Skip to main content
logo
Food Advertising by

2nd day of CNY ~ 'Hoi Lin'


I was in Kuala Lumpur on the 2nd day of CNY and took this picture at Mid-Valley Megamall.  All the malls are beautifully decorated during this time of the year and naturally, the auspicious colour is red.

'Hoi Lin' literally means 'Open year', which means welcoming the New Year.  Traditionally, most people will observe a vegetarian diet on the first day, so 2nd day, 'Hoi Lin', it's 'hoi jai' meaning they can have meat, seafood, etc.  I also remember that my mum used to tell us that those days, daughters-in-law will only return to their parents' home to celebrate CNY after the 'Hoi Lin' lunch. I had a sumptuous dinner with my siblings and what can we Chinese think of at family gatherings ....... obvioulsy, food and more food!


First dish on the menu was 'Yee Sang' which is a must for CNY ....... 'Sang, sang mang, mang' meaning healthy, lively and active.


Tossing the 'Yee Sang' ....... the higher the better, for prosperity, luck, health, wealth, career advancement, whatever good wishes you can think of!


Shark's fin with shredded crabmeat.  Tastes lovely with a slight tinge of balsamic vinegar and some pickled green chillies!


Roast duck ..... mmm the skin was just beautiful, crispy and not oily.



Stir-fried prawns with light soya sauce and sugar, another yummy but artery clogging dish!


Gosh, this Garoupa was big, steamed just right to taste.  Texture was chewy and of course the best part was the cheeks!


Rice ~ the staple food of the Chinese.  This is waxed meat rice .... with sausages, liver sausages and waxed duck.  This is delicious and not too heavy because it's not glutinous rice, just plain rice.


Dessert  ...... barley with lotus seeds, red dates and some ginseng roots, not overly sweet and with a slight tinge of bitterness because of the ginseng.

The servings were quite big, it's even enough to serve 12 persons!  The whole package with rice, tea and 5% Govt. tax came to RM522.90. 

Venue :  Hong Kee Tim Sum Restaurant
             106 Jalan Cerdas, Taman Connaught
             Cheras 56000, Kuala Lumpur

Comments

  1. wow..what a great feast to welcome the new year!!

    ReplyDelete
  2. wow! very scrumptious dishes! So delicious! I have always wanted to take pictures of all meals every time I get the chance to visit a restaurant but was afraid I might get wierd looks from ppl! LOL! very brave of you.

    ReplyDelete
  3. Hi Cheah...nice 'hoi lin' in kl. The food looks great :))

    ReplyDelete
  4. Wow, so many delicious specialties! I would love to try each one of these dishes!

    ReplyDelete
  5. renaclaire
    What else can we think of but food!

    3 hungry tummies
    I'm sure you miss this.

    Jeannie
    I was a bit scared in the beginning, but when I saw Elin's and renaclaire's blogs where they have posted pics of food at restaurant, I thought it should be ok. But I did stir up some attraction when I took pics of the dinner at Tg Malim.

    Elin
    That dinner was ok, big portions.

    5 Star Foodie
    Wish you could try each and everyone of those!

    ReplyDelete
  6. Wow, you have lots of good food there. It's always a feast when it comes to Chinese food.

    ReplyDelete
  7. Hi, Sonia, Divina
    Yes, food, glorious food!

    ReplyDelete
  8. God... $500.00 per meal! I'm not sure about that but I think this is way too expensive compare to normal days. However, the food look really delicious. I only crazy for the 'Yee Sang' and still learning to make them. haha...

    ReplyDelete
  9. I love yee sang . I had it once when a close friend brought me to a chinese restaurant in KL...MMMMMMMMM...thats all I can say.^^

    ReplyDelete
  10. Whah....so much good food! I love all of them.....especially the yee sand...yum. My friend is making for me again this Friday.....so happy :D

    ReplyDelete
  11. Kristy
    Dinners around this time of the year are expensive, even in Ipoh, an 8 course dinner of this nature will start from Rm500. For the yee sang, can still get a takeaway portion for Rm20, enough for 4 persons.

    zurin
    If you love this, better go and have it before 28th Feb., that's the last day of our CNY.

    Mary
    Lucky you!

    ReplyDelete
  12. Wow! thats good food! The barley looks like soup rather than dessert. Lotus seeds- do you use the puffed ones? We call them makhanas.

    ReplyDelete
  13. Shirley
    We call it 'tong sui', sweet drink which is equivalent to dessert, Chinese style!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.