Chinese New Year Food for an Auspicious Year of the Rabbit 4709
Like most holidays everywhere, for Chinese New Year food is the focus of the festivities. For the Year of the Rabbit, 4709, we have some great holiday recipes.
The first recipe is a traditional Chinese New Year food with an exotic flavor and preparation technique. For the Spring Festival (the lunar new year celebration) the ingredients for meals are chosen for their auspicious sounding names . . .
- Sang Choi (Chinese lettuce) - brings wealth
- Hao (oysters) - auspicious occasions
- Yu (fish) - having enough to share . . .
And the word Tsai Tou, the word for turnip, brings good omens. Our traditional Chinese New Year Turnip Cake
(Law Bock Gow) is a savory bread that is cooked by steaming.
1 1/3 cups - rice flour
3 - turnips (grated)
1 lb. - bacon or pork sausage, pork butt, etc. (cut to bite size)
1 cup - mushrooms
2/3 cup - shrimp
2 slices - ginger root
1 Tbl. - white pepper
1 cube - chicken bouillon (dissolved)
1 tsp. - 5 spice powder
3 Tbl. - peanut oil
- Heat 2 tablespoons of the oil in wok.
- Stir fry mushrooms, shrimp and pork. Set aside.
- Use 1 tablespoon of oil to stir fry the ginger and then add the grated turnips and stir fry for another 3 minutes or so.
- Turn off heat and remove ginger slices.
Mix flour and spices, add to wok and mix thoroughly.
Blend in the pork, shrimp and mushrooms.
Place the batter in a 9x2 cake pan and steam for about 45 minutes.
* Hint ~ There are a number of ways to steam your batter . . .
- Boil water in clean wok, cover with wire rack and place pan on rack.
- Use large bamboo steamer if available.
- Place pan of water on lower rack of oven with pan of batter on middle rack.
Slice and serve hot (it will keep for a week in the fridge but always heat in skillet, oven or microwave before serving).
Spring Rolls for Spring Festival
Spring Rolls are delicious treats whose origins are lost in the mists of time. This Chinese New Year food is versatile and the ingredients can be adapted to what is locally (or seasonally) available.
1 ½ cup - Chinese cabbage (shredded)
1 cup - baby shrimp
1 cup - lean pork (ground)
1 cup - bean sprouts
¼ cup - broth (chicken)
2 - scallions (diced)
2 Tbl. - oyster sauce
2 tsp. - cornstarch
1 tsp. - sugar
1 Tbl. - peanut oil
1 package - Spring Roll wrappers
1 egg (beaten)
Enough peanut oil for deep frying
- Heat 1 tablespoon of oil in wok to stir fry pork and shrimp.
- Toss in the veggies for another minute.
- Add remaining ingredients and stir until sauce thickens. Remove from heat.
Roll filling by laying out the wrapper with a point toward you. Place two teaspoons of filling along the lower third of the wrapper. Roll lower point tightly against filling.
Moisten outer corners with beaten egg, fold in to center. Moisten upper tip and edges of wrapper with egg and wrap tightly.
Lay Spring Rolls seam-side down on cookie sheet until all the filling is used and the rolls are ready to fry. Preheat frying oil to 375, fry rolls until crispy, remove and drain.
Serve with dipping sauce . . .
- Plum sauce
- Duck sauce
- Hot mustard . . .
Even the sweet Chinese New Year food tends to have auspicious meanings, like dried and sweetened seeds . . .
- Lotus seed - fertility
- Melon seed - prosperity . . .
But I think the auspicious benefit most promised by our
Lucky Chinese New Year Chocolate Noodle Candy
is that you get to start your new year with chocolate!
2 cups - 65% cacoa, chocolate chips
2 cups - butterscotch chips
2 ½ cups dry roasted peanuts
4 cups chow mein noodles
- Melt the candy in a double boiler.
- Stir in peanuts and remove from heat.
- Gently fold in noodles until well coated.
Press the mixture into a buttered 9x13 baking dish. Chill then cut into squares.
Gung Hay Fat Choy (with a little extra fat, maybe)
Enjoy some Chinese New Year food at Harrah’s Miss Chinatown USA Coronation Ball, which kicks off two weeks of celebration for the Year of the Rabbit, Chinese New Year 4709 . . .
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When you visit San Francisco be sure to treat your self with dining experiences at some of the Chinatown restaurants . . .