Happy 4006 to all our Chinese members and lurkers. The year of The Rat. We had a feast this evening of fried beef, fish and prawns, with plenty left to re-heat for lunch, in the traditional manner. Chinese wine is a bit grim, so we opened some rose' made with the champagne method - very nice.
Tomorrow it's BBQ-ed pork, skallops and goodness knows what else!! followed by my fav - Chinese New Year Cake. It's more of a pudding than a cake. Glutinous rice flour, sugar, eggs, vanilla and milk. Steamed and then allowed to cool - imagine a firm milk jelly. It's then cut into 5mm thick slices and fried in oil, with a bit of beaten egg. I real killer, but it's only once a year. HNY.
QC