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The Season of Double Fifth Cookbook

  • 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)

    Condition: New

    Illustrations: Full color

    Pages: 111

    Publication Date: March 2013

  • Table of Contents

    • About the Author
    • Duanwu Festival: Originals and Legend
    • The Customs of Duanwu Festival
    • Healthy way to Enjoy Dumplings
    • Dumplings around Asia
    • What to take note of when making dumplings
    • Preparing bamboo leaves and straws for wrapping zong zhi
    • Commonly used ingredients

    Zong Zi recipes:

    • Vegetarian Multigrain Dumpling
    • Taiwanese Dumpling
    • Vegetarian Five-Grain Dumpling
    • Twin Dumpling
    • Nyonya Dumpling
    • Huzhou Wine Dumpling
    • Dried Squid and Black Eye Pea Dumpling
    • Black Pepper Scallop and Minced Meat Dumpling
    • Ah Ma’s Dumpling
    • Millet Dumpling
    • Scallops with XO Sauce Dumpling
    • Vegetarian Golden Dumpling
    • Peanut and Red Bean Dumpling
    • Drunken Chicken Dumpling
    • Five-Spiced Meat Dumpling
    • Hakka Red Bean Dumpling
    • Sambal and Dried Shrimp Dumpling
    • Peanut Dumpling
    • Black Eye Pea Dumpling
    • Red Bean Paste with Salted Egg Yolk Dumpling
    • Double Flavor Dumpling
    • Rendang Dumpling
    • Crispy Fried Dumpling
    • Ginseng and Wolfberry Dumpling
    • Vegetarian Five-Colored Beans and Millet Dumpling
    • Eight Treasures Dumpling
    • Assorted lotus Dumpling
    • Steamed Dumpling in Lotus Leaf
    • Pandan Chicken Dumpling
    • Vietnamese Black Pepper Dumpling Vietnamese Black Pepper Dumpling
    • Pillow Shaped Dumpling
    • Kueh Dumpling
    • Mini Salted Dumpling
    • Hainanese Dumpling Wrapped in Banana Leaf
    • Six Treasures Crystal Dumpling
    • Alkaline Dumpling
  • 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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