplings. Ingredients involved in our dumplings here are : (of course) the bamboo leaves as the media to wrap, the raw marinated sticky rice, salted duck egg yolk, chestnuts, chinese sausage (lapcheong), small green and red chili and the very flavoursome braised pork, mushroom and dried shrimps.
This is how to wrap zongzi. Fold the leaves into cone-shape, add some sticky rice mixture and compress it with a spoon.
Second step after filling the first base of sticky rice is to put 1 pc each of the pork, mushroom, chestnuts, salted egg, chinese sausage and chili. Then add more rice until it is nearly a full pouch, compress with spoon again and fold the opentop of it.
Steam for 2 hour and it's ready to be served!
Ta daa!!! Zongzi is ready to eat! I can easily gulp down 2-3 pieces in a day without feeling guilty. Once in a year indulgence, so must cherish every single bits and pieces of it (;
Over our place here, we have been celebrating an early Dragon Boat Festival since weeks ago. Zongzi is seen sold everywhere in all traditional markets and the places which sell chinese food. But we prefer the homemade ones :) Here foodandholiday is wishing all our fellow readers who celebrate this day an early Dragon Boat Festival! Bye until the next post!