Today is the 7th of the lunar first month - the day of man (ren ri). It's a people's day or man's birthday, which symbolises the birth of new life and new hope. According to the ancient writings, the first eight days of the year are dedicated respectively to the rooster, dog, pig, sheep, bull, horse, man and grain.
In Chinese tradition, Ren Ri is hence the day to celebrate our birthday. Today was also the day people usually lo hei (Lao Yusheng). I bought take-away Yusheng for our lunch in the comfort of our home. Again we received an "ang pow" and oranges together with the Yusheng. The ang pow consisted of a slip of paper of 4 lucky numbers, which hopefully we would strike lottery if we buy the numbers.
Other than lo hei, today was just a normal Sunday to us. Mom bought and steamed the fish that was only available during Chinese New Year, that's why they called it the CNY Fish. It was only during CNY that this fish would not taste fishy or bitter, especially the "jelly" part. A few days ago during 1st day of CNY, the fish would have cost $10 per small fish, now it cost $1 each. And the best way to cook it was simply to steam it, and then just garnish little slices of garlic and ginger with prune on top the fish. And it went very well with the sour Cincalok chilli.
Apart from the fish, Mom also cooked some vegetarian dishes which were signature dishes from my Grandma. Our entire extended family love them too. One dish was the braised beancurd skin (Hoo Kee) with few mushrooms. Another was Braised Tofu (Tow Gua) which were cut into cubes and cooked in soya sauce. Yet another was mixed vegetables (Chap Chye) which consisted of carrots, cabbage, mushrooms, black fungus, tau hu, beancurd skin. These 3 dishes are simple dishes but to cook them till that wonderful taste had permeated into the ingredients and tender, took some technique and practise. We could only swear that my Grandma's and Mom's versions tasted the best.
Grandma usually have these dishes, especially the braised tofu, with plain porridge every morning for breakfast because she is vegetarian every morning till noon. Grandma would prepare one whole pot of braised tofu to last for a few days. Each meal, she would take just one or two pieces of the tofu. So since the dish was always available, the rest of the family have grown used to these dishes and love them as well. Our comfort food.
Other than lo hei, today was just a normal Sunday to us. Mom bought and steamed the fish that was only available during Chinese New Year, that's why they called it the CNY Fish. It was only during CNY that this fish would not taste fishy or bitter, especially the "jelly" part. A few days ago during 1st day of CNY, the fish would have cost $10 per small fish, now it cost $1 each. And the best way to cook it was simply to steam it, and then just garnish little slices of garlic and ginger with prune on top the fish. And it went very well with the sour Cincalok chilli.
Apart from the fish, Mom also cooked some vegetarian dishes which were signature dishes from my Grandma. Our entire extended family love them too. One dish was the braised beancurd skin (Hoo Kee) with few mushrooms. Another was Braised Tofu (Tow Gua) which were cut into cubes and cooked in soya sauce. Yet another was mixed vegetables (Chap Chye) which consisted of carrots, cabbage, mushrooms, black fungus, tau hu, beancurd skin. These 3 dishes are simple dishes but to cook them till that wonderful taste had permeated into the ingredients and tender, took some technique and practise. We could only swear that my Grandma's and Mom's versions tasted the best.
Grandma usually have these dishes, especially the braised tofu, with plain porridge every morning for breakfast because she is vegetarian every morning till noon. Grandma would prepare one whole pot of braised tofu to last for a few days. Each meal, she would take just one or two pieces of the tofu. So since the dish was always available, the rest of the family have grown used to these dishes and love them as well. Our comfort food.
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