Happy Lunar New Year!

[JJB70]

To all virtual friends, today is the Lunar New Year, so from sunny Singapore please let me say Xīnnián hǎo!! or Gong hei fat choy!!
(I speak neither Mandarin nor Cantonese but hopefully the above covers both cases).

This is our first New Year in Singapore, and being largely a Chinese city it is pretty much the equivalent of Christmas back in England. Lot's of Chinese treats (though I really don't get the obsession with abalone), just like the Western world it is very easy to seriously over indulge in calories and lots of unhealthiness. Eat, drink and be merry!!

 

[whazzup]

And Happy Lunar New Year to you too!

Not just during the holidays, good luck trying to fight the calories when food is typically within walking distance. Speaking from experience as a local.

 

[BDWoody]

Same to you! Enjoy the festivities!

 

[SIY]

My special for the day is braised lotus root. Apparently there's a pun in Cantonese where the name for it, Leen Ngao, can also translate as "Have Another Year."

 

[Katji]

(though I really don't get the obsession with abalone)

That just put me off big-time. Off any idea of well-wishes.

 

[JSmith]

JSmith

 

[SIY]

I'm making/serving Hong Dou Tang today. This is a really fun week to be a cook.

 

[Ilkless]

To all virtual friends, today is the Lunar New Year, so from sunny Singapore please let me say Xīnnián hǎo!! or Gong hei fat choy!!
(I speak neither Mandarin nor Cantonese but hopefully the above covers both cases).

This is our first New Year in Singapore, and being largely a Chinese city it is pretty much the equivalent of Christmas back in England. Lot's of Chinese treats (though I really don't get the obsession with abalone), just like the Western world it is very easy to seriously over indulge in calories and lots of unhealthiness. Eat, drink and be merry!!

And Happy Lunar New Year to you too!

Not just during the holidays, good luck trying to fight the calories when food is typically within walking distance. Speaking from experience as a local.

Have a good one fellow Singapore ASRers. Truly one of the best food scenes in the world behind perhaps only to Tokyo. Took time off after the new year for time together with the SO to relax and eat our way around.

Btw, most places mess up abalone. It's even more prone to overcooking than scallop and overcooked abalone is like briney shellfish jerky TBH.

 

[JP]

I'm making/serving Hong Dou Tang today. This is a really fun week to be a cook.

One of the few things my owner will cook.

 

[JayGilb]

Happy Lunar New Year !

 

[JJB70]

I fear I have over indulged in lapis cake, pineapple tarts (nasta) and cookies, oh dear ..... Being married to an expert Chinese baker has certain benefits

 

[Gorgonzola]

 

[SIY]

I fear I have over indulged in... pineapple tarts (nasta)

Nastar will be my special on Friday.

 

[Ilkless]

Nastar will be my special on Friday.

These are best made with fresh, citrusy pineapple jam and a shortbread-y crust that crumbles but holds its shape well. Have eaten too many of these with sugary canned pineapple jam that have lost a lot of the fresh citrusy notes, or have way too wet/underbrowned/buttery/powdery/disintegrating crusts.

 

[JP]

Nastar will be my special on Friday.

Need me to remind you my address?

 

[SIY]

Need me to remind you my address?

We open at 7:30. I'll set aside an order for you.

 

[SIY]

These are best made with fresh, citrusy pineapple jam and a shortbread-y crust that crumbles but holds its shape well. Have eaten too many of these with sugary canned pineapple jam that have lost a lot of the fresh citrusy notes, or have way too wet/underbrowned/buttery/powdery/disintegrating crusts.

We make our own pineapple jam for this. The store-bought stuff is too sweet and, as you say, sacrifices any complexity in flavor.

 

[JJB70]

I think you have to make your own jam if you want good results.

 

[JSmith]

JSmith

 

[JSmith]

JSmith