Foodies Usher in the Year of Tiger

Chinese New Year is around the corner we could all almost smell it. The smell of Tiger, that is. Falling on the 14th of February, it coincides with the Valentine’s day celebration! This year, the foodies are lucky enough to be sponsored to provide you an exclusive spread of Chinese New Year photo shoot, taken at House of Tang, Bangsar.

Bok, Coco, Xin, Jessica, Sunny, Shirley, witch & Saucer

The group of us had an amazing time doing this photo shoot, although at one time we were racing with the rain. Trying to take outdoor pictures when it’s about to rain was no easy task! But we did have an enjoyable time in the end, taking serious and playful shots.

The foodies

This event would not have been possible if not for the generous sponsorship from House of Tang (location, food and recipes), Carven Ong (my beautiful cheongsam) and Big Boys Oven (cute cupcakes). I was extremely elated to be given the chance to don the work of art of Carven himself!

Foodies wishing you a Happy and Prosperous Chinese New Year

Some playful shots were taken, like the one where Sunny’s ear was pinched. *LOL*

Coco, Sunny and Xin posing a playful shot

witch and Coco welcoming you to House of Tang

Bok, Saucer and Sunny posing, kungfu style

The customary jumping shot that we did multiple times to get the perfect angle

Finally, when the outdoor shoot was completed, we proceeded indoors to sample House of Tang’s latest creations. Before that, a round of ‘lou sang’ started.

The girls gossiping

Master Chef Koh of House of Tang also joined in the fun of ‘lou sang’!

Yee Sang from House of Tang

Master Chef Koh and his creation of ‘yee sang’

Getting the dish ready

Fresh salmon slices

Finally, we were ready to ‘lou sang’! Up, up, up we go. The higher the better.

Foodies and Master Chef Koh in the process of ‘lou sang’

After the messy but fun ‘yee sang’, we were promptly served the first dish: Prawns

Prawns

The kind chef from House of Tang allowed us to share with you, our precious readers, the recipe for cooking this prawn.

Ingredients A:
- 2 large prawns
- Huge cabbage 2 pcs
Note: Slice the prawns into half to butterfly shape, add a little salt and pepper to marinate for about 5 mins. Then fry the prawn till cooked.

Ingredients B:
- Carrot 20gm
- Enoki mushroom 20gm
- Mushroom 2 pcs
- Celery 20gm

Ingredients C:
- Chick peas 20gm
- Green peas 20gm
- Corn 20gm

Marinade:
- Garlic 1 tea spoon
- Oyster sauce 1 spoon
- Sugar 1/2 tea spoon

Steps:
1. Boil the cabbage till soft, sift and let dry.
2. Slice Ingredients B thinly, boil, and sift dry.
3. Sauteed the garlic and pour in the Ingredients B and stir fry.
4. Wrap the ingredients with cooked cabbage into roll, and cut half.
5. Sauteed Ingredients C with butter and add sugar 1/2 teaspoon and salt 1/2 teaspoon. Cook with medium fire for 3 mins and pour onto the plate.
6. Serve the prawn on top of the cabbage roll on the plate with Ingredients C.

Second dish was Pork Ribs, my favourite!

Pork ribs

Ingredients:
- Pork ribs 1kg
- Ginger in fine slices 20gm

Marinade:
- Garlic 1 spoon
- Oyster sauce 1 spoon
- Sugar 1/2 tea spoon
- Tapioca flour 1 tea spoon
- 1 egg

Sauce:
- Water 1 spoon
- Black vinegar 1 spoon
- Sugar 1 spoon
- Dark soy sauce a little bit
- Sesame oil a little bit

Steps:
1. Cut the pork ribs into square for about 2 inches, marinate with the ingredients above for 3 hours.
2. Place the pork ribs into pre-heated oven at 180c to bake for 15 mins till golden brown and cooked.
3. Deep dry the fine ginger slices in hot oil till crispy and place on top of the pork ribs, and pour the sauce over, and serve.

Finally, for something sweet, the Chrysanthemum Rice Cake came next!

Chrysanthemum Rice Cake

Ingredients A:
- Boiled water 1.3kg
- Chrysanthemum 10gm
- Vietnamese Rice Net Wrappers 10 pcs

Ingredients B:
- Glutinous flour 1.2kg
- Tang flour 240gm
- Santan flour 1 pack
- Corn flour 240gm
- Cooking oil 120gm
- Sugar 600gm

Steps:
1. Boil the water, put in Chrysanthemum and let it soak for about 20 mins. Sift the Chrysanthemum and keep the water for use.
2. Mix Ingredients B then mix the Ingredients A evenly. Pour onto a plate and steam for 2 hours. Let it cool.
3. When it is cool, cut it into pieces and wrap with Vietnamese rice net wrappers. Deep fry till golden brown and serve.

All the dishes were fabulous, as you could clearly see from our ecstatic faces below. *LOL*

Foodies enjoying the creations from House of Tang

Delicious!

We almost thought it was over, until Sunny presented to us a surprise box of cupcakes for dessert! They were all beautifully and meticulously decorated, complete with tiger heads!

Sunny and his creations from BigBoysOven

Cute tiger head cupcakes

Oh so adorable!

Gong Xi Fa Cai from all of us

The photo shoot event was a success due to the great work of the wonderful photographers: Ken, Alex, Andrew and Chai.

Ken, Alex, Andrew & Chai

Also, special thanks to BigBoysOven for taking the time and effort to put together this collaboration among us bloggers.

The participating blogs for this event are

www.bigboysoven.com – Sunny and Sid

www.sloppychic.com – Xin

www.thejessicat.com – Jess

www.iamthewitch.com – Mei Yee

www.foodpoi.com – Ken

www.travelfoodies.com – Andrew

www.grapesetsunshine.blogspot.com - Shirley

www.taufulou.com – Bok

www.lionelong.com – Saucer

www.icoco.me – Coco

Photographers:

Ken – www.foodpoi.com

Andrew – www.travelfoodies.com

Chai – www.sloppychic.com

Alex Ang

Once again, Happy Chinese New Year and may the year of Tiger bring you roaring laughter always!

Lots of love from the witch!

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