I was really blessed to have attended the Zongzi workshop at Kee Wah Bakery because fewer people are taking on this tradition in this generation.
Usually Zongzi's are made by grandmas and mothers using their traditional recipes.
After my experience, I can understand why it is easier to buy them because they are quite hard to make and the final part binding is quite difficult.
Just when I thought it was finished, the zongzis need to be cooked for at least four hours before everything inside is fully cooked.
We made the vegetarian zongzi and the sweet one.
I added extra pickles in my vegetarian one because I love those pickles!~!~
How the zongzi is made:
Step 1: choosing the leaves to wrap the zongzi:
Step 2: forming the shape to put the fillings
Step 3: Putting the fillings in:
Step 4: Binding it
Here were mine, after they were cooked for 4 HOURS~~~~~
Delicious~~
I rarely go to the Langham mall because it is just escalators and escalators. Luckily, Yum Cha is on the fourth floor so there are only two escalators that you need to get if you are coming from Portland road. Otherwise it is about 6 escalators if you come from the Langham MTR exit. Thankfully you don't have to take those doomed escalators but then again this is why I refuse to dine in commercial buildings because if there is a fire, you are dead and the staircases are probably clotted with stuff that you can't escape.
At this branch, there are four exclusive dishes!~ Spicy diced chicken in Sichuan style. Spicy Sichuan minced pork buns Spicy beef, noodles in spicy soup Beggar's chicken
++++++ Spicy diced chicken in Sichuan style: This was quite nice but a bit too salty. ++++++ Spicy Sichuan minced pork buns: These cute pink buns are filled with delicious juicy spicy minced pork in the middle. They definitely tasted good. ++++++ Spicy beef, noodles in spicy soup: This was too spicy for me. ++++++ Beggar's chicken:
This is a modern version with truffle gravy and I love the way it is wrapped in lotus leaf keeping it moist while making it fragrant. A brilliant Chinese style chicken if you are looking for a Western roast chicken comfort. ++++++
As a Brit, I was so happy to find out that you can now get over 200 Sainsbury's items at Market place by Jason, ThreeSixty, Jasons.Food & Living and selected Wellcome supermarkets.
It is about time because Tescos, Marks and Spencers, Waitrose and other brands can be found in Hong Kong.
To me, Sainsbury's is my local supermarket in UK, I go there for my groceries.
Went to the Hong Kong launch at Market Place by Jasons whisked away in a London cab.
There was a lighting ceremony followed by a tour of the products.
We got to try four recipes using Sainsbury's products designed by Chef Tom Burney.
My faves were the mackerel and red cabbage filo tart, cheeseboard bites, Wimbledon Sandwich and the Summer Cooler.
At the designated supermarkets (Market place by Jason, ThreeSixty, Jasons.Food & Living and selected Wellcome supermarkets) you will find highlighted Sainsbury's ranges:
by sainsbury's, Taste the difference, SO Organic and freeform.
It was exciting because I managed to find my comfort foods as well like curries, pies and pizza and most importantly a good selection of cheeses.
We were given a goody bag at the end of the event filled with goodies!!
It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.
Kee Wah have come up with a variety of creative dumplings and the Vegetarian one with Quinoa is my favourite this year because it is healthy and tasty.
Zongzis are eaten hot so all you have do is boil them for a bit and they are ready to eat.
Here were the ones I tried.
★☆★☆★☆★☆★☆★☆★☆
Quinoa Rice dumpling with Blaze mushroom:
As well as being light, it was delicious because it was crammed with nutritious chestnuts, black beans, red beans, rice rice and the pickled radish gave it a nice crunch and flavour.
★☆★☆★☆★☆★☆★☆★☆
Spanish Iberico Pork rice dumpling with supreme dried scallop:
Looking dark in colour the taste was not as strong as I expected with good balance of starchy bean filling to the meat and salted egg yolk.
★☆★☆★☆★☆★☆★☆★☆
Betty’s xo sauce rice dumpling with pork belly:
Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
★☆★☆★☆★☆★☆★☆★☆
Chinese ham and supreme dried scallop rice dumpling with two yolks:
The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!
Ham and Egg yolk:
Whole chestnut:
Whole dried scallop:
The second egg yolk:
I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness.
★☆★☆★☆★☆★☆★☆★☆
Red bean paste with mandarin peel zongzi:
I love the pairing of red bean paste and mandarin peel because the bitterness of the peel balances the sweetness of the red bean paste.
