Made in Thailand – The Sequel

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It has finally happened. The long awaited sequel to ‘Made in Thailand’ is here. The 90s adventure will continue in February. Get ready for a trip back to 90s Thailand.

www.puiyinwlpublishing.com

Christmas ‘Tong Yuen’ 2018

Christmas is here, and for the Chinese a few days before Christmas Day, it’s Happy Solstice Day. During this time, many Chinese around the world would make rice balls, also known as tong yuen or tang yuan (in Chinese). You could say it’s like Thanksgiving for the Chinese people, an important tradition. The rice balls are made out of glutinous rice flour in the form of play dough, and they are made into many small round balls. Amongst the many small rice balls, a very few large ones are made where some of them have fillings in it such as crushed peanuts, black sesame and red beans. I’ve never been a fan of the ones with fillings. I’ve always preferred my rice balls plain and simple. Colourings are also added to make the rice balls look bright and colourful. Rice balls are always made with close friends and families together as it symbolizes the importance of closeness and bonding.

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Some Chinese are very peculiar about the ’roundness’ of the rice balls. They believe that the more ‘perfectly’ round the rice balls are, the stronger the closeness and bonding there is. Just like with my mother, she would always inspect the ’roundness’ of my rice balls. And if any of the rice balls are not as round as it should be, she would sigh loudly and re-rolled them until they were perfect to her, even if it meant re-rolling every single (200 plus) rice balls.

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rice ball 2013 caterp.

Afterwards, the rice balls are boiled twice in boiling water. The first round is to give them a wash. And in the second and final round, rock sugars, ginger and pandan leaves (pandanus amaryllifolius) are added into the water to give it its final flavour. When it’s done, share and serve the rice balls in  small bowls. Those are the ingredients I would add to the ‘soup’ base, but there are also other flavourings used such as brown sugar or rice wine.

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rice ball 2013 2

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I’ve written a couple of posts on Chinese rice balls which you can check out or even learn to make.

How to make Chinese Rice Balls

Chinese New Year 2014

The Story of Nian

Chinese Rice Balls

Happy Solstice Day!!!

Photo credits to Suzanne Yeang, Chloe Wong, Irene Soo, Lydiana ‘Wewe’ Siti and Phen.

Happy 2018 and onwards…

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Hello all,

Happy belated New Year to you all. Hope everyone had a merry happy Xmas and a fantastic New Year. One of my biggest New Year’s resolution for 2018 and onwards is to focus more on my blog. In the past, I have promised numerous of times how I would pay more attention to the blog before getting sidetracked and not blog for weeks….months in fact. Well, that’s all about to change. Thinking back to where this blog began, I miss those times where I would blog about anything, even if it had nothing to do with books, writing and publishing. I would blog two to three times a week every single week, and I would get loads of comments and would interact with other bloggers (who I have remained close friends with till this day). Those were the times when I haven’t started my publishing house. And now that I have, I don’t want it to stop me from blogging just as much because I have piles of work on the table. I will make sure to put the blogging on top of the pile.

Lots to look forward to this year, including the sequels to Made in Thailand and Who We Were. Also, after many long years of research (over 10 years), I am so honoured to have the legendary author Vivian Head to join me in the Fauna series. We are hoping to have the first book in the series launched sometime at the end of 2018, although there’s still so much more work to be done on it. I am also looking forward to publishing Vivian’s sequel to The Warped Web.

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Another project that is already in the works but only in the early stages of drafting and outlining is the re-write of A Chinese Christmas Carol. Those of you who have been with me from the very beginning, since the birth of this blog, will know about A Chinese Christmas Carol, a fiction book based on real life events. The book was published in 2010. And now, I will be re-publishing it and turning it into a series. The original version will continue to be on sale.

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Overall, it’s going to be a much more busier but exciting year, and I look forward to sharing the journey with you all along the way.

Much love always,

Puiyin W.L.

xoxo