With the lunar new year upon us this Thursday night, many are headed home to be with family for Chú Xī , the traditional reunion dinner. Who said us westerners couldn't join in on the fun, festivities, and most importantly, the food when the celebrations of Chinese New Year begin?!
I'm a big fan of Asian cuisine and will do all that I can to flip a person into a fellow Asian cuisine enthusiast. Jon is one of my greatest food flipped "students". An avid eater of thai, but far from a fan of traditional Canadian Chinese food, Jon was hesitant to try the Chinese fare of dim sum. It was well received and became a staple in our weekly meals.
Our Thursday dinner will be a lighter version of the full blown Asian spread, consisting mainly of dim sum and sticky rice. To avoid excessive salt & fat, we will steam all dumplings in bamboo steam baskets (a MUST have in the kitchen!). Though they may look healthy and harmless, these little morsels of deliciousness are often very high in sodium and cholestersol. Not a recommended food for those with high blood pressure, heart issues or diabetes.
On our Chú Xī menu:
har gau: shrimp dumpling siu mai: shrimp & pork shaomai bau:pork steam buns seong hoi siu lung bau: Shanghai soup filled steam buns lou mai gai: Lotus leaf filled with sticky rice, mixed seafood & mushrooms jiao zi: vegetable & pork dumplings All served with Sriracha Hot Chili Sauce, Hoisin Sauce & Low Sodium Soy for dipping.
With all this snow and cold weather, this comforting and warm meal with good friends and family couldn't have come at a better time.
Kung Hei Fat Choy (Congratulations and be prosperous!)