Chinese New Year Goodies

Golden Eggs & Coins Chocolates



Red Melon Seeds

Chinese New Year Lunch

Curry Chicken

Cooked by my mother-in-law. This is a must-have dish during the Chinese New Year day. Usually my mother-in-law will cook this one day before. It's best eaten on the second day. Served with hot steamy white rice or toasted baguette.


Chirashizushi
The toppings of grilled eel, shredded omelette, salmon roe, prawns, kamaboko (aka fish cake), green pea and seaweed are scattered (usually quite artfully) on top of a bed of sushi rice. The color conbination is important to make the dish attractive.


Home-made Oden

This was cooked by my sister-in-law's mum. I was so shocked when they told me that those ingredients cost more than S$100.00 dollars.

Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku (蒟蒻), and chikuwa (竹輪) cooked in konbu (昆布) or katsuobushi (柴魚) based dashi broth. Mustard may be used as a condiment. In Nagoya, it may be called Kanto ni （関東煮） and miso is used as a dipping sauce. In Kansai, it may be called Kanto daki （関東炊き）, both literally Kanto stew, because Oden originated in the Kanto area.

Oden was originally what is called Misodengaku or simply Dengaku; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular. It has many local varieties.

Unlike most one pot dishes, ingredients can be added at any time and it has become a wintertime staple at Japanese convenience stores.


Eight Treasure Tea


Tung Sui - Cantonese Dessert


Japanese Dessert