Chef Kar Delight

Seasonal Salad Around the World 2025

3.3.3 Africa: Nigeria, Angola, South Africa
2025/06/20

In Search Of World's Hidden Tastes
3.3.3 Around Africa, Explore Seasonal Salads

African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.

Nigeria is a country in West Africa. Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs, and flavourings are used in conjunction with palm oil or groundnut oil to create deeply flavoured sauces and soups often made very hot with chilli peppers.

Angola is a country on the west-central coast of Southern Africa. Angolan cuisine in its modern shape is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil.

Angolan cuisine is a vibrant mix of flavors, featuring dishes like funge, a staple made from cassava flour, and moamba de galinha, a rich chicken stew considered the national dish. Other popular options include calulu, mufete, kissaca, and mukua sorbet.

South African cuisine is a vibrant mix of flavors and influences, often called the "Rainbow Cuisine," reflecting its diverse cultural heritage. Key influences include Indigenous cooking styles, Dutch and British colonization, Cape Malay traditions, and Indian cuisine. Popular dishes include boerewors, bobotie, biltong, and braais (barbecues).
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.

Now we depart for Nigeria, Angola, and South Africa, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 36：

Nigerian Abacha African Salad + Tilapia

Abacha African salad, also known as African Salad, is a traditional Nigerian dish that is particularly popular among the Igbo people of southeastern Nigeria. This vibrant and flavorful dish is made from shredded cassava tubers, ugba, palm oil, crayfish, and spices. It is typically enjoyed as a snack, side dish, or even a main meal and a symbol of Igbo hospitality. Abacha is renowned for its unique taste and texture, combining a variety of ingredients to create a delicious and nutritious meal.

Ingredients (5 serving)
. 300 g Abacha (dried shredded cassava)

. 100g Ugba(Ukpaka)
. 200 ml Palm Oil

. 2 tablespoonful ground Crayfish
. 1 teaspoon ground Ehuru(calabash nutmeg)(optional)
. 1 level teaspoon ground Potash(akaun)
. 1 Stock cube/ powder(seasoning cube)

. Ogiri Igbo(African natural seasoning)

. 1 large or 2 small Onions
. To taste Chili Pepper/ any hot pepper

. (to taste) Salt
. 1 tablespoonful finely chopped Garden Egg leave.(You can use
thinly sliced utazi leaves or spinach leaves as an alternative)
. Boiled Dried fish or Stockfish

. Kpomo or Kanda (cow skin)

. Tilapia fresh fish

Steps (20 minute)
1. First wash, season and cook the kpomo(slice the kpomo into tiny bits). Soak the dry prawns in hot water to soften them a bit and strain. If you have not done this yet, also cut the fresh fish and fry. Also shred the boiled dried fish / stock fish. Then set all aside for later use.
2. Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. Rinse the Ugba in lukewarm water, strain and set aside. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color
3. Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes. Then pour the abacha into a sieve and let the water strain.
4. Slice one onion bulb into rings, and dice or pound the other onion bulb. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to change from orange to yellow and the mixture becomes a thick paste
5. Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up.

Tip: don't leave the abacha for too long on heat, or you will end up with ''Abacha pottage''.
6. You can choose to serve the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended.
7. Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish. Enjoy!

Fennel

▲ Seasonal Salad 37：
Angolan Limão e Salada de Funcho
Lemon Fennel Salad

Angolan cuisine is a culmination of several cultures. According to history records, the Angolan food culture was strongly influenced by the Portuguese colonization that started in the 16th century. This recipe is a perfect example as it combines fennel and Parmesan cheese — ingredients used widely in Italian cuisine. The Lemon Fennel Salad is often served as a side dish to main meals such as fish dishes like grilled prawns or a barbecued fish, but can also be enjoyed by itself as a light lunch or dinner option.

This traditional Angolan side dish combines only six ingredients, but it is very flavorful. The combination of lemon and Parmesan cheese is pleasant and goes well with many main meals. Lemon Fennel Salad is a great option for fish lovers, but it can also be enjoyed by itself as a light lunch or dinner.

A beautifully simple salad to make. Fennel has a unique light flavor that is a perfect accompaniment to the spicy shrimp dish called Cosa Cosa Camarão. The simple lemon vinaigrette could be used on any salad for a light refreshing change.

Ingredients
· 1 fennel bulb, sliced thinly including the fronds
· ¼ cup lemon juice, freshly squeezed
· 2 Tablespoons olive oil
· ¼ teaspoon salt

. sugar to taste
· ¼ cup parmesan cheese, freshly grated

Instructions
1. Put the sliced fennel fronds in a bowl.
2. Whisk together the lemon juice, olive oil and salt.
3. Sprinkle the fennel with the parmesan cheese
4. Dress the fennel with the lemon vinaigrette and toss lightly
5. Serve

Cosa-Cosa Camarão (Hot-Hot Prawns)

Hot hot prawns are a traditional Angolan recipe is super easy and perfect for any barbecue. Peri-peri is a hot chile that was brought to Africa from the Portuguese, the sauce can be used on any kind of poultry, pork ribs and of course shrimp.

Ingredients
· 1 -2 lbs. About 36 large prawns or shrimp, peeled and deveined
· 1 teaspoon sea salt
· 2 limes, juiced
· 6 Tablespoons Peri-Peri Sauce
· 12 Wooden skewers

For the Sauce
· 4 to 8 fresh hot chilies. If you cannot find Peri-Peri chilies in your city, you can substitute Thai bird, red jalapeno, arbol, cayenne or tabasco.
· 2 garlic cloves, minced
· 1 lemon, juiced
· Pinch of salt
· ½ cup to 1 cup olive oil, depending on how thick or thin you want the sauce.

Instructions
1. For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.
Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days.
The sauce should keep for up to 1 month in the refrigerator.
2. For the prawns/shrimp:
Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.
3. Put the wooden skewers to soak in water. (So they will not burn on the grill).
4. When the prawns/shrimp are done marinating, toss them with the lime juice.
5. Put 3-4 prawns/shrimp on the skewer
6. Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.
7. Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.
8. Serve immediately with the reserved peri-peri sauce for dipping.

▲ Seasonal Salad 38：

South African Chakalaka Salad

Chakalaka is a South African dish and a staple throughout the country. It contains chopped veggies, tomatoes, beans, and plenty of seasonings. It creates an amazing relish to top other dishes or as a standalone side.

Usually, people serve it mostly during celebrations or gatherings, and it is a must-have during braais (South African barbecues). Legend has it that men working in the goldmines invented this recipe. They would mix up whatever vegetables they had with canned beans for a fast, easy, and tasty relish to pair with starchy sides.

Ingredients
· 3 tbsp oil
· 1 onion finely chopped
· 2 cloves garlic crushed
· 50 g ginger finely grated
· 2 tbsp mild curry powder
· 1 red pepper finely chopped
· 1 yellow pepper finely chopped
· 5 large carrots (unpeeled but scrubbed and topped and tailed) grated
· 2 tbsp tomato purée
· 400 g can chopped tomatoes
· 2 sprigs fresh thyme leaves only
· 400 g can baked beans
· Salt and pepper to taste

Instructions
1. To a pan over medium heat, add the oil. Then add onion and sauté until translucent and softened.
2. Add garlic, ginger and curry powder. Stir to combine.
3. Add peppers. Cook for 2 mins.
4. Add carrots. Stir to combine and ensure they’re coated in curry powder.
5. Add tomatoes and tomato paste. Stir to combine.
6. Cook mixture for 5-10 mins. Mixture should be well combined and thickened slightly.
7. Add baked beans and fresh thyme. Simmer for 5 mins.
8. Remove from heat. Can be served hot or cold

Roosterkoek

Roosterkoek (literally grill cake – say “roor-stir-cook” ) is the traditional bread to accompany a braai or BBQ. The roosterkoek are simply balls of bread dough cooked on a grid over the coals, and are best eaten piping hot and straight off the grill. There are other traditional braai breads (e.g. potbread), but these require a cast iron three-legged pot with a flat base, whereas all you need for roosterkoek is some dough and a fire.

Ingredients
· 300 g plain flour
· 10 ml instant yeast
· 5 ml salt
· 15 ml sugar
· 30 ml sunflower oil
· 180-200 ml warm water

Instructions
1. Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
2. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
3. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
4. Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.

Next, Seasonal Salad Around the World 2025
4.1.7 Europe: Russia, Croatia, Slovenia

Publisher： Chef Kar Delight

Seasonal Salad Around the World 2025
3.2.3 Africa: Sudan, Kenya, Ethiopia

In Search Of World's Hidden Tastes
3.2.3 Around Africa, Explore Seasonal Salads

African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.

Sudan is in North Africa, whereas, Kenya and Ethiopia are in East Africa.

Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. It is known for its use of aromatic spices, herbs, and vegetables, along with a variety of meats and grains, resulting in dishes like ful medames, kisra, and mullah.

The most common meats eaten are lamb and beef, in accordance with the Muslim halal laws. Most meals are communal and often shared with family, neighbors, and guests, as part of Sudanese hospitality.

Kenyan cuisine features a wide variety of dishes, many of which are rooted in traditional East African flavors and techniques. A staple in Kenyan meals is Ugali, a thick cornmeal porridge. Other popular dishes include Nyama Choma (grilled or barbecued meat), Githeri (a corn and bean dish), and Kachumbari (a fresh tomato and onion salad). Additionally, Kenyan cuisine incorporates influences from Indian and Arabic cooking, as seen in dishes like Kuku Paka (coconut Chicken) and Samosas.

Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.

One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.

Now we depart for Sudan, Kenya and Ethiopia, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 33：

Sudanese Salata Tomatim Bel Daqua

Salata Tomatim Bel Daqua is a Tomato salad from Sudan. Peanuts make their way into many dishes in Sudan, like this salad made from tossing together tomatoes, green onions, parsley, and green chili pepper. It is then coated in a peanut butter lime sauce.

Ingredients

. 5 tomatoes, diced, seeds removed

. 4 green onions, finely diced

. 1 small green chili pepper, seeds and stem removed

. 1 ⁄4 cup Italian parsley, finely diced

. 1 ⁄ 3 cup oil

. 1⁄ 4 cup peanut butter, smooth

. 2 limes, juice of

. 1 ⁄2 teaspoon salt, adjust to taste

Directions

1. Combine tomatoes, green onions, chili

pepper and parsley in large bowl.

2. Whisk oil into peanut butter until

smooth.

Dressing:

3. Stir in lime juice to peanut butter and

season with salt. Additional oil or water

may be added if dressing is too thick.

4. Using a wooden spoon, gently stir

dressing into tomato mixture until

lightly coated.

▲ Seasonal Salad 34：

Keyan Samburu Watermelon Salad

Samburu Watermelon Salad was originated from Samburu County in central north of Kenya. Water melon was originated from Africa, and has Heat-clearing and antipyretic effects. This salad is full of fruit fragrance, milky aroma and herbal scent. It is very colourful and delicious.

Ingredients

. 150 g watermelon

. 60 g avocado

. 10 g fresh mint

. 15 g fresh dhania / coriander

. 25 g roasted cashews

. 5 g red chilli

. 20 ml Samburu dressing

Ingredients for the Samburu Dressing

. 150 ml mayonnaise

. 50 g cream cheese

. 10 ml white wine vinegar

. 50 g roasted cashews

. 40 ml honey

. 3 g salt

. 1 g black pepper

. 2 g chilli powder

. 50 ml lemon juice

. 10 ml water

Method:

1. Cut the watermelon and avocado into chunks and place in a bowl. Pick the mint and dhania, give both a rough chop and place into the bowl.

2.Place the cashews on a baking tray and roast in the oven at 200 degrees, until golden brown.

3. Allow to cool then add to the bowl. Place all the dressing ingredients in a blender and blend until smooth.

4. Add the dressing to the bowl and gently toss the salad.

5. Slice the red chilli, place on top of the salad and serve.

▲ Seasonal Salad 35：

Ethiopian Azifa Lentil Salad

Azifa is an Ethiopian green lentil dish that combines lentils with lime juice, mild hot peppers, and spices. It is served cold as a light snack and is especially popular during lent when meat is prohibited.

Ingredients

. 1 cup lentils cooked in 2 1/2 cups water for 25 minutes

. 2 Medium mild green chili peppers chopped

. 2 Medium tomatoes seeded, and finely chopped

. 1 Medium red onions chopped

. 1/2 tsp black pepper

. 1/2 tsp ginger powder

. 1 Tbsp. dijon mustard

. 2 medium limes juiced

. 2 tbsp oil salt to taste

Instructions

1. Simmer lentils in 2 1/2 cups water for about 25 minutes, until tender but not mushy.

2. Mix in chopped chili peppers, onions, spices, lime juice, and oil.

3. Add salt to taste.

4. Refrigerate for a few hours to allow the flavors to marry, and serve cold.

Injera

Injera is a traditional Ethiopian flatbread made from fermented teff flour, known for its spongy texture and slight sour taste. It is considered to be the national dish of Ethiopia. It is a staple food, often used as both a plate and utensil for eating stews, meats, and vegetables.

Ingredients
For Traditional Injera:
. 4 cups teff flour or half plain, half rice
. 4 cups water
. 1 tsp salt
. vegetable oil or ghee for cooking

For Quick Injera:
. 8 oz teff flour
. 8 oz plain flour or rice flour or 8 oz. each of rice and plain flour
. 2 tsp dry active yeast
. 1 tsp salt
. 4 cups warm water
. ½ cup very hot water just off the boil is perfect

Instructions

Instruction for Traditional Injera:

1. Sift flour into a large bowl.
2. Gradually add the water, mixing gently with a wooden spoon. It should have the consistency of slightly thicker than usual crêpe batter. You may not need all the water.
3. Cover with parchment paper and let the batter sit for 2-3 days on your kitchen counter. This is the point where the batter will ferment, and at the end of it, you'll get a sour smell, much like sourdough.
4. Scoop out any liquid floating at the top, and any off color foam (like a little yellow). Add the salt and stir to combine.

Instructions for Quick Injera

1. In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.
2. Add whichever 2 flours you’re using, along with the salt.
3. Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter with the consistency of thick pancake batter. You may not need all the water.
4. Cover with plastic wrap and let it stand for 1 hour.
5. After an hour, the batter will have increased slightly. Stir while pouring the hot water until you get a thick crêpe batter.
6. Let stand for 20 minutes.

Instructions for Cooking the Injera

1. Grease your griddle or large frying pan and bring to medium heat. Using a ladle, pour a thin layer of the batter. Tilt the frying pan to allow the batter to spread and coat the bottom of the pan..
2. Cook until you see air pockets or holes appearing (about 30 seconds). Then cover the skillet and cook for another minute. There will be lots of steam and you’ll see that the injera is beginning to curl along the edge.
3. Slide the Injera onto a large plate (caution: using a spatula may tear it).

Next, Seasonal Salad Around the World 2025

3.3.3 Africa: Nigeria, Angola, South Africa

Publisher： Chef Kar Delight

Dragon Boat Festival 2025

Kar Zongzi Sat 05/31/2025

Dragon Boat Festival 2025：Kar Zongzi

Wrapping and eating Zong 糭 are traditions of Dragon Boat Festival on May 5 lunar calendar.

This year, Dragon Boat Festival falls on Saturday May 31, 2025. I already prepared 4 kinds of creative Kar Zongzi to share with my friends.

Kar Guozheng Zong

Guozheng Zong 裹蒸糭 is a specialty of Zhaoqing , Guangdong province 廣東肇慶, China. It was once accepted as a food in the Palace. It used winter leaves to wrap and waterweed to pack to the shape of a pillow. Ingredients were glutinous rice, mung beans, 5 spices lean and fatty pork, packing in the proportion 10:6:4 like a parcel. It was big in size and boiling in water for more than 8 hours.

Guozheng Zong is puffy. Winter leaves have special fragrance and excellent preservative function. Zhaoqing people use it as a gift when visiting relatives in Lunar New year, meaning abundance, prosperity, and luck.

Nowadays, there are many types of Guozheng Zong, catering for different kinds of people. This time, I used fillings including Abalone, Mushroom chicken, Chuhou beef shank, salty duck egg yolk, dried shrimps, Daylily, Shiitake mushroom, Oyster mushroom, Crimini mushroom etc.

Guozheng Zong literally means steamed parcel Zong; therefore, the shape of a package should look like a pillow and the cooking method should be steamed by water.

▲ 1. Abalone Guozheng Zong

溏心鮑魚裹蒸糭

Abalone and dried shrimp give out taste of the sea. Addition of Oyster mushroom enhances fresh taste.

Ingredients
Main ingredients: glutinous rice, peeled mung beans
Fillings: Abalones, dried shrimps, Oyster mushrooms
Marinade: soy sauce, oyster sauce, sake wine, ginger mashed, onion mashed, garlic mashed, Bay leaves, chicken stock, rock sugar
Wrapping: bamboo leaves, string
Dipping sauce: marinade, garlic, onion, ginger, rock sugar, salt, corn starch + water, oil

Method
1. Remove flesh of abalone from the shell by sliding a short-bladed knife around the edge, between the flesh and the shell, cutting the flesh from the shell. Pull the flesh out of the shell and remove the mouth. Slice the guts from the flesh and discard. Sprinkle some salt on the flesh and brush with a tooth brush to remove dirt. Use tap water to rinse. Put the cleaned abalones in a stainless steel bowl. Add marinade to cover the abalones completely. Place the bowl with abalones and marinade in a steamer at extemely low fire. Braise the abalones 3 to 4 days until soft and tender. Keep the braised abalones in marinade in a fridge for 1 day. Soak dried shrimps in a bowl of cold water for half a day. Wash Oyster mushroom with tap water and cut into long slices.
2. Separately, wash glutinous rice and mung beans with cold water; separately soak glutinous rice and mung beans in water for 2 hours until swollen; drain out the water.
3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft
4. Wrapping:
First place 3 bamboo leaves parallel together, bright side is facing up; put 5 tablespoons of glutinous rice on the center of the leaves to make 5" x 3" rectangular shape, 1 tablespoon of mung beans scattered over the rice; stack up fillings on the center of rice; lastly, put another half portion of rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked
5. Steaming:
Put Zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the Zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce
1. Place a wok or pan over fire, add oil, garlic, onion, ginger, fry to fragrant; add marinade, sugar, salt, mix well; add corn starch mixed with water to thicken the sauce.
2. Strain the sauce by a sieve.

▲ 2. Mushroom Chicken Guozheng Zong

  冬菇雞裹蒸糭

Shiitake mushroom is fragrant and a perfect pair with fresh taste of chicken.  Daylily contains  many necessary nutrients for a human body, particulary, iron content is double that of spinach. It has functions as forgetting your worries, helping to sleep peacefully, and aiding digestion. When salty duck egg yolk is added, the dish becomes more yummy and has special Therapeutic effect.

Ingredients
Main ingredients: glutinous rice, black glutinous rice, peeled mung beans
Fillings: chicken thigh or breast, Shiitake mushroom , dried Daylily, onion, salty duck egg yolks
Marinade: soy sauce, oyster sauce, Huadiao Shaoxing wine 花雕, ginger mashed, onion mashed, garlic mashed, Bay leaves, cumin powder, chicken stock
Wrapping: bamboo leaves, string
Dipping sauce: marinade, soaked water of mushroom and Daylily, garlic, onion, ginger, sugar, salt, corn starch + water, oil

Method
1. Separately, wash glutinous rice, black glutinous rice and mung beans with cold water; separately, soak glutinous rice, black glutinous rice and mung beans in water for 2 hours until swollen; drain out the water.
Soak mushrooms, Daylily for 2 hours; keep soaked water of mushrooms and Daylily for making dipping sauce later
2. Put chicken in marinade for 5 hours. Pour chicken and marinade into a pot under low fire to braise until cooked. Keep the marinade for making dipping sauce.  Cook salty duck egg in hot water until well done, remove shell and white, keep yolk for fillings.
3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft
4. Wrapping:
First place 3 bamboo leaves parallel together, bright side is facing up; put 2.5 tablespoon of black glutinous rice and  2.5 tablespoon of glutinous rice on the center of the leaves to make 5" x 3" rectangular shape, 1 tablespoon of mung beans scattered over the rice; stack up fillings on the center of rice; lastly, put another half portion of glutinous rice and black glutinous rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked
5. Steaming:
Put Zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the Zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce
1.  Place a wok or pan over fire, add oil, garlic, onion, ginger, fry to fragrant; add marinade, soaked water of mushroom and Daylily, sugar, salt, mix well; add corn starch mixed with water to thicken the sauce.
2. Strain the sauce by a sieve.

▲ 3. Chuhou Beef Shank Guozheng Zong

柱侯牛𦟌裹蒸糭

Chuhou sauce originated from Foshan, Guangdong 廣東佛山, is made of soybean, garlic, ginger, tangerine peel, salt, sugar, sesame and light soy sauce. It is mainly used for meat dish such as braised beef brisket and beef shank.

Chuhou beef shank is made of fresh beef shank, Chuhou marinade sauce as main ingredients, suffusing an exquisite aroma all around. If you have eaten it once, you would return to look for the taste.

Ingredients
Main ingredients: glutinous rice, black glutinous rice, peeled mung beans
Fillings: beef shank, Crimini Mushroom, carrot, tangerine peel, onion, salty duck egg yolk
Marinade: 5 spices powder, tangerine peel, fermented black beans, fermented bean paste, black pepper, sesame, light soy sauce, oyster sauce, Huadiao Shaoxing wine 花雕, ginger, garlic, onion, fermented bean curd, rock sugar, water
Wrapping: bamboo leaves, string
Dipping sauce: marinade, tangerine peel water,  ginger, garlic, onion, sugar, salt, corn starch + water, oil

Method
1. Separately, wash glutinous rice, black glutinous rice and mung beans with cold water; separately, soak glutinous rice, black glutinous rice and mung beans in water for 2 hours until swollen; drain out the water.
Soak tangerine peel in water for 2 hours until soft; keep the tangerine peel water for making dipping sauce.
2. Put beef brisket in marinade for 5 hours. Pour beef brisket, tangerine peel and marinade into a pot to braise until cooked and tender. Keep marinade for making dipping sauce. Cook salty duck egg in hot water until well done, remove shell and white, keep yolk for fillings
3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft
4. Wrapping:
First place 3 bamboo leaves parallel together, bright side is facing up; put 2.5 tablespoon of black glutinous rice and  2.5 tablespoon of glutinous rice on the center of the leaves to make 5" x 3" rectangular shape, 1 tablespoon of mung beans scattered over the rice; stack up fillings on the center of rice; lastly, put another half portion of glutinous rice and black glutinous rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked
5. Steaming:
Put Zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the Zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce
1.  Place a wok or pan over fire, add oil, garlic, onion, ginger, fermented black bean, fry to fragrant; add marinade, tangerine peel water, tangerine peel, sugar, salt, mix well; add corn starch mixed with water to thicken the sauce.
2. Strain the sauce by a sieve.

Kar Lye Water Zong

Alkaline Zong (鹼糉 ), in Hong Kong called Lye Water Zong (鹼水糉), in Taiwan called Kinn-tsàng or giˊ zung（焿糉）. It is a kind of zongzi whose rice grains are slightly sticky and tastes like rice cake or pudding（粿）。Normally it does not have filling and without taste. It is dipped in sugar to eat. It might have red bean filling. It can be seen in Asia such as Hong Kong, Macau, Guangdong, Fujian, Taiwan, Tailand, Indonesia during Dragon Boast Festival. It can also be seen in Japan.

Lye Water/Alkaline Water

To add lye water to zongzi because:

1. To enhance taste; when lye water is added, the rice can be easier cooked and overcooked.

2. Its colour looks better; when lye water is added, the rice becomes yellow and gives more colour.

3. More convenient to keep; if lye water is not added, rice can be easily spoiled.

Pure white glutinous rice can make the softest and smooth lye water zong. The quantity of lye water must be controlled properly. 1 catty (斤) of glutinous rice mix with 1 liang (兩) lye water. Too much lye water, taste will be pungent; too little, taste will be not smooth enough.

To add lye water to glutinous rice, ratio is 1% to 3% of glutinous rice.

For example: glutinous rice 500 g, rye water 1 table spoon.

If you cannot find lye water, you can make it yourself.

《Self Made Alkaline Water》：

baking soda 2 teaspoon + water 200ml，

cook further in high fire for 5 minutes after water is boiling

▲ 4. Red Bean & Lotus Seeds Lye Water Zong

紅豆蓮子鹼水糭

Red Bean & Lotus seeds Lye Water Zong owns the taste of Red Bean & Lotus Soup beloved by the people in Hong Kong. It emanates the fragrance of bamboo leaves, sweetness of glutinous rice, fragrance of lotus seeds and aroma of tangerine peel.

Main ingredient: Glutinous rice, Lye water (Yuet Heung Yuen) or Baking soda （Arm & Hammer)+Water
Fillings: red beans, lotus seeds, tangerine peels (Chenpi), rock sugar, slab sugar
Wrapping: bamboo leaves, string
Dipping sauce: maple syrup or corn syrup

Method:
1. Wash glutinous rice with cold water, soak glutinous rice for 1 to 2 hours until swollen; drain well, add lye water to rice and mix well, wait for it to turn yellow. Glutinous rice with added lye water can be kept aside for 1 to 2 hours to make it more tasty. Before wrapping, oil can be added to rice so that it becomes smoother and prevent it from sticking to the leaves.
2. First steam red beans until half cooked and then crush them. Soak tangerine peels in water until soft and slice them. Mix both ingredients well and shape into a ball, insert 1 or 2 fresh or soaked lotus seeds in the center.
3. Wash bamboo leaves with water and poach them in hot water.
4. Wrapping:
First put 2 bamboo leaves side by side parallel together. The smooth sides are facing up, fold it to a funnel shape. The sharp leaf side should be longer than the other side. It is used to seal the opening. Put half soaked glutinous rice into the tip of the funnel. Put a ball of fillings into the center. Lastly put half soaked glutinous rice to the top covering the fillings. Fold the short side of the leaves to cover the rice. Use the long side of the leaves to seal completely. Make it look like a pyramid shape. Tie up with a string, but not too tight because rice will expand when it is cooked.

5. Steam:
Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steam oven or compartment steamer to cook well done.