CHINESE NEW YEAR COOKING - CHRISTMAS COOKIES IMAGES - DAVID COOK TOUR SCHEDULE 2011.
Chinese New Year Cooking
- The period immediately before and after December 31
- The calendar year just begun or about to begin
- The first few days or weeks of a year
- the calendar year just begun
- The New Year is the day that marks the beginning of a new calendar year, and is the day on which the year count of the specific calendar used is incremented. The Roman new year is on March 1. In many cultures, the event is celebrated in some manner.
- New Year is an opera in three acts by composer Michael Tippett, who wrote his own libretto. It was first performed by Houston Grand Opera on 27 October 1989, in a production by Peter Hall.
- Of or relating to China or its language, culture, or people
- of or pertaining to China or its peoples or cultures; "Chinese food"
- Belonging to or relating to the people forming the dominant ethnic group of China and widely dispersed elsewhere
- Taiwanese: of or relating to or characteristic of the island republic on Taiwan or its residents or their language; "the Taiwanese capital is Taipeh"
- any of the Sino-Tibetan languages spoken in China; regarded as dialects of a single language (even though they are mutually unintelligible) because they share an ideographic writing system
- The process of preparing food by heating it
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
Chinese New Year 2007: Stir-fry Nian Gao
I was invited to by a friend to a Chinese New Year's dinner. Lucky me. I encountered some new
dishes, and re-visited some old favorites.
Pictured: Stir-fried nian gao. I suppose this would be the quintessential Chinese New Year's dish. There are many forms of "gao," which is a gelatinous cake made from pounded glutinous rice. This version is usually rolled into logs and then sliced on a bias. Most commonly, it's stir-fried with savories and meats (here, I believe pork, Napa cabbage and ginger). A bit of water is added to aid in making a starchy sauce that naturally comes from the gao during cooking
. The Chinese also have sweet versions/preparations for gao. It's called "nian (year) gao" during the New Year celebration.
Happy Chinese New Year with "My LOvE Chinese Food"...
HAPPY CHINESE NEW YEAR 2008...
The HapPy Time in My Life is doing Everything for You..
You've made My Simple Days Become more Meaning..
GUTEN APPETIT... Enjoy Eating..with My food..
For Preparation..(Very easy!! when compare with Thai Food)
Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with sunflower oil so they don't stick together.Then add cooked shrimp and vegetables. For flavouring, add soybean sauce and sugar. Combine all ingredients and serve at room temperature.
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