A Daunting Task

I am very tempted to cook for this Chinese New Year. Throw in all the works, with inspiration from both sides of the family:


My dad's mom:

• Beef rendang (Grandma's famous interpretation of a rendang, which she dissected bit by bit from a shop in Penang, experimented until she got the taste just right.)
• Pork stomach soup with homemade porkballs (The porkballs must be springy, and prawn meat is minced together, for extra 'sweetness', whereas the stomach of the pig, is ever so soft and full of flavour.)
• Joo Hoo Char (literal translation: Cuttlefish Fried. Basically, jicama, carrots, mushrooms, cuttlefish, onions, lard, minced pork and tons of other ingredients sliced thinly, and cooked over medium-low heat until it has reduced, achieved a complexity of flavours through caramelization of sugars, juice from the meat and mushrooms. A warm, savoury salad, if you may call it. Eaten on its own, or for an even more yummy twist, fresh lettuce with a swipe of sambal belacan and a squeeze of lime juice, wrapped up, popiah style, with tons of texture and flavour.)

My mom's mom:

• Roti Jala with Kari Kapitan (This grandma would pile it on one whole plate, with a snipped spring onion in between each layer for easy removal. Pair this with that yummy, creamy coconut Chicken curry, and it is heaven!)
• Braised Cabbage rolls, filled with minced pork, prawns, carrots and waterchestnuts (Again, the most important is the filling, which has onions, pork, prawns, carrots and waterchestnuts - an Asian forcemeat really, rolled into blanched cabbage leafs, shaped like popiahs, and braised in chicken stock. This was the envy of my schoolmates when I was in primary school. Yum!!)

And of course, try the ubiquitous Yee Sang, Kuih Bakul (Nien Gao), Kuih Bunga, Kuih Kapit, Peanut cookies, Kuih Bangkit & Almond cookies.


And the best part about Chinese New Year?? Besides the angpows, is the Kiam Chai Boey (literal translation: "Salted Veggie End" where all leftovers are thrown into a single pot, with a leg of roasted pork and salted veggies, to make a yummy, sour, spicy stew. MMM.


I am doing this, so that I can cook for my grandmother and family, of course, waiting the final judging from Grandma herself, as well as to debunk my own fears and supposed-myths about how hard it is to cook a proper Nyonya dish. As of yet, it is quite tough, as the spices have always to be just right. Get this part wrong, and there is no turning back from facing that huge pot of steaming, not so tasty food, with everyone giving their MTHO (More than honest opinions) of how it doesn't compare to Grandma's.


Hmmmmmmm... Second thought... start small, and focus on the angpows. 


o.O


Happy Chinese New Year everyone!!! Makan time!!!