Happy Chinese New Year!

Chinese new year, the equivalent to Xmas of the western world, is a time for family gatherings, and more importantly - FEASTING. Without a public holiday to celebrate the traditional event in Australia, we make it up with a fantastic feast (and over-indulgence for some).

This year is the first time we hung up some spring scrolls, Chinese calligraphy on long scrolls of red paper, writing about the arrival of spring, the new year, happiness, prosperity, good harvest and anything of good fortune. Dad's calligraphy teacher kindly presented us with a beautiful scroll this year, adding that festive ambiance in our little apartment.

Every year we prepare dishes specially for the new year celebration. Some are always made (like the cured meats, assorted sticky rice cake, and a vegetarian dish made of ten different vegetables), as well as dishes we have for special occasions (such as the steamed pork spare rib in pumpkin, giant pork ball stewed with cabbage). Fish is a must as it symbolises "excess" (well, in terms of accounting, a positive balance at the end of the year), just that we have different methods of preparation to jazz it up every year. The steamed rice pudding ("rice mound with 8 jewels") decorated with dried fruits and lotus seeds are also a must, it symbolises prosperity, and is a favourite with almost everyone. This year we also brought back a very simple yet absolutely divine dessert called "happiness round", made of puffed brown rice and black sesame stuck together with maltose. It is consumed as a "broth" - hot water poured over the rice to melt the maltose. We really wish this lovely dessert with a fantastic festive name can be revived - as we can't find this anywhere in the shops anymore. Happy new years everyone! May the year of the golden pig be a prosperous and joyful

恭喜發財 紅包拿來~~~~~ 農曆新年 每年最吃喝玩樂的日子 在澳洲當然沒假期 也沒有年節的氣氛但是年還是要過 所以 沒有長假 就用美食來補償 今年我們第一次掛春聯爹的書法老師大筆一揮屋子裡就喜氣洋洋啦 年菜 每年有差不多的幾樣 如醃肉 什錦菜 年糕也有不同菜色換換口味 如今年的獅子頭和粉蒸排骨年年要有餘 所以年年有魚 只是年年不同口味色彩繽紛的八寶飯 也是不能缺的 我們還做了簡單 但是寓意美好的歡喜團爆開的米 炒香的黑芝麻 和麥芽糖黏成圓球吃時用滾水沖開 簡單但是口齒留香 這樣點心 以前台北鍋巴大王有賣 但現在已經找不到了 十分可惜 有點希望我的部落格能將歡喜團推廣開來 以後就不用自己做啦～

Another home cooked dinner

I should stop this daily report of what I have for dinner, but I can'thelp it because today's meal was so special, my dad had to call me to see where I was (and in fact I was just at the door....) Two dishes I'm reporting - one is a sweet baby pea with chicken strips, might not look or sound like much, but it's a very delicate

kind of dish because the chicken is finely sliced into thin strips, the peas were peeledfrom pods of sweet peas, so its tender and sweet. And, soft shell crabs. Lightly coated in flour, fried and flavoured with salt and pepper. Simple but yum. So stuffed too.....

Fishmongers, Bondi

Right. It's a fish and chip shop, whats the big deal?? The big deal was, apart from the usual deep fried battered fish, calamari rings and plate filled with chips, their grilled seafood was comparable, if not more tantalising, than what seafood restaurants offer. There was no question their seafood was fresh, especiallywhen you consider their popularity. The juicy tender grilled calamari andsalad came with a very lovely basil dressing, the grilled calamari had a nice sweet flavour and the basil dressing for the salad added a light kick to the tastebuds. Fish was more than just pleasant to eat too!

Lamb Shank a la Milanese

This is one of our favourite and simple stew type meat dishes. It's really just the lamb version of Osso Bucco a la Milanese, with lamb shank shopped into chunks instead of beef osso bucco, cooked in a tomato based sauce. The process is really simple, just fry up some onions and garlic, a can of whole peeled tomatoes, star aniseed, cloves, salt, pepper, and lamb shanks. We added fresh basil and rosemary at the end so the herbs won't overpower the sauce (only coz mum and dad don't like rosemary that much). I think it was stewed for a couple of hours, till the meat falls off the bones. This style also applies to normal osso bucco (of course) and ox tails, and would work with beef brisket on noodle/pasta too. Probably should have added a glass of red wine but we didn't think of it at the time. Maybe next time.........