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

Saturday, 14 March 2015

2015 Chinese New Year Family Gatherings

Chinese New Year Gatherings
Gosh, it's almost coming to the end of 1st quarter for 2015 and before we move on to new recipe posts. With that here are some recap of our Chinese New Year gatherings with relatives and friends whom I am bless to have them with us even though we might not get together often during the year. But thanks to the advance social media platforms we are still able to keep in touch with each other through texts, photos or even video clips in our cozy chat groups.

Tuesday, 10 March 2015

[With Recipes] 2015 Chinese New Year Lunch Gathering With Relatives

Like previous two years, mum invited our relatives to come over for lunch gathering on the second day of Chinese New Year where everyone gets together to mingle around and enjoy some homecook feast. As you know to prepare a semi-buffet for a big group of 30 people was indeed a challenging job but thanks God with past years experience we managed to get everything ready just in time for lunch.

In this post I would be sharing a few recipes on the dishes and bakes that we prepared  and I hope they might come in handy for you too.

Monday, 16 February 2015

[with recipes] Homemade Chinese New Year Bakes

Are you ready for the Chinese New Year feast! Here we are counting down 3 days to the year of Sheep (Goat/Ram) which falls on this Thursday, 19 February 2015. I am sure by now most of you have already done your new year shopping; completed your bakes and left with last minutes grocery or fresh food pick-up before reunion dinner on Wednesday.

Likewise for the past few days we had being busy churning up new year goodies as gifts for relatives to show our appreciations and blessings to them. Below are recipes on some of our favourite bakes for this year including 2 recipes using air-fryer to "air-fried" crab sticks and arrowhead chips.

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.

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.

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.

Saturday, 9 February 2013

Chinese New Year Cooking Demo @ ToTT by Chef Eric Low

Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low. Despite of the gloomy and raining weather, all participants were still very excited about the class and everyone were also eager to pick up some tips and cooking skill from Chef Eric.

The three hours cooking class was indeed a fun and fruitful one with Chef Eric whom is humorous and knowledgeable with his answers during the class. Although there was no hands-on but Chef Eric makes every little details visible thru two big TV screen in front of the class where we could get a good view of the ingredients plus steps during cooking process.

Friday, 8 February 2013

{Mobile Post} Braised Duck With Sea Cucumber

Counting down......2 more days to Chinese Lunar New Year! Everyone is so excited and today (1 day before the eve of Lunar New Year) almost all the wet markets, supermarkets and etc will be operating on 24 hours for last minutes shopping. And you would be able to see big crowds of people around grabbing for food, ingredients, beverages and etc to store up for the approaching New Year feast.


BRAISED DUCK WITH SEA CUCUMBER
焖海参鸭


Here I would be sharing our quick Braised Duck with Sea Cucumber recipe which you could easily get it done within 30 minutes. So if you have some extra roast duck or roast pork from the New Year feast, you could prepared this dish together with some sea cucumber, Chinese Cabbage, mushrooms and etc to make this delicious one pot dish.


(Serves: 4 | Preparation: 15 minutes  |  Cooking: 25 minutes)

Ingredients:
1/2 Portion of Roast Duck, chopped into big slices
1/2 Portion of Chinese Cabbage (napa cabbage - 白菜)
2 Medium Soaked Sea Cucumber (海渗), thickly sliced
8 Dried Shiitake Mushrooms, soaked till soften
3 Dried Scallops (干贝), soaked in hot water
3g Black Moss (发菜), soaked in water
, soaked in water 3 Dried Chilli (辣椒干)
4 Whole Shallot, skin removed
4 Garlic Cloves
Some Chestnuts (optional), skin removed
500ml Water / Chicken Broth

Seasoning
1 Tablespoon Abalone Sauce
1/2 Tablespoon Oyster Sauce
1 Teaspoon Dark Soy Sauce


Method:-
1. Preheat the frying pan with 1 tablespoon of cooking oil. Saute mushrooms, shallot, garlic, dried chilli, chestnut (if using) and scallops till fragrant.

2. Add in roast duck, give it a quick stir and let it cook for 30 seconds before adding sea cucumber and seasoning sauce. Stir well and dish up set aside.

3. Using the same pan, add in the cabbage and stir-fry for a minute before adding back the duck mixture.

4. Stir the mixture over medium heat until well combined, add water and bring it to boil over high heat.

5. When the mixture comes to boil, transfer it into a claypot (if your claypot is big enough to do the stir-fry from step 1, you can omit the frying pan) covered and allow to simmer over low heat for 20 minutes

6. Lastly stir in black moss (drained), splash of cooking wine and serve immediately.


This is one of my favourite one pot dish where I could have it with either steamed white rice or blanched noodles. And I always enjoy picking up each scoop like treasure hunt because I won't know what would end up in the bowl. But personally Roast Duck and Sea Cucumber are my favourite combine and I hope you would enjoy this dish too. For another version using Roast Pork and Fish Maw, you could refer to the recipe here.

 photo singoff3_zpse17561a6.jpg

Thursday, 7 February 2013

Osmanthus Chestnut Cake - 桂花马蹄糕

A few days back during our trip to Chinatown, I saw a stall selling Osmanthus Chestnut Cake (桂花马蹄糕) at a price of S$8.50 per box which gave me a shock. The price that they are selling per box is more than enough to replicate 3 similar boxes if you know how to make it at home. Although my recipe here might not be as authentic when compared to those sold outside in the shop but at least this is not a difficult dessert which you could do it at home for your guests or as a New Year gifts.


OSMANTHUS CHESTNUT CAKE
桂花糕


According to the stall owner, Osmanthus Chestnut Cake is good to help cool down the body, detox as well as abdominal discomfort, toothaches, and bad breath. So a homemade gift like this for your guests, friends or loved ones this coming New Year would definitely made your effort worth it.


(Make: 4 (11 x 8cm  rectangle) or 3 (12 cm round) tins | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1000ml Water
90g Brown Cane Sugar (冰片糖)
2 Tablespoons Of Caster Sugar, optional
2 Tablespoons Osmanthus Flower ( 桂花)
8 - 10 Water Chestnut, skin removed sliced into strips
Knot of Pandan Leave

Chestnut Flour Mixture
230g Chestnut Powder
500ml Water


Method:-
1. Bring 1000ml water to boil together with pandan leaves and cane sugar (add caster sugar if using for a sweeter taste), lower the heat and simmer till sugar completely dissolved.

2.Turn off the heat, add in Osmanthus flower and infuse for about 2 minutes.  Set aside.

3. Using a whisk, slowly mix chestnut powder with 500ml water until no lumps are found.


4. Pour Osmanthus liquid to the chestnut flour mixture.

5. Return the pot to stove on medium heat, add in water chestnut and keep on stirring the mixture until thicken and change to greyish colour. (refer to the photo above, row 2, column 1)

6. Scoop mixture into prepared pan(s), steamed over Medium High heat for 10 minutes, lower the heat to Medium and steamed for another 10 minutes.

7. Remove and cool completely, store in the fridge for at least an hour or overnight before serving.

Tip:
~ Chestnut flour is available in most supermarket, baking shops like phoon huat or some grocery stalls at the wet market. I bought mine for S$2.00 per box (250g)

~ If you cannot get hold of Osamanthus Flower, you can just ignore and use only Chestnut Flour and Fresh Water Chestnut to make Chestnut Cake (马蹄糕).


For us, there are two ways that you could enjoy this delicious dessert by either eat it cold on it's own from the fridge like any cold dessert. Or lightly dust the slices with with some cornflour (optional) and pan-fry it with a greased pan till both sides are slightly golden brown in colour. Personally I prefer the pan-fry version more but if on a hot day, the cold version will be a more refreshing after meal dessert. 

To go along with the Osmanthus Chestnut Cake, I often brewed some Chrysanthemums Honey Tea with a teaspoon Osmanthus plus a few wolfberries which helps to cool down the body from the humid weather. But this drink could also be served as your daily after meal drink to ease digestion as well as refresh your mind and body system.



UPCOMING RECIPE!


With Chinese New Year just 3 days away, I would be sharing my final new year recipe, Braised Duck with Sea Cucumber hopefully by Friday. I hope with all the current and existing Chinese New Year recipes, you might able to find some inspirations to cook some home cooked dishes for your family to enjoy this festive season.

 photo singoff3_zpse17561a6.jpg

Wednesday, 6 February 2013

Longan And Cranberry Yogurt Cake

Chinese New Year (CNY) usually cannot go without some auspicious cakes like Kueh Lapis Legit (千层糕), Kueh Baulu ((鸡蛋糕), Walnut Cake and etc. This year, I have come up with a something new apart from the usual CNY cake using "orange zest, dried longan, cranberry, chia seeds, yogurt and Cointreau" to bake this Longan And Cranberry Yogurt Cake for Chinese New Year.


LONGAN AND CRANBERRY YOGURT CAKE


The cake itself is soft and moist due to the added Greek Yogurt and plus it has a light fruity aroma which comes from the dried longan, cranberry and Cointreau. And instead of adding poppy seeds which we cannot get hold in Singapore, I replaced it with some Chia seeds which helps to add extra "popping" texture to the cake. Other than the flavour, Chia seeds are also a good source of omega-3 fatty acids which our body needs.


(Make: 10- 12 Cupcakes | Preparation: 15 minutes | Cooking: 20 - 25 minutes)

Ingredients:
  • 245g Self Raising Flour
  • 175g Unsalted Butter, cubes
  • 180g Caster Sugar
  • 3 Eggs (60g each)
  • 30ml Fresh Orange Juice
  • Zest of 2 Oranges
  • 1 Teaspoon Vanilla Extract
  • 4 Tablespoons Of Greek Yogurt
  • 50g Dried Longan, roughly chopped
  • 50g Dried Cranberry, roughly chopped
  • 2 Tablespoons of Chia Seeds
  • Some Almond Slices
  • Some Kumquat slices, optional
  • 40ml of Cointreau or Grand Marnier


Method:-
1. In a small bowl, soaked dried longan and cranberry using either Cointreau or Grand Marnier for at least 30 minutes or more. Stirring twice or more in between.

2. Using an electric beater, cream butter and sugar till pale and creamy.

3. Beat in egg one at a time till combined. Add in orange zest and vanilla extract, beat well.

4. Next fold in sieved flour in 3 batches alternate it with orange juice and yoghurt. 


5. Stir in Chia seeds and mix it well before adding in the longan mixture. 

6. Divide cake mixture into cupcake cases (do not filled it to the rim, leaving about 1.5 cm allowance for the cake to raise)  or prepared loaf tin. Top with some Kumquat and almond slices.

7. Bake in preheated 180°C (degree Celsius) oven for about 25 minutes or when the skewer insert in the centre and comes out clean.

Tip:
~ To make your cake taste better you can use vanilla sugar instead of normal caster sugar.



Longan And Cranberry Yogurt Cake:- A small token of appreciation for my friends

Since Kumquat (金橘) is available during Chinese New Year, I decided to add a few slices of the Kumquat on top of the cupcake together with some almond slices for auspicious out look and festive feel. But if you cannot find these two toppings you could always swap it walnuts, orange slices or etc according to your preferences.

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

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