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Going to my mother's for some tsai (faat choi jai) this evening. There may be tzin dui. I'll post photos.
In the meantime: Kung Hey Faat Choi! (Sang Y Fai Lock!)
Frankly, that's about the extent of my cultural knowledge of Chinese New Year. Although that might change in the coming years b/c of aging and learning how to do these things as my mother (probably) starts forgetting.
Two zongzi recipes I'd like to try:
ZongZi Two Ways: both the savoury and the sweet
Grandmother's ZongZi: savoury, with pork belly
The staples of my grandmother's recipe was pork, lentils, and lup cheong, and she'd put a little extra pork fat in the package, so it would melt into the rice and make it delicious. Obviously not something you're going to have every day!
Ooh and I just found a recipe for nuomici! Although might have to take the custard filling from here.
Oh, and all the glutinous rice ball recipes!
In the meantime: Kung Hey Faat Choi! (Sang Y Fai Lock!)
Frankly, that's about the extent of my cultural knowledge of Chinese New Year. Although that might change in the coming years b/c of aging and learning how to do these things as my mother (probably) starts forgetting.
Two zongzi recipes I'd like to try:
ZongZi Two Ways: both the savoury and the sweet
Grandmother's ZongZi: savoury, with pork belly
The staples of my grandmother's recipe was pork, lentils, and lup cheong, and she'd put a little extra pork fat in the package, so it would melt into the rice and make it delicious. Obviously not something you're going to have every day!
Ooh and I just found a recipe for nuomici! Although might have to take the custard filling from here.
Oh, and all the glutinous rice ball recipes!
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