Today is the 4th day of Chinese New Year. For those who didn’t know, it actually goes on for 15 days. 15 days of celebration with food, food, food and more food!
I did a count for Mr. and this year his 8th consecutive Chinese New Year away from his family. Not too bad for me but this year I missed home a lot. Why? A sign of getting old??
I also managed to get more organised and made some Chinese New Year goodies and cooked a few dishes for Reunion Dinner. Finally had more than a week break during Christmas period and I started making my 1st batch of Pineapple Tarts using the late Mrs Leong’s recipe.
Pineapple tarts is a must for me every Chinese New Year. Without fail I will make sure to make some for self consumption. Mr. love them. It’s not hard to make but just very time consuming especially on the jam. I always cooked the jam the day before and fridge it before used.
Me granting fresh pineapple using a very antique tool which I bought back to Melbourne during my most recent trip home. Not too sure is it available in SG as it’s from Malacca. Super handy tool and made granting a lot easier and fast! I used to had this process but not anymore 😀
I did a 2nd batch the weekend before Chinese New Year again for some friends which missed out on the 1st batch and more for self consumption. This time round, I used Little Teochew’s recipe for the base.
In comparison, Mrs Leong’s base is firmer not as sweet while Miss Teochew is more “melt in your mouth” texture. Both are as good and really depends on individual preference.
I tried my hand making Kueh Bangkit. I love them and haven’t had them for years! Totally clueless who to make it, I went to late Mrs Leong cookbook for help again. I was having doubt how it will result. But never expect it will turn out to be hard as a rock…LOL
Me frying the flour for Kueh Bangkit. Did I fry it long enough? Maybe not. But I definitely made a mess. Flour all over the floor, stove and onto me. Dough was too wet and I ran out of flour. :((((
In the end, I left the mixture in the fridge. Fried more flour and continue the next day. Guess that’s definitely a no-no :(((((
Freshly cooked Kueh Bangkit. Nice color, smell really yummy but too hard to even bite into…LOL
Definitely going to try them again. I’m not going to give up on them but not too sure when I will succeed.
I made these just before Chinese New Year. @eiin was very kind to share her mum’s recipe and I can’t resist not to give it a go. Although it’s really fast and easy to make, I still went lazy and used pre-grounded peanut which I had in the pantry. One thing for sure, I will toast and ground my own peanut next time. I strongly believe it will improve the taste and smell.
We invited some friends to have reunion dinner together.
Yu-Sang from Red Hot Wok. This was really yummy. When we first saw how big serve this dish was, we were all afraid half of it not only to be eaten. But we all surprised ourselves because more than 90% actually went into our tummy.
I cooked 4 dishes in total and I think I managed well. Started cooking Chicken Herbal Soup the day before and let it continue to cook in my trustable thermal pot. Took me less than 20mins to fried up the Vegetarian Vermicelli. Pounded the rempah for Chilli Prawn the day before and cooked the dish just before starting dinner. As Mushroom with Broccoli, the mushroom was braised in Chicken Soup and some seasoning a few days before and freeze till dinner day.
How did you spend your Chinese New Year?