Chinese/Malaysian Food Review
Zongzi (sticky Rice Dumplings):
Glutinous Rice with pork belly, Mung beans, Shitake Mushrooms, and Chestnut
wrapped in Bamboo Leaf.
Zongzi or Zong for short is a traditional Chinese dish not so
common in Australia, it is traditionally eaten around late may to mid June for
the annual Duanwu Festival they are available all year round in Chinese
communities.
The dish itself comes in a triangular pyramid shaped bamboo leaf
package. Most Zong can have a variety of filling, such as chicken shredded
pork, taro and chinese sausage, the one that I was served had inside it is a
fusion of sticky rice, pork belly, tons of secret spices, shitake mushroom,
chestnut, mung beans and a salty egg. All that I really know about the cooking
process is that the ingredients are compacted together inside the bamboo leaf,
tied together with string and than steamed/boiled.
The end result is
a delicious, sticky mix of goodness. As for taste I’d say it’s an acquired
taste, savoury and salty (especially that egg). Each component of the dish
really shows its flavour especially through that steaming/boiling process. The
portion size of the dish, although small in appearance, is actually super
filling and quite dense.
The dish is not very common around Australia but can probably be
found in specialist Asian restaurants or Asian markets, places such as Eastwood
and Cabramatta are probably your best bet.
Picture were taken at home on my iPhone :)
-Lucas
No comments:
Post a Comment