This year Chinese all over the world will be celebrating Chinese New Year or Spring Festival on February 14th, which coincides with Valentine’s Day. This year’s New Year will mark the year of the Tiger. As per prediction via Chinese Astrology, it will be the year of the Metal Tiger, a tumultuous year to say the least. To find out more regarding the year of the Tiger and which Chinese Animal zodiac you belong to, go to:  www.chinesefortunecalendar.com/2010/2010Zodiac.htm.

As tomorrow is the eve of New Year, majority of Chinese people will have a reunion dinner with their families. I remember growing up in Malaysia and how important this dinner was. My mother would have started preparation for this special dinner several days in advance. Before then, the house had to be cleaned from top to bottom. Spring cleaning symbolizes sweeping out the old to usher in the new. Cleaning is not allowed on the first day of New Year as Chinese believe the act of sweeping will sweep out any good luck and fortune.

There is symbolism in everything performed. This include the the type of food we eat throughout the 15 days of New Year. To learn more regarding food symbolism, go to: http://www.chiff.com/a/chinese-new-year-foods.htm. It is believed that the dishes we eat during New Year will bring us good fortune, luck, health, and longevity. My family is just as superstitious when it comes to eating symbolic food during the New Year. It is common for my mother to prepare shrimp as the word shrimp (Ha) in Cantonese sound like laughter; thereby, eating shrimp will bring laughter to the household. The word fish (yu) in Chinese sounds like rich or abundance. Eating fish will bring you abundance of wealth. Fish and fowl are always cooked and presented whole, head to toe.  It is considered bad luck to cut the food up as this will mean your luck and good fortune will be short lived. Same applies to noodles, which are served in long strands, never to be cut, to symbolize longevity. Common familiar dishes such as steamed fish, stir-fried shrimp, white-cooked chicken, eight precious vegetable platter and many other delicious and savory dishes are prepared on the Eve. I usually eat until I can’t breath! On the first day of New Year, my grandmother usually serves a vegetarian meal to purify our bodies from the previous day of gluttony.

My fondest memory of the New Year is visiting friends and family. During these visits, we bring gifts to our host/hostess. The gifts again are symbolitic. Tangerine is a common gift exchange between guest and host. The word tangerine  (kum) in Chinese sounds like gold in Cantonese. Therefore we bear gifts of good fortune and prosperity to your host/hostess. Red symbolizes good luck; hence, red letter writings and decorations will be adorn throughout the house to bring luck. Little red packets (hoong pau) of money are given to children to bring them luck. Wearing red is also very common. Avoid wearing white or black as these colors symbolizes death and Chinese people are very superstitious when it comes to symbolism.

Most Chinese will visit their favorite Chinese astrologist to get predictions of their life for the upcoming year. Many will make physical or objective adjustments to rid their home or lives of bad luck as per their astrologist. If you are interested in feng shui for the upcoming Tiger year, check this website. It may be a little in depth as they do refer to latitutes and longitudes, but the basic rule is understandable: http://starproperty.my/PropertyScene/TheStarOnlineHighlightBox/2295/0/0. Want to predict what this year holds financially? ttp://blogs.wsj.com/chinarealtime/2010/02/12/feng-shui-investing-tips-for-year-of-the-tiger/

I may not be able to celebrate the New Year like I did back in Malaysia; however, I try to recreate some of the dishes that my mother used to prepare with very fond memories of New Year’s past.  The 15 days of New Year represent a very happy time in my life as my entire family, on both my Mom’s and Dad’s side, tend to usher the New Year with gusto. The family gatherings are very boisterous, noisy, and full of laughter while catching up with one another. Each day brings a new celebration, according to the Chinese customs, with lots of food.

These are a couple of dishes that I still do prepare during the New Year.

Stir-fried Spicy-sweet Shrimp with Preserved Black Beans (Har Loke)

 One pound large shrimp (preferably with head and shells on), washed and trimmed

2 cloves garlic, minced

1 1/2 teaspoon grated gingerroot

4 teaspoon Chinese rice wine

1 teaspoon fermented black beans, rinsed and lightly mashed

6 tablespoon Ketchup

4 teaspoon Oyster sauce

2 tablespoon sugar

salt and pepper to taste

1 tablespoon Worchestershire sauce

2 green onion, halved, julienne lengthwise

1 teaspoon gingerroot, julienne

Method

Combine the shirmp, garlic, ginger, and wine and let mainate for 20 mins. Mix mashed fermented black beans with ketchup, oyster sauce, sugar and salt.

Heat wok over high heat. Add oil and stir-fry shrimp when wok starts to smoke. Continue to cook until shrimp turns pink. Add grated ginger and bean mixture to shrimp. Stir to combine and coat shrimp.  Add green onions and stir. Serve immediately.

Serves 4

Longevity and Prosperity Noodles

1/2 pound wantan noodles or lo mein noodles, deep fried in hot oil

2 cups rotisserie chicken, lightly shredded

3 dried shitake mushrooms, soaked and cut into thin slices, strain and reserved soaking liquid

1 cup napa cabbage, cut into 1-inch slices

1/2 cup squid, sliced

1/2 pound shrimp, shelled, deveined

1 large carrot, sliced on the bias and blanched

Seasoning

2 tablespoon oyster sauce

1 tablespoon light soy sauce (not low sodium)

1 tablespoon sugar

1/4 teaspoon ground black pepper

1 teaspoon sesame oil
 

Ginger Wine 

1 tablespoon ginger juice

1 tablespoon Chinese rice wine or dry Sherry

1/2 cup reserved mushroom liquid

1/2 cup chicken broth

1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoon water

1 green onion, thinly sliced

1 red chili pepper, sliced (opt)

Method
Put deep-fried noodles on a serving plate. Heat 2 tablespoon oil in a wok; add in ginger wine to fry with mushrooms, shrimp, squid and cabbage. Add in seasoning and stock. Bring to a boil. Add a little more oil to glaze. Mix in thickening and add carrots. Pour sauce over noodles and add the roast chicken meat. Serve garnished with sliced green onions and chilli strips.