What?? Another New Year? Thought we just celebrated it not too long ago.
No, actually it’s Chinese New Year (Lunar New Year) and this year will be the year of Rabbit.
Unlike Western new Year, Chinese New Year follows Lunar Calendar, which I am not quite familiar with it either. Just look at wiki for more info – I’m lazy in that way haha.
Anyway, Chinese has their own 12 Zodiac signs which will be rotated every 12 years. Chinese zodiac signs are different from Western ones. The signs are (in this order): Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog and Pig.
Ok enough with the blabbing, let’s move on to the fun part: PICTURES!
On Saturday, I had a lunch with one of my former colleague at Tasty Garden in Monterey Park.
I blogged a bit about Tasty Garden before at another location in Alhambra. Unlike that one, the Monterey Park one is bigger and has more stylish interior. And of course the food might be slightly more expensive.
I know I won’t be able to really stick to Primal while eating out (can’t control the sugar/soy sauce/hydrogenated veg oil etc) but I tried my best.
I LOVED our table! It’s right next to the big window = natural lightning = gorgeous food pics! Good thing my friend was ok with me taking food pic without calling me a weirdo.
Went to in-law’s place for dinner and sis in law mentioned there was some kind of Chinese New Year celebration in Monterey Park and it was free so we swung by. Lots of pics ahead! 😀
Sunday I did lots of cooking but that’ll be a separate entry…it’ll be another recipe post 🙂
Btw on Tuesday we went to in-laws place again for dinner to celebrate Chinese New Year. The actual date is Feb 3, 2011 but according to K, in Teo Chow tradition (my in laws), they celebrate Chinese New Year 2 days before the actual day. That’s new to me. In my family, we celebrate it on the actual day. Some of my Buddhist relatives celebrate it on the New Year’s Eve because on the actual day, they are vegetarian.
I love hot pot. Pretty much just dump whatever you want in the boiling soup. The soup base doesn’t really need any seasonings because after you boil all the veggies, meat etc, all flavor goes into the broth.
Mother-in-law made these Chinese White Sugar Cakes (白糖糕).
It’s mainly made from rice flour, white sugar, yeast and baking powder and steamed. I think she put some green food coloring or pandan extract to make them look green. The cake is not overly sweet, kinda chewy and has a slight sour taste due to the yeast fermentation. I’ve never made this cake before but that’s the idea.
For those who celebrate Chinese New Year: Xin Nian Guai Le! – sorry for my bad Chinese Pi Yin
Do you like hot pot/shabu-shabu?
Have you had taro cake before?