CNY dinner spread for two
Potatoes done in the same way I’ve done them in the past (with hot green peppers, black pepper and vinegar), but this time I use this neat-o, fancy tool. It’s similar to a mandolin, but it makes ribbons. It comes with various teeth combs, so I can change the width of the ribbons.
I’m going to use it for carrot shreds, cucumber shreds, Asian white turnip ribbons, etc. I can even make those tornado fries now too with this. So fun to use!!!!
Anyways, the potato ribbons are much more even compared to using a knife. The texture is much different as a result. However, it’s kinda hard to eat because the ribbons are very long (half a potato’s worth).
A mountain of noodles for CNY!
Noodles chock full of whatever was available on hand: Chinese sausage, pork, shrimp, enoki mushrooms, carrots, cabbage, onions, and scallions. Use soy sauce, hosin sauce, oyster sauce, rice cooking wine, and honey for the seasoning.
We had originally wanted to use a different type of noodles, a thinner type of noodle, but the supermarket nearby didn’t carry it :( hence, the lo mein-style noodles. It was unnaturally foggy outside, so wasn’t worth the trip to try the other supermarket for noodles.
Baked Nian Gao
1 lb (500g) Glutinous Rice Flour/Mochiko Flour
2 1/2 cups Milk
3 Eggs
1 cup Vegetable Oil
3/4 cup Brown Sugar
3/4 cup Sugar
1 can of Red Bean pPaste
Toasted Black Sesame Seeds for topping, optional
Preheat oven at 355 degrees F.
Grease a 9 x 13-in pan. Set aside.
Combine all ingredients, except red bean paste.
Beat the mixture with a beater, mixing well.
Pour 3/4 of the batter into the prepared pan.
Bake for 8 minutes.
Remove pan from oven, put spoonfuls of red bean paste all over the baked batter.
Cover the remaining 1/4 of the batter on top of the red bean paste. Sprinkle the top with Sesame Seeds. Continue to bake for 30 to 50 minutes, until top is golden brown or when an inserted toothpick comes out majority clean.
