This year I spent a short time at reunion dinner as I had to attend to work. Not an unfamiliar occurance when you're working in F&B but I'm thankful that I could still join the family for a nice dinner as I know not many food places have this luxury of opening later than usual.
🥦🍄 My wife cooked a popular Chinese New Year dish broccoli, carrots, mushroom, and abalone. Its a clean tasting and scrumptious dish and for her first time making it, I think it was a really good effort. The mushrooms were so delicious and my fave item of the dish.
My mum cooked her signature Hokkien 'Ju Hu Char' which is braised jacima with lots of other vegetables, mushrooms, and dried cuttlefish. Super umami packed, naturally sweet from all those slow cooked vegetables, this is one of my all-time favorite dishes of my Mum.
🍄 My oldest aunt in her late 70s prepared 3 different dishes - a pork back slow cooked with arrowroot and Leeks which were absolutely amazing!, Chinese cured dried sausages, and a chicken dish with mushrooms, and dates - a sweet and savory dish that was really yummy as well.
🐟 My brother cooked steamed Barramundi with soy sauce which was cooked really well. Soft and tender to the bone.
We had everything with some Cinnamon spiced steamed rice and what a delicious full meal we had together. Special thanks to everyone that put in the effort to cook and prepare these wonderful dishes 👏🙌
To everyone celebrating Chinese New Year - Gong Xi Fa Cai, many blessing of good health and strength to you. May this season of celebration of togetherness with family and friends strengthen bonds of friendship and love for one another.
Happy Chinese New Year! 🧨🧧
