Tag Archives: chinese new year

#1676: A1 Emperor Herbs Chicken Noodle

Here’s one I got at the Econsave in Butterworth, Penang on my Malaysia trip last year! I looked up Emperor Herb Chicken on Google and found a recipe that lists the ‘Emperor Herbs’ – quite a list!

  • 24 g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
  • 18 g Dang Shen 党参 (Codonopsis Pilosulae)
  • 16 g Yu Zhu 玉竹 (Solomon’s Seal Rhizome)
  • 22 g Long Yan Gan 龙眼干 (Dried longan)
  • 10 g Gou Qi Zi 枸杞子 (Wolfberries)
  • 6 Hong Zao 红枣 (Red dates)
  • 3 g Chuan Gong 川芎 (Szechwan lovage rhizome)
  • 5 g Tang Gui 当归 (Angelica sinensis)
  • 15 g Bei Qi 北芪 (Astragalus membranaceus)

It looks like the dish is very popular around Chinese New Year, a festival that is celebrated all over Asia. This variety is from Malaysia, a place where Chinese New Year is heartily celebrated. Let’s have a look at this one!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, Add contents of sachet to 450ml water and heat until boiling. Add noodle block and cook 3 minutes. Stir and enjoy!

The noodle block.

The soup base sachet.

Smells like chicken!

Finished (click image to enlarge). Added coriander, mint, mung bean sprouts, and baked chicken with Jane’s Krazy Mixed Up Pepper and Johnny’s Chicken Seasoning. The noodles have a very firm backbone – excellent chew to them I found refreshing in this gauge, which is very standard. The broth has a great homestyle flavor and characteristics of a broth that had been cooking for hours. 4.25 out of 5.0 stars. EAN bar code 9556593112398.

Singapore & Penang Street Food: Cooking and Travelling in Singapore and Malaysia (from Amazon) Singapore and Penang have a lot in common both in culinary and cultural terms. For centuries they have been at a crossroads of ancient trade, and immigration, giving them a strong multicultural personality. Singapore & Penang Street Food shows the authentic taste of delicious street food in Malaysia and how the street-food scene in Singapore has become more food court nowadays. Regulated out of existence years ago, street food vendors moved into hawker centers where even the most delicate stomachs have the opportunity to partake. Strict safety and hygiene regulations make Singapore’s hawker food some of the safest street food around, keeping high standards of tastiness and authenticity. Beside five different Chinese cuisines, Singapore also offers Indian, Malaysian, Indonesian and Thai street-food dishes. In Penang you will find similar dishes but with a different touch, a different interpretation. The range of regional varieties is endless.

A TV commercial for a different A1 variety – A1 Soup Spices Noodle.

Celebrating Lunar New Year With The Seattle Singaporeans Meetup Group

Gong Xi Fa Cai! A couple weeks ago, I got an email from my friend Zi Hua from Prima Taste in Sngapore inviting me to a lunar new year’s celebration. It sounded great, but Singapore is so far away and such short notice. I quickly realized I was being invited to a Singaporean event very near where I live! The Seattle Singaporeans Meetup Group holds an annual lunar new year celebration at a restaurant called China Harbor on Westlake down in Seattle. I happily accepted the invitation and yesterday got to attend!

I got to sit at the dragon table! If anyone is wondering, I’m a rabbit – maybe that’s why I was lucky to be at this table! The event organizers sat here.

One of the first things we got to do was have Lo Hei Yusheng. What happens is a big plate comes out with some raw fish (usually salmon) and some thin sliced vegetables. Then, different spices, sauces and such are added, signifying different things like health, wealth and prosperity. Once everything is added, everyone at the table stands and with chopsticks, tosses the whole thing like a salad and says different positive things like prosperity and happiness. Then we got to eat it! I wish I would have gotten more video of this, but I was taking part.

Here’s what is looked like at the end. It was really good!

During the event, I was asked to come up and say a few words about The Ramen Rater – I must admit I haven’t done a lot of public speaking and was pretty nervous! It was fun though and I was really honored by the gifts from Prima Taste who sponsored the event and the letter that was read.

Next, we enjoyed a multi course meal – Honey Walnut Prawns, Crispy Roast Chicken, Curry Vegetables, Black Pepper Beef, Mixed Vegetables, House Crispy Noodles and Black Glutinous Rice for dessert. Everything was very delicious.

At the end, the Lion Dancers came and put on a great show! Turns out the leader of the group was in a Jackie Chan film called Who Am I – pretty cool! He explained how busy they were – running from one lunar new year event to another putting on the show.

When I got home, I opened the gift from Prima Taste – a very nice Risis pen and card holder with a Merlion (a special symbol of Singapore which is a fusion of mermaid and lion) and an inscription to me. I didn’t expect this and was very honored to be sure. They also gave me a couple cartons of their Curry and Laksa LaMian! They’re #2 and #3 on my top ten list.

I’d like to thank Eric Sim and Chan Zi Hua of Prima Taste, Ai Lin and Clement of the Seattle Singaporeans Meetup Group and Jim & Lucy who brought me to the event! Thank you all for your kindness and I was truly honored to know you and to have been able to attend this auspicious occasion!

If you’d like to learn more about the Seattle Singaporeans Meetup Group, you can find them here. You can find out more about Prima Taste here.  You can find out about the China Harbor restaurant here.  Gong Xi Fa Cai to all!

Friday Video: Happy Lunar New Year!

This video lets you in on some info about Lunar New Year and how people celebrate it around the world – and it’s funny, too! I thought I’d include some other videos as well. CCTV-1 did a 7+ hour Chinese New Year Gala. Here’s a long video showcasing traditional Chinese New Year music. In Singapore, you can see the fireworks from Marina Bay. Here’s a recipe for South Korean Tteokguk New Year’s Soup! Taiwanese artist Chen Forng-shean celebrates the Year of the Goat by delicately carving miniatures of the animal onto pencil tips.

#1592: Mom’s Dry Noodle Vegan Chilli With Sesame Sauce

Today’s a very big day for people living in Asia as well as the rest of the world! It’s Chinese New Year! I thought today would be a good day to have this new Mom’s Dry Noodle from Taiwan. I have the honor of taking part in a special Chinese New Year gathering in Seattle this year with a Singaporean group! I’ll be posting about that on Sunday. For those of you unfamiliar with Chinese New Year, here’s a little about it from Wikipedia:

Chinese New Year is an important Chinese festival celebrated at the turn of the Chinese calendar. In China, it is also known as the Spring Festival, the literal translation of the modern Chinese name. Chinese New Year celebrations traditionally run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar. It falls between January 21 and February 20. Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year“.

Chinese New Year is centuries old and gains significance because of several myths and traditions. Traditionally, the festival was a time to honour deities as well as ancestors.[2] Chinese New Year is celebrated in countries and territories with significant Chinese populations, including Mainland China, Hong Kong,[3] Macau, Taiwan, Singapore,[4] Thailand, Indonesia, Malaysia, Mauritius,[5] Philippines,[6][7] and also in Chinatowns elsewhere. Chinese New Year is considered a major holiday for the Chinese and has had influence on the lunar new year celebrations of its geographic neighbours.

Within China, regional customs and traditions concerning the celebration of the Chinese New Year vary widely. Often, the evening preceding Chinese New Year’s Day is an occasion for Chinese families to gather for the annual reunion dinner. It is also traditional for every family to thoroughly cleanse the house, in order to sweep away any ill-fortune and to make way for good incoming luck. Windows and doors will be decorated with red color paper-cuts and couplets with popular themes of “good fortune” or “happiness”, “wealth”, and “longevity.” Other activities include lighting firecrackers and giving money in red paper envelopes.

As you can see, this is a very big celebration the world over. 福壽雙全! Let’s have a look at this Taiwanese noodle from the company that won The Ramen Rater’s Top Ten Taiwanese Instant Noodles 2014 Edition.

Here’s the back of the package (click image to enlarge). Vegan friendly. To prepare, add noodles to a pot of boiling water and cook for 4 1/2 minutes. Drain well and add in sachet contents and stir until combined. Enjoy!

Four of these transparent packs are contained in the bag.

The nodle block.

A soy sauce sachet.

A thin liquid.

The sesame sauce sachet.

Has a sesame-peanut scent.

Finally, chilli oil.

Has a very nice color to it.

Finished (click image to enlarge). Added cucumber, carrot and onion. The noodles have a really nice chew to them – very high quality. The flavor is really neat – it first presentas itself and a soy flavor. Then, a taste of the sesame comes in, finished by a nice spicy oil hit that is nice and strong. Again, Mom’s Dry Noodle brings something very nice to the table. 5.0 out of 5.0 stars. EAN bar code 4717011150032.

Moms Dry Noodle Vegan Chili & Sesame Flavor – 12 Packs/carton

A recipe for traidtional Chinese New Year dumplings.