CNY 2014 Reunion Dinner

Date:  Jan 25, 2014

As soon as Jay Jay started his primary school we no longer cook our reunion dinner on the CNY eve.  Instead we will do a week before so that all the families including my sister’s family can join in the fun!

Of course, on the actual CNY eve, I will always fly to Setiawan to celebrate with my wife’s family.  And be back on the second day of CNY.  As Jay Jay need to go school.  No longer we can stay long in Setiawan to enjoy food and relax.  But I guess that is life for family who has kids in primary school.    


We always love the big CNY celebrations.

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The first row on the floor are mostly girls who has grown into teenaged.  

The last row are mostly boys and has grown up very fast too.  

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My elder sister – Betty & her family.  

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Christine & her family.

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The creative Kevin & his family.  Dig out all my ukuleles and snap this photo.

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And of course, my family.

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I am very proud of myself.  Wahahahaha.

Because I cook ALL these (see picture below) CNY dishes in my little kitchen.

At one point, I recall I used 2 of these portable gas stove, plus 3 of my kitchen gas stove, where I am cooking 5 dishes at a time.  Wahahaha.

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Luckily I did not go to Jakarta.  So that I can do my marketing in the morning.  And believe it or not, we start doing the marketing until 1pm.  Drive here and there to buy all the ingredients.  Of course, sending Jay to his Saturday enrichment class too.

Here is the original menu, after I have done the marketing.  Yes, I only decide these dishes around 2pm.  Wahahahaha

So, at the end of that day, I added in a Jinseng Chicken, remove the green beans and Steaks.  As I think there are too much food.  Wahahaha.


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Today, going to steam this 七星斑.

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Fresh and live fish.  So, steam it is the best.  Under the fish, I place some clams there.  So to make it sweet.

Also, the fat pork bacon slice cover the fish, so that the pork lard can add in the fantastic taste.

Ginger slices, fresh parsley, some soya sauce, sesame sauce and sent them into the steamer.  

(oh no… I forgot to put Toufu!)

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Use the iCook pan.  Wipe a layer of sesame oil.  Place these Japanese scallops nicely on the pan.  Place the green broccoli beside it.  A bit of Japanese 昆布 soya sauce. And then, cook it.  10 minutes later, when the vapour seals is form, turn the fire into small fire.  Cook for another 5 minutes, and there you go, a tasty Broccoli scallops.  Easy to cook!  Then, you arrange the scallops and broccoli nicely just like how it is served in the restaurant.

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Use the iCook pot.  A bit of cooking wine.  A bit of ginger slices.  Small medium fire.  When the vapour seal is formed.  turn down to small fire.  Let it steam for another 2-3 minutes, a fresh steam of live clams (lala).  

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This year, the Pen Cai (横财就手).  “Feel lucky with the lucky hand”.

But every body is hunting for my Century Eggs!!!  The love the century eggs.

I love the Pig tongue (the left upper corner).

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And I arrange it so that the Pork Hand is nicely covered on it.

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This year, designing the Pen Cai, I also try to learn to organise the ingredient nicely so that every one can see the ingredient and hunt for it.

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Using iCook Wok, layer by layer, you place the pumpkin, white radish, carrots, Chinese Cabbage, Dried Scallop, Toupok, Toukee, TouGua, Leeks, Fish Maw, Sea Cucumber, Chicken stocks, Mushroom, SiuBak, Century eggs, Abalone, Fattchoy, Dried Oyster, pig tongue, Pork tenant, Lap Cheong, Pork Hand, etc etc.  What ever you can see.  There is about 24 ingredients in there.  Then, cook it for 1 hour.  That’s it.

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My 横财就手 after cooked.  (oh my goodness, I forgot to put my big Prawns)  hahahaha.

Every one enjoy this dish.

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Suddenly I decided to cook a Chicken dish.  

So, I go and see what my wife bought me.  A 6 years (but kept for 10 years) Gingsen from Korea.

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Wow.  Sealed vacuum pack.

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The Korean Gingsen.

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With certificate of quality.  HEAVEN grade.

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Very simple to cook this dish.  Stuff red dates, goji berries, and glutinous rice (unfortunately, I run out of glutinous rice, so, I used the pearl rice from Taiwan instead) and then buried 2x Gingsen into the chicken stomach.  Seal it using a toothpick.

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Put water.  Then, add in 1-2 bottles of Chinese Cooking wine.

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Slow fire, boil for 1 hour.

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Fabulous dish.  The Korean Gingsen Chicken soup with rice.

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Next dish is this dish.  Guess what it is.

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After 1.5 hours seamer it.  You get this.  Wonderful Pig skin, pig tail soup.  Wahahaha.

Don’t worry, I am going to blog how to cook this in my next Cook with Ken blog.  🙂

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2 pots of white pork leg bee hoon & dark pork leg bee hoon.

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My chicken lap cheong clay pot rice.

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The deep sleep still alive fierce crab.  See you in 20 minutes time.  Wahahaha.

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I tabao some siubak too.

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All dishes are served.

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Sorry, busy cooking.  Not much photos on the other dishes.  See the prawns.

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I know my mom proud of the son who cook for her every year.  Hahaha.

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How can we forgot about this Chicken Backside dish.  Wahahaha.  I love this.  

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Let’s eat!

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I was afraid that every one finish everything.  Because in Chinese traditions, we need to leave some food for next year. Wahahaha

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Let’s do a simple Yu Sheng.

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Do a small one.  

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Get ready to Lou Lou Lou!

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Lou ah!  Huat ah!  Huat ah!

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This year is like card game and board game year.

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Its coffee time!

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That concludes our CNY Reunion Dinner.

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