The official Chinese New Year (CNY) celebration came to an end last Saturday. I bet you all must have cooked and eaten dozens of different dishes during the 15-day celebration. So what were the dishes that had left a deep impression on you during the festival of all food festivals?
I also like having steamboat or hot pot during the festive period with families and friends. There are not fixed ingredients, you can cook anything you like in a steamboat and the soup gets tastier as you cook, eat and mingle. Most importantly to me, a steamboat meal promotes interaction and bonding.
Another important and meaningful CNY dish is Peng Cai. The dish has gained immense popularity here in recent years. Last year, I featured the dish here on my blog and it has since become one of my most popular recipe posts. This year, I had the chance to sample and learn from my foodie friend and expert Gastronaut the real authentic version of this popular dish.
My regular eating partners had a potluck session at my place and I got to witness first hand how Gastronaut stacked together the 8 layers of goodies which he had cooked earlier using 8 different culinary techniques! I am no expert and not going into the details, you should read his post to find out more about the the secrets of Peng Cai.
It was a great learn-as-you-eat session with amazing food and company! We have to do this again.
* Photography by Mark Ong.
|Left to right, top to bottom - Each "dish" was cooked separately using different technique|
before they were assembled in the claypot
|Ta-da! A very impressive and massive Peng Cai dish by Gastronaut|
|Baby Sotong in Homemade Soy Sauce by Mark|
|3 egg spinach by Chef and Sommelier|
|Roast pork belly by Chef and Sommelier|
|Pan-fried water chestnut cake by Gastronaut|