The Year of the Horse has quickly flown by. As we wrap up another fruitful year, we take time to celebrate with our families. On Chinese New Year’s Eve, it is our tradition to gather together with our family members to feast on a big Reunion Dinner or Tuen Neen Fan (團年飯).
This year, our menu included items not typically served as a Chinese Year-End dinner. Hong Kong Foodie thought we would share with our Foodie Friends our sumptuous dinner in order to make you salivate!
To start, we tasted some vegetarian “goose” as appetizer (see photo above). A great vegetarian option, mushroom and other veggie fillings are wrapped with this bean curd sheet and fried. Dip this in some worcestershire sauce and you will want to close your eyes to savor the taste.
Next came a beautiful plate of lightly sautéed scallops with sugar snap peas. Everything was not one second overcooked and you could still taste the freshness of all the ingredients.
Scallops with Sugar Snap Peas
Of course, we must have some fish for every Chinese festive dinner. However, tonight we are not having a whole steamed fish. Instead, we are served steamed fish giant grouper (龍躉) fillet with wood ear, which is a type of edible fungus. A special sauce, slightly sweet, slightly tangy, was drizzled on top.
Fish Fillet with Wood Ear
Next came a dish which takes time to prepare — Abalone, Goose Feet and Bak Choy. Abalone is a delicacy often eaten during Chinese New Year. It is often braised with goose feet with rich flavors.
Abalone, Goose Feet and Bak Choy
Chicken is also a must-have for a Chinese celebration. Tonight, the crispy chicken was lip smacking good. Tender meat, crispy skin and incredible flavors! Can we have another one?
Crispy Chicken
Pea pod leaves are some of our favorite vegetables in the winter time. So simple, yet delicious.
Pea Pod Leaves
Of course, we must have a rice dish. Although not necessarily a traditional rice dish for a reunion dinner, we decided to go with seafood rice wrapped in lotus leaf. Since the rice is steamed inside a lotus leaf, if not cooked well, the rice can be too sticky but this was just perfect, not too dry and not too moist.
Rice Wrapped in Lotus Leaf
As if our bellies are not stuffed by now, we had three desserts. Tang Yuan (湯圓) or glutinuous rice balls are a must. You can read more about it on our previous post. In addition, we also had red date pudding and also another soup — white fungus (or snow ear fungus), red date and pawpaw fruit (萬壽果) soup. For those who have been to our Sham Shui Po Foodie Tour, you have probably seen what uncooked white fungus or snow ear fungus looks like. This soup is often consumed in the dryer months as the white fungus is believed to be able to nourish your body, chase away coughs and soothe lungs. Many also believe that it will help keep your skin radiant and young.
White Fungus, Red Date and Pawpaw Soup
With that, we wave goodbye to the Year of the Horse and prepare to welcome the Year of the Goat! Look for more New Year’s celebrations on our Facebook page or follow our Tweets!
