Long(er) weekend

[elusivek]

This should be my last Friday off in a while. Unless, Hong Kong pulls another "extension of border closure" against Macau.

I mean... we are the city with a prolonged 0-infections... they want to do the "trial opening" with China where... they still have numerous infections.... anyway...

Though i did hear that today we got 1 new case (total 46 cases accumulative). Need to read up on that.

Dragon Boat Festival. Yesterday. I'm not going to bother with the legend. But there was some "social activities" yesterday... Dragon Boat race. Company did ask us to participate, but I just skipped.

It's hot. It's sunny. It's brutal. I stayed home LOL.

At night my Mom got us "glutinous rice dumplings".... she was complaining that we couldn't get any free ones this year. These that Mom got this time weren't all that good. Too much pork fat... it had chunky bits of pork fat... I know pork fat is what makes it good, but it's too much... haha...

Right now I'm at a Starbucks out in one of those resort hotels in Macau as a friend has to work today and so I said I'd meet her for lunch there. I have to think about how to get back to town after for my manicure at 4pm. I want to get something more summary... yellow and white?

Comments

[unbound-ophelia.livejournal.com]

Enjoy your long weekend!
We have recently had another big outbreak here in Germany, stemming from a big meat processing plant that had the workers housed in such cramped-together conditions that the infection just spread like wildfire and affected over 2000 people in two days, also spreading to people outside the plant :(

It has been hot here too (28-31 C) though I suspect your temperatures might have been even higher.

Ewww I hate having big clumps of fat in my food, and biting on them D:

[magic-treehouse.livejournal.com]

This weekend would have been our Dragon Boat Race too!

[mores0ul.livejournal.com]

We were craving Zongzi last month so we already made and ate most of them LOL. And I looooove the pork fat ones, but I grew up with those. Shanghai style ones are basically just the braised pork belly. I often think the Canton style has too much random flavors going on.

[notte0.livejournal.com]

Thanks!
Yes, it’s just been so hot! I really want to take out the kiddie pool and set it up... even though it’s just a kiddie pool and I won’t get to do any swimming, it’s just gonna be soooooo nice to soak in the cold water!

Yeah, fat is not nice to bite on, but I have to admit that for certain dishes you need to cook with fat to make it really good (but I still avoid to eat the actual clump of fat)

[notte0.livejournal.com]

I guess the authentic canton style ones do have a lot of things going on (fat, green beans, and other things) but many establishments are actually trying to cut costs so skimp on the ingredients, so basically what we get are usually plain rice with green beans and a bit of pork fat. If we’re lucky then there’s the braised pork belly, though more often than not, we won’t get it.

I absolutely hate the yellow “sweet” ones (really no taste, but you eat it with sugar or syrup) and it’s just yuck, no matter how they try to convince me to try it.

[mores0ul.livejournal.com]

We get gifted a lot of the cantonese or taiwanese style ones, and they're fun. But I think I always fall back on just the braised pork belly because it was what I grew up with. OMG my mom used to make the yellow sweet ones! I love those too, but no one else in my family likes them haha. I totally get why they're not everyone's cup of tea though. I found a recipe this year and we made a small batch for me, I top them with coconut sugar and let it melt and I am in heaven. :D