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Wrapped with Rice

June 16th, 2010

Rice dumplings (bak chang) and Dragon Boast races are traditional features during the Dragon Boat Festival which falls on the 5th day of the 5th Lunar Month, Tuen Yang. And as to most Chinese Festivals and traditions the origins are rather questionable. However, legend has it that this festival monuments the tragic death of the honest and learned minister of state, Chu Yuan, who died in 288 BC in the ancient Kingdom of Ch’u during the time of the Warring States (403-211 BC).

At the time, Chu was the true and dedicated power behind the throne; he was a wise man who advised the rule correctly for the good of his people. Other envious advisors, however, didn’t appreciate Chu’s influence, so they encouraged his disfavour with the king. Consequently, the king’s joss failed him because he took bad advice (which resulted in his losing a war to his neighbor). To make matter worse, the old king was captured during the fighting. To express his concern for the old ruler, Chu Yuan wrote a poem called Li Sao, the classical speech. (Because of the poem, the festival is sometimes called Poet’s Day or Patriotic Poet’s Day). This angered a new king who ordered Chu Yuan exile. But instead of leaving, Chu Yuan jumped into the Mi-Lo River, a river in the present Hunan Province. Today’s dragon boat races symbolize the vain attempts of friends who raced to this spot to save unfortunate Chu.

Another tale has Chu Yuan despairing that his good counsel was being ignored. While wandering alone one day he composed Li Sao and then became so disgusted at the human world of intrigue and deceit that he committed suicide. In mourning for their honest statesman, the people threw rice in the river to feed his ghost. One bright day Chu Yuan’s ghost (or spirit) appeared to the people on the river bank and said: “You made offerings to me for which I am thankful, but the rice was all devoured by turtles and fish. I hope you will offer me rice again, but this time, please wrap it in bamboo tubes, close the openings with leaves and bind them with different coloured tread so that the turtles and fish will not dare to eat it.”

Well that is how the legend goes. Not to step on anyone’s toes, I think the best thing that came out of it is definitely the rice dumplings! As I know nothing about Dragon Boat racing (only it takes an amount of strength I rather use to go food hunting). I must confess that I am not able to make a perfectly shaped dumpling (Bernie can back it up … hahahaa). The last time I tried to make some it came out of the water looking like an alien … scary. Making this rice dumplings takes skill and experience. Wrapping the leaves, soaking the rice , and obviously the correct ratio of rice to meat. And however good a shop may do it, home made dumplings always taste the best.

People I know used to enjoy the dumplings with a nice cuppa Chinese Tea (of course!) but recent times has seen a new pairing. Champagne with Bak Chang anyone ??? Hmm .. not bad … Stickiness from the dumpling is nullified by the Champagne.

Just like the pairing styles, the varieties of dumplings have increased over the years, here in Singapore we have the pork ones (contains braised fatty pork meat), Nyona ones (rather like a sweeter pork dumpling my absolute favorite and mom-in-law makes the best tasting ones!), plain ones, dumplings filled with XO sauce, chicken and mushrooms …. the list goes on as far as the chefs imagination can take him/her. It is rather interesting, given that Bak Chang is available throughout the year, why is it so that most Chinese still insists on having it during the festival?

I have 2 main reasons for not having it during the festival.

1 – the queues to buy them are really long.

2 – the shops increases the price by a good 50% !!!

Well I guess just like the origins of Chinese Festivals this will always be questionable, sometimes it is better to leave traditions alone and just enjoy what it has to offer.

Hope you had a great festival and Happy Fooding !!!