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Traditional and not so traditional Chinese new year meal
Tuesday, February 5, 2008
Tried this recipe for Hong Kong style steamed carrot cake a couple of weeks before CNY and it was a success. The cake was soft and moist, bursting with loads of chinese sausages, dried prawns and mushrooms. My colleagues raved about the cake and all wanted the recipe to try at home.
Took leave a couple of days before CNY to cook up a few dishes in preparation for our annual mahjong marathon, so that we can just reheat the food and have a quick meal. I cooked the beef rendang in my Staub and the meat was very tender and infused with all the lovely spices. It also kept well in the fridge for almost one week.
Also cooked a whole pot of braised mushrooms with dried scallops. I included an assortment of Japanese dried mushrooms, Korean enoki mushrooms and button mushrooms. A light and healthy dish, which everyone enjoyed. Happy CNY!
Took leave a couple of days before CNY to cook up a few dishes in preparation for our annual mahjong marathon, so that we can just reheat the food and have a quick meal. I cooked the beef rendang in my Staub and the meat was very tender and infused with all the lovely spices. It also kept well in the fridge for almost one week.Also cooked a whole pot of braised mushrooms with dried scallops. I included an assortment of Japanese dried mushrooms, Korean enoki mushrooms and button mushrooms. A light and healthy dish, which everyone enjoyed. Happy CNY!Labels: home cooking
posted by Co&Ji at 3:56 PM, | 
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