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Wednesday, February 10, 2010

Coming Up: New Year & Valentine's

Did you know that Valentine's Day and Chinese New Year fall on the same day this year? Perfect! :D

I'm planning to spend next week with my siblings and maybe have a traditional Chinese New Year meal. Some of the dishes:

Noodles for long life (don't cut them)
Whole chicken for wholeness and prosperity
Eight Precious Pudding for fortune
Fish for abundance through the year

and of course, Neen Gow, the traditional New Year sticky cake that defies description. Its main ingredient is glutinous rice flour, which signifies unity and cohesiveness. Like most trad. Chinese goodies, it's steamed over a very hot fire. My mom used to make the best Neen Gow and Joong (wrapped glutinous rice with pork filling); I remember staying up late at night with her as she tends to the fire.

Neen Gow is very sweet and can't be eaten at one sitting. It's soft and sticky sweet when it first comes off the steam wok, and then itll hardened into a rock-like cake. I know of friends who store them in the fridge for months.

I like it best when fried. Slice hardened Neen Gow, then just fried the pieces. Crunchy on the outside, sweet and gooey on the inside. Just yummy.

Anyway, CNY always makes me nostalgic about the foods my mom used to make. It's one of those things that are slowly disappearing back in Malaysia because people aren't cooking that much any more or they buy the factory-made foods that aren't really steamed. Trust me, you can taste the difference.

I'm looking forward to see what my sis is feeding me. What? You think I'm cooking? Bwahaha.

Here's a funny Valentine video to show your Dear Man. Tell him not to surprise you THIS WAY:



Unless, of course, his body looks like Hugh Jackman's :D.



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7 comments:

J. said...

Every year my mom makes a bunch of Neen Gow that she gives to our relatives when we go visit them during the holiday. It's a lot of work making the batter, straining it and then waiting for it to steam. A lot of people don't know but Chinese New Year typically lasts about 15 days but in other some countries it's not really celebrated for that length. I never really liked Neen Gow and I never knew you can fry it! I'm going to try it now =]

Gennita said...

J,
Remember to use a non-stick wok/pan and lightly dip the slices in beaten egg first. Enjoy!

Deborah Blake Dempsey said...

I swear I am coming over to your house for dinner the next time I'm in Florida. That dish sounds wonderful. . . However, I do recall you mentioning something about pigeon poop soup or something like that. If that wasn't a joke then I'll like to pass on that dish. :)~

Gennita said...

Deb,
That's not pigeon poop soup! :D That's bird's nest soup and it cost $800 a lb or whatever measurement they use to measure Chinese delicacies. It's very good ;) if you don't think about what it really is, which I won't tell you till you have some, bwahaha. It's sweet and sometimes you get quail eggs with it.

Deborah Blake Dempsey said...

Phphhfff - $800 a lb? Wow, that must be some good $ht. I may be tempted to try it then, along with a cup of kopi luwak coffee. :)

Anonymous said...

happy new year to u too
year of teh tiger
hope for good and food and happiness
kh

qt said...

HAPPY NEW YEAR!!! May you receive many big oranges and lucky money. Gung Hay Fat Choi!

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