Showing posts with label Chinese New Year. Show all posts
Showing posts with label Chinese New Year. Show all posts

Saturday, 22 February 2014

2014 Chinese New Year Family Gatherings

It had being almost a week since the last day of Chinese Lunar New Year (CNY) ended on 14 February 2014. And during that two weeks we get to meet up with relatives and friends as well as enjoying all the festive feast and family bonding time. With this summarized post I would like to share with you peeps on what we did during CNY as well as some festive food that we enjoyed.

Friday, 14 February 2014

[Day 7 Of CNY] Ren Ri (人日) and Yu Sheng (鱼生)

Day 7 of Chinese Lunar New Year (年初七) is also known as Ren Ri (人日) meaning the common "birthday" of all human beings. During this day most of the family will gather everyone in the household to have a feast together in order to celebrate the occasion and at the same time do a Lo Hei Yu Sheng (捞起魚生) to bring in luck for the family.

In this post I would be sharing how we celebrate Ren Ri and some of the auspicious meaning when eating Yu Sheng (鱼生) as well as a recipe for Longevity Noodles (寿面).

Monday, 10 February 2014

[CNY Bakes] Mixed Fruit Pastry Cake, Chocolate Beetroot Cupcakes and Honey Joys

During this Chinese New Year I did baked quite a few items such as Cheesy Pineapple Rolls, Matcha Butter Cookies, Kueh Bangkit and etc as new year gifts which you can read more about it here (with recipes). Whereas for our family gathering (with recipes on savory dishes) I also prepared some tea cakes which our guests can enjoy them with coffee/tea after the savory dishes.

And in this post I would be sharing 4 recipes on the items that I had prepared for the dessert corner during our family lunch gathering.

Sunday, 9 February 2014

[With Recipes] 2014 Chinese New Year Lunch Gathering With Relatives

This is the second year we invited our relatives over for Chinese New Year lunch gathering where everyone can mingles around as well as enjoy some homecook dishes and cakes prepared by my mum and myself. As usual we have a big group of relatives and to prepare a semi buffet for 30 people in a home base kitchen with gas stove and a microwave convection oven (my built-in oven was down) was rather a bit challenging for us. But thanks god we managed to get all the food up on time and everyone enjoys the array of food and family bonding time too.

So here is a long-winded post with photos of the food as well as related recipes (or recipe links) for your reference in case you need some inspiration on what to cook before the 15 days of lunar new year ends on Friday, 14 Feb 2014 (ooooo it's also Valentine's Day too)

Monday, 3 February 2014

[With Recipes] Our 2014 Lunar New Year Reunion Dinners

Our Reunion Dinners
Time flies fast and today is the 4th day of Chinese Lunar New Year which I believe most of you had a great long weekend with abundant of food and bonding time during house visiting. And out of the 15 days of new year celebration we are still down with another 11 days more to indulge with the New Year atmosphere and food.

Here I would like to share with you how we celebrate our reunion dinners with family and relatives during the week of Chinese New Year Eve.

Wednesday, 29 January 2014

[Wordless Wednesday] Celebrate Chinese Lunar New Year In Singapore

[Chinese Lunar New Year] Chinese New Year Ornaments

[Chinese Lunar New Year] Chinese New Year Ornaments

Tuesday, 28 January 2014

[With Recipes] Our Chinese Lunar New Year Goodies

Three more days to go before the Chinese Lunar New Year celebration begins and most of the households are busying with new year bakes such as pineapple tarts, almond cookies, love letters and etc. Whereas for savory dishes most of us will be making the ngoh hiang (minced meat roll), braised soy duck, braised sea cucumber, chicken curry and etc.

In this post, I am sharing some of the goodies (with recipes) that we had made till date such as Kueh Bangkit, Orr Nee, Ngoh Hiang and etc which you might be interested to try any of them during the 15 days of lunar new year feasts.

Monday, 20 January 2014

2014 Lunar New Year Bakes #1 - Cheesy Pineapple Roll and Black Gold

Chinese Lunar New Year is less than two weeks from now and you can see lot of festive goodies available in either supermarkets, bakery shops and even most of the households are busy with making their own expertise of bakes. Every year for my household, we only make pineapple tarts/rolls because they are our favourite and also when compared to the rest of the new year bakes (such as love letter, almond cookies, kueh balu, kueh lapis and etc) this is consider the most easiest with the help of ready-made pineapple paste.

This year our collaboration with Bake King continues with their premium pineapple paste which I use it to make the Cheesy Pineapple Roll which you can find the recipe on their website here. And furthermore besides the English version, I have also translated the recipe into Chinese version for who has requested for it.

Thursday, 28 February 2013

2013 Chinese New Year Family Gatherings

Time flies, the 15 days of Chinese Lunar New Year(CNY) celebration had already ended last Sunday. During those two weeks, we had quite a few house visiting and food gatherings among relatives and friends. As usual every household would either cook or cater food for the gathering where everyone enjoys the food and bonding time.

Below are some of our family CNY gatherings foodporn for your viewing.


CHINESE NEW YEAR DAY 2 - OUR HOUSE


This year my mum decided to hold Chinese New Year gathering over at my place so that I could help her up with the cooking plus preparation. You can read more on this new year gathering plus some recipes over at this link HERE.

Thursday, 21 February 2013

Homemade Crystal Yam Cake - 水晶芋头糕

I have seen many friends in my facebook list making either Radish Cake (萝卜糕) or Yam Cake (芋头糕) before and during Chinese Lunar New Year period. And usually these are the auspicious steamed cakes to be served to the visiting guests as compared those western cakes.  This year, my mum made a new version of Yam Cake using different types of flour combination which is different from what she always did.

From the photo above, you realize that the colour of this yam cake is slightly more translucent and Springy (QQ) texture which is similar to Agar Agar (a kind of Asian jelly).

Thursday, 14 February 2013

[With Recipes] Lunar New Year Lunch Gathering With Relatives

This year mum and I decided to do a combined New Year lunch gathering to invite our relatives over for a festive lunch. We hope to take this opportunity to get touch and mingle with everyone since we seldom get a chance to eat together as a big group during normal days of the year.

{Chinese New Year Gathering} Our Big Family! Photo Credit to Alvin @ http://mralvinlyt.tumblr.com/
As this was my first time cooking for 30 pax, I was pretty excited about the whole gathering and I also spent quite some time drafting the menu to cater for festive feel plus majority preference.  And thanks God, everything went on smooth with surplus of food and everyone has a wonderful family bonding time together too.

Gift For Our Neighbour
Beside the family gathering, every year we also prepared something as a token of appreciation for our neighbours. Being staying around my area for more than 10 years and we have two families of wonderful neighbours whom we always joke and chit chat whenever we see each other. And every year during Lunar New Year, Malay Hari Raya, Deepavali and Christmas season, we would exchange gifts and food together to soak in the festive atmosphere as well as appreciate each others culture and friendships.



FAMILY LUNCH GATHERING DURING
DAY 2 OF CHINESE LUNAR NEW YEAR


Above is my draft lunch menu which we also added a few last minute dishes in order to feed a group of 30 persons. And below are some foodporn of the dishes that we had during the lunch gathering.......


APPETIZER


{Appetizer} Spicy Top Shell
Since I don't really fancy top shell, I have limited ideas on how to create a dish using this. But mum on the other hand loves to use this as side dish (Chinese Salad) together with some onion, cucumber and spicy sauce. And to enhance the taste, mum also added in some small chilli (diced) and crashed roasted peanut which makes it taste similar to Thai-style salad.


(Preparation: 10 minutes)

Ingredients:
3 Cans of Top Shell
2 Japanese Cucumber, skin removed
6 Calamansi (酸柑), halved and juice
6 Shallot, thinly sliced
1 Small Chilli, chopped
2 Tablespoons of Thai Sweet Chilli Sauce, optional
Some Roasted Peanuts (optional), roughly chopped

Method:-
1. Rinse and drain the top shell, thinly sliced and set aside.

2. Cut the cucumber into halve, lengthwise then sliced 0.5cm thick diagonally.

3. In a mixing bowl, mix together top shell, cucumber, shallot, chilli, calamansi juice, chilli sauce and some freshly ground black pepper together.

4. Season the taste with more calamansi juice/chilli sauce, top it with some crashed peanuts before serving.


{Appetizer} Yogurt With Mixed Fruit Salad
For kids and those who don't like the Spicy Top Shell, I have prepared some Yogurt With Mixed Fruit Salad as alternative choice. This is a quick appetizer which you could easily whipped it up at home using assorted fruits of your choice like:- dragon fruit, apple, pear, avocado, orange, strawberry and etc. Mix the cut fruits with either flavoured yogurt or Greek yogurt for a thick and creamy texture. 


MAIN DISH


{Main} Mini Buddha Jumps Over The Wall
Buddha Jumps Over The Wall (佛跳牆) is made from numerous delicacies with more than 10 ingredients such as bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, mushrooms and etc. These ingredients are then simmered over low heat for many hours with just the right amount of heat to achieve the irresistible taste of this traditional dish.

But on our end, instead of making this soup dish from scratch we shorten the cooking process by using ready bought "Buddha Jumps Over The Wall" soup broth. On top of it, we add in extra ingredients like abalone, sea cucumber, fish maw, scallops, chicken broth and etc to create our quick and easy Mini Buddha Jumps Over The Wall (迷你佛跳牆).

{Main} Longevity Noodles With Superior Broth
You might find this "noodle dish" familiar because I have shared the recipe in my previous post on the Chinese Cooking Demo by Chef Eric Low.  

For our version instead of using the traditional Longevity Noodles, we replaced it with Ee Fu Noodles and also add in Chinese Cabbage (Napa Cabbage) for extra sweetness.

{Main} Braised Pork Belly With Mushroom
To pair with the steamed white rice, mum specially prepared this pot of Braised Pork Belly With Mushrooms which is well received and gone within minutes too.

{Main} Stir-fry Sweet Peas with Leek And Carrot
A very "green veggie" dish that mum and I come up with using Sweet Peas, Celery, Chinese Leek, Mushrooms, Carrot, Wolfberries, Lily Buds and Chinese Preserved Sausage for extra seasoning flavour. Before serving, I also scattered some roasted cashew nuts on top for extra crunch too.  

{Main} Baked Honey Chicken With Rosemary
Instead of deep-fried chicken wings, I bought 2 kg of mid-joints to make 2 different recipes to cater for two groups of guests. First we had this Baked Honey Chicken With Rosemary which was savory and yet with hint of sweetness from the caramelized honey. Recipe can be found here

{Main} Korean Spicy Chicken Wings
Next for my cousins and aunties who are fans of Korean food and drama. I specially made this Korean Spicy Chicken Wings for them. Although mine were not as spicy and fiery as compared to those from Nene Chicken, but majority of them love my combi of using Gochujang paste, sesame seeds, grated ginger and etc which you could find my recipe here at one of my Korean Cooking Project post.

{Main} Hakka Style Rice Wine Chicken
Traditional Hakka Style Rice Wine Chicken (黄酒鸡 ) (my recipe) made by my mother-in-law who is a typical Hakka lady whom is good in culinary skill. She has a lot good traditional recipe on Hakka delicacy such as Abacus Seeds (recipe),  Steamed Pork Belly with Mui Choy (recipe), Soon Kueh and etc which I still learning and try to make it simple to share the recipes in my website with those who are keen in trying those dishes.

{Main} Homemade Assorted Mini Pizza
Everyone loves pizza especially those with lot of cheese and pipping hot ones that are just out from the oven. In order to speed the preparation and serve it hot, we used ready bought Pita Bread (thick crust) and Wholemeal Wraps (thin crust) from supermarket to use as the pizza base.

It's so fun creating our own pizza using ready bought pizza base (put in the fan-force oven for about 3 minutes till slightly crisp before use), pizza sauce (I used tomato base spaghetti sauce) , sausage, pineapples, capsicums, shredded mozzarella cheese, prawns, tomato, mayo tuna and etc as the toppings.
 
{Main} Assorted Finger Food
Party cannot do without fingers food like nuggets, chicken gyoza, fish balls, sotong balls, hotdog, sausages and etc as these are the all time favourite for both kids and adults.


DESSERT


Assorted Drinks

{Dessert} Osmanthus And Chestnut Koi Jelly
I love dessert so for this New Year gathering, I made some Koi and Ingot Jelly using Konnyaku Jelly Powder plus Osmanthus Flower and Water Chestnut. You can read more on how to make this auspicious jelly at the recipe post here.

{Dessert} Longan And Cranberry Yogurt Cake
For cake I also made two different flavour to cater for the group of old and young. And since it was the 2nd day of Lunar New Year, I decided to bake my new inspiration which was the Longan And Cranberry Yougrt Cake. I really love this new flavour which is moist, fluffy and full of flavour from the dried longan, cranberry, cointreau and chia seeds. Give this a try if you love orange flavour cake with dried fruits in it.

Recipe is available at this link here.

{Dessert} Double Chocolate Yogurt Cake
Chocolate lover would love this because I use 70% dark chocolate plus chocolate chips and Valrhona Dutch Process Cocoa Powder to make this moist and rice chocolate cake. To enhance the texture of the cake, Greek yogurt and fresh orange juice were also added into it.


Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
200g Self Raising Flour
45g Valrhona Cocoa Powder
100g Mini Chocolate Chips
40ml Orange Juice
200g Greek Yogurt

Method:-
1. Please refer to here for steps on making.


{Dessert} Baked Cheesy Nian Gao With Prata
Apart from the cakes and jelly I also made this addicting snacks for the guests and they really enjoy it, especially for those kids who do not know how to appreciate "Nian Gao (年糕)" on it's own. With this fusion method of wrapping traditional nian gao with shredded cheese using ready bought prata skin I am sure it would make a great snack for your visiting guests.

If you could not find prata skin, replace it with either puff pastry or spring roll wrapper (deep-fry the end product instead of bake) . But remember do not over-filled the wrapper with Nian Gao or else the parcel would burst during baking or cooking.  Related recipe could be found at my recipe link here.

Lastly I would like to wish everyone a Prosperous and Happy Lunar New Year! 
祝大家新年快乐,万事如意,蛇年行大运! 发发发!!!


 photo singoff3_zpse17561a6.jpg

Wednesday, 13 February 2013

Our 2013 Lunar New Year Reunion Dinners

Today is the 4th day of Chinese Lunar New Year and it seems like just last Wednesday we were all busy preparing to welcome new year and yet now it's already 3 days (out of the 15 days) past the new year celebrations. I find this year seems to be quieter as compared to previous years also you don't really find crowds around doing house visiting and etc. Perhaps due to the long weekends or raining weathers, most of the people rather choose to stay dry in doors or go for a short holiday trip too.


JING LONG SEAFOOD RESTAURANT


Jing Long Yu Sheng (金隆鱼生盆)
As usual this year we also had early reunion dinner with in-law at Jing Long Seafood Restaurant together with my mum and etc. As this was our 4th year (past years dinner here) having yearly reunion dinner there, we decided to have the dinner a few days earlier before the Lunar New Year Eve in order to avoid crowds plus mass production of the dishes.

Yu Sheng (鱼生) is always my favourite dish among the rest even when it was compared to abalone or lobster. I love the fresh ingredients especially with lot of shredded vegetables and pomelo that toss together with the Yu Sheng dressing. And having Yu Sheng as starter during Lunar New Year symbolized abundance, prosperity, luck and etc which makes this dish a must have during New Year gathering or dinner.

Shark's Find With Dried Scallop (干贝上汤翅)

Steamed Red Grouper With Crispy Salted Turnip (菜莆蒸红斑)
Interesting combination to add crispy salted turnip as toppings on the steamed grouper to enhance the taste of the fish with aromatic fragrance plus slightly salted flavour. Before eating we still thought the topping might be some "crispy bean (豆酥)" which was commonly used by Chinese restaurants on steamed fish

Stir Fried Assorted Vegetables With Fried Lotus (夏果白合皇)
This vegetables dish is simple and yet refreshing with lot of crunch from the assorted vegetables like celery, carrot, black fungus, lily buds and etc. But the most eye catching ingredient would be the paper thin fried lotus chips which added bonus point to the dish.

Lychee Prawn Ball (荔枝鲜虾球)
Apart from our favourite Wasabi Prawn Balls, this new Lychee Prawn Ball was indeed something different using deep-fried prawn balls coated with lychee fragrance mayonnaise sauce and served together with some fresh fruit salad beneath.

Hong Kong Style Pork Ribs (港式焗子排)

Steamed Lotus Leaf Rice (荷叶飘香饭)
Usually for Chinese New Year dinner the 2nd last dish always end with either Longevity Noodles or Steamed Rice with Preserved Meat which was wrapped with lotus leaf. Personally I would prefer noodles rather than rice which is too filling by the end of the dinner. 

Cheng Teng (雪耳八宝汤)
New Year dessert cannot do without Cheng Teng, Orr Nee (yam paste) or Red Bean Soup with Dumplings which symbolized auspicious meanings and sweetness for the coming new year. And for myself, my favourite new year dessert is always Orr Nee!!!!

The 8 courses menu shown above was for 10 persons which cost around S$388++ during Chinese New Year period and we find that the serving seems to be a bit lesser for 10 pax as compared when dine-in during normal days.   


金隆海鲜菜馆
JING LONG SEAFOOD RESTAURANT
412 Bedok North Ave 2
#01-152
Singapore 460412
Reservation: (65) 6442 9398
Website: jinglongseafood.com.sg/



JUMBO SEAFOOD
(The Riverwalk)


Prosperity Salmon Yu Sheng (三文鱼捞起)
For the past few years we have being joining small aunty's family for reunion dinner during Chinese New Year Eve and this year our dinner venue was at Jumbo Seafood Gallery which located near Clarke Quay MRT station along the Riverwalk.

Assemble the Yu Sheng with fish, seasonings and lot of Auspicious words before the Lo Hei starts.

Everyone ready for the "Lo Hei (捞起)" which is a MUST have before having the New Year dishes.

Superior Shark's Fin Soup With Conpoy (干贝大生翅)

Steamed Live Boston Lobster with Minced Garlic (蒜香蒸波士顿龙虾)
For a 10 persons menu, 2 lobsters were served and they came with big claws too! But personally I prefer baked lobster, lobster sashimi or salad rather than steamed because I am not a fan of "garlic" if it was over loaded in the dish too.

Huge Live Boston Lobster

Stir Fried Scallops served 2 ways (鸳鸯鲜玉带)
Something that I like for that night's menu was their scallop which served in two different cooking methods within a plate. The whole scallop was wrapped with mashed yam and deep-fried till golden brown which resemble golden coins whereas in the yam basket, the sliced scallop was stir-fry with capsicum, onion and XO sauce. 

Steamed Live Soon Hock With Lotus Leaf (荷叶蒸笋壳)
Steamed soon hock was rather a disappointment as the fish was over cooked and the combination of "Xue Cai (雪菜/雪裡紅, salted vegetables) and Enokitake (金针菇)" at the base don't seems to bring out the flavour and sweetness of the fish. We still prefer the Cantonese Style of steamed fish with soy sauce.

Braised Whole Abalone And Mushrooms in Oyster Sauce (蚝皇原只鲍鱼扣花姑)
Braised Abalone with Mushrooms is a common dish which appears in most New Year Menu despite of whether having in the restaurant or at home. This was because most Chinese believed abalone symbolizes abundance of wealth which sounds like "年年有余" in Mandarin.

Stewed Bee Hoon With Seafood (黄焖海皇米粉)

Red Bean Soup With Glutinous Rice Balls (红豆沙汤圆)

Menu for the Reunion Dinner


JUMBO SEAFOOD GALLERY
The Riverwalk
20 Upper Circular Road #B1-48
The Riverwalk Singapore 058416
Reservation: (65) 6534 3435
Website: http://www.jumboseafood.com.sg/


Lastly I would like to wish everyone a Happy Lunar New Year with abundance of health, love, happiness, wealth and etc.....

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