DuanWu Jie commemorates the death of the Chinese patriot, the poet Qu Yuan (c.340~278 BC), an official of the Chu state (present day Hunan and Hubei) in feudal China during the period called the Warring States (475~221BC). A victim of political and court intrigues, he took his own life by clasping a stone to his breast and drowned himself in the MiLuo river on the 5th day of the 5th lunar month (This year it coincides with 5 June). One version has it that in order to prevent the river dragons from devouring his body the people threw rice dumplings (zongzi) wrapped in bamboo leaves and tied with red silk strings into the river, thus the dragon boats and later boat races. Another version is that the dumplings were thrown into the river to lure the fish away from QuYuan's body.

It is said that if you could stand an egg on its end at exactly 12.00 noon on that day the following year will be a good one. Try that, Gurmukh, and see what 2003 has in store for you.

Kayes, any pics of Dragon Boat race to share?

Traditionally, the Bak Changs (hum yoke choong in cantonese) are made from glutinous rice wrapped in dried bamboo leaves bound firmly with raffia strings nowadays. The stuffing usually consists of pork (the more fat the better, it seems), black-eye beans (optional), mushroom, and chinese chestnut. I'd like to eat the dumpling washed down with good Chinese tea. Good for emulsifying the fat it seems.

There is another version of rice dumpling called "khi chang" in Hokkien or "kan sui choong" in Cantonese. Usually about one-third the size of a typical bak chang or smaller, its rice is given a yellow colour by the lye (khi chui) added to the rice. Red bean paste may be used as stuffing. It is best eaten by dipping into sugar or brown sugar syrup.

I have asked my sis in Tpg to make me some BC. Here's an invitation to anybody who cares to savour them with me?