Today is Chang day, the Dragon Boat festival for the chinese. Even though we dont pray, my mum used to pak chang(wrap rice dumpling) for us to eat and give to our relatives and friends. Now she’s too old to carry on making this delicay, so I thot’ its time to show off my skills, after years of observing my mum doing it.
My chang leaves and the strings to tie the chang are still lying around somewhere in my kitchen. That is called procrastination. Last Saturday I was all fired up to carry on the family tradition of making my own chang, with my favourite flavors and whatnots. But a scout at the night market for the ingredients put a stop to any hope of me sampling some nice changs. The prices for the nuts, mushroom and even the salt eggs have escalated. Hoping to get a taste of the chang from my office colleague, I was disapponted. She thought the same, ” Do it after the chang festival, when the prices of things drop”.
These days it’s so easy to get recipes to make chang, if you are first timers: