Jai

Posted on 01. Sun, 2010 by grace in GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

Peking Duck Wontons with Papa Chin Sauce

Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year

Vegetarian Dumplings

Posted on 01. Wed, 2010 by grace in Dumplings, Lunar New Year

Vegetarian Dumplings By Frank Yang, DinTai Fung Dumpling House Serves 4 2 cups of hot water dough (see recipe below) 1/3 pound of Napa or Chinese cabbage 1 box of bean curd 3 dried black mushrooms, soaked until soft, stems removed 1 bundle of bean thread or vermicelli, soaked until soft Seasonings 1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon pepper 1 tablespoon vegetable oil 3 tablespoons sesame oil Hot Water Dough: Add 1/4 cup of boiling water to 2 cups of flour. Then, add 1/4 cup of cold water. Knead dough. Stuffing: Remove leaves from Napa cabbage, rinse, blanch until soft. Remove and squeeze out excessive water. Chop finely. Cut soaked bean thread into small sections. Finely chop mushrooms. [...]

Buddha’s Hand

Posted on 01. Sun, 2010 by grace in Ingredients, Lunar New Year

A part of the citrus family, Buddha’s hand gets its name from its resemblance to a hand with long fingers. These fingers are cut off, sliced, and then peeled for cooking. Buddha’s hand is either acidic or sweet and is used for marmalade, or as a replacement for lemon zest in salad dressings, fish and rice dishes. Its aromatic thick peel is used to flavor lemon liqueurs and specialty vodkas. The fruit is also candied as a dessert. Apart from its lemon- like taste, it is also esteemed for its aroma, and is especially used by the Chinese and Japanese as a natural air freshener. Many also present the fruit as a religious offering and use them at New Year’s [...]

Tangerine Pie

Posted on 01. Wed, 2010 by grace in Lunar New Year, Sweets

“Just to clarify—there are no tangerines in this dessert and it doesn’t look like a pie. But it’s still delicious. In Singapore, this is a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (“tangerine” is a homonym for “gold” in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing – thus, its crackly orange egg yolk wash and clever little clove on top.  This is the first dessert I ever baked. My late aunt Jessie taught me this—and many other family recipes—when we lived together in Singapore. After we packed these pies into little boxes, we would surreptitiously confer about which family members deserved the fruits of [...]

Teochew Braised Duck

Posted on 01. Mon, 2010 by admin in Asian Recipes, Asian Region, Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Poultry

As a newlywed, Rosalind Yeo learned how to make this dish from her mother-in-law using a Chinese rice bowl as a measuring implement. The recipe is now a family favorite, often served at Chinese New Year as well as for everyday meals. While this is essentially a Teochew (also Chow Chiu or Chaozhou) dish, the addition of lemongrass and galangal is very Southeast Asian. The sweetness of the duck contrasts sharply with the tart dipping sauce, resulting in a tingly sweet-sour sensation in your mouth.

Firecracker Shrimp

Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Chinese, Dumplings, East Asian, General Asian, Holidays, Lunar New Year, Seafood

Firecracker Shrimp Recipe

Chinese Lettuce Cup Appetizers

Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year

This is a great recipe for Lunar New Year – it’s simple to make and the lettuce symbolizes “growing wealth”! The filling recipe is very flexible – you can use ground turkey, chicken, pork or beef. And the mandarin oranges on top gives it a wonderful freshness.

100 Blossoms

Posted on 01. Thu, 2010 by admin in Asian Recipes, Asian Region, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year, Vegetable/Tofu

This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an important splash of vibrant color to the dish. The swirly egg white sauce is luxurious, you can also add cooked crab meat to the sauce as well, which is what my mom prefers. Serves 4

Chinese Tea Eggs

Posted on 01. Mon, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast. To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.