Chinese New Year
Xinnian Hao and Gong Xi Fa Cai to everyone! Wishing you New Year Goodness and Happy Lunar New Year!
The lucky foods to eat today are dumplings, which represent gold ingots, long noodles for longevity, whole fish for abundance, spring rolls, which resemble gold bars, nian gao or rice cakes for higher careers, tang yuan or rice balls for family reunions, and oranges or tangerines for luck, wealth and fullness. Other good luck foods and their symbolism are beans for money, leafy greens for paper money, pork for progress, grapes for wish fulfillment, and ring-shaped foods like doughnuts for its full circle.
Foods to avoid include lobster and crab because it moves backward, symbolizing setback or good fortune flying away. Beef is also avoided because it symbolizes stagnation. Chicken and turkey is a no-no because they scratch backward in the dirt, symbolizing a year of digging for fortune, or their wings mean luck flies away. Hollow pasta can mean an empty wallet.
Not food related but you are not to clean or sweep today, as it symbolizes sweeping away your good luck. You are not to use sharp objects like scissors or knives to avoid cutting your fortune, and you are not to speak negative words like “death” or “loss” or even get angry today as it is believed the tone is set for the coming year. You are not allowed to wash your hair as it is believed you will wash away your good luck, no breaking of glass or dishes as it is a bad omen of the year ahead, lending money as it can symbolize a year of financial strain, and or wearing black or white as these colors are associated with mourning.
Lynette Lo Tom’s Goong Goong’s favorite recipe for poached whole fish is a perfect dish today, for abundance, prosperity and completeness. The head of the fish represents a good beginning and the tail means a good end of the year. When eating the fish, remember not to flip the fish when you have eaten the top, but remove the bones to get to the bottom as it represents flipping the boat.
Lynette Lo Tom’s Chinese-Style Poached Whole Fish
Serves 6
1 white fish (moi, mullet, kumu, toau. opakapaka) Usually these fish result in a soft texture that is wanted here, my mother’s family called “waht.” Second choice of fish, since they will have a more meaty texture are salmon, uhu, or snapper. This could mean a 2-1/2 pound opakapaka or a 2 or 3 pound mullet.
6 inches ginger, peeled, sliced and divided
1/2 cup slivered or chopped green onions
1/4 chopped Chinese parsley
Water to cover fish
1/2 cup peanut or vegetable oil
1/4 cup soy sauce
Peel the ginger. Cut the older, tougher part into slices and put in the pot with the water. The ginger can sit in the water all day as the flavor of the ginger cuts the “fishiness.”
Take the fish out of the refrigerator an hour before cooking.
Bring water and ginger to a boil. Turn off heat, place fish in and seal. In 20 minutes, fish will be done. If the fish is 2 pounds or more, leave it in hot water for an additional 20 minutes.
Check fish for doneness cut to bone and check.
Drain fish, place on a platter. Top fish with ginger sliders, green onions, Chinese parsley.
In a small pan, heat oil. Pour over fish. Quickly add soy sauce to the same put. This will heat up the sauce. Pour over the fish. Serve immediately and enjoy.
Mardi Gras
Today is also Mardi Gras, or the French translation of “Fat Tuesday.” It is also Malasada Day so I hope you are having a malasada with your coffee this morning as you read the paper! It is the final day before Lent or the fasting season begins. So the foods eaten are rich, savory, and sweet! You have choices of Cajun or Creole dishes like gumbo, jambalaya, etouffee, po’ boys, and end your feast with King’s Cake beignets.
Email Audrey Wilson at audreywilson808@gmail.com.
