Nian Gao literally means “higher year” is traditional Chinese New Year cake and eating this symbolic cake is supposed to improve your luck for the New Year with a texture similar to mocha.
Known as Kueh Bakul among the Peranakans.
My grandma used to serve as breakfast during the Chinese New Year festival.
Its best to refrigerate the Nian Gao overnight for easy cutting.
Medium size Nian Gao
2 beaten eggs
6 tablespoon all purpose flour
Half tablespoon baking soda
1 to 2 tablespoon ice water
Pinch of salt
Slice the Nian Gao to your desired thickness.
If the Nian Gao is sticky, suggest you coat the kitchen knife with some cooking oil before cutting into slices.
In a small mixing bowl, add the flour, baking soda, ice water and pinch of salt and mixed well until a semi thick and smooth textured batter.
Heat up frying pan with cooking oil.
Dip the Nian Gao slices into the egg batter and pan fry until nicely brown on both sides.
Its best to serve this traditional Chinese New Year cake with hot Chinese tea.
For more interesting ideas of Nian Gao preparation, check out this link.
2 pieces of dry soya bean skins
Half kilo minced pork (lean and fat combined)
12 fresh water chestnuts
Half kilo fresh medium size prawns (deshelled and deveined)
Quarter teaspoon of salt (do not add to much salt because the bean curd skin is salty)
1 teaspoon pepper
1 tablespoon Premium Chee Seng 100% Pure White Sesame Oil
2 teaspoons corn flour
Few stalks of spring onions (diced)
Peel fresh water chestnut and chop fine.
Cut the carrots into small cubes.
Chop prawns roughly and add to minced pork together with the carrots.
Mix well and add the egg after lightly beating it.
Add seasoning and cornf lour dissolved in a little water and mix well.
Ensure that your filling are firm enough to handle without bits falling out when you shape it into a roll.
The egg serves as a binder and the corn flour gives the mixture a succulence.
Place about 3 tablespoons of filling at the edge of the soya bean skin allowing about 6cm to fold over.
Roll over once, fold in both edges and cut away excess with a sharp knife.
Continue to roll until skin or filling is used up.
Deep fry two rolls each at a time. It should takes about four minutes of frying and turning over once in the hot oil. Do not stinge on oil and shallow fry as you will end up with greasy and overcooked rolls.
Make sure the rolls are completely submerged.
Serve cut up into diagonal pieces with chilli sauce.
This is a traditional dish that I will serve to my family and friends for Chinese New Year.
A special “secret recipe” chilli sauce accompanied this dish.
Look out for Recipe “Delicious Chinese meat rolls for all occasions”.
Its our tradition to celebrate and eat rice dumplings on the 5th day of the 5th lunar month each year in the Chinese calendar.
Kim Choo Nyonya Chang a well known supplier for the variety of dumplings with different types of ingredients.
These dumplings are available throughout the year but are high in demand during the dumpling festival.
This year 2013, the Mid-Autumn Festival falls on September 19. This day is also known as the Moon Festival and in olden days at this time of the year the moon is said to be at its roundest and brightest.
Moon cakes are sold in various flavours as a celebration.
Well its never too late to discover that Eater Place (Eater Palace Food Management) is one of the pioneer brand offering Flaky Teochew Yam Mooncake aka Or Nee Mooncake.
I have always enjoyed yam paste and pumpkin and Or Nee (Yam Paste) probably stems from my Teochew background..
There was a promotion for UOB Card Members of 20 percent discount for any purchase of the Mooncakes from Eater Place.
Without hesitation, I chose the 2 pieces actual price at S$20.50.
For tea break, I took half portion of the flaky classic teochew yam paste with pumpkin mooncake and its was just delicious. Paste smooth, the skin fragrant and when I sliced the pieces its still crispy fresh.
The ingredients added are specified as flour 32.4%, yam 28.35%, pumpkin 20.25%, vegetable oil 13% and sugar 6%.
Will remember to purchase more of these flaky bites next Mid Autumn Festival.