Everybody has his own version. And this one is mine. I never measure anything so it's hit or miss, mostly hit. Because you can't really go too wrong. Notice the brand new cutting board. Isn't it gorgeous? See the first picture on top? That's a clean cut from a sharp knife. This is the first time I added some dried scallop.For the photographer in you, more boring information: Nikon D70, Nikkor 35~105 MF, some shot in macro mode, manual focus and exposure as lens won't meter or auto focus. JPEG straight from the camera.
Looked good to me. I'm too busy to make lobok goh this year. I'm soaking the fish maw for tomorrow's night dinner.
ReplyDeleteI haven't tried it yet, but I imagine it should just be fine. It firms up nicely overnight.
ReplyDeleteYou sound like you are going to have an elaborate New Year dinner.
Happy New Year.
Oh, yum! I am so afraid to go to the Chinese grocery store today. I know it is going to be very crowded. Nothing in my kitchen for Chinese NY yet, haha....I've got to figure something out before Monday.
ReplyDeleteLoBok Goh is my all time favorite NY food and dim sum dish. Nothing like home-made!
Except for the Lobok Goh, I don't think I am going to cook any festive dishes, not that I know any to begin with. Chinese supermarkets are going to be crowded but they are usually super fast at the checkout so that kind of help big time. I would go early in the morning, that's what I did in previous years.
ReplyDeleteHappy New Year.
Your Lo Bac Goh looks really appetising indeed! And I agree your newly-sharpened knife does make an impressive clean cut.
ReplyDeleteWe only have Lin Goh this year, as well as Gok Chai (both hand-made by my mum!).
Happy Chinese New Year :)
nice woh! Happy Chinese New Year!
ReplyDeleteSnowdrops, Mad Dog:
ReplyDeleteThank you, thank you. No, I want the knife sharper, I got to work on my honing technique.
I remember when I was a kid, my Mom used to make everything, everything I could imagine for the Chinese New Year. It was absolutely mesmerizing and ridiculous. All those foods.
Your Lo Bok Goh looks great! I'm sure it tastes as great.
ReplyDeleteI feel so bad that this year I haven't gotten around to make any festive food at all - we're in preparation of moving in a few weeks. I usually make Nin Goh & Hung Dou Goh for the New Year. But I guess this year, I'll just have to skip...
Hongkie, good luck with your moving. Don't sweat about the festive cooking, I gave up already seeing what readandeat could do like 120 dishes ....
ReplyDeleteThe lok bok goh turns out okay, I like it more tasty but my wife prefers it blander so I cut down on the salt. Anyway, it's totally edible.