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!
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!
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10 comments:
yes, i like to eat nonya kueh chang too
saw your profile..
Yeah, Fried Green Tomatoes at the Whistle Stop Cafe is a beautiful, touching movie about how two women overcame their struggles in life.
They should show and make more such movies instead of the usual commercialised crap.
Thanks ernestdoe for dropping by my blog. Yes, I definitely agree with you that Fried Green Tomatoes is indeed a great and touching movie. These days most of the shows that we watched, no longer have any values and like what you've mentioned the usual "commercialised crap"
I told naughty Gene "Nonya Chang at our place is so expensive today, and what do we get inside?" He said "A Nonya inside!" *lol* Of course I bashed him up for spouting nonsense.
Very biutiful!!! I like the colour tones.
been a long time since I last tasted the NYONYA chang ? some for me ?
I miss your mama's nonya kueh chang! Missing you too!
Evelyn, your Gene sure do have a sense of humour.. haha wait till he sees this fat nonya here haha!
Pus, yes that's the typical nonya colour for the "nonya kueh chang"
Mike, sure it's in my freezer, come over to Sg, I save it for you.
Suan, I did thought of you when eating the "nonya kueh chang" in the office. Yes, missed you too badly in the office :(
Jie jie, i want too... Yummy.. I missed your mummy's home-cooked meals too :p
the way you describe the nonya chang is making me hungry ("lau-nuah")i remembered plucking bunga telang for my mom from our backyard. WE use the extract for making "pulut" desserts..Those were the days!
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