And right after I finished my thesis, I flew back to my home country Malaysia. It’s been 7 years since I last spent Chinese New Year with my family. Like celebrating Christmas, Chinese New Year is a big deal to the Chinese people. During these times, we eat, laugh, talk or actually scream like all the time. Chinese New Year lasts 15 days, you have to have and wear everything clean and new especially on the first few days. Therefore when we got here to Malaysia, my sister and I spent the first couple of days shopping for new clothes, and bought all kinds of food ingredients. It is because people in Malaysia have 6-7 public holidays during Chinese New Year. Shop owners particularly the Chinese people close their shops or stop working for at least a few days, some even rest for 2 weeks. It is a must to travel home and eat ‘Tuan Yuan Fan’ meaning re-union dinner with your family. I was so happy, because after 7 years, I finally made my way home for re-union dinner! My little sister said that this year the atmosphere of Chinese New Year is very strong, just because we are all here celebrating with them… I’m touched, I should make my decision that I will go home for re-union every year. I only need to apply my holiday from work a year before then.
Long story short, my mom asked me to cook since I had the guts to run a food blog publicly. Well, I have to show my skills and prove it to her in reality. So I did. This time I’m making my Grandmother’s own recipe, prawns with a lot of green chilies, my sisters’ favourite. My mom also gave praise for it. And I’m sharing this family’s recipe with you, I hope you will like it! 恭喜发财 Gong Hei Fat Choi!
500g Prawns, keep shells
15-20 Green chilli, halved and seeded
4 Medium size onion, sliced
2 tbsp Fermented bean sauce
2 tbsp Soy sauce
2 dl Water
1 tbsp Sugar
1 tbsp Shaoxing Wine
1 tsp Chicken powder
1. Cut vertically from the back of the prawns and remove the intestinal track of the prawns, washed and set aside.
2. Heat up oil in wok, put in sliced onion and green chilli, stir-fried for 3-4 minutes until fragrance.
3. Add in prawns, and stir-fry until cooked. Add in fermented bean sauce, soy sauce, sugar, shaoxing wine and chicken powder. Mixed well. Add water, cover with lid and let it simmer for a few minutes.
4. Open the lid, stir-fry until most of the liquid drys up/absorbed by the dish. Turn of heat and serve.
Just if you are wondering, that one sausage was not supposed to be there! 😀 My mom found some left overs… On this day we decided to eat ‘less fancy’ because the next day is the Chinese New Year Eve when we eat our lungs out!
On the Chinese New Year Eve, we were all too busy cooking, eating and having so much fun. I did not care much to take pictures of cooking nor paying any attention in writing down the measurements. Therefore unfortunately I am not sharing out any recipes from the actual day dishes. But we ate well, enjoyed and were really joyful. If you haven’t noticed, we were all in red. 🙂 (Except our new born baby- Enso) Red represents good luck, and number 8 that means good fortune. If you meet any Chinese people in the next 14 days, you should wish them ‘Gong Hei Fat Choy in Cantonese or ‘Gong Xi Fa Cai’ in Mandarin. If you are single and not married, you can expect an Angpao or Lai si from an elder Chinese, which is a red pocket that has money inside that will bring you good fortune for the start of the year. 😀