As a Chinese, the only ways I eat chestnuts are either in Chinese rice dumplings wrapped in bamboo leaves (zong zi or 粽子），meat stew, or eat as a snack (sugar fried with shells). You can also boil or steam them with the shell.
But I’ve always wanted to photograph them roasted with the shell cut and curled out, the western way. Chestnuts are extremely photogenic, from the photos I’ve seen online. So when I saw them today at the open-air market in Sri Petaling, I just couldn’t resist from buying them to shoot them!
To roast them, all you need to do is to cut a X on the flat surface of the shell into the skin with a sharp paring knife. Then roast them in a shallow baking pan in the oven (160 – 180 C) for about 20 – 30 minutes, until the skin crack open and the flesh is tender.
I find that chestnuts roasted this way taste drier than those boiled or sugar fried, but definitely much much more photogenic and rustic on camera!
Now feast your eyes on these little beauties! (Click on the thumbnails at the bottom on this post to turn on the gallery slideshow)