I've always been fairly excited about being half-Chinese. Something about not just being boring old North American. I was born of immigrant parents and am therefore more interesting! Or something like that.
Anyhow, this year I found myself really missing my family for Chinese New Year. I always get pretty excited about it and always cook way too much food, but this year I just felt like I wanted to take it seriously for some reason.
I found myself in a lantern-strung Chinatown on Friday, queuing up for things in the Chinese supermarket with what seemed like the rest of London - panda cookies, beancurd sheets, and red envelopes in hand. I ate lunch in what might actually be the cheapest restaurant in London, Wong Kei, where you're seated communally and given tea along with your menus. £4 for beancurd, vegetables, and rice, which makes it to your table within five minutes. I found myself wishing my mom was there so she could order in Chinese and advise me on all the things I should buy for my new year's celebrations.
M and I spent a good part of yesterday scrubbing our house from top to bottom, while I tried to prepare most of our food in advance of today. Nothing special and nothing much - just a little feast for two. But we did manage to take the day with a little bit of seriousness, care, and attention - in fulfilling superstitious tasks, meditating, chanting, giving offerings, and making our way down to the Buddhist centre for evening chants and talks.
Here's what we ate along the way.
*****
bean curd rolls, seasonally
The jerusalem artichokes stand in for bamboo shoots in this British seasonal version of a dim sum favourite.
mushrooms
jerusalem artichokes
carrot
cavolo nero (tuscan kale)
ginger, all julienned
soy sauce
brown rice vinegar
bean curd sheets
oil, for frying
Fry the vegetables in a pan until just soft, then add a splash of soy and vinegar to taste. Soak a few bean curd sheets in boiled water until just soft, and then set them on a cutting board, dabbing up any excess water. Spread a bit of the fried vegetable on one side of the sheets, and then roll up like a burrito. Fry the roll in a wok with a couple of tablespoons of vegetable oil, turning once one side is crisp and golden. Slice and serve with soy sauce and vinegar for dipping.
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