Chinese New Year long life noodles

roosterHappy New Year! Khiung Hee Fat Choy! 恭禧發財!  On January 28, 2017 we celebrate Chinese New Year. This year will be the Year of the Rooster.

Food plays an important element of this celebration. Many traditional New Year dishes using ingredients with auspicious symbols and meanings appear on the new year’s table. Many family favorites also appear at the dinner.

I adapted this noodle recipe for the family potluck. The noodles symbolize long life. These noodles can be made ahead, served at room temperature, and are highly transportable. The easy sauce that dresses the noodles is adapted from Fresh Ginger-Onion Sauce on page 66 of The Hakka Cookbook. I have used the zesty sauce on noodles and added a few crunchy vegetables to make a room temperature side dish. This sauce is often served with Steeped Chicken (pages 22, 23), Salt-Baked Chicken (page 64), or Salt-Poached Chicken (page 226). For a festive meal, serve the noodles with one of these Hakka chicken preparations.

Fresh Ginger-Onion Long Life Noodles

If desired, add 2 tablespoons Chinese black vinegar (Chinkiang) or rice vinegar to the sauce for a slight tang.

Makes 6 to 8 side-dish servings

Noodles:

1 pound dried Chinese wheat noodles

3 or 4 stalks celery, thinly sliced on the diagonal

1 red bell pepper, cut in thin slivers

Fresh Ginger-Onion Sauce

1/3 cup minced peeled fresh ginger

3 tablespoons minced green onions, including green tops

1 tablespoon minced garlic

1/3 cup vegetable oil

2 tablespoons soy sauce, or to taste

1/2 teaspoon kosher salt, or to taste

 

1. For the noodles: In a 6 to 8 quart pan over high heat bring about 3 quarts water to a boil. Add noodles, stir to separate and cook until noodles are barely tender to bite, 5 or 6 minutes. Drain and rinse with water well. Drain well and place in a large bowl. Add celery and red pepper.

2. For the ginger-onion sauce: In a 1 1/2 to 2 cup heatproof bowl, mix the ginger, onion, and garlic. In a small pan over high heat cook the oil until it ripples when the pan is tilted and is very hot, 1 to 2 minutes. Pour the hot oil over the ginger mixture (it will bubble vigorously) and mix well. Add 2 tablespoons soy sauce and 1/2 teaspoon salt.

3. Pour Ginger-Onion Sauce over noodles and mix well. Add more soy sauce and salt to taste, if desired. Serve warm or cool.

 

Chinese New Year

IMG_7650Khiung Hee Fat Choy! Wishing you a prosperous new year! Welcome to the Chinese year 4714 on the lunar calendar which begins on February 8, 2016. This is the year of the monkey.

Last night, I gave the first of four presentations for the San Mateo County Libraries on Chinese New Year and Hakka Soul Food (click here for event schedule). In my talk, I showed slides of many foods eaten during the two-week celebration.

Many dishes served for the Chinese New Year dinner have ingredients with auspicious meanings or symbolism. The Chinese word for fish sounds like abundance. Spring rolls look like gold bars and kumquats resemble gold coins. Green vegetables suggest growth in business. Noodles symbolize long life.

taro abacus beadsI also included photos of Hakka new year specialties such as Taro Abacus Beads (芋 頭 算 盤 子 Hakka: wu tiuh sun pan jue) that I tasted in Malaysia and Singapore. These chewy disks made from mashed taro and tapioca flour are shaped to resemble the counting beads on a Chinese abacus. Boiled and stir-fried they likely represent wealth. In Hong Kong, the popular multi-course banquet layered in a wash basin known as Basin Feast (盆 萊 Hakka: puhn choi) represents unity.

Last year I conducted an informal survey in Facebook Hakka groups and found many people serve humble family favorites such as Steamed Minced Pork with Egg or steamed fish. Others opt for more labor intensive Hakka specialties such as Pork Belly with Preserved Mustard Green (扣 肉 梅 菜 Hakka: kiu ngiuk moi choi).

I am still planning my menu.  What are you cooking for Chinese New Year Dinner?

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Chinese New Year foods

Chinese New Year symbols Wishing you a prosperous new year!  Khiung Hee Fat Choy!  Welcome to the Chinese year 4713 on the lunar calendar that begins on February 19, 2015.

This is the year of the goat, (also called ram or sheep). Chinese celebrate for about two weeks with family reunions, festive banquets, symbolic decorations, red envelopes filled with money, and good wishes. The new year signals a time for renewal and is also called The Spring Festival.

Many foods eaten during the celebration have symbolic meanings. They may resemble or their name sounds like something that is auspicious. For instance spring rolls look like gold bars, kumquats resemble gold coins, open clams represent new opportunities, green vegetables suggest growth in business, noodles symbolize long life.

In preparation for talks I am giving later this month, I posted a question in an international Hakka group on Facebook. I asked them “Do you serve any special Hakka dishes for Chinese New Year?”

Here are some of the answers I received. Some are regional specialties or Hakka classics. Some are fancy dishes; others beloved humble family favorites. Responses came from Hakka from all over the world so the spelling for the Chinese names may differ than what you know. Maybe you will see some of your favorites here. 
Pork Belly with Preserved Mustard Greens

Pork Belly with Preserved Mustard Greens

  • Pork belly with preserved mustard greens (kiu ngiuk moi choi)
  • Steamed minced pork with egg (choo nyuk jin gai choon)
  • ABC soup (lo song tong): soup with potato, carrot, onion, red dates, dry groundnuts, goji berries, meat or chicken carcass
  • Steamed fish with pickled mustard greens, red dates, tomato, and lily buds
  • Fried duck with plum sauce
  • Yellow wine chicken (wong jiu gai)
  • Pineapple chicken
  • Buddhist vegetarian stew (lo hon zai) Eaten on the first day of new year
  • Steamed chicken with salt (pak zm gai)
  • Fish maw soup (oem biao tong)
  • Sweet and sour duck (son moi ap)
  • Braised stuffed oysters with fat choy, and chestnuts (ngiong haw see)
  • Slice of pork liver wrapped in caul fat
  • Steamed fish with Chinese white radish in sweet and sour sauce (lo ped oem)
  • California squid with salted mustard green (ham choy)
  • Dried squid with celery
  • Stir-fried chicken with arrow root and vegetables
  • Surinamese Hakka-style chow mein made with spaghettini
  • Eight treasures duck (pat mui ap)
  • Black bean beef bone soup

What’s your favorite Chinese New Year dish? Here are some Hakka specialties featured in The Hakka Cookbook.  Have a delicious and Happy New Year! Khiung Hee Fat Choy!

 

Cooking class in San Mateo

Learn about Hakka history, my global journey to find my Hakka identity through food, and Chinese New Year traditions. Check out my new slide presentation for this special event at
San Mateo County Libraries located in San Carlos, Foster City, and Millbrae on February 25, 26 and March 4. The event is called Cooking Asian with Linda Anusasananan.

Ingredients Mustard green soupI will follow with a cooking class showing how to cook three easy dishes: Fresh Ginger-Onion Noodles, Mustard Green and Pork Soup, and a seasonal vegetable stir-fry. Recipes included. A tasting and book sale follows.

This event is free, but spaces are limited and you need to register in advance. Click on the highlighted links for details. Hope to see you!

 

What’s cooking for Chinese New Year

Basin Feast (Puhn Choi)Khiung Hee Fat Choy! (Hakka dialect) May you have a prosperous New Year!  Chinese New Year arrives January 31 and families will gather for a special meal over the next two weeks.

Many will eat traditional meals filled with foods that sound like fortuitous words or whose shape or color symbolizes prosperity, unity, wealth, fertility, family harmony, or good fortune. Oranges, mandarins, and kumquats resemble gold. Lettuce signifies prosperity. Whole fish symbolizes prosperity. Spring rolls, with their shape of a gold bar, represents wealth. Shiitake mushrooms, a symbol of longevity, also relate to seizing opportunities. Whole chickens with head, tail, and feet indicate completeness. Green vegetables represent close family ties. You will find many recipes that use symbolic ingredients throughout The Hakka Cookbook. However, if you want to try something new, consider these special dishes I discovered in my travels for the cookbook.

Basin Feast (puhn choi, page 82)

We gasped when the waitress set a huge metal basin filled with a mountain of food before us. We were at Chung Shing Restaurant in In Tai Po, New Territories of Hong Kong, The pan was literally a wash basin layered with a multicourse feast. This one-pan feast is popular for family gatherings such as Chinese New Years and weddings because everyone eats from one dish which symbolizes unity. Guests gather around the basin and literally eat from top to down, working their way through the courses.

Vegetable Tea  (choi cha, page 113)

During the first ten days of Chinese New Year Loy Sye Moi makes Vegetable Tea  (page 113) which is basically an artfully presented healthy vegetable soup. She arranges eight different stir-fried greens in each bowl to create a pretty kaleidoscope of greens. Eight is a lucky number and represents good fortune. Each vegetable contributes a different flavor and texture. She pours a clear broth carefully over the vegetables and garnishes with spoonful of ground peanuts and sesame seeds.

Savory Pounded Tea Rice (lui cha fan, page 119)

A heartier variation of vegetable tea is made by the Ho Po clan, a Hakka subgroup  who serve it for Chinese New Year. This version includes rice and a pounded herbaceous tea. I first tasted this healthy rice bowl in Singapore and later Amy Wong from Malaysia shared her recipe with me. A bevy of vegetables, tofu, and peanuts blanket a bowl of garlic rice. Pour a tea, made from pounding fresh green herbs, dry tea leaves, nuts, and seeds, over the rice and mix together for deliciously wholesome rice bowl. It’s a healthy and energizing way to start the new year.

 Taro Abacus Beads (wu tiuh pan jue, page 125)

In Singapore I encounter Taro Abacus Beads. Their name comes from their shape which resembles the pierced disks on a Chinese abacus, an ancient, low-tech adding machine. Hakkas often cook this dish for Chinese New Years to bring wealth in business. These chewy pasta disks resemble a springy, sticky version of Italian gnocchi. Taro replaces potato and tapioca starch replaces wheat flour typically used in Italian gnocchi. The Hakka version has a nuttier flavor and chewy texture. Stir-fry the boiled taro abacus beads with vegetables or cloak with a mushroom pork sauce.

Whatever you cook, Khiung Hee Fat Choy! May you have a delicious, prosperous, and happy new year!