Singapore Pineapple Tarts
Posted on 01. Tue, 2012 by grace in Lunar New Year, Singaporean, Sweets
By Cheryl Lu-Lien Tan, A Tiger in the Kitchen
When I was growing up in Singapore, Chinese New Year meant one thing: my grandmother’s pineapple tarts. The salty, buttery, bite-size circles topped with quarter-size dollops of dense, homemade pineapple jam were an obsession for me. We had them in the house just once a year, at the lunar new year, when Singaporeans spend two days visiting friends and relatives to swap tales of business and children’s test scores over tea and sweets. Quantities aren’t exact. My aunts don’t use a recipe, and they laughed at me the first 10 times I asked them for this one. The first set of instructions they gave me for pineapple jam was, “Aiyah, you just juice the pineapple, add sugar and then boil, boil, boil!”
Good Fortune Pickles
Posted on 02. Tue, 2011 by admin in Condiments, Japanese, Japanese New Year, Lunar New Year
Good Fortune Pickles Recipe from Elizabeth Andoh’s Kansha: Celebrating Japan’s Vegan and Vegetarian Tradition
Chinese New Year 2011!
Posted on 01. Tue, 2011 by admin in Chinese, East Asian, General Asian, Lunar New Year
Chinese New Year 2011 is the Year of the Rabbit!
Chinese New Year begins on February 3, 2011 and is celebrated for 15 days. Each year, the date is different, it begins with the new moon of the new year and ends on the full moon.
Gong Hay Fat Choy! (in Cantonese) Gong Xi Fa Cai! (in Mandarin)
Good Luck Lo Mein
Posted on 01. Sat, 2011 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles
Chinese Pork Ribs with Daikon and Dried Oysters
Posted on 01. Sat, 2011 by admin in Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Meat
This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element.
Prosperity Cakes (Fatt Gou)
Posted on 01. Sat, 2011 by grace in Fast Asian Recipe, Lunar New Year, Sweets
By Cheryl Lu-Lien Tan, A Tiger in the Kitchen
Auntie Hon Tim has been showing me how to make some of her favorite lunar new year recipes. On her must list every year is fatt gou, or prosperity cakes — cupcake-sized desserts that she makes to send friends wishes of riches and sweetness in the new year. Auntie Hon Tim’s cakes are super simple to make — they require just four ingredients (all-purpose flour, pancake mix, water and brown sugar) and the instructions basically involve stirring and steaming.
Noodle Stir Fry with Shrimp
Posted on 04. Wed, 2010 by admin in Asian Recipes, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year, Rice/Noodles, Seafood
Recipe from Jaden Hair of Steamy Kitchen
This is a simple noodle dish. You can use any type of noodles you want – from egg noodles to rice noodles to even thin spaghetti!
Red Roast Duck with Baby Bok Choy
Posted on 02. Thu, 2010 by admin in GF-Adaptable, Lunar New Year, Video
Ming Tsai and How2Heroes have a great Lunar New Year dish for you – whole red roast duck with baby bok choy. Watch as Ming Tsai shows you how to make this dish!
The History of Dumplings
Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year
Courtesy of Twin Marquis The Dumpling is one of the main dishes on the Chinese New Year menu. Its history dates back to 200 B.C. with its ancestor Han Dynasty’s “Wonton”. Wonton acquires its shape for commemorating the creator of the world in the famous fable, Pan Gu. In the fable, Pan Gu ends the chaotic states by separating the world into two half-egg shaped parts: sky and earth. The earliest record of dumpling in ancient literature was during 500 A.D., which says Wonton “shaped like half moon and food was passed around the world.” At that time, due to undeveloped cooking methods and lack of cooking equipment, the dumpling, with wrap and stuffing, was considered an extremely delicate food. [...]
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