Hands up who’s on a detox diet now after all that Chinese New Year Celebration? *Raise hand* Well, I did have a Toffee Date Pudding at Ben’s today so that was a little naughty of me. But before I embark on an all fruits and vegetables diet (let’s see how long that will last), let’s talk about what we had for the Chap Goh Meh dinner.
Chap Goh Meh literally means 15th Night in Hokkien, is generally celebrated with family. It’s also called Yuan Xiao festival (元宵节) in China/Hong Kong. It marks the last day of Chinese New Year celebration and as usual, there are many interesting activities associated with this day including the famed Mandarin Orange chucking ritual for the single ladies. Mostly it’s just another reason to gather and eat. Just like our reunion dinner, I kept to the mostly vegetable theme and cooked a few dishes for my family.
We had a mini Yee Sang to start, followed by a traditional Mixed Vegetables Dish called Chap Chye, Pan-Fried Vegetarian Dumplings and Boiled Pork Dumplings.
I’ve kept to the traditional recipe this time but used a little extra creativity to arrange it. Can you see the Snake?
I had some leftover seaweed chips so that was thrown in too for the added crunch. This eliminated the need to deep fry anything and gave a nice umami flavour to the salad actually. I shall keep that in mind for my next Yee Sang.
This is a dish commonly enjoyed on the first day of Chinese New Year for those who practise Vegetarianism regularly. It’s basically a vegetables stew with Cabbage (Wombok), Shitake Mushrooms, Wood Ear Fungus, Carrot, Lily buds (Golden Needle), Fatt Choi (Hair Moss, freaky looking stuff for the uninitiated), Sweet Potato Noodles cooked with Taucu (Soy Bean Paste).
Yes another vegetarian dish. The filling consists of Tofu, Kimchi, Mushrooms, Carrot, Spring Onions, Garlic and Ginger. You can get there recipe here. The Golden hue is definitely apt for Chinese New Year. So delicious you won’t even miss the meat. Yeah one of them did burst open because I crowded the first batch in the pan. Not a good idea.
To cater for the meat eater/growing boy (my brother), we also made some pork dumplings. I just added mince pork to the existing vegetable fillings. Boiled because I didn’t want to fry extra batches. Great with vinegar and ginger dip.
Did you know that Tang Yuan (Glutinous Rice Ball) is also called Yuan Xiao in Northern China? That’s why this is usually also consumed on the 15th day of Chinese New Year to signifies togetherness. Although this is not very commonly practised in Malaysia/Singapore I think. Did anyone else have Tang Yuan this time? (There was a flat one in the pot, contributed by my brother lol. )
What did you have for your Chap Goh Meh dinner? Did you throw any Mandarin Orange in to the river? Hehe.
And the Sarawak Laksa Paste goes to…….
Alright I know I’m a day late, do blame my post-cooking-lethargy for this. Thank you all for your responses for the giveaway and your interest in Sarawak food. I didn’t need to do a draw this time as there were 3 of you who clearly expressed you wanted the Laksa Paste so I decided to give all three out!