Yet the CNY mood is strong at home.
3 is too small a crowd to have steamboat, so we resorted to cooking some 'New year dishes' for once:
Of course, I must play my part too :)
Mine is a highly specialised CNY dish. And it needs some lengthy explanation. You will find out why later;)
First I took 3 small mackerels, scrape the meat, blend in Kenwood chef using K beater for some 30 mins, and throw in chopped union, ground pork, add various types of marinates, add 'fa choy' or hair like vegetable and then beat for another 15 mins, till paste like.
Meanwhile, boil 12 big dried oysters for 40 mins. Keep this stock.
Take 1 each of pork and liver chinese sausage. Cut into 12 pieces each, slightly fry.
Then take the cooked oyster, 1 piece each of the sausgae, and a stalk of spring onion, wrap with the fish/pork paste. Make it look like a huge goose egg. Deep fry in boiling oil for 10 mins till brown.
Using the stock from boiling oysters, boil these fried ' egg shape staffs' for another 40 minutes, thicken with cornflour and serve hot!
Preparation cum cooking time is about 4 hours, but it takes only 15 minutes to consume :(
It's so good!
So, still worth the effort lah!
I have also prepare our family traditional 'steam turnip cake' And it is very good this year, hehe. This is our daily CNY breakfast.
So, this morning, we have the first batch of visitors, Pheng Koko and Phong nya Koko, with the 2 little boys.