1 more day until Chinese new year 2014! Happy Chinese New Year Eve everyone! This year is particularly special for me as I’m currently in Hong Kong, my hometown, a land that Chinese New Year is a very important festival to be celebrated! Here, I am amazed with the atmosphere created by the locals and how families are busy preparing the decorations and doing clean-ups ready for the new year to arrive! Many are out on the street selling CNY candies, fai chuns, fresh flowers and new red clothes!
“Gung Hei Fatt Choy” (Cantonese) is the traditional Chinese New Year greeting, which means “May you have riches galore” , it is often the first phrase we say when we visit relatives and families, it is a custom to bring them luck and fortune. In return, the elders give us red pockets consist of money as a symbol of “new”. Besides phrases and new clothes, fresh flowers and symbolising decorations, let’s not forget traditional cultural food! They are equally important and is a ‘MUST’ component to celebrate this special festival of the Chinese.
Last year, I shared the recipes of fortune cookies and Chinese radish cakes, I thought this year I’ll give a rice dish a try. This one is one of my favourite too! Chinese New year involves lunch with a big group of families and friends, and this one is perfect if you are serving in big portions or big families. Literally, all you need is a rice cooker and some ingredients from the Asian supermarket. Then you’ll get this delicious meal done in no time! Many people have not heard of the word “Larp mei”, it means waxed meats; a much loved feature on the domestic New Year tables. There’s no wax involved in the preparation of this Chinese charcuterie; rather the term refers to their appearance. “Larp mei farn” (Savoury Rice with waxed meats) is absolutely delicious and is always richly fragranced.
You’ll need (Serves 4):
- 2 sticks of Chinese Sausage
- 1 stick of Chinese Cured Meat
- 6 pieces of dried scallops
- 2 sticks of salted radish
- 20 grams of dried shrimp
- 3 cups of rice
- black sesame seed, for garnish
- 2 tablespoons of roasted sesame oil
- 1 cup of chicken stock
- Wash and drain the rice in a rice cooker with cold water three times. On the fourth time, add enough water to the line levelled to the measurement shown according to the rice cooker, in relation to 3 cups of rice. Leave aside.
- In a pot of hot water over medium heat, cook the Chinese sausage and Chinese curded meat for 3 minutes. Drained and remove the skin of sausages. Cut excess fats of the cured meat. Discard fats and skin.
- Cut sausages and cured meat into dices.
- Cut salted radish, dried shrimp and dried scallops into dices.
- Add dried scallops, dried shrimp, radish, sausage dices, cured meat dices, sesame oil and chicken stock into the rice cooker. Mix thoroughly in the bowl. Cook according to the manual instruction of the rice cooker.
- Scoop rice into serving bowls and sprinkle with black sesame. Serve hot.
- Ensure to cook the rice as per the cooker’s instruction manual as each rice cooker may vary.
- The amount of water added to the rice depends on the rice cooker. There should be a guide to the inside wall of the cooker bowl that indicates the amount of water required for the amount of rice. Check your rice cookers instruction manual.
- Salted Radish can be replaced by spring onion if desired.
- Prepare plenty beforehand and microwave warm before serve if required.