Monday, May 24, 2010

角黍飘香

上两个星期就想包粽子, 查了下日历, 似乎早了些.
在国外没有过节的气氛, 一个不留神, 节日就溜走了.

就是那一次, 我们到伦敦去玩, 去看女皇生日的出巡.
和德明他们到唐人街逛, 咦, 要过端午了吗? 看到店里挂了很多粽子.
我们也就随便买了些材料, 在德明住处绑了十来个粽子, 过节呀在异乡.

今年我也没做太多的粽子, 只煮了一锅, 八十个左右.
我们家也吃不了那么多, 在异乡过节, 送些给朋友.
当他们说起: 已经好多年没吃过粽子了! 眼角是闪着泪光的.

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我做的粽子是广式的.
有肉, 香菇, 咸蛋黄, 绿豆片, 栗子, 虾米和眉豆.
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5 comments:

wendyywy @ Table for 2 or more..... said...

Eh, according to my grandaunt, Cantonese dumplings are white and mostly made with mung beans.
I think the ones with black eye peas, dark soy is hokkien style.
Well of course, one can just put anything in as one prefers.

I love those tea cups, I never knew that design has teacups with matching saucers.

sk fong said...

Ya, you are right, Wendy. Cantonese jong is pale and white. But the meidou, lokdoupin and funglut are definitely Cantonese style. Few years back, I used to make jong and sell them to Taiwanese. They like brown one with dark soy sauce. So I adopted this practice when I make jong and it add flavour to the jong too.

Those cups and saucers, I bought them from KL. They are not that expensive, but look elegant. :)

koon said...

福建人的确喜欢下黑酱油。到我妈裹时,清一律广式的。我外婆最擅长枕头粽。我妈没学到扎枕头粽的功夫。

yeelee said...

我很喜欢吃粽子。
超喜欢
或许今年会尝试裹粽子。:)

sk fong said...

koon, 我也会枕头粽, 不过我的手掌小, 做的瘦瘦的, 不象我舅母做的那么粗壮.

yeelee, 你别太劳累了, 吃少少, 尝味就好了. 粽子不容易消化呢.