Lunar New Year Food Photo Diary: Goodies to share around

The Lunar New Year is coming to an end, and I am going to compile a list of the festive goodies seen during this season; especially those appearing in my sight (home).
While there are those who may not be in the mood to celebrate due to various reasons, or unable to celebrate, it is still no reason not to fill ourselves with the festivity and cheer to make ourselves happy. The festive mood this year was probably slightly dampened due to economic situation and also anxiety everywhere around the world, but there is still that glitter of hope and one can make a change. It may seem like a rough road, but do not let our spirits down. What better way to build up our hopes than to usher in a brand new year with the arrival of the Lunar Spring, shortly after the celebration of the grand New Year on January 1?
Indeed, the days WILL get better, and the very first thing we should do is to make ourselves happy and spread the love and joy to those around us. It could be a stranger, or our loved ones, but it will make a difference. Happiness is indeed a choice.

Now, back to my post, in conjunction with the last day of the Lunar New Year celebration and I am about to wrap up the festive food diary series (there is probably only one or two posts left!), I have compiled a round of goodies/snacks typically found during the festive season where they are made to share around.
Of course, I couldn't possibly compile the full list for there are just endless varieties of cookies and snacks out there! The following are just the interesting ones I have captured from the comforts of my own home and those from homes I have visited, just to share and spread the festive cheer around!
(I am NOT responsible for any craving or misbehavior over the hunt for these goodies, LOL!)



The typical platter of goodies prepared at every home filled with an assortment of sweets and cookies for the visiting guests during the festive season.



Sweet candied gummies; which are usually the most commonly spotted in most of these platters appearing at almost every home. Reason is simple enough; these are obviously the treats for the little ones. Children just love sweets, especially these soft and chewy gummies which are flavorful, colorful and even smells of the fruity scent when one bites into them.
If you have noticed, most of the festive food are always sweet, and for the Lunar New Year, the Chinese believe that the sweet food can bring a year of happiness, filled with sweet and lovely things ahead.



Kuih Bangkit (Tapioca cookies)
These are one of the must have cookies for the festive season; and one of the traditional cookies which is on almost everyone's favorite list. The best type? Those that are fragrant and crisp on the outside but 'pops' and melts in the mouth.





Peanut cookies




A variety of preserved and candied fruits









Roasted nuts


Kuih Kapit or the traditional Love letters
Thin and usually triangular-shapped; this is another traditional must-have during the festive season.




Kok Chai (Mini Crispy dumplings filled with peanuts, or also known as mini peanut puffs)




Hong Kong Egg Rolls





How was your platter of goodies like?
Perhaps you had more?
Do you usually maintain/refill the same goodies, or do you replace with others periodically throughout the 15 days?




More Goodies coming up next....

A Year ago...counting the savory blessings

I have so many backdated posts, but I have so many new upcoming posts as well. While I still continue to filter most of my posts due to their interesting factor, I also had to go through the quality of the photos I had. You see, in the past year, I was too busy traveling for work and most of the time, I relied only on my trustworthy smartphones. That wasn't all, I rarely had time to really spend a lot of time on my photography skills and all I did was just snap and shoot when it came. (Sometimes, I don't even take the photos - yes, I was in a hurry most of the time, and I had an extremely hectic schedule which frequently left me feeling tired).

Anyway, I am sure the quality of the photos are evident in my recent posts, and I guess many may have thought I have deteriorated in my standards - which is not wrong, at all. I wasn't really a pro photographer to begin with, but the photos just did not turn as attractive anymore and I truly apologize for that. What with the blog down for a year and then when she comes back, the photos are just crap - that's just really great for a comeback, huh? I apologize again, and I promise that I will try to scrap those photos from being shared here to avoid those blurry pics. Rather, I would like to focus more on the posts and the newer ones to keep you guys updated on my life.
Let the bygones be bygones~

However, while I want to move on with the newer posts and my more recent adventures, I did dig up some old pics from the last year which were quite interesting, albeit the quality of the photos (again, sorry for that!) which I thought I would like to share just for the fun of reminiscing and nostalgia.
Hope you won't mind, and do enjoy this post as one quick walk down my memory lane from 2012-2013~ It is a way to list down all the memorable savory treats I have had from the year before; all the blessings in the food diary of this picky eater =)

I promise to post better quality photos soon and will make up for all the lost time *winks* ;-)

Jan 2013 - Had these cute little bunch of cookies from my close girl friend who tied the knot at the end of 2012 and being a new wife, she was enjoying experiments in the kitchen, and most importantly developing that relationship with her oven. Whatever it was, I was just so touched with this little array of cookies, courtesy of this awesome friend!~
It was supposed to be a CNY batch of cookies, but it served well as a birthday treat too!~



Feb 2013 - CNY with the Poon Choy (literally means bucketful of food/vegetables). It was the first time we had this as a family on the 2nd day that I returned home to my family.
(According to the Chinese customs, married women usually return to their maiden homes only on the 2nd day of the Chinese New Year as the eve and the 1st day are reserved for the in-laws; or her husband's family).
To be honest, I was never that into the notion of Poon Choy as I just thought it was just too much food at a go, and unappealing. However, gone were the days when the cuisine was just piling on all the types of vegetables to serve a crowd (or perhaps a village?) as the modern version of this is just a luxurious presentation of decadence; not to mention opulence as ingredients now include prawns, fish maw, abalone, scallops, sea cucumber, mushrooms, fortune bags, pork and such, all served with a tasty bowl of soup which was probably boiled for hours before serving.
Needless to say, this did not come cheap either.
(Well, that's the Chinese way of celebration; luxury to usher in more fortune and luck and wealth for the year) - not sure whether I quite agree but then again, it is the culture after all.



Vietnamese Healthy Yee Sang - Another round of Chinese New Year celebration with the family was with an interesting yee sang which was based on fresh fruits and vegetables with generous thick slices of salmon to top it off. I think it cost about MYR60++ but it was a delightful toast to prosperity and a rather refreshing idea!



The following are not in any sequential or chronological order in which they appeared, as they were just bits and pieces from the past.  I will let the photos do the talking~

Spicy Seafood Sukiyaki - Tried this at one of those sushi joints (I just adore Japanese food and it seems like last year was full of them!) It was spicy, yet flavorful - just Japanese food with that spicy mix of Malaysian flavor in it. Perhaps it has been localized to suit the feisty taste buds of the Malaysians who just can't get enough kick of spices in their food.
(Not me though, I am not one for spicy food *blushes*)


Homecooked Grilled Salmon - This is just awesome, my mum just grilled them with a little bit of butter for that gourmet taste (LOL!) and it just turned out yummylicious *thumbs up*
Just writing this post makes me recall the taste and now the craving is kicking in...owhhh...



Homemade Aiyu Jelly - This is something which I like really much, and while many think this originated from Taiwan, this is actually our local fruit/dessert which was not really popularized in her own turf. Anyway, in my humble opinion, nothing beats our local version in terms of the quality and also the taste of this jelly/drink!





Double Catfish Dish
The reason this was called a double catfish was the interesting part of their presentation; in which they will weigh and serve you a whole catfish in two different styles. The fish fillets will be stir-fried according to the style you like. The remaining of what's left of the fish and the bones would then be cooked in a soup with vegetables.
It was a pretty good idea to not waste any part of the fish, and yet get the worth of the price of the fish you paid for (and mutes the thoughts of some who wonders on what happened to the rest of the fish? LOL)
There will be a better version of this if I visit the restaurant another time ;-)




Kimchi pancake - Besides Japanese, I remembered craving for Korean food quite frequently last year and the result? Frequented a few of my personal favorite Korean joints besides discovering a couple of new ones too.
Somehow, this was one tasty and flavorful pancake to relish and it just makes one want to reach for another piece. I know I did!



Homemade Banana Cake 
No, my mum didn't make this, but this was bought from a market from a woman who makes them for a living. She was experimenting to bake fresh banana cakes/breads with real bananas instead of relying too much on the food additives and flavors and it came out good. It was not too bad, and as it was homemade, it was not that easy to find the same version.
However, I did manage to find another stall which sells, which left me wondering, was it homemade or manufacturing? Or perhaps the recipe for this banana bread has spread to many bakers?
I know many baker bloggers who are equally creative in making their own versions of the banana bread but most of you are too far away from me! =(
I will first learn to try not to burn down kitchen before attempting to bake? ;-P



Tortoise-shaped cakes - filled with red bean paste. These were just adorable, and tasty too!
Mum was just so fascinated with them, and can't blame her as the cakes were just such eye candies with their clearly defined lines of a tortoise shell.



Sweet Japanese potato soup 
Mum wanted to get the sweet Japanese potatoes which were orange in color, but she picked the wrong one and the dessert soup just turned out purple!
It was not a bad mistake either, as it was just picture perfect!
A rather unique and interesting mistake, if I may say so~




Mung Bean ice dessert - Had the chance to enjoy this dessert before the shop closes down.
It was sad really, as the shop earlier closed down the year before then came back to action but then they are now closed for good due to the poor response from the local neighborhood.
I am gonna miss my mung bean ice dessert~



Mini dorayaki pancakes - It is getting hard to find dorayaki these days from where I am and it was by chance that I stumbled upon these while on my weekend strolls in the mall.
While they look adorable, I am sorry to say the tastes don't match the appearances!
Too bad, so I will still continue my hunt for good dorayaki pancakes~


Sashimi Salad - Oh ya, this is like, my new favorite these days and sadly, not many Japanese sushi joints serve them or as good as this one! I might share them in my newer posts, so stay tune for this to make its appearance again ;-)


Freshly squeezed juices 
Hubby got a new juicer and he was trying out different juices. I am simple; just give me my fruit juices and I am a happy woman =)


Pomelo
Hunted for a pomelo following my previous post/adventure with the flavorful pomelo salad, and glad it wasn't too hard of a journey though I was surprised by the rates the prices of pomelo have gone up these days. Perhaps I have been conned too?
I remembered telling the guy that I do not want such yellowish pomelo; but he guaranteed that it would be sweet. Anyway, turns out he was right - he's the expert.


There are more on the list; but I have just tried to minimalize as much as possible by just selecting the more memorable ones (also better photo quality ones - can't believe how 'unemotional' my pictures have become; guess that's what happens when one just shoot and go, without that thought and feeling in check).

Still, it was a rather eventful and joyful year and I have learnt a lot of things along the way; while discovering myself as well.
I have just gotten back from a short break, and will be posting more on my blogs with the updates and adventures I had. Also, isn't the scent of CNY in the air already?
Be ready for more food, travel and life sharing stories on the way!~

Traditional Christmas Food - A Food Guide List

Like all other festive occasions, food always play the most important role in bringing everyone together and Christmas is definitely no exception; with its glorious theme and flamboyant style in the scale of the celebration in welcoming the birth of our Saviour; Jesus Christ the Lord.
While Christmas's origins are deeply rooted in the faith of Christianity, it is a delight to see the world joining in as Christians rejoiced in the joyous occasion. Though the rest of the world (non-Christians) may not be celebrating it for the religious reason, it is still enlightening to see the ripple effect stemming from a meaningful occasion.

Parties, gatherings were all held, and it is amazing to see how overwhelming the celebrations are all over the world (and on the streets of their cities).
It is a fun time for people to gather their friends for a night of fun, followed by feasts and laughter.
Christians however, set up this merry environment in their homes and churches (the house of God), and it is a time for families to gather and enjoy their time together, to rejoice in the birth of the baby Jesus.
Church masses/services are celebrated, the choirs will sing with joy to the carols, and Christians will all pray for their loved ones (including the deceased), dressed in their best attires and wearing smiles as wishes of "Merry Christmas" and "Blessed Christmas" are uttered to their families and friends.

Then it is time for the celebrations to begin; and there are variations in the types of food which Christians worldwide serve and enjoy during this jubilant festivity.
It would be a long list to go through, but I have compiled a comprehensive list of the most common, popular or better known to our local culture.
(Actually, these are the main dishes/food found in most of the Christmas celebrations worldwide).

1. Roast Chicken/Turkey/Goose

Photo from Wikipedia
History: 
There is not much history really, but turkey was one of the biggest misconception for Christmas as it was considered the main dish for Thanksgiving. As there are many parts around the world which did not celebrate Thanksgiving the same way as the States, the roast turkey quickly became one of the celebratory food they adopted from the festival.
It would also be interesting to note that the festivities of Christmas started from the British where goose was the main highlight of a Christmas meal. Pork ribs were much favoured and considered a festive food in the Northern part of America. It was only in 16th century when America was discovered and they found a rather generous population of turkeys (referred to as wild and large-breasted birds) on the land, which they later shipped back to Britain. King Henry VIII was the first to enjoy the turkey for Christmas, and then it was phenomenal as the British started consuming turkey, and as it was in abundance, they could enjoy turkey meat throughout the year.
Culture/Tradition:
Goose was more commonly associated with the celebrations of Christmas, and turkeys were more sought after in other parts of the world such as Asia. Roast chicken was also served in Asia, and particularly popular in Japan.

2. Fruit Cake/Stollen
I decided to categorize these two cakes together as I find them similar although they hail from slightly different origins; with the fruit cake originating from Rome while the stollen, from Germany, but the main connection was to Rome; in some way...


Traditional fruit cake made with rum

History:
The fruit cake has an early start with a recipe from ancient Rome which listed sweet ingredients such as raisins, pomegranate seeds, pine nuts where it evolved to include more sweet and preserved fruits. This cake quickly spread its flavors throughout the continent of Europe, with varying versions appearing in the different countries - modified according to suit the respective culture. As it happens, the story of the Stollen too coincide with this fruit cake with the forbidden use of Butter and the "Butter Letter" - please scroll to read the story of the Stollen as below. (Stollen is a variant of the fruit cake in Germany)

Culture/Tradition:
The traditional fruit cake would be made with sweet ingredients such as preserved/candied fruits, raisins, butter, nuts and in some countries, they would soak the ingredients in rum to create a deep and rich flavor.
Some would even add an additional layer of icing atop the cake. As the cake is naturally sweet (with its whole lot and long list of sweet ingredients) and discovery of how sugar could preserve fruits in the form of candied fruits in the early 16th century with sugar from the American colonies, the oversupply of candied fruits helped to increase the production of fruit cakes and making it a popular cake for celebration.
Fruit cakes, are favorite cakes for weddings and Christmas due to its sweet nature.


Another variation is the German version of Stollen

History: 
It is interesting as this was originally a tasteless bread made only of flour, oats and water as a pastry for Christmas. Due to the baking and preparations taking place during the Advent season (the season of abstinence and reflection for Christians before Christmas), the bakers were not allowed to taste their own baking and butter was not allowed at all. It was all in adherence to their fasting period. While many appeals took place; led by Prince Elector Ernst and his brother, Duke Albrecht in Germany, where letters were sent to the Pope but was rejected. The first Pope who denied their request was Pope Nicholas V, in 1450 and it took a long wait of five popes and four decades before Pope Innocent VIII finally granted permission to only Prince Elector's family and household in a letter, famously known as the "Butter Letter" in the year 1490.
The rest of the country were allowed to used butter but with the condition of having to pay a fine and it was finally removed when Saxony became a Protestant.
This pastry evolved to become a sweet pastry filled with sweet ingredients (perhaps due to the lack of taste in its earlier days?)
Source: Stollen on Wiki
Culture/Tradition:
It is commonly served in German households during Christmas time; not surprising since it originated from its long battle then. It is also known as Weihnachtsstollen or Christstollen (source from Wikipadia)

3. Gingerbread

Gingerbread man


A stall selling Lebkuchen in Nurnberg, Germany (taken during my trip to Germany)

History: 
It started from the preservation of ginger and the term originated from a Latin term 'zingiber' and an old French connotation of gingebras. This sweet bread which comes in both soft and hard version, went all the way back to as early as the year 992! (somehow it seemed very long ago to have a year with only three digits), where an Armenian monk brought it to Europe and taught the recipe of making the gingerbread to the French priests and the Christian followers in Bondaroy in France where he stayed for 7 years. Its origins rooted deep to the preservation of ginger soon brought about its benefits and it was not long before it was used for medicinal purposes by the Swedish nuns when the gingerbread was introduced by the Germans during their immigration in the early 13th century. As the popularity of gingerbread grew, one of its earliest records of making it to the market was in the 17th century when it was widely sold in monasteries and markets.
Culture/Tradition:
There are different versions of the gingerbread; some in the form of cookies or some in a softer form.
In Germany, they are popularly known as Lebkuchen or Pfefferkuchen (pepper bread) and can be found in their Christmas markets. Most of the shapes of the gingerbread are found to be that of the gingerbread man (perhaps popularized by the children's story of the Gingerbread Man?)
They were presented by Queen Elizabeth I to her foreign dignitaries guests where they first made their appearances. The gingerbread is more commonly found in the western countries, although in recent years, we are starting to see it making its way to our local supermarket shelves.

4. Mince Pie/Minced Pie


Photo from Wikipedia

History: 
This was introduced in the early 13th century and was first adopted by the British using the recipes brought back from the European troops from the Middle East. Most of these recipes focused on the ingredients of fruits, meat and spices and the minced pie became a type of sweet mix of fruit and meat in a pie.
Served during Christmas, it was also fondly known as a Christmas pie alongside its other names (mutton/shrid pie). Its association with Christmas and the Catholic church displeased the Puritan authorities during the English Civil War. However, this did not stop the mince pie's popularity through the Victorian era and until this very day where it is still regarded as a savoury treat though its shape has taken on the ages of evolution from its beginning.
Culture/Tradition:
Commonly found as a Christmas dish, and maybe occasionally throughout the year in the United Kingdom. It can also be found in our local bakeries but it is more of a seasonal item and not as popular during Christmas.

5. Christmas cake (Yule Log)


There is not really a history to it; just a simple tradition of having something sweet and celebratory.
The original culture was to have the fruit cake which is the Christmas cake; but there is no stopping to an additional cake for dessert and for the festivities.
To commemorate the festive mood, the Christmas cake is often referred to one that is shaped like a yule log. No hard fixed rule; any cake will do - it is a preference thing :-)

6. Christmas Pudding/Plum Pudding

History: 
A type of sweet pudding starting from Medieval England, with dried fruits as its main ingredients and egg and suet to hold the cake as a whole. There is no actual plum in this; although it is also commonly known as Plum pudding as the Victorians often refer to raisins as plums. There was a custom then that relates to Christianity as this pudding was meant to be made on the 25th Sunday after Trinity. Ingredients included in the making should be a count of 13 to signify Jesus Christ and his 12 apostles.
The process of making the pudding should also be a family affair, as each family member takes turn in stirring the mix in a direction from east to west as a symbolic commemoration of the journey of Magi in the particular direction. (Refer to the culture/tradition below)
The recipe for this pudding slowly evolved as it took on many forms before finally making it in the Victorian era and was said to originally created as a method to conserve meat in the 1420s. Excessive livestock were slaughtered to compensate for the lack of fodder during the fall season back then and these made it to the pots of boiling cauldron bringing the large amount of meat, vegetables and fruits cooking slowly before served.
Another version states that King George I, in 1714, requested for a Plum pudding to be served for his first royal Christmas feast at that time.
Recipes have since gone through various enhancements and the sweet contents have slowly replaced the meat in the pie; though maintaining the name of mince pie.
Culture/Tradition:
These puddings were usually or supposedly made a month before Christmas.
(Text below taken from Wikipedia)

Traditionally puddings were made on or immediately after the Sunday "next before Advent", i.e. four to five weeks before Christmas. The collect for that Sunday in the Book of Common Prayer of the Church of England, as it was used from the 16th century (and still is in traditional churches), reads:

"Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may by thee be plenteously rewarded; through Jesus Christ our Lord. Amen"

The day became known as "Stir-up Sunday".^[8] Traditionally everyone in the household, or at least every child, gave the mixture a stir and made a wish while doing so.

It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them.^[1] The usual choice was a silverthreepence or a sixpence. The coin was believed to bring wealth in the coming year.

Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolise safe harbour).^[1]

Once turned out of its basin, decorated with holly, doused in brandy (or occasionally rum), and flamed (or "fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause. In 1843, Charles Dickens describes the scene in A Christmas Carol:

"Mrs Cratchit left the room alone -- too nervous to bear witnesses -- to take the pudding up and bring it in... Hallo! A great deal of steam! The pudding was out of the copper which smells like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook's next door to each other, with a laundress's next door to that. That was the pudding. In half a minute Mrs. Cratchit entered -- flushed, but smiling proudly -- with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy, and bedight with Christmas holly stuck into the top."^[9]

Interesting Fact:
The pudding can last for a month or a year; and some families would save it for the next feast in Easter.

The list is only a gist of the long list I have but I have selected the most comprehensive and meaningful ones with unique (and quirky) traditions from its beginnings.
Another interesting thing to note is that Christmas was not really celebrated before the 19th century; and there were many stories which could lead to the reasons Christmas has grown in the scale of the celebrations so quickly over the centuries (and it is still growing!)
Source: BBC 

Also, did you notice how each of the food on the list seems to be 'Sweet'?
Ahhhh, like most of the festive food, what is celebration without a little sweet savoury treat?
Just keep the watch on the blood sugar.....(just kidding!)

Are you ready to drool over Christmas feast, I meant, celebration,  which is five days away now?

*Excited*
*Sings along to the Christmas carols~*