Chinese New Year Dishes – Part 1 （年菜之一, 腊味）
Another 4 more days, 3rd February 2011, we are going to celebrate Chinese Lunar New Year (CNY). However, until now I hardly feel any CNY atmosphere around here. I suppose living in a western country where CNY is not a public holiday the festival celebration atmosphere is much diluted. Not like back home, 1 or 2 months before CNY, one can begin to feel the CNY mood with CNY songs being played non-stop on radio, TV stations airing CNY related advertisements, shopping malls and shops decorated with glittery vibrant Chinese displays to embrace this upcoming spring festival.
To create the CNY mood, I decided to work on some CNY dishes. Months ago, a friend of mine from Guangzhou gave me some of her homemade preserved bacon and shared the recipe of making them. To the Chinese, these are preserved delicacies sometimes used as major CNY dishes to celebrate the spring festival. Other than preserved pork (bacon), the other two major preserved delicacies are preserved ducks (腊鸭) and preserved Chinese sausages (腊肠)commonly use in fried rice. These preserved delicacies also make good traditional gifts during the festive seasons, especially during CNY. It always bugs me that commercially made preserved pork may contain industrial grade coloring and nitrate I decided to make my own preserved pork since the method mentioned is not complicated at all.
|Chinese Preserved Pork (Lap Yuk 腊肉) - Featured in Group Recipes 1/2/2011|
|Stir fried dwarf beans with chinese preserved bacon|
|I used it to stir fry with my home grown dwarf beans and served in reunion dinner @ 30/01/2011|
The original method involves piercing a hole in the pork belly strips and hang to dry in the sun. I didn't follow this step as this would have attracted flies! Yes, flies! Here in the summer, there are so many flies coming out of nowhere and they are especially easily attracted by seafood or food with strong flavor. I was surprised to see so many of them, as I thought in colder countries you tend to see less of them. The flies in Auckland seem to be much bigger than what we have in Malaysia! These flies are so irritating that we had to ask a Malaysian friend to bring over a mosquito zapper to kill them! Sometimes, when I fry fish, hubby would have to standby with zapper to zap them by my side! J
In addition to these preserved delicacies, Bak Kua (Pork Jerky) is also another great CNY gift among the Chinese in Malaysia and Singapore. You can check out this recipe which I covered before.
I would like to take this opportunity to wish all my Chinese readers a very
Happy and Prosperous Rabbit Year ahead!
Gong Xi Fa Cai!
Gong Xi Fa Cai!
HOMEMADE CHINESE PRESERVED PORK
500g Pork belly
40g light soya sauce
½ tsp dark soya sauce1 ¼ tsp salt
1 ½ tbsp Rose Wine ( I do not have, so I use Chinese cooking wine – Shaoxing Wine)
¼ tsp chicken stock powder or MSG (Optional)