Chinese New Year 2013 For 2
Wow, didn’t Chinese New Year happen like 4 months ago?
Where was I? What’s happening?
Have we traveled back in time?
Yup, I am guilty for procrastinating, but for those who are interested, this is what we enjoyed for Chinese New Year. I did try a few new traditional foods as well as some fusions that worked really well together, new tastes and new flavours using local and overseas pressies~ namely the good old Ba Kwa (Chinese Meat Jerky) and Ba Hu (Chinese Meat Floss).
Beans & Tomato Lasagne
Simple Layering of:
Green Beans, Black Beans and Red Beans
Semi Skimmed Ricotta Cheese
Baked for 1.5hrs under 180deg heat.
We enjoyed a hearty Vegetarian Lasagne with a side of Seaweed Ba Hu & Ba Hu Balls! We found those little beauties at the Hong Kong International Airport and we definitely couldn’t give up the chance of try them! They were gorgeous, basically little crispy fried balls coated in Ba Hu~ a little bit of home…
Cream of Vegetable & Ba Hu
Yup you heard me right, in this bowl of deliciousness, I just pureed;
Almond milk/Soymilk/Vegetable Stock
And then when it’s ready to go, I stirred in spoonfuls of Seaweed Ba Hu ~ Yay! Gong Xi Fatt Chai to Us! Weird but yummy.
And the main event, for Chinese New Year Eve “reunion” Dinner, I was happy to be able to dish up this meal for my husband especially because it is my mother’s favourite dish (although I had to make some substitutions due to the lack of availability of certain ingredients).
What is it?
Braised Black Vinegar Pork Trotters
Yup! Mom’s favourite. The main ingredients being black rice vinegar, Chinese rice wine and pork trotters of course! So off we trotted around various supermarkets in Hong Kong (on holiday-perfect timing) looking for these 2 ingredients. So what happened?
Black Rice Vinegar – TICK in the box
Chinese Rice Wine – TICK – broken into a million pieces and clothes smelling sweet and alcoholicy.. BUMMER!
So I had to substitute with Mirin but the black vinegar was the star and all the marinating, the cooking, braising, effort surely ticked the box. Instead of pork trotters, I used normal pork pieces which mean no struggling with fat skimming or skiving. Just nice pure protein. I’ve looked high and low for specific Chinese ingredients here but alas, I have come to a brick wall. Substitutions will have to do, thank you google! And all the foodies-experimentos out there for your help.
Along with soaked Chinese Black Mushroom, Wood Ears and Boiled Eggs, we enjoyed with Chap Choy, another one of my favourite dishes from Mom and 5 Grain Rice. Nom Nom.. Hoe Jiak!
Pork seems to be the star in most of the Chinese dishes, Chinese do love their pork. Seriously, what would we do without pork?! Probably fall down and die!
Chinese New Year is celebrated over 14 days and on the 7th day and 14th day, there are special dishes to eat and share. So for the rest of the celebration, I mixed and matched leftover pork stew to create;
Baked Pork Stew Hash with Chestnuts
And finally on the last day of celebration, I finally managed to concoct up a Yee Sang fusion type dish..thingy…
Korean-Chinese Yee Sang
I managed some traditional ingredients:
Cabbage, Cucumber, Carrot – soaked in apple cider vinegar
Raw Salmon (sashimi quality)
And some new Korean ingredients:
Other odds and ends for exotic flavouring:
Kaffir Lime Leaves
Crushed Cheese Phoenix Rolls
Loe together or each others and drizzle yummy Yee Sang sauce (a mix of plum, hoisin & sesame oil)~not pictured.