5 Spice French Quail 芬香迎春 ~CNY Spread #3

fried :)

French quails are a type of quail. I didn't get them from France and neither were they raised in France.

I just bought them from Jusco/Aeon. Go to the poultry section. Sometimes they are thawed, sometimes they are sold frozen in packs. FYI, this is not pigeon or what is called in Cantonese as "Yu Ghap". This is "Umm Choon", from which you get those small spotty cute eggs

Click to continue ..........

Peacock Steamed Fish 绰绰有余 - CNY spread #2

I didn't hunt down any peacock for this dish. Nor peahen. Nor its chicks or egg.
It's just the method of arrangement that resembles a peacock. The auspicious Chinese name I gave this dish 绰绰有余, means, more than enough. And the 绰 (cheok), sounds like the Cantonese pronunciation for peacock.

Click to continue ..........

Starfish Sea Coconut Soup 海底金星- CNY spread #1

海底金星... sea coconut, carrot and starfish 海底椰，金笋，海星.

My kids squealed when they saw the starfish in the soup. Haha! Such a delight.
And my girl asked me to cook it again. She likes the taste.

I made this soup some time ago when I had guests for dinner. No one ever tasted starfish in anything before. No one said no to this bowl of soup. I'm glad everyone didn't feel disgusted.

Click to continue ..........

Black Sesame Cookies

A simple black sesame cookie with only 4 ingredients, that is if you find toasting the sesame not difficult :)

Black may not look auspicious for Lunar New Year, but i think most of us, do wear black during the festival nowadays. We have modernized, right? Hehehe.

Click to continue ..........

Cranberry Orange Cookies

Yummy! My hubby said these were so good. It was at Peabody's site that I first came to know of these cookies.

I like the refreshing taste of orange in this, with chewy cranberry bits that contrasts with the crisp cookie. The orange sugar coating adds some glitter to its outlook.


Click to continue ..........

Budapest Roll ~ Budapestrulle

I tried baking dacquoise once. It came out so beautiful, and so I let it cool down for a few hours, thinking to attend to it, later. But it sweated and melted in the humidity. Sigh!

I didn't realise that the cake base for this, is actually almost a dacquoise, yes just almost, or maybe it is still considered as one. It is baked much quicker, only 15 minutes rather than 1 hour. It was only after I ate it, I realised what type of cake did I bake. Hahahah.

Click to continue ..........

Guangxi Banana Leaf Dumplings 广西蕉叶糍

Today is my mother's birthday. I will try to post one Guangxi dish each year on her birthday to honour her heritage.

Guangxi is one of the few places in China where banana leaves are abundant, and I saw on the internet that some are so huge, you can go all bare behind a frond and not get seen.

Click to continue ..........