Monday, 30 January 2012

What we EAT during Chinese New Year

Every year throughout the 15 days of Chinese Lunar New Year(CNY) celebration we would have some house visiting and food gatherings among relatives and friends. As usual from reunion dinner onwards everyday there is at least 1 food gathering where we get to feast different kinds of CNY goodies or special new year dishes.

This post shows how our family feast during the 1st 7 days of Chinese New Year.


Again this year our reunion dinner with in-laws is at their favourite Jing Long Seafood Restaurant (last year dinner HERE) located at Bedok North Ave 2. But this year their service was rather bad due to poor planning of dine-in timing and lack of serving staffs.

Deep-fried Soon Hock with Garlic - Crispy outer layer with tender and juicy meat inside.

Deep-fried Prawns with Special Sauce - Love these prawns that soak in tom yum taste gravy together with dong fen(冬粉) in it. The dong fen taste so delicious while soaking up the gravy.

Prosperity Seafood Noodles - This braised  Longevity Noodles with seafood is something new to me and I would want to replicate this yummy dish at home. For the sweet version of this longevity noodles you can refer HERE.


This year I have prepared two simple dishes for our reunion dinner which is this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss. (please refer to recipe HERE)

Second dish is this traditional Hakka Glutinous Rice Wine Chicken(黄酒鸡) where homemade rice wine is used to simmer the chicken pieces with ginger and perhaps some red dates for Chinese New Year auspicious colour. (please refer to recipe HERE)


Braised Sea Cucumber with Mushrooms, Fish Maw, Abalone, Pork Tendons(猪脚筋), Dried Scallop(干贝), Black Moss and etc.

Love this Stir-fry Broccoli with Scallop. Very quick and simple homecook veggies.

One of the traditional Hakka dish - Braised Mushroom with dried oyster, roast pork and black moss.


Since the coffee shop below mum's place is not opening during Day 2 of Chinese New Year, she has to source for another catering to provide the food for evening gatherings. Here are the food that she ordered from "Feng Wei Seafood(Block 5 Tanjong Pagar Plaza)".

Braised Tofu with Mushrooms - Accordingly to mum the stall owner told her that they made this tofu themselves instead of store bought. The tofu is very silky soft and fragrance which blends well with the stewed mushrooms and sauce.


For a chance Aunty Grace did not order her Chinese New Year Buffet from the usual cater company this year. Instead she tried another food catering which is smaller in scale and provide quality style of homecook food buffet.

We all love this Braised Pork Belly(Kong Ba Bao - 扣肉包) which is well-season. Each piece of the pork belly is so soft and tender and it goes very well with the white steamed bun. Can't resists to eat more but have to control :)

This round we have Pork Ribs Curry instead of the usual Chicken Curry. Taste wise still acceptable but there is still room for improvement on their curry spices.

Yummy homemade Cheng Teng(清汤) which is not too sweet and yet taste great with generous amount of ingredients such as dried longan, gingko nuts, barley and etc.


Uncle Liang is my mum's 2nd brother who is also known as "2nd Uncle" to me. Every years during Chinese New Year he would invited everyone to his house for lunch where Aunty Irene (aunty-in-laws) would whipped up spread of delicious homecook food for us.

Aunty Irene is very thoughtful and she would always prepared some of these finger food for kids(we always have around 10 young cousin).

This "Braised Sea Cucumber" together with lot of other ingredients such as clam, mushroom, black moss, roast pork and etc is one of Aunty Irene signature dish. Everyone I would look forward to eat this dish and I have tried to replicate once using her recipe too. If you are interested to read up more please refer to the link HERE.

Aunty Irene's fried chicken wings is also another of her signature dish. Her chicken wings is very flavorsome and remains crispy even if it is cold. Everyone loves this and we can have 4 to 5 in one go.

Very colourful homemade YuSheng (鱼生) prepared by my 2nd Aunty-in-laws and everyone praised for its' taste and freshness.

My cute and forever young mum, aunty and aunty-in-laws: (Left from back: Small Aunty, Mum, 2nd Aunty-in-laws and 6th Aunty-in-laws; Left from front: 3rd Aunty-in-laws; Small Aunty-in-laws and Big Aunty-in-laws)

My uncles and uncle-in-law: (Left from back: Big Uncle, 6th Uncle, Uncle-in-laws; Left from Front: 2nd Uncle and Small Uncle)

Although different people has different view of Chinese New Year, some might look forward while others might being "running" away from this festive season. But no matter which category you belong to, my advise it family bonding is always something heartwarming and it's good to gather everyone together and enjoy even a simple homecook meal. For more photos of our Chinese New Year celebration, you can check it out at Cuisine Paradise Facebook page "Usher Into the Year of Dragon" album HERE.

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