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siewjang
17-05-2006, 04:37 PM
... or the the chinese called it 端午节(Duan Wu Jie) is on 31 May this year or 5th month and 5th day on the lunar calendar. One of the saying is that this festival is to remember 屈原 (Qu Yuan).

Anyway, just tasted my first homemade dumpling by my babysitter on Sunday and had one again this morning. yum! yum! I have 2 more left in the fridge for tonight dinner!!!

How do you like your dumpling to be? I love the salted egg yolk + mushroom + skinless green beans (some called it mung beandunno what is the name) + fat pork meat = DROOL!!!

Jose Mourinho
17-05-2006, 04:38 PM
Siew Jang. I read in the Chinese dailies that the pork sellers are going on strike for 4 days during the festival.

siewjang
17-05-2006, 04:41 PM
:( yeah. Heard the rumours too. Before this, pork is already very expensive and some butcher stock them in their fridge to sell at a higher price end of the month because of the festival.

Hey, my mom made before chicken curry dumpling. Very nice also. :D

cherry
17-05-2006, 05:03 PM
Mmm... now I'm hungry already after reading this thread. I know there one restaurant in Damansara sell delicious dumplings but I don't know what's the address.... any idea?

SunwayKid
17-05-2006, 05:21 PM
Mmm... now I'm hungry already after reading this thread. I know there one restaurant in Damansara sell delicious dumplings but I don't know what's the address.... any idea?

Are you referring to the outlet that was reviewed in the Star some time back? If affirmative, the address is:-

Yook Tho Yin Restaurant
11A, Jln SS21/37
Phone: 03-7729 6534

USJ27Resident
17-05-2006, 08:50 PM
Hey guys... if you all interested in Nyonya Chang - you better get in touch with Debbie USJ11 asap before she get swamped with orders (as in every year! during Chang season...) - If you're late - you know the side effects lorr... :p

ps. Kwchang not involved in chang industries... :p only fresh bananas... *BIG :p GRIN*

janelim
17-05-2006, 10:45 PM
I love plain changs with my mug of nescafe..yummy
;)

orchipalar
17-05-2006, 11:48 PM
Err...plain chang dip in kaya...or just dip with some sugar...whoa lou eh!

kokomo
18-05-2006, 01:05 AM
Are you referring to the outlet that was reviewed in the Star some time back? If affirmative, the address is:-

Yook Tho Yin Restaurant
11A, Jln SS21/37
Phone: 03-7729 6534

Sunwaykid, are these dumplings made from here really big & nice ar? The last time I wanted to buy from them, they said its already out of order. They've reach the max quota. :( I will try to get it again this year.

kokomo
18-05-2006, 01:09 AM
Most of the kind of changs also I've tried it before. I like all of them. There is once I can eat 5 changs just for lunch. :eek: The owner of Parkway .. ex-owner I mean .. was shock herself also to see me having her changs ... :o

Her chang cannot be found anymore, since she has already retired from operating her coffee shop & thus, she won't make the chang to sell in public.

shali
18-05-2006, 01:56 AM
Like other moslems, I got to be selective when choosing a place to eat dumplings - well - 'dim sum' to me, really.

So my family and I go to Nikko, Hi tien Lo, PJ Hilton Chinese restaurant, The Spring Gargen KLCC and the likes - sounds boring I know, but i felt I had no choice. I thought Nikko's Chinese restaurant is a good place for dim sum. But they are all expensive.

Any other good places to have chinese dim sum - my sort of dumplings - which are halal and yup, reasonable? ;)

Teeque
18-05-2006, 03:45 AM
Shali,

If I'm not mistaken, there is a place in PJ a few doors away frm Greenview Seafood restaurant (near Rothmans roundabout) that sells halal dim sum. I cant confirm as I read it somewhere in the papers. Anyone can confirm?

Jose Mourinho
18-05-2006, 08:18 AM
Any other good places to have chinese dim sum - my sort of dumplings - which are halal and yup, reasonable? ;)

I am not sure if it is halal or not and you will have to check it up by calling them but the Chinese restaurant in Pan Pacific next to Putra Centre serve excellent dim-sums. I rate its Cantonese Seafood Ho-Fun as the best.

Wild_Explorer
18-05-2006, 09:15 AM
For me, I love 'chang' with only meat, chestnut, mushroom, salted egg yolk and peanut but definitely no green beans...normally, during 'chang' season, it is 'chang' for breakfast, lunch, dinner and supper :D

SunwayKid
18-05-2006, 09:30 AM
Sunwaykid, are these dumplings made from here really big & nice ar? The last time I wanted to buy from them, they said its already out of order. They've reach the max quota. :( I will try to get it again this year.

They are huge, kokomo, costs around RM15 each if I recall correctly. Nice or not, like they say, if it is sold out, so many people can't be wrong but it still depends on individual taste buds.

For correlation of size against the normal ones, it is like comparing the Yip Chee May tai pow (http://www.sun2surf.com/article.cfm?id=4215) (non-halal) in Taman Connaught against the normal big bun.

evelynlim
18-05-2006, 10:06 AM
Hey guys... if you all interested in Nyonya Chang - you better get in touch with Debbie USJ11 asap before she get swamped with orders (as in every year! during Chang season...) - If you're late - you know the side effects lorr... :p

ps. Kwchang not involved in chang industries... :p only fresh bananas... *BIG :p GRIN*

Do you have the contact of Debbie USJ11? Her Chang really nice ah? Thanks.

siewjang
18-05-2006, 10:18 AM
Err...plain chang dip in kaya...or just dip with some sugar...whoa lou eh!
I think that is called the ki-chang. Yellowish in colour. Normally dipped in kaya. Don't eat that too much as it contain alkaline water.

Anyone tried nyonya chang before? There a few type. Some a blue (natural colour from a flower), and some are spicy.

mon
18-05-2006, 10:41 AM
For me, I love 'chang' with only meat, chestnut, mushroom, salted egg yolk and peanut but definitely no green beans...normally, during 'chang' season, it is 'chang' for breakfast, lunch, dinner and supper :D

Me too, with more fat meat the better. :p My mum buys them from Melaka. The lady makes her changs the whole year round (but only takes an order of at least 50pcs each time..too late to order now..), and I rate her changs (bak & nyonya) the best in the world. :)

yikes. Hungry.

elegantmaiden
18-05-2006, 10:48 AM
I like the chang people call 'kan sui jong'. The kind that I dip in kaya or honey....delicious.

mon
18-05-2006, 10:52 AM
I like the chang people call 'kan sui jong'. The kind that I dip in kaya or honey....delicious.

Or just dip it in sugar. Yummy.

janelim
18-05-2006, 10:53 AM
I think that is called the ki-chang. Yellowish in colour. Normally dipped in kaya. Don't eat that too much as it contain alkaline water.



My mom makes them less yellowish, and we eat with either kaya or thick gula melaka with some santan added. Anyway, we get this only once a year just for the festival mood.

Orchi, yes you can also eat with white sugar. Those were the years ya, now more adventurous liao. :)

elegantmaiden
18-05-2006, 10:55 AM
The yellow 'kan sui jong' is made with rice dipped in lye water. That's how you get the yellow colour, same way as how noodles get their colour. As Siew Jang said, it's not healthy. Lye water is carcinogenic the last I heard.

kokomo
18-05-2006, 11:15 AM
I love 'bak chang' as mention, nyonya chang .. tried that when my grandma was around. Nowadays ppl don't really make good nyonya chang anymore :( those yellow chang that you mention aren't really fav of mine. I find is hard to swallow down my throat. Hehe .. habit I think. :rolleyes: Those hakka chang also very nice, a lot of meat wif fats. But got no salted egg. And its long, not those normal shapes. ;)

Yellow Roses
18-05-2006, 11:18 AM
Gd day everyone,
Evelyn, for your info, Debbie can be contacted at (Admin note - phone no removed on request). Wish I can get to try her nyonya changs but I am in JB ler.... :P

swee_ann_tweety
18-05-2006, 02:40 PM
Siew Jang. I read in the Chinese dailies that the pork sellers are going on strike for 4 days during the festival.

this shouldn't be a problem for the chinese community. They can always hire the Vietnamese workers to help them make the dumplings. HAHA. Guess what? at the end of the day, these vietnamese would substitute the pork with dog / cat meat

:D

orchipalar
18-05-2006, 03:08 PM
I think that is called the ki-chang. Yellowish in colour. Normally dipped in kaya. Don't eat that too much as it contain alkaline water.Err...dear SiewJang:)...TQ for your recommendation to avoid taking food prepared with too much alkaline water...

Ahem...but come to think of it...if it's only done once a year...Orchi may need quite a bit of that alkaline water chang preferably...err...to equalize Orchi's punya acidic diet throughout the whole year...ahem...yup the doc used to tell Orchi that Orchi's pH level...is a bit too high wor...:D

Firefly
18-05-2006, 03:47 PM
Anyone got the folklore on how this festival came about?

As for them nonya ones, firefly is fortunate that Mrs Firefly is part nonya, thus the blue color homemade ones were the norm every year since getting married :D

Firefly
18-05-2006, 03:50 PM
.... I am in JB ler.... :P

Can post laju to JB lan. If post in the morning on a weekday, it is next day delivery.

siewjang
18-05-2006, 04:01 PM
Err...dear SiewJang:)...TQ for your recommendation to avoid taking food prepared with too much alkaline water...

Ahem...but come to think of it...if it's only done once a year...Orchi may need quite a bit of that alkaline water chang preferably...err...to equalize Orchi's punya acidic diet throughout the whole year...ahem...yup the doc used to tell Orchi that Orchi's pH level...is a bit too high wor...:D
Dream on Orchi!!!!!!!!! If you are a nyonya kueh lover, most of their kueh contains alkaline water. for example... forgot the name. green or brown colour eat with grated coconut, seri muka, kuih lapis.... and the list can go on and on and on!

orchipalar
18-05-2006, 04:05 PM
Err...oh no!!! Orchi doesn't like them that much...n they can be found whole year round...no shiok wan...

So please can ar? Orchi likes the ki-chang a lot wor...hmmm...really yummy with kaya n dip a bit with that crystal clear sugar...please lor...:D

Heheh...back to kuih muih...do you like them 'kung piang' ??

siewjang
18-05-2006, 04:08 PM
Anyone got the folklore on how this festival came about?
The Dragon Boat Festival, also called the Duanwu Festival, is celebrated on the fifth day of the fifth month according to the Chinese calendar. For thousands of years, the festival has been marked by eating zong zi (glutinous rice(糯米)wrapped to form a pyramid using bamboo or reed leaves) and racing dragon boats.

The festival is best known for its dragon-boat races, especially in the southern provinces where there are many rivers and lakes. This regatta(赛舟会)commemorates the death of Qu Yuan , an honest minister who is said to have committed suicide by drowning himself in a river.

Qu was a minister of the State of Chu situated in present-day Hunan and Hubei provinces, during the Warring States Period (475-221BC)(战国时期). He was upright, loyal and highly esteemed for his wise counsel that brought peace and prosperity to the state. However, when a dishonest and corrupt prince vilified Qu, he was disgraced and dismissed from office. Realizing that the country was now in the hands of evil and corrupt officials, Qu grabbed a large stone and leapt into the Miluo River on the fifth day of the fifth month. Nearby fishermen rushed over to try and save him but were unable to even recover his body. Thereafter, the state declined and was eventually conquered by the State of Qin.

The people of Chu who mourned the death of Qu threw rice into the river to feed his ghost every year on the fifth day of the fifth month. But one year, the spirit of Qu appeared and told the mourners that a huge reptile(爬行动物)in the river had stolen the rice. The spirit then advised them to wrap the rice in silk and bind it with five different-colored threads before tossing it into the river.

During the Duanwu Festival, a glutinous rice pudding called zong zi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds(莲子), chestnuts(栗子), pork fat and the golden yolk of a salted duck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.

The dragon-boat races symbolize the many attempts to rescue and recover Qu's body. A typical dragon boat ranges from 50-100 feet in length, with a beam of about 5.5 feet, accommodating two paddlers seated side by side.

A wooden dragon head is attached at the bow, and a dragon tail at the stern(船尾). A banner hoisted on a pole is also fastened at the stern and the hull is decorated with red, green and blue scales edged in gold. In the center of the boat is a canopied shrine behind which the drummers, gong(铜锣)beaters and cymbal(铙钹)players are seated to set the pace for the paddlers. There are also men positioned at the bow to set off firecrackers, toss rice into the water and pretend to be looking for Qu. All of the noise and pageantry creates an atmosphere of gaiety and excitement for the participants and spectators alike. The races are held among different clans, villages and organizations, and the winners are awarded medals, banners, jugs of wine and festive meals.

http://img.photobucket.com/albums/v308/siewjang/dragonboat.jpg

- I google this up but don't even bother to read what's in them. *yawn....ZZZzzzz..... -

siewjang
18-05-2006, 04:16 PM
Heheh...back to kuih muih...do you like them 'kung piang' ??
Hell, YES!!!! I can eat them day and night. But beware of jaw ache. Eh, you know kung piang also?

kokomo
18-05-2006, 05:03 PM
Err .. Question: What is 'kun piang'? :confused:

cherry
18-05-2006, 05:08 PM
Are you referring to the outlet that was reviewed in the Star some time back? If affirmative, the address is:-

Yook Tho Yin Restaurant
11A, Jln SS21/37
Phone: 03-7729 6534

Yes.. this is the one. Thanks for the information, Kid :)

orchipalar
18-05-2006, 05:10 PM
Err...dear Kokomo:)...anybody telling you that they have been to Sitiawan...but NOT knowing what 'kung piang' is? has NOT been to Sitiawan...if ya would ask Orchi again...:p

Ahem...2 types of speciality bread type 'kuih' only made by the HokChiews...err...one is plain(some sort like nun but smaller n thinner is size)...n the other is filled with onions n minced po*k(about same size but abit oily)...hmmm...yummy! yum! yum!:D

Err...n Orchi can tell you this now...the best Chang(pun not intended) title contentions...would NOT be complete without including those special ones...usually made by the Hainanese or HokChiews...

Anybody...whose claims were to have tasted the best Changs of them all would NOT hold much water...unless they too have tried those changs made by the Hainanese or HokChiews...:p

Yellow Roses
18-05-2006, 05:43 PM
Sure or not... after PosLaju jadi Poslambat, by the time I got the the nyonya chang tak boleh chiak oredi loh....
Anyway.. I remember there was this very interesting thread in this Forum about Nyonya Changs last year . Lots of info from PC, Orchi and Vixey. That's how I got hold of Debbie's Contact No...

bslee
18-05-2006, 07:52 PM
Few decades ago, the Malacca baba/nyonya would be biased into prefering their own bak chang above any other variety, won't even bother considering any other. I reckon it could be different now. If only I could it, I could be biased too.

USJ27Resident
18-05-2006, 08:24 PM
Anyway.. I remember there was this very interesting thread in this Forum about Nyonya Changs last year . Lots of info from PC, Orchi and Vixey. That's how I got hold of Debbie's Contact No...

Ok... now if I may, suggest that we keep all the contact numbers or handphone numbers in PMs unless the owner post it themselves... I am sure we wouldn't want strangers calling us in the middle of the night or for whatever reasons... especially unregistered guest.

Firefly
19-05-2006, 08:36 AM
ok ok...can someone post up USJ27's contact?? Firefly have it printed in the thousands with added info like escort service or unsecured funds and....:D kakakakaka...correct lah what you say. Long time ago Firefly posted a chap's number up. He was selling kelantan logs for RM1 on ebay.:eek:

kokomo
19-05-2006, 09:54 AM
Err...dear Kokomo:)...anybody telling you that they have been to Sitiawan...but NOT knowing what 'kung piang' is? has NOT been to Sitiawan...if ya would ask Orchi again...:p

Ahem...2 types of speciality bread type 'kuih' only made by the HokChiews...err...one is plain(some sort like nun but smaller n thinner is size)...n the other is filled with onions n minced po*k(about same size but abit oily)...hmmm...yummy! yum! yum!:D

Err...n Orchi can tell you this now...the best Chang(pun not intended) title contentions...would NOT be complete without including those special ones...usually made by the Hainanese or HokChiews...

Anybody...whose claims were to have tasted the best Changs of them all would NOT hold much water...unless they too have tried those changs made by the Hainanese or HokChiews...:p

Orchi, you're making hungry wif all these food. :o

siewjang
19-05-2006, 10:03 AM
Kokomo, I've got the pic upload for you here. (http://www.usj.com.my/bulletin/upload/showthread.php?t=12697)

kokomo
19-05-2006, 10:51 AM
Thanks siewjang. Saw the pics. Looks more like siew pau huh?!?!

USJ27Resident
19-05-2006, 12:59 PM
ok ok...can someone post up USJ27's contact?? Firefly have it printed in the thousands with added info like escort service or unsecured funds and....:D kakakakaka...correct lah what you say. .:eek:

have you ever heard of our good old IC number... if you are working in Malaysia - I can always trace your working address thru' the EPF system. If you have a phone number, I can trace your billing address thru' Telecoms or any of the mobile telecommunications company, and if you are paying Income Tax - that too, can trace your home address. And yes - if you have a credit card, savings account or home loan.... you've heard of FIS. :D

So... if I see a calling card with my number on it... hehee.. I might just return the havoc thru' all those databases mentioned above... :D :p

Firefly
19-05-2006, 04:56 PM
YIKES!!!!!

Firefly
19-05-2006, 05:39 PM
added....

No wonder identy theft is getting rampant in this country..just shifting thru one garbage we can locate so much information, so easily...:eek:

USJ27Resident
19-05-2006, 11:03 PM
wei... firefly... better get back to topic before our Chang throws a kueh chang at you... :p :D

if kena, sure identity hilang!!!

Firefly
20-05-2006, 08:31 AM
Back to the topic...When is the actual day of this festival?? Chinese calander is 5day of the 5th month..what about the english/roman calander?? :confused:

patrick
20-05-2006, 11:52 AM
Hey guys... if you all interested in Nyonya Chang - you better get in touch with Debbie USJ11 asap before she get swamped with orders (as in every year! during Chang season...) - If you're late - you know the side effects lorr... :p

ps. Kwchang not involved in chang industries... :p only fresh bananas... *BIG :p GRIN*

Dont know about you guys but I have ordered my nyonya changs from Debbie. Collecting this evening! Yummy!! Do try her nyonya changs...really good. You can reach her at: 0122200537

FineTuned
20-05-2006, 12:26 PM
Dont know about you guys but I have ordered my nyonya changs from Debbie.....You can reach her at: ############
Hehe, Debbie's changs must be good.....the admins keep removing the number but it has a habit of popping back. I'll have to call her before she stops taking orders. I was too late last year! BTW what's her minimum quantity per order? I don't think I can eat too much even if it's that good!

Firefly
20-05-2006, 12:32 PM
hayoo!!:eek: this moderator posting other ppl phone number in a public forum!!!! dangerous...kakakakaka

SunwayKid
20-05-2006, 11:06 PM
Just tasted both the food critics aclaimed Yook Tho Hin & usj.com famous Deb's Changs today......burrrp. Sorry.

If my taste buds can be used as a guide, the Nyonya Chang by Deb was exceptionally good, one of the best I have tasted, notwithstanding that I normally do not taste much of others during the year. As for the Yook Tho Hin, I find that when a place is reviewed in the papers, the quality seem to head south very fast. Other than the size (always matters to man!), which will increase your body mass by 1 kg, the taste was well............ordinary, nothing special.

If I were to play the role of the Iron Chef (http://en.wikipedia.org/wiki/Iron_Chef), I will put my money on Deb's nyonya changs.

:)

kokomo
21-05-2006, 11:02 AM
Sunwaykid, wif your statement like this .. you got me drooling for nyonya chang & I also wanna taste for myself that Yook Tho Hin chang. :o

evecyanide
21-05-2006, 05:50 PM
Kokomo. You buy chang that time, don't forget about me k? :p

jadewhite
21-05-2006, 06:13 PM
Back to the topic...When is the actual day of this festival?? Chinese calander is 5day of the 5th month..what about the english/roman calander?? :confused:

Its 31st May 2006

jadewhite
21-05-2006, 06:50 PM
The Dragon Boat Festival, also called the Duanwu Festival, is celebrated on the fifth day of the fifth month according to the Chinese calendar. For thousands of years, the festival has been marked by eating zong zi (glutinous rice(糯米)wrapped to form a pyramid using bamboo or reed leaves) and racing dragon boats.

The festival is best known for its dragon-boat races, especially in the southern provinces where there are many rivers and lakes. This regatta(赛舟会)commemorates the death of Qu Yuan , an honest minister who is said to have committed suicide by drowning himself in a river.

Qu was a minister of the State of Chu situated in present-day Hunan and Hubei provinces, during the Warring States Period (475-221BC)(战国时期). He was upright, loyal and highly esteemed for his wise counsel that brought peace and prosperity to the state. However, when a dishonest and corrupt prince vilified Qu, he was disgraced and dismissed from office. Realizing that the country was now in the hands of evil and corrupt officials, Qu grabbed a large stone and leapt into the Miluo River on the fifth day of the fifth month. Nearby fishermen rushed over to try and save him but were unable to even recover his body. Thereafter, the state declined and was eventually conquered by the State of Qin.

The people of Chu who mourned the death of Qu threw rice into the river to feed his ghost every year on the fifth day of the fifth month. But one year, the spirit of Qu appeared and told the mourners that a huge reptile(爬行动物)in the river had stolen the rice. The spirit then advised them to wrap the rice in silk and bind it with five different-colored threads before tossing it into the river.

During the Duanwu Festival, a glutinous rice pudding called zong zi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds(莲子), chestnuts(栗子), pork fat and the golden yolk of a salted duck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.

The dragon-boat races symbolize the many attempts to rescue and recover Qu's body. A typical dragon boat ranges from 50-100 feet in length, with a beam of about 5.5 feet, accommodating two paddlers seated side by side.

A wooden dragon head is attached at the bow, and a dragon tail at the stern(船尾). A banner hoisted on a pole is also fastened at the stern and the hull is decorated with red, green and blue scales edged in gold. In the center of the boat is a canopied shrine behind which the drummers, gong(铜锣)beaters and cymbal(铙钹)players are seated to set the pace for the paddlers. There are also men positioned at the bow to set off firecrackers, toss rice into the water and pretend to be looking for Qu. All of the noise and pageantry creates an atmosphere of gaiety and excitement for the participants and spectators alike. The races are held among different clans, villages and organizations, and the winners are awarded medals, banners, jugs of wine and festive meals.

http://img.photobucket.com/albums/v308/siewjang/dragonboat.jpg

- I google this up but don't even bother to read what's in them. *yawn....ZZZzzzz..... -

To add on, why dragon head are used and not others;
The dragon is a mythical monster in fairy tales and legends. For a long time the dragon stood for evil. Tales of serpent monsters roaming the earth devouring everything in their paths have been recorded for centuries. However, the Chinese adopted the dragon as a symbol of nobility. Until 1912, the dragon was the national emblem of China. Many Chinese consider the dragon a god, one to be worshipped. Therefore, dragons appear in every area of Chinese culture. The dragon has always played a major role in Chinese literature. Children's books are full of the legendary appearances of dragons and, frequently the dragon is found helping a poor or unfortunate victim overcome his enemies. During Dragon Boat Festival, giant heads of the serpent, decorated with fierce markings are painted on the front of the boat, helping the crew to victory.

On Dragon Boat Festival, parents also need to dress their children up with a perfume pouch. They first sew little bags with colorful silk cloth, then fill the bags with perfumes or herbal medicines, and finally string them with silk threads. The perfume pouch will be hung around the neck or tied to the front of a garment as an ornament. They are said to be able to ward off evil

patrick
21-05-2006, 11:28 PM
Hehe, Debbie's changs must be good.....the admins keep removing the number but it has a habit of popping back. I'll have to call her before she stops taking orders. I was too late last year! BTW what's her minimum quantity per order? I don't think I can eat too much even if it's that good!

I dont think there is a limit. Call her and check lah!

patrick
21-05-2006, 11:29 PM
hayoo!!:eek: this moderator posting other ppl phone number in a public forum!!!! dangerous...kakakakaka

I dont normally do that but...I thought since she is in business it would be just like me doing the usual food review where I would include the address and phone number anyway! If it's a personal/private number, then I would pm.

FineTuned
22-05-2006, 10:04 AM
I dont normally do that but...
Thanks for the contact anyway. I have called her and placed my order. :D

She's still taking orders for a final batch. And she's not annoyed at having her number posted (as far as I can tell).

But I can see potential problems in that some ppl may think there is some ulterior motive or favouritism, if some ppl get their contacts posted and others do not.

robertec
22-05-2006, 10:51 AM
Just tasted both the food critics aclaimed Yook Tho Hin & usj.com famous Deb's Changs today......burrrp. Sorry.

If I were to play the role of the Iron Chef (http://en.wikipedia.org/wiki/Iron_Chef), I will put my money on Deb's nyonya changs.

:)

I have had my fair share of nyonya changs, Debbie's nyonya changs are on top of the pile. And that's the bottom line, cause Stone Cold said so.
=
=
=
=
=

mon
22-05-2006, 12:22 PM
Have just placed my order for Debbie's 'Kiam Changs'. She is really nice, she's gonna add in some special 'ingredients' for me.

:)

evelynlim
22-05-2006, 12:48 PM
I have placed my orders this morning as well, to be collected either Wed or Thursday. Mon, u mean Debbie only add in some special ingredients for u with no extra charge? I want that too :D

mon
22-05-2006, 12:58 PM
If you don't mind getting fat, Debbie has agreed to let me have a little more 'fats' in my changs. Haha! You know, some chang makers discard all the fats and use only lean meats. Err...Once in a year thingy, no harm yes. (comforting myself..) :p

PJS
22-05-2006, 01:03 PM
Hahaha, like Mon, I only like bakchangs with more fatty meats. :D

Has anyone tried the RM58/piece chang from Shang palance in Traders Hotel Penang that was featured in the Star on Sat/Sunday? That looks like the ultimate king of chang!

SunwayKid
22-05-2006, 01:07 PM
For cholesterol reasons, I have asked Deb to swap the fats from my order with the lean from yours, Mon.
Still got a few more other ingredients to trade....anyone interested?

:)

mon
22-05-2006, 01:15 PM
How about swapping for kwchangs? Heeheehee...just kidding.

Think Deb is not gonna torture me with ONLY fat meats? Half of it would do ya. Sunway, do you like yours with salted eggs? If not, you could ask her to swap the 'nuts' or 'beans' from my changs to yours and you let me have the extra salted eggs. I hope she won't get pissed doing business with us. So demanding..

:p

PeterHng
22-05-2006, 01:28 PM
How about swapping for kwchangs? Heeheehee...just kidding.

Think Deb is not gonna torture me with ONLY fat meats? Half of it would do ya. Sunway, do you like yours with salted eggs? If not, you could ask her to swap the 'nuts' or 'beans' from my changs to yours and you let me have the extra salted eggs. I hope she won't get pissed doing business with us. So demanding..

:p

Wei, are you sure you are getting changs finally and not a lump of fats only (just kidding ya) ... :p

I'd like my chang to have a bit of everything and that's what made it balancely delicious and tasty ... ;)

evelynlim
22-05-2006, 05:43 PM
How about swapping for kwchangs? Heeheehee...just kidding.

Think Deb is not gonna torture me with ONLY fat meats? Half of it would do ya. Sunway, do you like yours with salted eggs? If not, you could ask her to swap the 'nuts' or 'beans' from my changs to yours and you let me have the extra salted eggs. I hope she won't get pissed doing business with us. So demanding..

:p

Mon, I thought Debbie's chang is the Nyonya type why has Salted eggs, nuts & beans? :eek: Or she has 2 different type of changs? Then I better clarify with her.

Wild_Explorer
22-05-2006, 06:53 PM
Actually, what is the different between nyonya chang and the rest?? Sorry, been enjoying it only but never knew the difference.

patrick
22-05-2006, 07:41 PM
Actually, what is the different between nyonya chang and the rest?? Sorry, been enjoying it only but never knew the difference.

Adoi..! Nyonya chang is with only mince meat (no fat meat!) and a tinge of the blue-ish for fragrance as used in the making of kaya kuehs.
The normal chang (chinese) is the one with fat, meat (both lean & fat), nuts, salted eggs and what have you! Does that help?

patrick
22-05-2006, 07:46 PM
).

But I can see potential problems in that some ppl may think there is some ulterior motive or favouritism, if some ppl get their contacts posted and others do not.

Dont worry, as moderator I wont abuse that priviledge. And if I do, you bet the big CHANG (or banana plantation owner, if you prefer) will not hesitate to send me to his plantation. Lest you forget (I said it earlier), one of my objectives here is also to help promote good food. And good food should not be confined to just eating out. It should also include 'ta pau' stuff too!

Wild_Explorer
22-05-2006, 07:51 PM
Adoi..! Nyonya chang is with only mince meat (no fat meat!) and a tinge of the blue-ish for fragrance as used in the making of kaya kuehs.
The normal chang (chinese) is the one with fat, meat (both lean & fat), nuts, salted eggs and what have you! Does that help?
Thanks Patrick..it looks like I am going to go "wild" with the nyonya chang...nowwww, where's Debbie no.........

patrick
22-05-2006, 07:56 PM
I collected 10 on Sat and have been whacking 2 every morning! Not much left!

FineTuned
22-05-2006, 10:44 PM
.....have been whacking 2 every morning! Not much left!
Aiyah wait for me lah, I can only get my changs on Wednesday or Thursday... :(
By this time next week, I will have to shop for new pants. :D

bslee
23-05-2006, 12:02 AM
For the fun of it!..was listening to Teresa Teng Hokkien songs..this title certainly appropriate... Sio Bak Chang!.. audiophile version. :)

mon
25-05-2006, 09:30 PM
Aiyah wait for me lah, I can only get my changs on Wednesday or Thursday... :(
By this time next week, I will have to shop for new pants. :D

I have collected mine and have done my shopping for new jeans. hehe..

Anyway, Happy Dumpling festival to everyone. When is it. 31st May? Once a year...let everyone be truly happy.

jianwei85
25-05-2006, 09:51 PM
My grandma makes chang..Yummy! :) but in it only got meat n yellow beans..n triangle-type.. hehe

USJ27Resident
25-05-2006, 11:10 PM
I have placed my orders this morning as well, to be collected either Wed or Thursday. Mon, u mean Debbie only add in some special ingredients for u with no extra charge? I want that too :D

If we find our Kwchang missing from our monthly TT session... then you know what Debbie used for this year's Chang ... :p

Btw, also spoke to Debbie - (Mods) pls keep her telephone number private... she will take your calls ( esp. from us forummers) but she'd prefer we keep it within the PMs method instead of the open forum where even guest can read her number without signing in... you get the pic. Thanks. For those that don't have her number after the mods removes her number, y'all can contact me, robertec, patrick or pcyeoh for her number via the PM. Nice to know - she oso makes darn good cakes too... :D Now you know why I getting "pui-pui"...

Footnote: Anyone ever tried a banana chang before :p

kokomo
26-05-2006, 10:21 AM
she oso makes darn good cakes too... :D Now you know why I getting "pui-pui"...


Wow! USJ27, after you quit smoking .. that's where u divert all your attention to huh .. good food! Good changs & good cakes.

Myself already 'pui' now lagi 'pui' ... :o

Firefly
26-05-2006, 10:34 AM
Then kokomo..you have to change yr avartar to a smoking teddy bear..:D


Anyone know how to make them changs? Firefly wants to try but no faintest idea of how to..:(

kokomo
26-05-2006, 10:41 AM
Then kokomo..you have to change yr avartar to a smoking teddy bear..:D


Firefly, I still look like that'lah. NO need to change to teddy bear. Otherwise I'll have sleepless nites. :eek:

Firefly
26-05-2006, 10:59 AM
Just let me know when you want to change. Select a Teddy bear gif then firefly add the cig to it. :D

kokomo
26-05-2006, 11:05 AM
No problem. Thanks for the help offer. :)

Instead, you make chang first better. Hehe .. nyonya chang would be good. Hehe ... prefer that. ;)

siewjang
26-05-2006, 11:10 AM
Anyone know how to make them changs? Firefly wants to try but no faintest idea of how to..:(
Making Zongzi (http://www.jessieling.com/?p=32) is a difficult proposition. Even experienced Chinese cooks find it a challenge to manipulate the bamboo leaves into a funnel shape and place the rice inside. But if you want to try, here are a recipe to help you celebrate this truly unique event.

Ingredients:

Long glutinous rice
Pork (I prefered with lots of fats!)
Dried mushrooms
Salted egg yolks
Sugar
Soy sauce
Chinese five-spice
Salt
Borad Bamboo Leaves
String

Direction:

Wash sticky (glutinous) rice and soak for three hours.

Chop pork into 4cm long and 2cm wide strips.

Soak mushrooms until tender, remove stems and cut into strips.

Mix soy sauce, Chinese five-spice, salt, and sugar. Let pieces of pork and mushrooms soak in above mixture for two hours.

Cut salted egg yolks in halves.

Thoroughly clean soaked and softened bamboo leaves and string.

Shape two long bamboo leaves into a funnel shape using one third of the length of the leaves. Fill the funnel half with rice and half with pieces of pork, mushroom, and egg yolk.
Cover the “funnel” with additional rice, and then wrap the mixture tightly with the remaining portion of the leaves.

Tie string around zong zi and cook in a covered steamer over medium heat for two hours.

Please note that making zongzi takes a great deal of patience and free time.