Garlic butter rice, another one throw-into-the-rice-cooker kind of rice that I made when I am lazy. but this time round I got a bit hardworking, so I heat up the garlic butter in the rice cooker, and then stir fry the washed rice first. Then I added frozen carrot-pea-corn into the rice cooker and add [...]
Bachang wrapping requires some amount of practice. Back then, my late grandmother used to tell me that her mother told her to practice wrapping sands with mango leaves until she could do it properly, i.e. the sand doesn’t leak out from the leaves before she was allowed to do the real thing. Conveniently, there was [...]
Right now I am taking a break from my Cameron Highland foodie posts to talk about making dumplings, since Duan Wu Jie is coming soon. The festival falls on 19th June 2007 this year, if I am not mistaken. Chang or zongzi are glutinous rice dumplings that are made every year during the fifth day [...]
