My fault for not taking the photos.. too busy with the food… but I am here to announce that I have 4 types of Zhong in my house! and 3 types gone… :p
It’s my eldest uncle (mum’s brother) birthday last weekend and my aunty from Teluk Intan came. (this is the Aunt that do my confinement for me when I give birth to Breanna) Whenever she is here, we will always have nice food! and this time round, she came and make “zhong” for us. She make what “Zhong”?
We have the Hokkien zhong, Cantonese Zhong, Kan Sui zhong (Alkaline) and Sago Zhong… did I hear anyone of you say “wow”? Yes, me too was like "wow”.. so many to choose.. So, I had the Kan Sui zhong with Kaya for a start.. and later followed by the Hokkien Zhong… (that’s the first day) and on the second day, I had the Cantonese Zhong and Sago Zhong…
So, what is the difference on both the Hokkien Zhong and Cantonese Zhong?
Hokkien Zhong is black while the Cantonese Zhong is white
The rice and all the ingredient for Hokkien Zhong has been fried before we wrap it, and not for the Cantonese ones.
Hokkien Zhong is bit harder compared to the Cantonese ones..
Hokkien Zhong is more fragrant than the Cantonese Zhong
Cantonese Zhong is more ingredient! muahahah….
Anyone for the Zhong? By the time I blog this, my house left with only the Cantonese Zhong…. :P