Skip to main content
logo
Food Advertising by

Chinese New Year in Melbourne ~ 2016

Our first meal on the first day of the Lunar Chinese New Year was dumplings at  New Shanghai restaurant in the Emporium food court, away from the traditional vegetarian meal which we used to have all along.  Must admit that the food was delicious and the service  ...... Fast!

I was mesmerised with the interior decor of the restaurant, nostalgic of my younger days!

Shanghai stir fried noodles with pork and vegetable

New Shanghai Xiao Long Bao - Steamed pork dumplings
New Shanghai Pan fried pork buns (I love these, especially  the crispy underside)

Crispy tofu with salted egg yolk

And we were so surprised for while strolling along China town, chanced upon this filming in progress at the Chinatown Square... guess what?  It's part of Masterchef  2016 challenge between the Red and Gold teams.   After the contestants have finished cooking their food, the food will be sold to the public and whichever team garners the most sales will be declared the winner.




Does the gentleman in the right picture look familiar to you?  Yes, he's Gary Mehigan, one of the judges of the Masterchef series.   And the mysterious special guest is none other than Kylie Kwong, one of Australia's celebrity chefs.

And what's for dinner?  Home made 'Yee Sang/Low Sang/Yu Sheng/Lo Hei'.  What a mouthful....no worries, here's a short introduction of this special Chinese New Year dish which is unique in Malaysia and Singapore and only available during the fifteen days of the Lunar New Year.

According to Chinese legend, the goddess Nu Wa spent six days creating animals out of mud and on the seventh day she created humanity.  Thus Ren Ri or the seventh day is Day of Mankind and therefore birthday for everybody and hence a special dish comprising seven symbolic delicacies known as Yee Sang was created.

The dish, which is made up of shredded colourful vegetables and raw fish is usually served as an appetiser and everyone will toss the ingredients high in the air with their chopsticks, saying loudly auspicious wishes.  The significance of the 'prosperity toss' is to wish for abundant luck and happiness for all.


And what's in our dish?  Shredded white and purple cabbage, carrot, yellow and red capsicum, coriander and not forgetting the salmon, some were seared while some were raw, laced with lemon juice.  Drizzle on some olive oil  and sprinkle on some five spice powder.  As for the sauce, I mixed plum sauce with honey and a wee bit of water.  Toasted walnut crumbs, white sesame and the crunchy ribbon biscuits which were air flown from Malaysia added more crunch to the delicious 'Yee Sang', and healthy too :))




Tossing all the way to wish for
 Good Health, Good Luck and Prosperity to One and All!



Comments

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…