Lou Sang

On the Ninth Day of the Lunar New Year, my Hubbie, being a Hokkien decided to have a gathering with the 'Yongs' and 'Cheys'. Outside catering was the call of the evening, supplying the usual set menu. I decided to set the night with some fun by making a Yee Sang. Since the younger ones didn't like the raw taste of fish, so the salmon meat was not added. Without the fish ingredient, it was basically a vegetarians dish so the word 'Yee' was dropped. Instead 'Lou' which means amass was used. Hence we Malaysian called it 'Lou Sang' .

INGREDIENTS

30g preserved ginger (white) 500g fried crispy yam 30g spring onion 300g fresh parmelo 500g jellyfish 250g dried nutmeg peel 10g Chinese parsley 300g cucumber (Shredded) 300g radish (shredded) - pickle-add 1 tsp salt, 3 tbs sugar & 3 tbs vinegar 300g carrot (shredded) 1/2 raw papaya (shredded) Seasoning: 250ml plum sauce 5-8 lime juice 30ml sesame oil 30ml oil 100g sugar Topping 150g peanuts (grain) 100g sesame seeds 1 tsp five spices powder

METHOD

1. Arrange all the ingredients in the centre of a big plate. 2. Prepared seasoning by mixed well. 3. Sprinkle sesame seed, peanuts, five spices on top of the ingredients and pour in all the seasoning. 4. Toss well and serve.

Steam Cake "Fatt Koo"

INGREDIENTS
6 eggs yolk
6 eggs white
1 to 1 1/2 cups sugar
2 1/2 tbsp. water
1 1/2 cups flour
1/2 tsp. baking powder
1 tsp. vanilla essence

1.Separate eggs.
2. Add sugar and water to beaten yolks till fluffy.
3. Sift together flour and baking powder. Fold into eggs and add vanilla extract.
4. Beat egg whites until they form peaks. Fold egg whites into batter.
5.Line a cake pan with wax paper. Pour batter into cake pan.
6. Steam until done. (20-25 mins)

CNY reunion dinner 2010

The Chinese New Year reunion dinner was celebrated in more or less the same fashion, with the adults giving out the ang pows before the sumptuous dinner.

This year Margre and Ronnie are staying back in Singapore, and auntie Yin is celebrating in Kuala Lumpur with her son Richard. We were lucky, for Fiona Yong managed to fly back from Miri, Sarawak .A comment from one of the family members, saying that the Reunion Diners are getting smaller each year, cause the young ladies are joining their respective 'new families' whereas the young man or should I say 'boys' are quite reluctant to bring in new members. Hopefully, we will be having two additions by the next CNY reunion dinner 2011. ' Kung Hee Fai Lok'

Lemongrass chicken

Kai Lan with dry prawn & oyster sauce

Steamed Talapia Fish with Thai Sauce

Steamed Talapia Fish with soya sauce

Fried prawn & squid

Roasted duck

Fried dumpling

Steamed chicken

Steamed pork belly and taro slices (Hakka dish "Kiew Yoke")

Beef rendang

Mixed vegetable

Manggo dessert

GONG XI FA CAI 2010

Ying and Yang is synonymous with Chinese
culture. Hopefully the family will enjoy a harmonious year.

This Golden Arrowana will bring in big fortune to the household.

A peep from the inside.

The flowering plum trees represent 'Spring Time' and CNY is also called 'Spring Festival' in China.

Lighting's do set up the romantic effects at night.

This patio sitting is meant for the passing 'Choy Sen'

In the other corner, we placed the peach blossom tree which also symbolizes the Spring season.

On the dining table, we have the 'Po Luk'. Any 'bad chi' in the house will be driven away.

The living room without any 'CNY decor'.

Sesame Seaweed Chips

Ingredient
1 packet spring roll skin (50 pieces sheet)
2 packets of nori ( dry seaweed )
white sesame seeds
oil for frying
3 egg white

Brush egg white on spring roll skin

Place 1 sheet of nori on top of the spring roll skin & sprinkle some sesame on top before covering it with another spring roll skin (Brush egg white on spring roll skin too)

cut into small pices

Ready to fry in oil on medium heat.

Another yummy chips to serve during CNY.

Almond Slice Candy

Bought this sugar mixture from Pelangi Cake shop.

Almond Slices

1/2 portion each and mix well.

Preheat oven 180 C. Ready to bake in oven for 8-10 min

cut while still hot

Let it cool and break into pieces

Ready to served for Chinese New Year!

HAPPY BIRTHDAY

My niece 19th birthday gathering.

Lime Cream Cheese Cake with jelly topping

Hubby birthday cake - Lemon Cream Cheese Cake

Base
150g butter - melt
200 g Digestive Biscuit - crush

Filling
15g Gelatin +80ml hot water
100g castor sugar
250g cream cheese, softened
200g whipped cream
1/2 lemon juice or 1 lime juice.

Top - Optional
1 packet of Strawberry Jelly
2 cup of water

1. Base: Mix well butter with biscuit and press into the bottom of a 6 inch spring form pan.

2.Mix gelatin and sugar in small bowl, add boiling water and stir until gelatin completely dissolves, about 5 minutes.

3.Beat cream cheese, juice, sugar and whipped cream with mixer until smooth, slowly beat in gelatin mixture.

4. Pour into prepared crush.

5. Refrigerate firm. Optional - cook jelly with 2 cup water and slowly pour on top and chill for 1-2 hour.