Chinese Menu for Lunar New Year 2017; the year of the Rooster!

Chinese New Year fell on the weekend and after seeing a menu in the Taste BC magazine, I decided that I would do the recipes in this magazine.  

Our daughter had danced with the Chinese Phoenix Dances and with that came the festivities around Chinese New Year.  The Chinese dancers were always part of the program along with the Lion Dance. It was a very special time for the whole family!

This is the meal I prepared for Chinese New Year,  BBQ Pork, Long Life Noodles, BBQ Baby Back Ribs,  Snow Pea and Napa Slaw, Cantonese Roast Duck and Almond Milk Pudding

My Granddaughter dressed in traditional Korean Dress called a Hanbok.  The dresses are very intricate,  

The Jeogori is the top jacket that goes over the bottom skirt.

Showing the Sebae, the ritual bow done on Lunar New Year's. Respect shown to her grandparents. And guess what? Money is given to the kids.

Okay. Enough of this. Help me with my Hanbok!

The Chima is referred to the bottom or skirt that did have a sleeveless top to it.  The chima has a waist band that extends to form ties to wrap around the waist.  

CHINESE NEW YEAR MENU

SNOW PEA AND NAPA SLAW

CANTONESE ROAST DUCK

CHINESE BBQ PORK (CHA SIU)

CHINESE BBQ PORK




Long Life Noodles

ALMOND MILK PUDDING

Long Life Noodles for Chinese New Year

The Long Life Noodles that were prepared for Chinese New Year were certainly a hit and disappear quickly. This dish is served hot with the BBQ Pork. The name of this dish referred to Long Noodles = Long Life. 

BBQ Pork

The BBQ Pork recipe was a recipe given to me by a classmate who's Mom use to make for Sunday Dinners. It is easily done using Salt, Pepper and Hoisin Sauce. Hoisin is available in the Asian section in a Supermarket.  

Ingredients for the dressing of this salad

• 3T dark Soya Sauce
• 2T light Soya Sauce
• 2T Oyster Sauce
• 1/2 sugar

•  1 lb noodles
• Fresh ginger, minced
• Garlic clove, minced
• 1 Onion, thinly sliced
• 1/2 lb BBQ Pork, thin julienned 
• 3 cups Bean Sprouts*
• Green onions, cut into 1 inch lengths 

Cook noodles in salty water. Drain.

In a skillet, saute minced ginger and minced garlic clove in oil.
Saute thinly sliced onion until soften then add thin julienned BBQ Pork. 
Add Bean sprout*, green onions and noodles. Add dressing, stir and heat thoroughly. 
Serve hot.

*In place of Bean Sprouts, as there is a danger of food borne illness, I left them out. 
I thought that Shiitake Mushroom would have been a great addition to this dish.  I had bought Fresh Snow Pea Shots for the recipe but used then in the salad instead!