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.
Although I have not being to Bali (a small island in Indonesia) but I have heard good reviews on their food and many of its tourist attractions from friends who went over for holidays. So last Saturday, we decided to make a reservation at Blue Bali on Cluny to have an early celebration for my Birthday.
As usual, we found this restaurant using the Entertainer App which is now one of our reliable food source adviser that provides great saving dining deals.
[Blue Bali on Cluny]
Blue Bali on Cluny is located along the backyard of a colonial house at Bukit Timah which is within the faculty at the back of NUS Law School. And due to its “hidden” location, first timer might take quite a bit of time to find the place (like we nearly give up finding the location because google map just pin “10D Cluny Road” ends the car park entrance of Singapore Botanic Garden; Nassim Road) if you are not familiar with the area.
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.