DUMPLING FESTIVAL | TRADITION MEETS MODERNISM @ RESORTS WORLD GENTING
Parcels Of Delight
Tradition
meets modernism as
Resorts World
Genting
presents its array of delectable (and surprising) dumplings
There are as many takes on the origins of the traditional Chinese dumpling
(zhang or bak chang), as there are variants. And yet, Resorts
World Genting
surpasses itself this Dumpling Festival by offering not only traditional varieties of dumplings, but
also two surprising new creations.
From 15 May to 9 June 2016, three Resorts World outlets will be the focus of guests looking to
purchase and enjoy rib-sticking, generously-filled glutinous rice dumplings. GentingPalace on the second floor of Genting
Grand, Good Friends Restaurant (level two, Maxims Hotel) and Hainan Kitchen on level two, First World Plaza will be offering these traditional treats from 12 noon to 8pm daily.
There are seven variants of dumplings available. The tried-and-true styles are Nyonya dumpling
(RM7.80 nett), Black-eyed bean dumplings (RM14.50 nett), Tian Bak (RM14.50 nett), plain crystal dumpling (RM2.50 nett) and crystal dumpling with red bean (RM3.00 nett). This year, however, Resorts World Genting will also be offering imaginative new takes on
an old favourite, by
introducing Bak Kut Teh
(RM15.50 nett) and Dried Squid
(RM17.50 nett) dumplings.
Being firm proponents of keeping
food traditions alive so that authentic preparation methods can
be
passed on, Resorts World Genting engaged ten guest chefs
who were tasked to prepare the
various dumplings. The ten cooks, led by Madam Rebecca Chong Jun Ley and her 21-year-old
daughter, Michelle Tok, brought decades of dumpling-making experience to the kitchens in the
highlands.
Chong began making
dumplings at the age of 30, and garnered a large following from foodies who described her dumplings as ‘generous, authentic and well-balanced in flavour and texture’. Now in her fifties, Chong passed on the art of delectable dumpling
making to her daughter, who began making dumplings at the age of ten.
Chong’s
team makes only one or two dumpling
variants a day,
to
ensure consistent taste and
quality. In keeping with Resorts World Genting’s reputation as a place for authentic food made
with the best ingredients, the cooks only use premium glutinous rice for their dumplings. Pork- belly meat, dried chestnuts, dried mushrooms and salted eggs are all of the same high quality, in
order to create a superlative dumpling.
The daily dumpling production utilises
between 50 to 70 kg of glutinous rice.
This amount of glutinous rice can make between 800 to 1120 bak kut teh, dried squid, black-eyed bean and Tian
Bak
dumplings. The same amount of glutinous rice can yield 1100
to 1540 pieces
of Nyonya
dumplings, or
1000 to 1600 pieces of crystal dumplings.
All ingredients are soaked overnight before work begins in the morning, with each dumpling needing approximately 3.5 hours to create,
from start to finish. The popularity of these traditional parcels of meat and rice is so high that they are made in two versions. The ready-to-eat ones can be consumed piping hot from the steamer, while those wanting to put away some to be eaten out on the Dumpling
Festival season can opt for the frozen dumplings which
can
last for two weeks to
a month depending on the storage method.
Madam Chong invented the bak kut teh dumpling upon a suggestion
from her daughter, who said that as diners usually enjoyed
their pork bone soup with rice,
encasing bak kut teh filling in glutinous rice would not be too far a stretch. Chong’s bak kut teh dumplings use premium
herbs from Klang,
the birthplace of the original dish. These include dong gui, yuk chuk and other
herbs which
have been
ground down into powder which is then used to infuse the pork filling.
Unlike
other savoury dumplings, the bak kut teh version omits salted
eggs
and dried shrimp so that the original herbal flavour of the popular dish is retained. Once wrapped in the bamboo leaves, the bak kut teh dumplings are boiled in bak kut teh soup to further intensify their flavour. This long process is crucial as the glutinous rice needs to soak up the bak kut teh stock in order to deliver the
unmistakable herby goodness of
this
much-loved pork bone tea, as bak kut teh is translated into.
Sharing the process
of producing the dried squid dumpling, Chong said, “The first step is to deep-
fry
shredded dried squid and diced salted fish until both are crispy. These are then blended into an
aromatic powder. Pre-soaked glutinous rice is then marinated with the powder, as are the pork
belly and other ingredients. After
they
are
shaped, wrapped and tied, they are cooked for three to four hours. This new dumpling creation is something new and delicious, as it combines
premium
ingredients like dried mushrooms, chestnuts, and dried
oysters, as well
as salted egg
yolk.”
When asked
which was the most difficult dumpling to make, Chong said that they each had their own challenges. “The most time-consuming is the Nyonya one as the dried winter melon, fresh mushrooms, peanuts
and
dried mushrooms need to be diced. Lemongrass, galangal and ginger are also components of this dumpling, and they need to be shredded finely. While many people think
that crystal dumplings are easy to make because they require either no ingredients, or, in the case of the red bean variety, only one ingredient, the challenge for this dumpling is the way it is tied.
Crystal dumplings will not cook thoroughly if tied too tightly,
but they
are
difficult to wrap simply because there are no ingredients inside to bind the glutinous rice together.”
For all the work that goes into each dumpling, it is only right that diners savour this once-a-year experience. Factor in the limited edition new variants,
and
chances are, a visit to Malaysia’s favourite highlands will be
on the cards sooner rather than later.
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