Chinese New Year Snacks

Chinese New Year Snacks

Pencai

Pencai

Poon Choi (pronounced: pun4 coi3), also known as pun choi or Big Bowl Feast, is a traditional type of dish originating from Hong Kong village Cantonese cuisine. It may also be found in different parts of Hong Kong. It is served in wooden, porcelain or metal basins. (Source: http://en.wikipedia.org/wiki/Poon_Choi)

Yusheng

Yusheng

Yusheng, yee sang or yuu sahng (Chinese: 鱼生; pinyin: yúshēng; Pe̍h-ōe-jī: hî-seⁿ or hû-siⁿ), or Prosperity Toss, also known as lo hei (Cantonese for 撈起 or 捞起) is a Teochew-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.
While versions of it are thought to have existed in China, the contemporary version is created and popularised^{[citation needed]} in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Malaysia and Singapore. In Malaysia and Singapore, government, community and business leaders often take the lead in serving the dish as part of official functions during the festive period or in private celebrity dinners. (Source: http://en.wikipedia.org/wiki/Yusheng)

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Tang Yuan

Tang Yuan

Tāngyuán is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan can be either small or large, and filled or unfilled. They are traditionally eaten during Yuanxiao, or the Lantern Festival. (Source: http://en.wikipedia.org/wiki/Tangyuan_(food))

Ice Kacang

Ice Kacang

Ais kacang (Ice Kacang) is a Malaysian dessert which is also common in Singapore and Brunei. Traditionally a special ice machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.

Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded. Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many Southeast Asian coffee shops, hawker centres, and food courts offer this dessert. Nowadays, ais kacang is mostly known as 'ABC' (acronym for Air Batu Campur, literally meaning "mixed Ice"). (Source: http://en.wikipedia.org/wiki/Ais_kacang)

Fishball Noodles Soup

Fishball Noodles Soup