My papa and mum baked almost 10 types of cookies for Chinese New Year this year. On the eve of CNY, papa cooked a feast for the reunion dinner. My older brother and his family from Singapore traveled back to Ipoh, so did my younger brother from KL. We only joined them on the first day of CNY. My older brother even purchased a new MPV that could fit in the entire family of six just on time for this trip ~ they welcomed twin babies late last year.
On the third day of CNY, papa cooked all the CNY dishes that he cooked on the eve again, just for our family as we had missed them on the eve. My late maternal and paternal grandmas used to cook these dishes and it's a passed down tradition to cook them during CNY.
Clockwise from top: Braised stuffed dried oysters with black moss (Ho See Fatt Choy), waxed meat and cured sausages, sauteed leek with roast pork, lotus root and pork ribs from the soup, abalone braised with black moss (Pau Yue Fatt Choy), braised stuffed mushrooms with black moss (Toong Koo Fatt Choy), steamed cod fish, sauteed lettuce and steamed chicken in the center. Many of the CNY dishes have black moss (fatt choy) in them as the word 'fatt choy' in Cantonese means PROSPER, which is an extremely auspicious word, especially during CNY.
Are you droooooling already? I am, looking at these pix 😆
It will be another one year before we get to dig into these CNY dishes again and I am already starting to miss them now 😋💗