today is the fifth day of the fifth lunar year, when the chinese celebrates duan wu jie. and, on this day, the chinese will normally eat Zhongzi (Mandarin) or Bak Zhang (hokkien) which have been made few days earlier, or even a week before, to commemorate Quan Yu.
according to the chinese legend, this is the day when Qu Yuan, a scholar and minister to the King of Chu during the Zhou Dynasty. Qu Yuan committed suicide on this day, in the year 278BC by drowning himself in Miluo River because he was accused of treason. the local people, during that time, who admired him, wanted to prevent his body from being eaten by the fish, threw Zhongzi in to the river, to feed them. hence, this day is celebrated and Zhongzhi is eaten.
Mom is back in KK, from Monday to Wednesday.. so, since mom was here, she decided to make some Zhongzhi for this day. on tuesday, we (milia and i) left the office early, at around 4pm, to help mom to wrap Zhongzhi.
the filling for the Zhongzhi this year is diced chicken meat, black fungus and mushroom cooked with dark soy sauce, which is halal one. hehe.. and i tell you, it smells very nice.. our glutinous rice is mixed with soy sauce and some seasonings and cook, prior to wrapping. this method is slightly different from the usual one, because they normally do not cook the rice. the glutinous rice will be cooked only after wrapping them in the bamboo leaves..and boil/ steam to cook them.
the hardest part of making zhongzhi (at least, for me) is one must have the skill to wrap it. Zhongzhi is wrapped in angular shape and tied with string. and dad said, being a chinese, specifically chinese lady, one must master the skill to make Zhongzhi, Tang yuen and koi-neng kuo (steamed egg cake)..and all of these are his favourites. hmm..now you know why he said that..
we managed to make almost 50's zhongzhi and now, there are less than 10's left in the kitchen. =)
according to the chinese legend, this is the day when Qu Yuan, a scholar and minister to the King of Chu during the Zhou Dynasty. Qu Yuan committed suicide on this day, in the year 278BC by drowning himself in Miluo River because he was accused of treason. the local people, during that time, who admired him, wanted to prevent his body from being eaten by the fish, threw Zhongzi in to the river, to feed them. hence, this day is celebrated and Zhongzhi is eaten.
Mom is back in KK, from Monday to Wednesday.. so, since mom was here, she decided to make some Zhongzhi for this day. on tuesday, we (milia and i) left the office early, at around 4pm, to help mom to wrap Zhongzhi.
the filling for the Zhongzhi this year is diced chicken meat, black fungus and mushroom cooked with dark soy sauce, which is halal one. hehe.. and i tell you, it smells very nice.. our glutinous rice is mixed with soy sauce and some seasonings and cook, prior to wrapping. this method is slightly different from the usual one, because they normally do not cook the rice. the glutinous rice will be cooked only after wrapping them in the bamboo leaves..and boil/ steam to cook them.
the hardest part of making zhongzhi (at least, for me) is one must have the skill to wrap it. Zhongzhi is wrapped in angular shape and tied with string. and dad said, being a chinese, specifically chinese lady, one must master the skill to make Zhongzhi, Tang yuen and koi-neng kuo (steamed egg cake)..and all of these are his favourites. hmm..now you know why he said that..
we managed to make almost 50's zhongzhi and now, there are less than 10's left in the kitchen. =)
Happy Duan Wu Jie, everyone.
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