Chinese New Year 1

Our breakfast was 'golden' croissant and pumpkin bread pudding, which I'd made before and decided to do again, just because of it's 'golden hues' that is suited to usher in the first day of the New Year :-) Only this time, I used honey and butter to make the caramel instead of butter and sugar. The end result, for me, is slightly better as the sweetness is slightly muted.

The pizzas which Aina helped make. She arranged the sausage slices (while tucking away a few safely in her own mouth!) and topped with the cheese, all the while chattering and smiling proudly :-D

For lunch, since Hubby was at work, Aina and I made wholemeal pita pizzas with beef sausages, tomato (mine) and topped with cheese. I had made the pizza sauce earlier. The sauce also has grated carrots, a very sneaky way to add veggies in a fussy child's diet!

SNEAKY ENRICHED PIZZA SAUCE

you need:
1 large can whole tomatoes
1 large garlic clove, minced finely
1 med-sized dried bay leaf
1/2 tsp. dried ground oregano
1/4 tsp. ground stevia leaves (or 1/2 tsp. sugar)
1 small carrot, grated
optional ~ other veggies you might want to consider:
zuchinni, spinach, asparagus, etc.. it's up to you, really! just be
sure to cut or grate finely.

how to:
heat a bit of olive oil in a sauce pan and add in the bay leaf. add in the
minced garlic as well. fry till fragrant, then pour in the whole can of
tomatoes, oregano and carrots and bring up to a boil. if using ground stevia,
add in now, then lower heat and simmer about 10 - 15 mins on low heat till
almost dry. add salt, pepper to taste. cool slightly before using.

THIS SAUCE CAN ALSO BE FROZEN AND USED TO MAKE YOUR PASTA SAUCE.

For dinner, we had steamboat. Yup, it's usually eaten during the big feast on New Year's Eve but I was working yesterday and since Mom didn't have any plans last night, I decided not to take leave on New Year's Eve.

And no, to those who're thinking "what the....??", I have not gone mad. Our family does acknowledge the New Year, and even Christmas for that matter, since my Mom's side of the family are Chinese Catholics :-) We've been having steamboat on New Year's Eve for as long as I can remember, and only recently that Mom has 'merged' the steamboat tradition with the celebration of Dad's birthday since his birthday usually falls a few days after New Year. Mom isn't quite as sprightly as she used to be so she saves her energy for just one big prep!! :-D

Anyway, since I'm 50% Chinese, making Aina 25% (is there such a thing??!?! LOL), I thought I'd keep the steamboat tradition going in my own family..... My version is just that much more complicated!! LOL

Little Aina extremely anxious to start!

No, not really....just takes a slightly longer prep time :-)

Aina's little crockpot steamboat, with chicken balls, carrots and one mushroom

to try, which she ended up not touching at all.......

STEAMBOAT STOCK
you need:
1 lemongrass, bruised
1 1/2-inch piece galangal (lengkuas), bruised
1 1-inch ginger, bruised
1 whole garlic bulb, cleaned and cut in half
1 large white onion, quartered
optional ~ chicken bones, smashed lightly
(i added in the chicken bones leftover from where i took the fillet)
1.5 - 2lt water
salt and pepper

how to:
in a large pot, combine all ingredients EXCEPT the seasoning, and bring up
to boil. simmer for about half an hour, check seasoning and leave to simmer an
extra 10mins. Turn off heat until ready to use.

MARINADES:
Chicken fillet : Oyster Sauce, Minced Ginger, Minced Garlic and a bit of
sugar
Beef fillet: Soy Sauce, Minced Ginger, Lea & Perrins Worchestershire
Sauce (just a small amount)
Squid: Soy Sauce, Minced Garlic, Minced Red Chillies, Minced
Lemongrass

DIPPING SAUCES:

Soy and Garlic
1/2 cup light soy sauce
1/2 Tbs. chopped garlic
1/2 Tbs. minced ginger
1/4 tsp. sugar, or more to taste (i used honey)
- mix all ingredients well. stand for about 15mins before using.

Hoisin Dipping Sauce
2 Tbs. hoisin sauce
2 Tbs. tomato ketchup
1 Tbs. oyster sauce
4 Tbs. boiled water
1 Tbs. light soy sauce
1 Tbs. sugar
- mix ingredients weel, check seasoning and adjust accordingly.

Thai Dipping Sauce
2 large red chillies (or chilli padi if you prefer fiery hot!),
minced
1 small garlic, minced
2 Tbs. fish sauce
2 Tbs. sugar
3 - 4 Tbs. lime or lemon juice
2 Tbs. chopped coriander
- combine and mix all ingredients and check seasoning to preferred
taste.

Special Steamboat Sauce
1 large onion (approx. 1/2 cup) finely diced
1 Tbs. minced garlic
1/2 tsp. minced ginger
2 Tbs. oyster sauce
2 Tbs. light soy sauce
4 Tbs. water
1/2 Tbs. sugar
1/4 Tbs. vinegar
4 Tbs. olive oil/vegetable oil
- heat 2 Tbs olive oil and fry the onions till brown and caramelised. add
in the garlic and ginger and fry till fragrant. add in the sauces and
water, sugar and vinegar. simmer about 1omins, then check seasoning. turn off
heat and stir in the remainder of the olive oil.

note: i found this recipe a while back, and have tweaked it to my
preference. as the onions and garlic may add a bit of texture to the sauce, you might want to use a hand blender and smooth it all out.

And so... after a most satisfying meal, it is good nite for now, until my next post :-)

Till then, eat well and be jolly!!!

Cheers!