{"id":550,"date":"2018-04-26T22:40:05","date_gmt":"2018-04-27T02:40:05","guid":{"rendered":"https:\/\/lwwarchitect.com\/?page_id=550"},"modified":"2022-04-06T23:19:47","modified_gmt":"2022-04-07T03:19:47","slug":"chinese-new-year","status":"publish","type":"page","link":"https:\/\/lwwarchitect.com\/?page_id=550","title":{"rendered":"Chinese New Year"},"content":{"rendered":"

We used to host an annual Chinese New Year’s Party.\u00a0 It started as a procrastinator’s Holiday Office Party with colleagues and clients. Eventually non-Chinese friends and relatives were included.\u00a0 The core menu has never changed, but the supporting dishes were always meant to be unusual, something not ordinarily eaten or found in restaurants unless you knew Chinese or lived in Honolulu.\u00a0 We’ve served tripe and beef stew, chicken feet, pickled pig’s feet (on sale around Super Bowl time), and thousand-year-old duck eggs.\u00a0 They were quite popular with the non-Chinese.<\/p>\n

The recipes are from my mother, who didn’t learn to cook until after she was married.\u00a0 Her Chinese cooking education came from my paternal grandmother who lived downstairs from us at the time.\u00a0 Mom was a quick learner and became a great cook, eventually teaching “Cosmopolitan Cooking,” at Night School and formalizing these recipes for her class.\u00a0 As far as I know, I may be the only one who use these particular recipes.\u00a0 (My cousins use variants from their in-laws, that is, if they married Chinese at all.)\u00a0 Thanks to my cousin Paula for the pictures.\u00a0 (Spelling and ingredients are from the original recipes.\u00a0 Apologies for any errors or confusion.)<\/p>\n

\"\"<\/a><\/p>\n

\u00a0Jai<\/em> (Monk’s Food)<\/a><\/p>\n

\"\"<\/a><\/p>\n

Kau Yuk<\/em><\/a> (left)\u00a0<\/span>and Roast Duck with <\/span>Steamed Buns<\/a> (right)<\/span><\/p>\n

For the Roast Duck, it’s easiest just to buy a duck, bone it, then reassemble.\u00a0 Save the carcass to make lentil soup–it’s amazing.<\/p>\n

\"\"<\/a><\/p>\n

Bak Giam Guy<\/em><\/a> with Ginger Scallion Sauce<\/a> (left)<\/p>\n

\"\"<\/a><\/p>\n

Steamed Salmon<\/a>\u00a0(Microwave version)<\/p>\n

\u00a0<\/p>\n

The following recipes do not have finished photos yet:<\/p>\n

No Mai Fan<\/em> (Sticky Rice)<\/a><\/p>\n

Chinese Mochi Pudding (Nien Gao<\/em>)<\/a>\u00a0 (Oven version)<\/p>\n

\u00a0<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

We used to host an annual Chinese New Year’s Party.\u00a0 It started as a procrastinator’s Holiday Office Party with colleagues and clients. Eventually non-Chinese friends and relatives were included.\u00a0 The core menu has never changed, but the supporting dishes were always meant to be unusual, something not ordinarily eaten or found in restaurants unless you […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":539,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-550","page","type-page","status-publish","hentry"],"yoast_head":"\nChinese New Year - Lorrin W. 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