Belated, KONG HEI FATT CHOY!

KONG HEI FATT CHOY! HAPPY CHINESE NEW YEAR!
...I know it's late, but better late than never ;p

This year is my second time not going back to my Dad's hometown for the Chinese New Year Eve reunion dinner. Things have been busy at home, this, that, so we had a small and simple dinner with the whole family. Mom, Dad, Bro, Sis, me ... and a family friend.


Everyone was still working or studying on the CNY eve, so we all had little time to prepare for dinner. I told my mom about the Pun Choy dinner that I missed, so this year for CNY eve dinner, she prepared her version of Pun Choy.

'Pun' means a large container, or shallow bucket. 'Choy' means the food that goes into the 'Pun'. Making Pun Choy is easy. You just have got to dump all the ingredients and stuff into one large plate/bucket to serve =)


My mom's version of Pun Choy consisted of condensed chicken soup, sliced abalone, sea cucumber, oysters, vegetarian shark's fin, pork, octopus and broccoli. Tasted nice, but I would want to try the many Pun Choy's out there in the restaurants.


My mom did not buy any waxed duck or pork meat this year, so we all just had a very simple waxed Chinese sausages rice to go with the Pun Choy.

There are many ways to cut the Chinese sausages. All the cuts gives out a lightly different fragrance and feel to it. My mom opted for the 'log' cut, as the chunks gives out more taste when bitten. If you have other wax meat with the rice, it will be a better idea to slice the Chinese sausages.


The last dish we had was a 'Kam Chong' fish which translate to the 'Gold' Chong fish. I didn't like the whole sambal action going on top. I felt it was such a waste to have the fresh fish with sambal. Covered all the natural sweetness that the fish gave out.

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