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Showing posts with label Chinese New Year. Show all posts
Showing posts with label Chinese New Year. Show all posts

I have been making these since I was a teen. For each Chinese New Year, my mom will order 4kg of minced pork from the butcher, get it sent to our home and I will be doing the marinating and sun drying. When mom comes back from work, she would start the charcoal grill and it's grilling time.

I haven't been making these for many many years, until a blogger's gathering 7 years ago. I tried to recall the ratio and the outcome was a bit too salty, maybe I got it wrong. Then, two years back, I tried to make it again. The taste was just right, but the colour was too dark due to the addition of just 1/2 Tbsp of dark caramel sauce. This time, I made it again and it was just nice. Sweet, sticky, not too salty and the colour was what I wanted.


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Bak Kwa @ Yoke Gon @ Chinese Pork Jerky 猪肉干


Murukku in Malaysia is widely known as the mosquito-coil-looking savoury spiced fried treat during Deepavali. It is loved by all races here. It is not uncommon to see Murukku served during Chinese New Year and Eid in Malaysia, we are after all a multiracial country and food enhances this bond that we have.

In India, there are many types of murukku, but here in Malaysia, once Murukku is mentioned, the coil shaped one comes to mind.


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Murukku Rosettes

Duck motif

When I was a kid, I didn't know how to pronounce this properly... Koi Kapek, Koi Kapiat or even Gugapek, hahahahaha!

Each year, I will look forward to the precious two cans my maternal aunts will pass to us when we visit them on Chinese New Year day 1. And when I was 9 (I think), my siblings and I pestered my mom to make our own. Two cans each year just wasn't enough!


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Kuih Kapit @ Coconut Love Letters


Kourou is a dish that consist of thrice cooked pork belly that has been boiled, fried, and steamed.
There are many versions of kourou, and famous two is the MeiCai Kourou 梅菜扣肉 and Yutou Kourou 芋头扣肉.

Now, it seems that everyone seems to associate kourou with Hakka cuisine. Not really.
According to Chinese Wikipedia or you can just do a google search about kourou on Mainland China's websites, you will find that

"客家梅菜扣肉。
广西芋头扣肉。
广东中山沙溪粉葛扣肉。"

Translation:
Hakka Preserved Vegetable Kourou
Guangxi Taro Kourou
Cantonese Arrowroot Kourou

So you see, kourou is a dish that is cooked by the other dialects and other provinces as well.


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Guangxi Taro Kourou 广西芋头扣肉


There are many versions of Chinese 5 Spice Meat Rolls.
Some call it Lor Bak, some call it Chun Juan, Some call it Wu Xiang.

Basically, it's a meat roll, filled with pork that is minced or cut into thin strips, marinated with seasoning and spices, wrapped in beancurd sheets and cooked. If I am not wrong, the differences will be; Penang Style Lor Bak is made with pork strips, Hokkien Chun Juan/Lor Bak is minced pork and Teochew Wu Xiang/Ngoh Hiang is minced pork with the addition of taro. They are all seasoned with the essential 5 spice powder.


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Teochew Ngoh Hiang ~ Five Spice Meat Rolls



Kuih Bangkit.... It is a local traditional cookie, one of the staples for Chinese New Year and Eid.
Some people will make this with tapioca starch, some swear by arrowroot flour for best melt in the mouth effect and some will use sago flour to replace that elusive arrowroot flour.

In the olden days, this cookie was baked over charcoal. And I have only seen that being done once in my life, at my kindergarten teacher's home. I'm glad that in recent years, I had the chance to eat charcoal baked kuih bangkit again, made by distant relatives, and they are soooo much better than oven baked. The base of the charcoal baked ones were brown and the cookie was so flavorful and fragrant.


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Kuih Bangkit ~ Gluten Free Coconut Cream Cookies 薯粉饼

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