“After so many Lo-Hei ceremony, we are now becoming more and more prosperous with good fortune luck!”
Chinese Lunar New Year has finally come to an end with happiness. This year, will be the most prosperous year for me as well as many who had tossing up the good to better luck with the SIN-MAL popular ritual, the symbolic Lo-Hey ceremony. Due to my current active social circles, many Lo-Hey sessions have been made at home and organized in and out of office, with colleagues, friends and family. I’ve taken the Lo-Hey for a total of 12 times out of 15 days of CNY as well as the pre & post CNY. Among the many different Yu Sheng dishes I have tasted this year, the best tasting one will be the Yu Sheng pack from Kwong Cheong Thye, and second best goes to New Moon brand Abalone Yu Sheng, for home dining purposes. As for restaurant Lo-Hey, I liked it from Peach Garden.read more
‘Simple and luxurious vegetable seafood dish for the season’
Hello! Long time no ‘see’… My apology, I have been so busy for the Chinese Lunar New Year. Of course, mainly due to the preparation of feasts, and feasting (chuckles).
Well, for the Chinese, I am sure you are, too, being spoilt with all the good and luxurious festive food. If you really are feasting so much on meat and seafood during the season, I guess it’s time to yearn for some good green dishes!
But, yes, to celebrate such festive occasion, we probably can’t escape from indulging seafood dishes as seafood symbolizes prosperity in Chinese culture. So, I am adding seafood to my greens, but a light one.read more
“Singapore’s century-old Soy bean products manufacturer, Kwong Cheong Thye, which sells not just the popular seasoning sauce and condiment, they offer one of the tastiest Yu Sheng packages, too!”
I know I will feel guilty if I don’t share this great condiment/ sauces shop with you for getting good Chinese New Year dry food goodness.
This shop was recommended and I was brought there by one of my colleagues recently, great for getting CNY food stuff. One of the most popular CNY goodies there has to be the pre-packed Yu Sheng ingredients, of course!read more
“Dessert time… Once again, you’ll get to see my passion to Hong Kong in my cooking. My low-fat version of this all-time favourite and delicious HK sweet treat, the mango sago pomelo dessert. It’s cut down in fat, but never in taste. Serve it chilled!”
Sunday is our ‘fruit-juice day’. I tried making this occasion a weekend routine every Sunday afternoon. Firstly, I’ll get to deplete the over-stocked fruits in my fridge. Secondly, it’s easier to maximize the intake of vitamins and minerals by a glass of fruit juice than just one single cut fruit at a time.read more
“An auspicious savory to sweeten up the Chinese Lunar New Year or any day of the year”
The ‘Eight-Treasure‘ porridge, in Chinese, 八宝粥 ‘Ba Bao Zhou’, wouldn’t sound strange to many of you in Asian countries. This is an auspicious Chinese food for many Asians, symbolizing eight kinds of good treasure including wealth and health to be brought to one.
Cooking this ‘Ba Bao’ porridge is versatile. It can be cooked into briny flavor as rice congee dish (an adaption with adding of some rice grains), or make it in sweet broth as dessert.read more
“Grilled fish with Asian mushroom sauce that tingles your taste bud”
This recipe was created for my Christmas dinner in 2010. We had chicken chop the year before, and so, I thought of cooking grilled fish this time. I always have craving for grilled fish fillet recently, but I always cook Chinese meals, if not pasta dishes in normal days. So, this Christmas gave me a good opportunity to explore this grilled fish recipe since I usually cook Western meal for Western festivals as it sounds more appropriate to such celebrations. Further more, grilled fish is much easier to prepare and cook. I wanted a quick cooking for this festive dinner so that I could spare some good time for making my own log cake.read more
It’s about every food I’ve cooked with heart and loves