Another CNY is here and here is my cooking notes. This is the third celebration that is happening under the shadow of the pandemic. This means that sadly, we cannot celebrate with the third year Wons running at the family home in Petaling Jaya. And with the restrictions on five unique visitors per day, this will be a quiet CNY in Singapore.
With limited guests, this also means you can plan a sit-in dinner or lunch. The concession is that there are plenty of dishes and try a variety of festive dishes.
What are you going to do?
As you know, the plan must be done a few weeks in advance and the marketing must be done in advance. The menu continues to change today. Fine tweaks are made to efficiently (and tasty) layout the dishes for continuous meals. At the same time, we want to recreate our family traditions as CNY meals. Chai Buay or Choi Keok is required by the second day.
Chai Buayi has already begun preparing its stocks. “Best Stock” is for general stock of sauces and soups. The best stock is cooked from whole kampun chicken, half lean pork, Chinese or Jinhua ham. It went straight into a pressure cooker and simmered for 2 hours. Then it became finely tense and put in the fridge. The layer of fat sounds nicely through the top and I scoop it up (reserve lard/fat for other dishes). Please refer to the photo below. From here, you will find the basic stock for making the sauce you need.
Clotted fat can be produced Please delete it easily
I grew a beautiful and delicious Japanese Tang and-oh (see photo below) in a hydroponic setup. In another article I’ll be blogging about how to grow vegetables at home. It will be used in clear soup. Tang-Oh does not require cooking. Add them when you are trying to serve soup.
There is a large shrimp in the freezer. Some of them are gifts. We also bought a large 2 kg product in a market where prices are thought to have the least impact on CNY: Geylang Serai market. They went for $18 per kg! Following my mother’s tradition, it is cooked in the “Har Lok” style. I’ve written the recipe here on my blog. When it comes to chicken dishes, regular steamed chicken (45 minutes) is easy. Use “free running” chicken, grown in corn. I made chili sauce and ginger sauce. My mother’s version of ginger sauce: roughly beat the garlic and generator (using 3 types of blue, normal and young). Heat the oil and cook the ginger paste in a small flame for about 5 minutes. Add the sugar and oyster sauce. Cut the heat and add the chopped coriander leaves.
Another chicken dish is green curry chicken. Yes, this is nonya and follows the tradition of my wife and stepmother or Teos. I blog recipes, which is very similar to Nonya Curry Chicken. Green chili peppers are used together with Lengkuas (blue ginger) and Daun Limau Perut (Kaffir Lime Leaves).
And of course, the old favorites Lo Hon Chai or Chap Chai. Following my mother style, it is cooked in white fermented beankurd (Fuyi). Please check this recipe.
I would like to post an article with photos of the food. stay tuned.
And whether you buy or cook your own CNY dishes, enjoy those moments with you and with you, and with you, there is God’s richest blessing!
You can cook the following stocks:
Steam at the same time
(TagstoTranslate)Chinese New Year 2022 Cuisine
