The Dragon Boat Festival is known for the racing of dragon boats and eating delicious zong zi, a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other flat leaves. This cookbook teaches you everything you need to know about making delicious Chinese sticky rice dumplings. Amy Wong, the author, describes the different ingredients you will need and details the method of making these treats. This cookbook is a must-have for making zong zi at home.
Title: The Season of Double Fifth
Author: Amy Wong
Language: Bilingual- English and Mandarin Chinese (Simplified)
Illustrations: Full color
Publication Date: March 2013
Zong Zi recipes:
Chef Amy Wong is from Kampar, a small town situated in the state of Perak, Malaysia. To pursue her interest in food and her love for cooking, she moved to Kuala Lumpur to gain wider exposure in the culinary world. To explore the essence of Nyonya cooking, Amy worked with the Nyonya communities in Penang, Melaka and Johor, acquiring authentic Nyonya cooking techniques. She also learned traditional Malaysian cuisine in Terengganu, Kelantan and Pahang.
She is now a highly sought after chef by magazines, TV producers and publishers. Her passion for good food shows in her quality of work. Her motto is, “I love good food, I love the smell of it, and the kitchen always makes me happy.” A wise lady, indeed.
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Zong Zi, rice dumplings, and sticky rice dumplings are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. Although Zong Zis are commonly eaten as a snack, they are traditionally eaten during the Duanwu Festival which falls on the fifth day of the fifth month of the lunar calendar (which is the namesake of this book “Fragrance of Double Fifth”). There are many different varieties of Zong Zi. In this exciting cookbook, the author has carefully put together a most...
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