Youtube Chinese New Year Food Recipes
The last time my parents, siblings and I traveled together to Hong Kong — in 1997, to witness the handover from Britain back to China — my dad took us to the part of Kowloon where he grew up. At one point, he slipped down an alley, alone, to visit his favorite childhood wonton stand and returned with a contentment I coveted.
A splash of red vinegar brings a tart zing to savory shrimp and pork wontons in a noodle soup that is naturally sweetened with bok choy.Credit... Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
In Hong Kong, you can find wonton soup in high-end dining rooms or, more commonly, slung casually as a quick meal, as it is in Chinatowns around the world. Its ubiquity may be why it isn’t often served for the special feasts of Chinese New Year, also known as Lunar New Year, which this year falls on Jan. 22 and ushers in the Year of the Rabbit.
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To my mind, wontons are ideal for a new year party precisely because they’re an everyday comfort food. They’re so closely intertwined with Hong Kong and Cantonese cuisine that they can fill the loss of home for immigrants like my parents. For someone like me, born on the other side of the world but tied to the culture, they’re a tangible connection to family and homeland. And for anyone who loves wontons (that’s everyone, right?), the process of making them from scratch is as much a celebration as eating them.
A sweet and sour dipping sauce gives crunchy fried wontons a spicy kick, too.Credit... Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
The presence of wontons on Chinese New Year is nothing new: According to Grace Young, an award-winning cookbook author and culinary historian, they were eaten for the holiday in ancient times because they symbolize wealth, given their resemblance to gold ingots. It’s the same reason other dumplings are standard fare for the holiday.
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To clarify, wontons are dumplings, but not all dumplings are wontons. And not all wontons are Cantonese — there are thicker-skinned versions in northern China and spicy ones from Sichuan in the southwest, among others — but the Hong Kong style, distinguished by silky wrappers and shrimp in the stuffing, is arguably the best. “The Cantonese wonton makes an art form of it, ” Ms. Young said.
Making wontons from scratch is as simple as mixing filling and stuffing it into wrappers.Credit... Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
Shrimp bring juiciness to the filling, which is usually bound by ground or finely minced fatty pork. Ms. Young said that the shrimp “should be crisp, not mushy or soft or mealy.” That snappy freshness is attainable in shrimp from seafood markets in Hong Kong and other waterside regions, but harder to find otherwise. To replicate that crunch, I use my mom’s trick of salting peeled shrimp, then letting them sit for a bit. That step helps draw out excess water from the crustaceans’ freeze-and-thaw journey to the kitchen, making them firmer. It also amplifies their subtle sweetness.
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A hallmark of Cantonese cuisine is highlighting ingredients’ inherent flavors, so I season my filling simply — with just a few sauces, scallions and ginger. Some cooks add diced fresh water chestnuts for more crunch and rehydrated dried shiitakes or wood ear mushrooms for chew.
Premade square wrappers, sometimes labeled “Hong Kong-style, ” can be found in many supermarkets and work great, but if they’re unavailable, preparing the dough from scratch requires only pantry ingredients. Because Cantonese wonton wrappers are thin, they let the filling shine. Distinct from thicker dumpling skins made with only flour and water, they include egg, which yields a richer, more supple dough that can roll into extremely flat sheets. Pressing the dough through a pasta machine makes the technique especially easy. (Rolling by hand takes more muscle and patience.)
Wontons can be wrapped in any way, as long as the filling is fully encased. For Chinese New Year, dumplings shaped to resemble ancient gold ingots represent the promise of wealth.Credit... Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
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Both store-bought and from-scratch wrappers can be pinched into endless shapes. While the neatly tucked look of ingots are ideal for deep-fried wontons, a free-form fold is best for wontons in soup. A corner of the wrapper should be pleated over the marble of filling, and the remaining dough should flow off the end like the train of a wedding gown. When boiled, then floated in soup, that golden wrapper will ripple on the surface and taste like the most delicate slip of a noodle. In Cantonese, “wonton” translates to “swallowing a cloud, ” and these look and taste that ethereal. Add long, wiry wonton noodles to the bowl and you have a complete meal, along with the promise of longevity for the new year.
The “dessert” most often offered after a Cantonese meal is fresh fruit. For Chinese New Year, mandarin oranges are served because their name is a homophone for gold in Cantonese, symbolizing prosperity, and they’re often chased with candied nuts and seeds. But to follow simple, traditional wontons, here’s a simple twist on tradition: sesame shortbread that bake the nutty black sesame seeds found in Chinese New Year candies and sweets, like tang yuan, into buttery cookies.
Black sesame seeds ground and baked into buttery dough make these cookies toasty, nutty and crisp.Credit... Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
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While cookies may not be customary for the holiday, they represent the ever-changing nature of Hong Kong’s food. In her seminal book, “New Cantonese Cooking, ” Eileen Yin-Fei Lo wrote: “Only the food of Canton has no limitations, no restrictions. It is a cookery open to experimentation and creativeness.” Crumbly and not too sweet, these modern treats capture the spirit of renewal for the holiday, a time to reset with something new.
“Coming from a tiger year — and it did feel pretty ferocious — I think that we’re bound to have good fortune, ” Ms. Young said about the coming year of the rabbit, which some predict will be calm and peaceful. There’s no better way to bring that on than with a beloved classic dish and a brand-new one.
A version of this article appears in print on , Section D, Page 1 of the New York edition with the headline: Festive Dishes With a Dash of Nostalgia. Order Reprints | Today’s Paper | SubscribeChinese New Year (CNY) is just around the corner! It ushers in the yearly tradition of buying new clothes and trying to memorize all the best chengyu (chinese idioms) to greet our elders and collect angbao (red packets).
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This festive period is also the perfect time to catch up with family and friends over scrumptious meals. Try out some of these crowd favorite CNY dishes when people come over to bainian (greeting and wishing each other good luck), and you’re sure to impress them.
Think of CNY snacks and you’re sure to think of Bak Kwa. Bought in the kilos, the smell of this sweet-savory snack seems to be even more appealing during the Lunar New Year season! Despite the rising prices that soar higher closer to the first day of the New Year, this treat is a must.
So why not beat the queues and inflating prices by making your own? Our easy Bak Kwa recipe promises a natural meaty taste with that charcoal-grilled goodness in it. All it takes is a little time and you have a dish to boast about.
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Pen Cai, or ‘poon choy’, is often the pièce de résistance of CNY meals. Filled to the brim with layers and layers of premium seafood and meats, it signifies an abundance of good fortune and riches in the coming year.
In this recipe, we are using a luxurious mix of fat choy, fish maw, roast pork belly, dried scallops and braised abalone amongst others. You can build on this recipe by adding your family’s favorite ingredients to make it even more special to your loved ones!
If you’re lucky enough to have half-day off on CNY eve, why not spend some time with your family making fresh dumplings from scratch? This simple recipe is packed full with bountiful flavors, and promises a fun activity for all!
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You can steam these dumplings, or cook them in your reunion dinner hot pot to get that seductively tender texture. Just remember to add a few drops of Shaoxing wine for that special oomph .
The mark of a legit Sio Bak is when you can hear the “crunch” of everyone munching down on its crispy skin. This recipe promises that crunchy pork skin combined with juicy flavor in the oozing meat.
The preparation might take a while, but most of the time is waiting for the meat to marinate. Try out this recipe – the seemingly elusive shiok crunch is easier
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