Archives for posts with tag: CNY

Yesterday was the 15th day of the CNY celebration, or known as lantern festival (元宵). Tangyuan is a traditional dessert people eat as it symbolizes family togetherness. They come with various stuffings, but I made the two that are more popular (peanut coconut and black sesame):

IMG_1933Of course, it’s cuter if they come in the shape of the dog (since this is year of the dog)! I made two different characters to differentiate the fillings.IMG_E1896

 

Here are the ones I made for the year of the rooster.

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Big feast with ma familia today celebrating Year of the Dog. I spent all day today in the kitchen cooking, dicing, plating. I started out with easy pace in the morning and then got nervous when I realized I have a whole bunch of stuff to do!

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I made 8 dishes and my sisters made soup, brought fried rice, salt and pepper fish and duck.

We started Prosperity Toss (撈起- or Lo Hey) tradition last year. Since this is the year of the dog, I made the dog design with spiralized zucchini, Japanese daikon, carrots with wood ear (dog’s ears), red bell peppers, smoked salmon and fried wonton skins.

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Today is also the day we pass out red envelopes to the kids.

Getting ready for a big feast tomorrow (開年飯) with my family. Got the boys to pick up chinese calligraphy brushes to write some CNY greetings. They’ve been so rusty it took them 2 hours to do it.IMG_1818Meanwhile, I spent most of the day prepping for meals. Here I am stuffing the Japanese bean curd to make it a pouch (symbolic to bag of gold).IMG_1819

For chilly weather like this, decided to do something hot for dessert: Double boiled peach gum (桃膠), red dates, dried logan, and lotus seeds (in coconut milk).IMG_1823

Today is Chinese New Year! Made nian gao (年糕) for my mom this year. This sweet treat is always a welcome sight around this time of year. Didn’t realize Dai Bee loves these too. I guess I have to make another batch sometime soon.

Wish everyone a healthy and prosperous year! 新年新開始,新希望。祝願大家一切順心如意。IMG_E1459

My non-traditional CNY red envelopes this year – Year of the Dog! These require much more work than the ones I did last year. Believe it or not, I started last November. How do I have so much time you ask? When you sit around waiting for music lessons, basketball practices, or when you watch TV, etc, you’ll notice you have plenty of time…IMG_1434IMG_E1488

A Friday ritual.

A single photo – no words – capturing a moment from the week.

A simple, special, extraordinary moment.

A moment I want to pause, savor and remember – {this moment}

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My side of the family is going for the CNY celebration today. We had to switch it from yesterday due to schedule conflict (Dai Bee has a choir performance he can’t get out of). Anyway, one sister and I cooked most of the food. I made the tea leaf eggs, braised beef brisket and tendons, and this new dish I learned called “yee sang” (魚生) or “low hey” (撈起) or also known as the “prosperity toss.” It’s the vibrant color of this salad that first caught my eyes. Pretty simple to make, but lots of chopping to do. With smoked salmon (center) and shredded vegetable, this salad is apparently pretty popular in Southeast Asia during Chinese New Year. You can pretty much add whatever you like.

Here I shredded: purple cabbage, carrots, green onions (and cilantro) red and yellow bell peppers. I deep fried the wonton skin strips (in advance) and bought seaweed salad. I also made the special sauce with dill, orange juice, sugar, orange juice and sesame paste. It was a huge hit!img_5874

Some of us grabbed the chopsticks to partake in this tossing ceremony known as literally ‘to toss up one’s good fortune’ in Cantonese). This mixing of the salad is to ring in a new year full of abundance and prosperity. Here’s to a new tradition!

Instead of passing out the traditional red envelopes this year, I’ll be handing out these chicks! I started out with one, and then a brood of them came into life. I’ve only made enough for my nephews and nieces. Not sure if they will keep it, but I had fun making it.

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Just following the Chinese New year tradition – eat eat and eat some more. Here are some homemade CNY snacks/dessert in the last couple of days: 1) coconut glutinous rice cakes (年糕) 2) tea eggs (茶葉蛋) and 3) osmanthus cake (桂花糕).  img_5801img_5804img_5789img_5791

These are marbled tea eggs (茶葉蛋) are one of the more popular dishes on the table during Chinese New Year, but can be consumed all year long! The eggs symbolize prosperity and wealth. Sometimes when I crave for it, I  would buy them as snacks. This year, I found simple recipes online and made a few as one of our dishes for meatless Monday meal.

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Here’s the CNY version of meatless Monday meal.IMG_5812.jpg

Recipe for tea eggs:

  1. boil 6 eggs
  2. in a pot fill up:
    • 2-3 cups of water
    • 2 star anise
    • 1 stick of cinnamon
    • 2 bags of black tea, any kind you like. Pu-erh is traditionally used.
    • Soy Sauce, about ½ cup
    • 1 teaspoon of pepper corns
    • 1 small rock sugar
    • dried orange or mandarin peel (optional)
  3. gently crack the hard boiled eggs
  4. put cracked eggs in the pot and bring everything to a boil. Close lid, simmer for 40-50 minutes.