The Lunar New Year is fast approaching and countries throughout Asia are gearing up to celebrate.
In my country, Chinese New Year is declared as a national holiday. This year it falls on 19 February and is called as the year of goat. The goat is the lucky eighth sign of the zodiac. It’s meant to be a year of harmony, home comfort and abundance!
While New Year’s customs vary throughout Chinese Indonesian communities in the Indonesian archipelago, the spirit underlying the celebration of Chinese Lunar New Year is the same; a sincere wish for peace, happiness and prosperity for family members and friends.
As Indonesia counts a large population of those with Chinese descent, most of whom have lived here for generations, Chinese New Year, also is known as Imlek is celebrated with lots of fanfare in many townships across the archipelago.
On New Year’s eve, Chinese families whose members may be living far apart, make it point to gather at New Year’s eve family dinner. The next morning they will all go to the temple to pray.
Although our family don’t celebrate Chinese New year but since it’s going to be a holiday, I am planning to mark the occasion by cooking one of our favorite homely Chinese Foods called Mun Tofu or also known in my country as Mun Tahu.
Why Mun Tofu?
It’s just the right dish for a humble welcome to the Year of the Goat, with easy-to-find ingredients and a dish that is effortlessly achievable.
Here’s the recipe of my version of Mun Tofu
- 300 gr silk tofu, diced
- 200 gr minced beef
- 100 gr button mushroom, sliced
- 2 stalk of green onion, finely sliced
- 4 cloves of garlic, finely minced
- Cooking oil
- 100 ml water
- 2 beef bullion cubes
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch, dissolved in 100ml water
- 1 teaspoon sesame oil (optional when desired)
- Heat the wok until smoke out. Add cooking oil.
- Add minced garlic, sauté until fragrant and golden brown.
- Add minced beef. Stir fry until the color changed.
- Add the button mushroom
- Season with all the spices except cornstarch and sesame oil.
- Cook until 3/4 cooked.
- Add tofu and green onion.
- Stir carefully until the spices well blended.
- Pour into water, cook over moderate heat for about 5 minutes.
- Add cornstarch mixture, mix well until boiling and thickened.
- Add sesame oil, mix to blend.
- Remove from the heat.
Serve warm with rice.