Happy Friday, readers! I’d like to introduce y’all to my lovely mother, Huang. Once she saw the blog, she sent over some photos of a celebration my family recently hosted that featured lots of more traditional New Year’s foods that we don’t eat very often. It really was a feast — I’m more than a little jealous! 🙂
Say Kee & I hosted a meal on the eve of Chap Goh Meh with several family friends, including a few Malaysian Chinese couples, a PhD student from East Malaysia, and our good family friend Clyde (Armenian heritage, we made him an honorary Malaysian Chinese seeing he eats practically anything) in attendance.
Chinese New Year dishes are eaten for their symbolic significance (which I barely practice since God’s a faithful provider; plus, unlike Lin, I am not into food as much!) Nevertheless, Lee Lean prepared yee sang, comprising of carrot, daikon, cucumber, pomelo (pink grapefruit as substitute), jelly fish, julienned lemon rind, shredded chicken (in place of the raw fish), slivered lime leaves, roasted peanuts, and sesame seeds, with a sprinkling of 5 spice powder & white pepper mixed with plum sauce. Yee sang, or 鱼生, is a homophone for 余升, which means an increase in abundance — hence the appropriateness of eating it for New Year’s.
Here you can see three different dishes (although two are on the edges!). Eddy made a smooth and light lo bak ko [steamed radish cake], chap chai [braised or stewed mixed vegetables, also a New Year’s dish] & Micky made kuay teow [a type of thick, flat rice noodle] with slivered lime leaves & seafood
Some more of the dishes served: blanched bok choy, Sok Leng’s amat pedas sambal [very spicy chili sauce], sambal ikan bilis [dried anchovy chili sauce] with kacang goreng [fried peanuts], spicy shrimp with tofu, and more chap chai.
Unfortunately we were too full and lazy to photograph the desserts: pineapple tarts, glutinous rice balls with ground nuts filling in pandan syrup, sesame and red bean glutinous cake, Sok Leng’s lin ko, pulut inti [glutinous rice packets with dried coconut], steamed kacang (actually it went ‘missing’ & didn’t get served), chrysanthemum tea, chin chau/grass jelly drink, and clementines.
A very Happy Year of the Golden Tiger to all the readers of the Don the Apron! blog!