February 24, 2015
Yu Sheng (鱼生), raw fish salad, is a uniquely Singaporean dish for Chinese New Year. Ours is a uniquely Koh family dish because someone in the house does not eat anything that swims. Over the years, I have managed to sneak abalone (鲍鱼） into the dish in place of raw fish. I like to prepare this dish for gathering with Read More
February 21, 2015
Thankfully there are 15 days to celebrate the Chinese New Year. I still have some time to catch up with the blog posts on Chinese New Year dishes :). ‘Fa Cai’ a.k.a. Black Moss (发菜), a homonym for fortune (发财）in Mandarin, symbolizes ushering in good fortune in the Chinese New Year. Gong Xi Fa Cai (恭喜发财)! Prep Time: 20 min Read More
February 20, 2015
My friend Kathleen asked me if I am going to make ‘that’ fish for Chinese New Year. I remember making it for her when she visited us many many years back. I’m glad she still remembers the dish. Yes, I make it every single year. 年年有馀! Translate: A surplus every year! How can I miss that?! Ashley gets to have Read More
February 19, 2015
无鱼肉也好， 无鸡鸭也好， 新年肉干不能少! Translate: “Substitute pork for fish, duck for chicken, but there is no substitute for Bak Kua during Chinese New Year!”. I heard Bak Kua costs $53/kg in SG, these are priceless to me in the US. Just seeing the Bak Kua in a familiar Bee Cheng Hiang box makes me feel like Chinese New Year is in Read More
February 18, 2015
I do not know why they are called love letters, but I have certainly fallen in love with another favorite Chinese New Year delicacies. It is so timely that Valentines day and Chinese New Year arrive at around the same time this year. I have made these for the Valentines day cum CNY college care package. Without the charcoal Read More
