Sunday, May 28, 2006
Nonya Kueh Chang
The dumplings festival is just round the corner. Every year I look forward to my mum's homemade Nonya Kueh Chang. The difference between the chinese normal dumplings and the Nonya Kueh Chang is the authentic blue coloring(abstracted from Bunga Telang aka Butterfly Pea flower) on the glutinuous rice and wrapped with pandan leaves that give the Nonya Kueh Chang it's fragrant when steamed. I could still recalled those days when my mum made me separate the greyish rice grains from the pure white glutinuous rice grains so as to achieve the smooth texture of the Nonya kueh chang. For the fillings, slabs of boiled fatty layered belly pork, tangkueh (dried and sugared winter melon) and black chinese mushrooms are finely cut, diced and cooked, seasonsed with fragrant spices like coriander seeds for that alluring flavour. Cleaning and cutting the pandan leaves is a great chore because of the many little thorns at the sides of the leaves that has to trimmed off . Even the strings used for tying the dumplings are from dried banana stems. With so much painstaking preparations to make the Nonya Kueh Chang, no wonder it's so expensive to buy from the shops during the dumpling festival season as it costs about S$2-3 per dumpling! As for me I can take 2 -3 dumplings at one go! Amboi! sedap sekali!