Today begins the 15-day celebration of Chinese New Year...2012 being the Year of the Dragon
The first day of the Lunar New Year is "the welcoming of the gods of the heavens and earth. Many people abstain from meat on the first day of the New Year because it is believed that this will ensure long and happy lives for them.
On the second day, the Chinese pray to their ancestors as well as to all the gods. They are extra kind to dogs and feed them well as it is believed that the second day is the birthday of all dogs. The third and fourth days are for the sons-in-laws to pay respect to their parents-in-law. The fifth day is called Po Woo. On that day people stay home to welcome the God of Wealth. No one visits families and friends on the fifth day because it will bring both parties bad luck. On the sixth to the 10th day, the Chinese visit their relatives and friends freely. They also visit the temples to pray for good fortune and health.
The seventh day of the New Year is the day for farmers to display their produce. These farmers make a drink from seven types of vegetables to celebrate the occasion. The seventh day is also considered the birthday of human beings. Noodles are eaten to promote longevity and raw fish for success. On the eighth day the Fujian people have another family reunion dinner, and at midnight they pray to Tian Gong, the God of Heaven.
The ninth day is to make offerings to the Jade Emperor. The 10th through the 12th are days that friends and relatives should be invited for dinner. After so much rich food, on the 13th day you should have simple rice congee and mustard greens (choi sum) to cleanse the system. The 14th day should be for preparations to celebrate the Lantern Festival which is to be held on the 15th night.
Injecting a little foreign culture into our day I decided to create a couple of Chinese dishes for our dinner...
Jiaozi (Chinese Dumplings)
60 dumplings
4 cups flour
1 1/4 cup water (warm)
1/2 pound ground pork
1/2 pound shrimp (shelled, deviened and coarsely chopped)
2 large napa cabbage leaves (salted, drained, rinsed and finely diced)
2 green onions (finely sliced)
2 tablespoons bamboo shoot (finely diced)
2 tablespoons ginger (finely diced)
1 tablespoon garlic (finely diced)
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.
For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
9. Add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.
10. Uncover had cook for another 2 minutes over medium low heat.
For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.
For boiled:
8. Boil the dumplings until they float to the surface, about 3-5 minutes.
Garlic Chili Sauce
(makes 1/4 cup)
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 teaspoon sesame oil
1/2 teaspoon chili oil
Mix everything.
Shrimp Kung Pao
2 servings
1 pound shrimp (peeled and deveined)
1 teaspoon corn starch
1 teaspoon water
2 teaspoons soy sauce
2 teaspoons Shao Xing rice wine
1 tablespoon oil
10 dried red chilies (cut in half)
1 tablespoon Szechuan peppercorns (toasted)
5 green onions (sliced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
3 teaspoons Chinese black vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock
2 teaspoons sugar
1 teaspoon cornstarch
1 handful roasted peanuts (roughly chopped)
1. Mix the shrimp, cornstarch, water, soy sauce, and rice wine in a plastic bag and let marinate for 10-20 minutes.
2. Heat the oil in a pan.
3. Add the red chilies and Szechuan peppercorns and fry until fragrant, about a minute.
4. Add the shrimp and saute for a minute.
5. Add the white part of the green onions, garlic and ginger.
6. Add the soy sauce, vinegar, sesame oil, chicken stock, sugar and corn starch and cook until the shrimp is cooked and the sauce thickens, a couple of minutes.
7. Serve garnished with the peanuts and the green part of the green onions.
.... 津津有味 ....
Bon appétit
