Beer Chicken with Taro

This was an interesting dish and I got the inspiration from a TV cooking show.  The taro was soft and the sauce was really fragrant.  I didn't add water in this so all the sauce came from the beer.  You won't be able to taste any alcohol in this and surprisingly the sauce was sweet with a tint of spiciness from the dried red pepper.  I would probably omit the dried red pepper so that I could taste the sauce as naturally as possible.  This is a dish that I would make again because all of us liked it.

Fried Nam Yu Crackers

Below was my failed attempt at making a crispy cracker for "Yee Sang".  I didn't roll it thin enough and thus it turned soft when cold.  I took some when still warm and added it with some sugar for my girls to snack on.  They loved it because it was just like fried bread with sugar.  It was good if you eat it right away.  It was crispy and soft when warm.

 

 

My girls said it's tasty!

I thought I roll it thin enough but apparently not.  I should roll this again as thin as wonton skin. 

I cut and then stretched it and placed it on a slipat ready to deep-fry.

Mung Kuan Char or Stir-fried Jicama

 Top Left

Since a reader asked me to teach her how to stir-fry jicama, I'm sharing my recipe here.  Mine is called "mung kuan char" and not "ju hu char" because I don't add dried cutterfish/dried squid in mine.  This is my version and we really like it.

Waxed Meat Rice

I wanted to try this dish ever since I saw it appeared on fellow blogger's blogs.  But I couldn't try it because I couldn't find waxed duck or waxed pork belly here.  So, most of the times I could only imagine the taste.  However, my chance came when our friend who's the restaurant owner served us a plate of mixed waxed meat that her head chef prepared in her own kitchen.  Wow, lucky us!  The head chef made a combination of waxed duck, waxed pork belly and waxed sausages.  I took some leftover of the waxed duck and sausage as I found the waxed pork belly too fattening.  Alright, alright, you can say I don't know how to appreciate the best part, I agreed, I agreed.  :-P

Traditionally to until these days, waxed meat delicacies is one of the must have items to welcome the Chinese Lunar New Year.  Usually served on CNY eve on the reunion table and throughout the CNY.  Lots of shops will be selling waxed meat products in their stores during this time.  Many buy them as gift for relatives and friends as well.

 I steamed the rice in my electric steamer and once it's almost cooked, I placed the waxed meat on top.  It was so fragrant and the juices from the waxed meat seep into the rice.  I loved it!  I also loved the waxed duck that the chef prepared, very flavorful.  My little Edda loved this rice a lot too, both of us finished the most part of it as my hubby doesn't like waxed meat at all.  Hehe...more for us.

Lettuce Wrap

~Old Post~

This is one dish that I must cook every Chinese New Year.  What I enjoyed when I was little visiting grandparents' houses and what was the favorite food that my mom cooked on reunion dinner that seem to be stuck in my memory is this dish.  My mom would roast a chicken or buy the roasted pork from the vendor and made her own chili to go with this lettuce wrap.  It was always so divine that I just had to cook it every year.  Of course the meat served in my house would be different as I often too lazy to roast a chicken and also too lazy to drive so far away to the Asian store to buy the roasted pork.  So, I made an easy stir-fried marinated chicken to go with mine.
 

A piece of romaine lettuce (you can use green leaf, red leaf or Boston lettuce too).  Spread the "mung kuang char" (stir-fried jicama) on top, top with chicken and a little of the chili, wrap and enjoy!

This is what I called yummilicious!!!

Now that I thought about it, I can even wrap some rice in and eat it together eh?  Did you eat this dish during CNY?

Lotus Root Soup with Dried Mussels

Recently I asked my readers how they used their dried mussels to cook and this was one of the suggestions.  Except I used chicken drumsticks instead of pork ribs.  This is definitely delicious and the dried mussels brought another flavor into the soup.  This is Chinese dried mussels which you can find in the Asian market.

I would certainly make this soup again!  Thanks friend!  :-)