Chinese New Year Dishes


Most of the families will have steamboat for reunion dinner, here is ours this year. I like how colorful they are when they are place together and nephew’s favourite is the so-called Lobster Roll (Red/White pinwheel fishcake).


My attempt on Poon Choy but actually it’s half-done from what you have seen here as we are rushing to serve this dish, I forgot to take a picture after adding in black moss and glass noodles.

This dish originate from Hong Kong New Territory and in the olden days, it’s serve in a wooden basin with the ingredients stack up layer by layer. It’s one of the main dish that is serve during weddings, birthday celebration and major festivals.

There isn’t any fixed ingredients for this dish, it’s more of what you like but the more common ones are chicken, fish maw, abalone, black moss, beancurd, mushroom, cabbage, roast pork, pig skin, dried scallops, dried squid, dried oyster. You could more or less see from here that it’s a very rich flavour dish. After doing some research online, there are 2 ways of cooking it, either you put them all together and cook or there are people who cook them separately, arrange it and simmer. I did a combination of the both. For mine, I uses chicken stock and boil it with flower mushroom, dried scallops, dried oyster and dried squid before transferring to a claypot and beginning to assemble. Starting from the bottoom is fish maw, sea cucumber, followed by enoki mushroom, white cabbage, roast pork, beancurd sheet.  black moss and glass noodles. I didn’t add any seasoning to the dish except some Hua Diao Wine and some potato starch mixture to thicken the gravy. You get to taste the natural sweetness and flavour from the individual ingredients and go perfectly well with a bowl of white rice!


About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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12 Responses to Chinese New Year Dishes

  1. Ireneyongal says:

    Happy New Year to you.

    You’re a good baker and now a great cook…. so envy your family members… 🙂

    I tot of cooking Poon Choy too but dont know where to start. But now after reading yr blogs, I should give it a try. Thanks for your sharing.

  2. Elyn says:

    Hi Irene, Happy New Year to you! Thanks for your kind words, I need to work much harder on cooking, still in a very blur stage. I’m not sure if I did it correctly but with such good ingredient, it sure taste good!

  3. Rei says:

    Happy Niu year to you and your family! Your reunion dinner looks great and the cookies too!

  4. Happy New Year! I love steamboat, really simple yet delicious.

  5. totoro says:

    hello elyn,
    i have been following ur blog 4 quite some time,and i really think that u have great pictures.
    i would like to know what font are u using in ur picture as i would like to use it in my blog.


  6. Edith says:

    Happy New Year Elyn,

    All looks yummy!

  7. Elyn says:

    Hi Edith, thanks very much for your post on Poon Choy that gives me a better idea!

  8. Elyn says:

    Hi Totoro, thanks for your kind words. The font I’m using is call Susie’s Handwriting. Sorry, could not remember where I download it from but it’s definitely from the web so you may want to do a search.

  9. Elyn says:

    Hi Pigpig’s Corner, same here! Steamboat is my favourite too and the recent chilling weather in Singapore is just good for eating something hot.

  10. Elyn says:

    Hi Rei, Happy New Year to you and your family too!

  11. totoro says:

    Thank you elyn,i have found it.


  12. totoro says:

    thank you for being so kind

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