The year of 2014 is a special year as we celebrate New Year 2 times both in January, the first month of this year 🙂
New Year’s Day is observed on January 1, the first day of the year on the modern calendar Gregorian as well as the Julian calendar used in the Roman Empire since 45 BC.
With most countries now using the Gregorian calendar as their de facto calendar, New Year’s Day is probably the world’s most celebrated public holiday, often observed with fireworks at the stroke of midnight as the new year starts in each time zone.
This year, we will celebrate another New Year – It’s the Chinese New Year which falls on January 31. Traditionally, the celebrations run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar.
Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year” and we usually wish Gong Xi Fa Cai to those who celebrate it.
As the Chinese New Year is approaching, it means we should get ready to party! And by “party” I mean “eat.”
Many New Year’s traditions around the world involve champagne and firecrackers, but when it comes to Chinese New Year it’s all about the feast!
Food plays an important role in Chinese culture, so it’s no surprise that a huge part of the Chinese New Year celebrations center around big banquets dishing up lucky dishes and symbolic foods. Dishes served most during Chinese New Year symbolize hope and renewal for the New Year.
As the Chinese New Year is coming in less than 3 weeks, I start thinking of what to cook for Chinese New Year. Although I don’t celebrate Chinese New Year but I have a habit of cooking a special menu on every festive. This time I am thinking of cooking Egg Foo Yong or in my country known as Fu Yung Hai.
Why Egg Foo Yong?
Difficult not to love, Egg Foo Yong or Fu Yung Hai is one of the most popular dishes commonly found in a typical Chinese restaurant’s menu in my country.
Fu Yung Hai is something that anyone can easily relate to when it comes to ordering out of the menu, and especially so when one runs out of idea of what to have for a meal as it has great compatibility with almost everything else in the menu.
The main ingredient of Fu Yung Hai is eggs and eggs symbolize fertility so I have good reason to cook this dish on Chinese New year.
All it takes is a few eggs, crisp vegetables and Asian seasonings to create an elegant dish that is perfect for breakfast, a main entrée or late night snack.
Here are some tips to cook Egg Foo Yong or Fu Yung Hai
- For extra flavor, prepare the sauce separately: Egg Foo Yung is one of the few Chinese dishes where the sauce is prepared separately and served over it.
- Use our imagination when choosing fillings. There are no hard and fast rules about what ingredients go into Egg Foo Yung: beef, chicken, shrimp, and even tofu are all popular. For vegetables, mushrooms, onion, and green onion are frequently used.
- To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn’t call for it. Make sure blanched vegetables are well drained.
- Lightly beat the eggs, but not enough so that bubbles form.
- Thinly slice the meat and vegetables for more even cooking.
- Do not add the other ingredients to the egg in the pan. Instead, mix them together with the egg before cooking.
- Make sure the pan is hot enough so that the egg mixture cooks properly.
- If making a sauce, prepare it first and keep warm while cooking the Egg Foo Yung.
- Form the eggs into small pancakes or one large pancake.
HAPPY LUNAR NEW YEAR!
GONG XI FA CAI