| Chinese new year, what should I cook?? | |
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| Jan 17, 2008 04:51 |   |
 | I have decided to cook a meal for my Chinese friends for the new year. I am comfortable cooking Chinese food but would like to know what should I cook for them and why? |
| Jan 17, 2008 23:39 | #1 |
| Hi Dave, For the 22 years of my life, there have been a set of dishes that have always been served at my families New Years dinner. If one dish were ever missing, it would be as if a family member that didn't make it this year at the dinner table. Some dishes may be harder to make because I have an Aunt who lives in the UK and she has always expressed the difficulty of buying key items needed in a dish in the UK and always bought her Chinese New Year ingredients a year ahead from the US through air mail (Not Legal). We always had a plate or 2 of stir fry Sichuan shrimp. http://www.hungrymonster.com/ Course_vch=Chinese&ttl=1&Recipe_id_int=45836 Its the same recipe I follow but I exclude the red pepper and snap pea's because the shrimp is crunchier without it. I also switch the vegetable oil with Peanut oil. Sichuan sauce may be hard to get though. |
| Jan 18, 2008 01:20 | #2 |
| dumpling is the best , chinese traditional food ,and most chinese eat it in the new year eve .the best is it's very sample ,you can buy it in the shop ,and just boil it |
| Jan 18, 2008 12:14 | #3 |
| Boiled dumplings? what about the steamed type? |
| Jan 23, 2008 20:13 | #4 |
| Dave, dumplings are necessary for Chinese New Year. In some places, people have boiled dumplings at New Year's Eve. However, people in some other places have boiled dumplings on the first day of Chinese New Year on lunar calendar. |
| Jan 24, 2008 11:28 | #5 |
| Ok, dumplings i can do. Any more suggestions? I know I need to cook a fish as well |
| Jan 24, 2008 21:16 | #6 |
| Dave, it's easy to cook, Chinese prefer their fish whole – head, tail, skin, and often fins, all intact. Compared to fillets, fish cooked in its own package, so to speak, is much juicier and more flavourful. Serves 2 to 4 Ingredients I medium sized white fleshed whole fish (such as sea bass or red snapper) 1/2 teaspoon salt 2 tablespoons soy sauce 1/2 teaspoon rice wine vinegar 1 tablespoon salad oil 3 or 4 slices ginger 2 stalks spring onion Few sprigs coriander leaves Method Rinse and drain fish. Score the skin widthways at 2 cm intervals on both sides. Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes. Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative – the green parts will curl). Place the fish in a steamer. Lay the ginger slices, on the fish. Steam the fish on a medium heat for about 10 minutes. Mix soy sauce and vinegar. Place the fish on a serving plate. Pour sauce over fish. Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. Garnish with chopped coriander and serve.  |
| Jan 25, 2008 10:16 | #7 |
| It varies from province to province, they follows their local foods. |
| Jan 27, 2008 15:51 | #8 |
| Thanks Marrie for the advice. Don't suppose you want to come and help me cook? It sounds like you really know what you are doing |
| Jan 30, 2008 13:48 | #9 |
| The most popular food for the Chinese Lantern Festival is yuanxiao (15th day of spring festivel), a kind of sweet dumpling made of glutinous rice or wheat flour. |
| Jan 30, 2008 13:57 | #10 |
| easy to cook - get frozen dumpling from supermarket - put them in boiling water around 10-15 mins until dumpling float above, then serve.  |
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