Dumplings Dumplings Dumplings

Mom is always there in the kitchen preparing meals for us since I was a kid. I have never really appreciated her effort until I went to NZ alone to further my studies.

During my schooling years in NZ, I had sandwiches for lunch every freaking day. I think that explains why nowadays I don't touch anything with bread in it. (Got phobia already).

Now that I've returned to Malaysia, I am doing my best to capitalise at any given opportunity to learn the culinary skills from my mom. That is because I've realised that the fundamental requirement for survival is being able to find food and feed one self.

But 99.95% of the time, my WORDS speak LOUDER than my actions. When my mom said, "Come learn!", my usual reply will be, "Tomorrow laa!!!"

Yeah yeah, I know I know, I am a lazy bum and my bum is in a dire need to be spanked and moved. (Aren't we all the greatest procastinators in the world until the reality bites?)

And I sincerely think that I REALLY NEED someone like YOU to 'inspire' and 'motivate' me. *TITOKI bats her eyelashes at you* Any volunteer?

MAHAI!!!

WHERE IS YOUR TOFU BRAIN???!!!

DO YOU REALLY THINK THAT I WILL
LET YOU BUNCH OF
HUMSUP MUTHER FARKERS
TO 'INSPIRE' & 'MOTIVATE' ME AR?!

HUH?!

Don't make me laugh until I fall down from my chair, ok?!

Anyway, let's go back to our topic today.

If my sisters and I don't pick up the secret recipes from mom which had been passed down from my family, (i.e., from one generation to another), it will be lost forever. Now that’s my motivation laa POKKAI!!!

And last weekend, I had learnt how to make dumplings my grandma's way... *BEAM BEAM BEAM*

Ingredients:
Glutinous rice, Pork, Mushroom, Mung beans, Bamboo leaves, Pepper and etc.

The pillow-shaped dumplings (Cantonese style).

Steaming the dumplings in a big pot.

My dumpling is ready.

Let me open it up for you to SEE...

Told you already not to visit my blog before lunch time but you don't listen. Now I can hear your tummy growling already. Muahahaha.

The most difficult part of the process is soaking and cleaning the banana leaves because it has a lot of tiny little pine-like thorns that will stick to your hands (if you are not careful enough). And mom always made me clean them piece by piece. Damn sien. :(

Other than that, I quite enjoy the rest of the process, especially the EATING part. And I'm going to have some dumplings for lunch today. You want some?! ;p

Ed note:
1) We don't put egg yolk in our dumplings because it's going to make the dumplings smell 'fishy'.
2) We don't like to darken our glutinous rice with soy sauce because it's going to overshadow the rice's fragrance and taste.
3) We don't like to make the triangular size dumplings because it's too small for our big mouth.