Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes will do some homemade bak chang by using ingredient such as pork, lotus seed, lotus leaves, salted duck egg, white or brown rice.
This festival was to commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. For more (read here – wikipedia)
I have always been a big fan of rice dumpling especially the home made ones, as it is rich in ingredients. Usually during this festival, my auntie would make some and give around the neighbours and there are at one time, my auntie forgot that the neighbor went travel and I had 2 weeks of bak chang! (after that got phobia of it) but till now still in lurve with the taste of it.
To me, I only always enjoy eating as I know making bak chang is easy as it involves a lot of work, but the tricky part is tying it up, that not until recently, I get an opportunity to attend a rice dumpling workshop by ‘Chef Lo Tian Sion’ that each of us were given a huge space in the kitchen table to play around, and let me tell you, it was fun!
The ingredients for the night are, white and brown rice, sugar, salt, oil, some powder . . .
and the very main ingredient are usually customise with your own choice, but for tonight are chicken breast meat, sea cucumber, mushroom, salted duck egg yolk, dry scallop and a few more.
Fresh lotus leaves are needed to wrap on the rice dumpling.
The chef are ready, are you ready~
Pour all the ingrediant into the bowl and mix it with your hand.
then after mix it thoroughly and place the 3 lotus leave at the bottom and spread it out, next add in the mix brown and white rice as the base then add in the main ingredient on top.
my best of wrap then the chef said that its not tight and solid enough. Gosh~ you really need the trip or master the skills to wrap on it.
Tadaaa….7th attempt still fail and it was the assist of the chef that helps us to tie on it and
Ester also did it.
Our rice dumpling are going into the steam, as I just got to know that it need to be in boiling water for 8 hours. (which previously I thought for only a few hours)
The very last time I travel to this area was my college times, as we visit this place quite frequently for the western food and seafood as we find the seafood was relatively cheap, it was not until last month when my best friend Tatt came down for his business trip also treat us for his birthday before he went back. One thing that I know that the Subang Airport now had transform till very nice and I really wish that on that time it was operate by Airasia when they very first started(for convenience wise). BB Seafood Village
I guess the restaurant that I ate is no longer at the same place as and had move as then I still remember that it was very next to the western food (Papa and Mama Grill).
A very classic type of seafood restaurant build with atap and set with wooden and plastic chairs.
The very first order came by was ‘Clear Fried Clamp’ RM16 which I find it very aromatic with the slices of ginger taste had cover the clamp very well to overpower the smell of it and fried it very nice as we enjoy it very much.
‘Stir Fried 3 Mix Bean with Dry Shrimp’ that had makes me thought that what a simple dish it is but that proves me wrong always as simple dish is always nice which is very hard to cook, and the vegetable are very fresh with the beans are very crispy, ladies finger is very soft and abit gammy that the small shrimp saltiness is just right. RM 15
I would say this is the best of all, ‘Mongolian Prawn’ which is deep fried yet the meat in it is very soft and was shower with the abit spicy, creamy and sour sauce on it. Goes very well with rice as every one is fighting for it. RM18 Its good and worth a try.
‘Steam Fish’ fish is rather normal as steam with soy sauce but the meat is soft that shows the sign of freshness. RM24
‘Salted duck Egg Crab’ I have never tried crab in salted duck egg version, turns out to be very shell licking good as I keep aiming to eat the left over small pieces of duck egg and the crab was fried in wok that make it all stick around the crab to very aromatic. RM 68
It was a great meal treated by Tatt as convenient for him to fly off after that and in that month itself he celebrated his b’day more than 5 times.
-= Ka Ching =-
Food Rating 7.5/10, satisfying~ ~-Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Location:
BB Seafood Village
6824 Terminal 3,
Subang Airport, 47200 Subang
*Halal
Tel: 03-7846 1200
