Sun, February 7 2016
One of my recent projects was to style and photograph the Chinese New Year recipes from Lucky Rice cookbook by Danielle Chang. Chinese New Year starts on February 8, and this is the Year of Fire Monkey.
(I went on to see what exactly the fire monkey brings us this year and got lost reading everyone’s horoscopes for awhile.)
Here’s what I made:
Malaysian Bone Tea Soup
I spent long time wandering around Chinatown in search of the ingredients for this dish: I’ve never heard of things like angelica root and Sichuan lovage rhizome before. Extra time spent reading all the boxes and packages paid off with a few great discoveries for other uses, though. I now have a bottle of delicious sweet soy sauce! Get the recipe.
Sichuanese Spicy Fish Casserole
Apparently, serving a whole fish symbolizes a wish for wealth and prosperity. It cooks very quickly and looks festive! Get the recipe.
Taiwanese Three-Cup Chicken
This was the easiest recipe to love: familiar and delicious chicken. I also loved Chinatown’s chicken prices: $.94/lb for dark leg meat! Get the recipe.