Happy 2009 everyone!
A new year is always something to look forward to - a new year represents new opportunities, new experiences and new chapters in this journey called life. As a Chinese, I get to celebrate new year's all over again end of January when the lunar new year begins, on the 28th to be exact that will mark the year of the ox. Chinese New Year celebrations in Malaysia is definitely one of my favourite things - the raucous festivities that involve lion and dragon dances (these dances are no mean feat, you will understand especially if you've seen the professional ones), the essence of the lion dance is where the 'dancers' are able to provide a life-like rendition of the real 'lion' while performing impossible yet coordinated jumps on high poles. There are two people that form a 'lion' hence coordination and timing are of the essence! I actually had the chance once to be the 'honoured' individual presenting the 'lion' with its' red packet, it was fun!
When I lived in Malaysia, I used to take all these festivities for granted and yes I also thought they were too noisy and too 'loud' for my tastes. Now? Give me loud lion dances please and too bad firecrackers are now illegal, if not, I would absolutely LOVE for my ear drums to be almost shattered by the incessant loud noise. I am happy however that I get to return every year at least for Chinese New Year. Well I've saved the best for last - the mouthwatering FOOD is also especially excellent during Chinese New Year! I will be sure to post photos of the irresistible food in Malaysia once I'm back in San Diego.
So, let me present a very simple dish, steamed fish balls made with store-bought fish paste, as my first entry in year 2009. These tasty morsels may be served as a snack and is a popular item on most Malaysians' dim sum list. As with most dim sum, you can experiment and add various vegetables to the fish paste, I added some red chilli peppers for some spice. Very easy to make - they look great too in their little bamboo steamer baskets.
1/2 pound of fish paste
1 tsp soy sauce
Dash of sesame oil
3 stalks green onions, chopped finely
3 red chilli peppers, chopped finely
Dash of white pepper
1 tsp corn starch
Some bok choy (for steaming on - this is entirely optional)
Click below for more easy and delicious home-made dim sum recipes on Tastes of Home:
Deep-fried Prawn Pinwheel Dumplings
Deep-fried Beancurd Skin Rolls
Shanghai Pork and Shrimp Crystal Dumplings
First, prepare the fish paste by adding all the ingredients and condiments above. The cornstarch acts as a filler of sorts. With a wet spoon, spoon about one tablespoon onto your wet palm and mould the fish paste into a loose ball. Place each ball onto a bok choy leaf and steam on high heat until cooked - this should take about 10-15 minutes at most depending on the size of your fish ball. Serve hot with soy sauce or sweet chilli sauce.
Happy 2009 everyone!
Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at www.smokywok.com.