I love the distinctive flavour of almonds. They lend themselves so nicely to all sorts of dishes, from hefty sweet pies to flourless cakes, cookies to Chinese desserts like almond cream with red bean-filled rice balls and delicately brittle Chinese almond cookies. I enjoy them on top of fragrant, spiced pilafs both Indian and Middle … Continue reading The Saturday Kitchen – Easy, Successful Amaretti Cookies
We just celebrated Chinese New Year, also called Lunar New Year and Spring Festival. As always, the extended family - cousins, aunts, uncles, nieces and nephews direct or once removed, newly acquired in-laws and hapless souls soon-to-be absorbed into our fold -- descends upon my mother's house for the usual CNY lunch party. The menu is … Continue reading Chinese New Year – We’ve Got Lions!
The mother-in-law faithfully consults her geomancer, or fortune teller, every year just before Chinese New Year. Without fail, he would advise her on the auspicious dates for putting up the festive red banner, or 'ang chai' over the main entrance of each of her children's respective homes. This would be ascertained based on the respective members … Continue reading No Red for This Monkey Household
Chinese New Year falls this Friday, 31 January when the Year of the Horse gallops in. I have not lost my sense of childish excitement for this most important of all Chinese festivals, and still look forward to the decorations, festive goodies and frantic visiting that goes on in the first two intense days of … Continue reading Step-by-Step Guide to Chinese New Year ‘Lo Hei’