Friday, June 11, 2010

Dumpling Demo

On the 2nd of June, I was invited to the Dumpling Demonstration event by my aunty who is a committee member of the organizing association.

This event was held in conjunction of the upcoming Dumpling Festival =) It was held at Kenyalang Community Hall by a few associations. Namely: Kenyalang Women Association, Kuching-Samarahan Chinese Women Association, Kueh Women Association & Ho Women Association.

Stage ready with balloons. You'll know what's it for later...

There were a few sponsors together....

Ghee Hiang, specialized in Sesame Oil. Check out their site Ghee Hiang - A Heritage Over 150 Years

AMC Cookware. They're promoting their new pots and pans.

People who came with their ticket were able to exchange for free dumplings! Yum~~ They were selling 3 for RM10 on the day. And I got 5 of them FREE! Thanks to my aunt again, of course~

2 chefs were to promote their AMC pots and pans. Doing some demonstration on cooking as well.

Then the arrival of the VIPs and VVIPs...

Arrival of Datuk Alfred Yap together with other two which I'm sorry to say that I don't know their names.

Arrival of Datuk Sim Kheng Hui.

After everyone settled down. I snap a few photos for the committee members.

I suppose this is the Kenyalang Association committee.

Ho Women Association committee.

Spotted Mdm Kueh from ING, second from left.

Mdm Kueh and a lady =)

Time for opening ceremony. Normally it's ribbon cutting but here, they have it very differently. It's popping the balloons!!!!

And after that, speech were given by Mdm Kueh and Datuk Sim Kheng Hui. Stage was a little far away so I wasn't able to present nice photos. Sorry for that.

Appreciation gifts were given to all the sponsors and demonstrator. And of course, thanking both Datuk Alfred Yap and Datuk Sim Kheng Hui for coming to support.

Later on, it's the demonstration time. They invited both Datuk to try make a dumpling. It was rather fun seeing two men on action. Have they ever make a dumpling before? Yes they were asked that particular question but nope, they never make any dumplings before! Hehe =)

Datuk Alfred Yap trying his best to put the ingredients into the dumpling wrap.

Datuk Sim Kheng Hui had his one done and already folding it up! Fast hand~

Happily tying the dumpling.

Focusing seriously? Hehe =) Nice job!!!

For two men who never make any dumplings before, their dumplings that day were wrap rather nicely! I wonder what will happen to mine if I'm the one wrapping the dumpling. Hahaha!

Show time! A few demonstrator were there to show us how to make the real dumplings. This is the first time I watch how dumplings were made =) Not hard, but never easy.

That's chestnut there!!!! Yummy~~~


This is the Hakka dumplings. Hakka dumplings are filled with peanuts.


Aunty, can I have one? Hehehe =D

It's delicate how dumplings were made. Youngsters nowadays, how many of us actually know how dumplings were made? Maybe it's time for us to learn and pass the techniques down generation.

The VIPs enjoying their dumpling on the spot. Looks delicious. I can hear my stomach growling. Hahaha!

Lastly, picture of the day.

Many thanks to my aunty and the organizer for inviting me to the event. It's very fun to finally know how dumplings were made.

Let me share a little history on chinese dumplings which I had googled before. Enjoy~

Zongzi is traditionally eaten during the Dragon Boat Festival (Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth month of the Chinese calendar (approximately late May to mid-June), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body.[1] Another version states that zongzi were given to placate a dragon that lived in the river.

The shape of zongzi ranges from being relatively tetrahedral in southern China to cylindrical in northern China. Wrapping a zongzi neatly is a skill which is passed down through families, as are the recipes. Like tamale-making in Mexico and Pamonha-making in Brazil, making zongzi was a family event with everyone helping out.
While traditional Chinese zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger or pandan leaves are sometimes used as substitutes in other countries. Each kind of leaf imparts its own unique smell and flavor to the rice.
The fillings used for zongzi vary from region to region, but the rice used is always glutinous rice (also called sticky or sweet rice). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using.

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