This year’s Dongzhi festival falls on 21 December. It so happens the date is also same as the proclaimed “End Of The World”! I suppose people are more concern about this end of the world thingy than dongzhi celebration lar….
I didn’t bother much, because I can’t do anything if it really happens. Well…spent my day as usual. What I hated most are those people spreading rumors which they themselves aren’t sure. About earthquake, hurricane and flooding in KL (aren’t KL is already flooding alot of time even with our so SMART tunnel?!). Do they actually know those statement can actually create chaos?! *Duhhh….. Anyway…if end of the world would to happen, we humans are the main culprit for destroying this earth!
I woke up as usual today, with bright sunshine. Glad that everything is still the same. Back to work with all the FARK up works! *damn*
Anyway…Dongzhi Festival is about making and eating tong yuen. Tong yuen symbolized reunion. My late grandma used to say Dongzhi is the most important festival celebrated by the Chinese. Ya…greater than Chinese New Year, she said. Therefore I prepared these lovely tong yuen last night. They are easy to prepare. I am already an expert in mixing and kneading the dough, achieving the right consistency. I mixed them every year leh! :-p (But don’t ask me the exact measurement) While my mom will be the one who prepares the ginger+sugar soup. I like the process of making tong yuen, where everyone will join in the fun.
Mom says tong yuen has to be round round. Odd shape? Do it again! Haha..
I like my pastel colors tong yuen. Don’t you think they are lovely?
Note: I uses edible coloring okay… :-p
My colorful tong yuen lollipops! (my fingers also kena color) Looks like a colorful ‘ping tong wu lou’ !
Wishing Everyone Happy Dongzhi Festival!! ♥
I was feeling excited to come back to my parent’s home today to celebrate Dumpling Festival (Duan Wu Jie). Though I do come home every weekend….though one can still buy dumplings throughout the year, but to eat together with family it feels differently. That’s what I like about Chinese festival. Each festival is celebrated with different types of food! Although rice dumplings have became so commercialize and people has turned it to be something so luxury, yet I still preferred the ordinary ‘bak chang’ with small piece of pork,beans, mushroom, salted duck egg and chestnut nicely tied with a string.
I like to eat my rice dumpling with sambal belacan, made by my mom. It’s really nice. How about you? Do you eat your rice dumpling with any sauce or just as it is?
Yah, mummy did not make any but she bought these rice dumplings at RM3.20 per piece. Quite tasty too. So, how many rice dumplings have you eaten today?
Happy Dumpling Festival to everyone !! 😉
Taking this opportunity to wish everyone here Happy Mid Autumn Festival, 中秋节快乐.
Enjoy the every bite of mooncake under the beautiful moon while lighting up your lanterns.
Duanwu Festival (端午节) or Dragon Boat Festival falls on 5th day of the 5th month of the lunar calendar which was yesterday.
The story behind these; “The Duanwu Festival is believed to have originated in ancient China. A number of theories exist about its origins as a number of folk traditions and explanatory myths are connected to its observance. Today the best known of these relates to the suicide in 278 BCE of Qu Yuan, poet and statesman of the Chu kingdom during the Warring States period.”
On this day; the Chinese will usually celebrate it with the present of rice dumplings. You can easily buy it or make it. I’m not making it because it involves many steps. In order to save the hassle, we just purchase them.
Here; I have 2 different types of rice dumplings. Actually different dialect, you may find their rice dumplings taste different. Even the wrapping method may be different as well.
Traditional Chinese Rice Dumpling
(stuffed with mung beans, pork, black mushroom, salted duck egg, chestnut)
Alkaline Dumpling with Red Bean Filling
Jianshui zong (碱水粽): Meaning “alkaline water zong”, these are typically eaten as a dessert rather than as a main meal. The glutinous rice is treated with lye water (aqueous sodium carbonate), or potassium carbonate giving them their distinctive yellow color. Jianshui zong typically contain either no filling or are filled with a sweet mixture, such as sweet bean paste. They are often eaten with sugar or light syrup.