Skip to main content

Chinese New Year ~ 農曆新年 ~ 2016

Yum
Tis my first time celebrating Chinese New Year away from home and although it was a short break, I enjoyed myself tremendously in the company of loved ones.  And where did I go?...... Melbourne


Dragon Head in front of Eureka building, Southbank, Melbourne

Fireworks at Crown casino.

Our reunion dinner at Pacific Seafood BBQ House, Toorak Road, South Yarra.


Braised Lobster noodles, big portion, very delicious.
 The lobster was very fresh and the dish was very well done.



Waiter in action!


Braised pork knuckle.   Meat was tender and tasty as well.



Garlicky  Kai Lan 
Braised mushrooms with Broccoli, also tasty but I find that the sauce is a wee bit too thick.

And to round off our reunion dinner, we headed for dessert at Stokers in South Melbourne


Pancake Suzette
 pancakes with orange zest, butter and orange segments, drizzled with flaming Grand Marnier.



Monkey Business ~  What a co-incidence to usher in the Year of the Monkey!
Pancakes with mashed bananas, cinnamon mix and nutella.


Comments

  1. Hi Soke Hah, Gongxi Fa Cai. Awesome meal with your loved ones. Treasure every moment of it. Have a great time.

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...