The pot was lugged over to the US by Lee Kiang last summer (thanks!) and we bought the little tabletop burner just for this occasion. It worked real well and removed the constant need to be careful of the power cable, as with the previous electric wok.
There were many of the usual chinese new year treats available in the oriental markets but we only picked up a few boxes of egg rolls (no, not the sort you eat at chinese buffets here in the US!) and mandarin oranges.
Gong Xi Fa Cai!
Friday, January 30, 2009
Happy Chinese New Year!
Happy New Year to all! Here's wishing the Year of the Ox will be bullish. ;-)
As per tradition in the family, we had a steamboat style reunion dinner. The photo below was taken near the end of the meal, where vermicelli is used to soak up the soup flavoured by all the ingredients that went before. Yummmmyyyy.
The pot was lugged over to the US by Lee Kiang last summer (thanks!) and we bought the little tabletop burner just for this occasion. It worked real well and removed the constant need to be careful of the power cable, as with the previous electric wok.
There were many of the usual chinese new year treats available in the oriental markets but we only picked up a few boxes of egg rolls (no, not the sort you eat at chinese buffets here in the US!) and mandarin oranges.
Gong Xi Fa Cai!
The pot was lugged over to the US by Lee Kiang last summer (thanks!) and we bought the little tabletop burner just for this occasion. It worked real well and removed the constant need to be careful of the power cable, as with the previous electric wok.
There were many of the usual chinese new year treats available in the oriental markets but we only picked up a few boxes of egg rolls (no, not the sort you eat at chinese buffets here in the US!) and mandarin oranges.
Gong Xi Fa Cai!
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you're welcome :)
ReplyDeletehaha.. you only remembered to take a photo AFTER the meal?! haha.. mom was wondering what ingredients you had.
hungry mah...
ReplyDeletegot fish stick, fish ball, pork ball, fu-zhou meat ball (basically fish ball with meat filling), thin sliced beef/mutton, tofu, nappa cabbage, cuttlefish, mushrooms... i think that's it :-P
oh yah, soup stock was a sichuan spicy base, and also got egg, vermicelli...
ReplyDeleteOo.. spicy soup base.
ReplyDeletehave you tried miso base?? really nice. wilson likes it with white radish (bai2 cai4 tou2)
Squid, not cuttlefish. The fish ball was a variant of the fu-zhou kind - they had roe in them. The fu-zhou ones this time round had eel filling. There was daikon and spring onions as well. Trust you to try forgetting the vegetables. Dipping sauce was sa-cha base.
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