Zongzi are a traditional Chinese dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves or reeds. /CFP
Both Chinese and Malaysian people really know how to turn rice into tasty specialties.
Zongzi are a traditional Chinese dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves or reeds.
The fillings in zongzi vary from region to region. Generally, people living in northern China tend to eat sweet zongzi with fillings such as jujube and red bean paste, while people from the south prefer salty fillings such as salted duck egg or pork belly.
There are different fillings for zongzi to suit people's needs. /CFP
Zongzi are traditionally eaten during Duanwu Festival, also known as the Dragon Boat Festival, which falls on the fifth day of the fifth month of the Chinese lunisolar calendar. They are cooked by steaming or boiling before serving.
People in Malaysia make zongzi too, but they also have their own rice-based dish.
Nasi lemak is made of fragrant rice cooked in coconut milk and flavored with pandan leaves. /CFP
Nasi lemak is considered by many locals to be the "national dish" of Malaysia, where it is widely enjoyed. Originating from Malay cuisine, the dish consists of fragrant rice cooked in coconut milk and flavored with pandan leaves.
Traditionally, nasi lemak is wrapped in banana leaves and served with a spicy sauce. Garnishes usually include fresh cucumber slices, small fried anchovies, roasted peanuts and hard-boiled or fried eggs.
Wraps of nasi lemak are seen for sale at a food stall in Malaysia. /CFP
Nasi lemak is usually eaten for breakfast in Malaysia, but it can also be found at night markets.