Betty showed us how to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake.
Chow Times
Suanne and Ben’s Food and Travel Adventures from Vancouver, BC
31
Jan
Garlic Chives Jiaozi
Published in 2008, Chinese New Year Food, PorkAt the South Arm Community Kitchen, Vanessa brought along a new friend, Ming. Ming is from Beijing and she was a chef back there. We are fortunate to learn from Ming how to make jiaozi from scratch. Yes, even the dough is made from scratch.
The timing is just right as Chinese New Year is just around the corner. Jiaozi is a traditional food during Chinese New Year. Ming enlightened us on why jiaozi is eaten during Chinese New Year. For one, the shape of jiaozi resembles the gold ingots which is a form of money used during the past. Therefore, jiaozi is believed to bring wealth in the new year. Also, the Cantonese believes that the way the filings is wrapped in a wrapper keeps the wealth within the family.
Jiaozi is also believed to get its name from the shape which resembled horn shape.
27
Feb
Pineapple Fillings
Published in Chinese New Year Food
26
Feb
Tangerine Cookies
Published in Chinese New Year Food, CookiesI saw this Tangerine Cookies in a recipe book which Ben brought back from Malaysia and its just perfect for Chinese New Year celebration. Unfortunately, the Tangerine Cookies did not turn out as pretty as those in the recipe book. I think its the temperature of the oven which caused the cookies to be slightly burn. Anyway, if you would like to try this recipe, I’ll recommend you lower the oven temperature.
25
Feb
Kueh Bangkit
Published in Chinese New Year Food, CookiesTraditionally, its made with a mold in the shape of little chick. I do not have such mold, so I tried to use my cookie press to make it.
21
Feb
Chinese New Year Series: Hotpot
Published in ChineseHotpot is also known as Da Been Lo or Sang Woh in Cantonese. The best time to enjoy this is during the colder winter months. That is why at this time of the year, some of the chinese grocery stores have sections dedicated only to hotpot ingredients.
20
Feb
Chinese New Year Series: Yee Sang
Published in Chinese, Chinese New Year FoodHalf the fun in eating Yee Sang is by a communal tossing of the salad with chopsticks. The action of tossing is known as Lo Hei which symbolizes increasing prosperity, abundance and vigor. That is why this dish is very popular among businessmen.
12
Aug
Jiaozi (Chinese Dumpling)
Published in Chinese New Year Food, PorkJiaozi can be boiled or shallow-fried and then steamed. When shallow-fried and steamed, it’s call potsticker.
On Chinese New Year’s eve, making and eating dumpling is a tradition in China. Family members would get together to make jiaozi.
5
Aug
My late mum used to make a Chinese vegetarian dish (Loh Hon Jai) on the first day of Chinese New Year. I have not eaten this dish for a long time until my next door neighbour, Richard and Jeanie shared it with me. The dish brought back so much sweet memories and I’m really grateful to Richard and Jeanie for sharing the recipe with me.
12
Feb
Chinese New Year Pot Luck
Published in Gatherings & PotluckToday is Chap Goh Meh, which is the final day of the 15-day Chinese New Year celebration. A few of our friends from Malaysia and Singapore met together at Eric and Sabrina’s new home. We last met together last summer — it’s good to meet again to celebrate the Chinese New Year together.
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