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2014-06-01
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I was never a fan of rice dumplings because I had always thought that rice dumplings were too greasy, the smell of spices too overwhelming and I never liked glutinuous rice stuff. It could have been related to when I was young and ate rice dumplings that contained half-cooked rice grains, thus tainting my experience for a long time.It became a different story when a branch of Eastern Dumpling opened up at Balestier some years back. As it was near my place, my mom could not help but buy some for
It became a different story when a branch of Eastern Dumpling opened up at Balestier some years back. As it was near my place, my mom could not help but buy some for us to eat. Among them all, I fell in love with the black pepper chicken rice dumpling.
The glutinous rice is soft, as is the lean, tender chicken meat within. Having eaten their black pepper chicken dumpling for years - so far I have never came across a single piece of fats or skin amongst them - and this is something that I really appreciate.
On top of that, the spiciness of the black pepper makes the rice dumpling a very palatable item, and amongst them lingers a faint hint of other spices too, like cinnamon. Also, the mushroom adds another overture of aroma to the flavorful dumpling. Hence, even when prices kept going up - from $2.50 to $2.70 to $3.30 now, I am still a staunch supporter!
For more detailed information and photos, do visit:
http://thearcticstar.blogspot.sg/2014/05/dumpling-festival-dragon-boat-festival.html
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