No matter where you live... As a Chinese, I think we should.
Although we are living in a non-Chinese originated Australia, we still like to preserve our culture by cooking the food that we used to eat and also celebrate Chinese New Year in regardless.
This year, the Chinese New Year 2016 falls on 8 February 2016 which is arriving in 3 weeks time and it is time now to start cooking and baking all the yummy Chinese New Year food.
Chinese New Year related food? Yeah... Like these traditional goodies that I have cooked and baked previously...
|Hakka Yam Abacus (Recipe at here)|
This Hakka dish is commonly served during Chinese New Year as these yam kind of gnocchi are shaped into shapes of abacus seeds which symbolises money that we can often count.
|Kueh Bangkit (Recipe at here)|
Kueh Bangkit is a traditional Nyonya Chinese New Year delicacy. The word, bangkit can be somehow translated as fragrant cookies. It is a cookie that crunches when you bite but melts in your mouth as you chews.
|Biscuit Samprit / Biskut Ceri / Nyonya cherry cookies (Recipe at here)|
Another Nyonya biscuits that I used to eat for every Chinese New Year.
|Always my favourite... Pineapple Tarts!!!|
These are the enclosed kind (Recipe at here).
|MORE PINEAPPLE TARTS!!! I can't have enough these...|
These are the Nastar kind (Recipe at here).
For the arriving Chinese New Year, Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and I will be cooking and baking lots for our families and friends. Please join us as we cook and celebrate for CNY 2016!
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Here are our friends that have joined us with their CNY cooking and baking: