Manny got back from his work trip the day before the New Year. He brought back a lot of treats for the kids and some very thoughtful gifts, including a beautiful cross necklace for Naomi. He got me these fancy crackers I really liked. The day of the Lunar New Year (Friday, 1/25 this year), I got to the Chinese market before opening, and there was already a line at both doors. The seafood section was insane. Since Manny had to work that Saturday, and I have more energy in the mornings, I made a New Year's feast at lunch instead of the dinner. Often the meal is served on New Year's Eve, but I left that open because we had an event to attend, but that didn't work out.
There was so much food; it was enough for a few meals. I like drunken chicken, but I used an American chicken instead of the small Asian ones, so it was a lot of chicken, and I'm not sure everyone else is used to the shaoxing cooking wine flavor. So next year, either a smaller chicken or no wine. I also made char siu pork (using tenderloin for ease and less fat), which I marinated overnight in a homemade sauce. I think it should be marinaded for 2 full days. The next day, it tasted even better and we finished it off. I made a fish I often made for others in college--a Shanghai style braised tilapia. I would use a different fish like snapper or mackerel, but we don't eat a whole lot of fish here aside from salmon and tilapia. I made a Taiwanese beef noodle soup with a slightly different recipe than my standard. I think my usual one is better. Noodles are supposed to represent a long life. I also made chili prawns. For New Year, you leave the heads and shells on, but it makes it less convenient to eat, so I'm debated heads off next time. I made yu choy (you tsai in Mandarin; many foods are named in Cantonese) for the long vegetables. Maybe too long. It can be a choking hazard. I did not have time to make the dumplings or spring rolls, so I bought those. I also bought the man tou (sweet rice flour bread), five spice bean curd, and the rice flour cake to save time. In Chinese, rice flour cake is nian gao. Nian gao also means year high. So it's a nice play on words, as are many of the dishes. I was very pleased overall with the meal, happy to cook it, but oh the clean-up was not fun.
They are examining it in this pic so they look serious, but they were pretty excited.
Thank you, Papi!
It's the Year of the Mouse (and almost Valentine's Day, too).
Chinese New Year at the market. This doesn't capture how crowded the seafood counter really was.
Time to eat!
Time to clean!

