“Chee Kar Fan”: simple Chinese New Year Mum & Family Home-cooking
I’ve been a good boy staying home for meals in my hometown Ipoh (2 hours drive from Kuala Lumpur) for the last few years. I realized I don’t have many Mum’s cooking left to enjoy as she is getting old.
Years ago I would get bored with the same Chinese New Year Mum’s cooking for 3-4 days of Chinese New Year. I would eat less at home, and go out to eat the famous, delicious Ipoh hawker food (it’s not called EATpoh for nothing haha)
This is my Mum’s traditional Chinese New Year spread:
* ‘Joohoo Char’ (Nyonya dish: squid, jicama-Mexican turnip, black mushrooms – wrap with ball lettuce and some homemade Sambal Belachan (spicy shrimp paste chill paste).
* Chinese sausages (fat Dongguan, liver and normal varieties), waxed duck.
* intestines black pepper soup with Lobak-white turnip.
* ‘Choi Keok’ or ‘Sheun Choi Tong’ (a sour & spicy soup) – leftover meats from CNY banquet with sour pickled vegetables, usually cooked on the 3rd-4th day of CNY. My favorite dish which I’ll never get bored with. My favorite dish which I’ll never get bored with (not in photo).
* Lard cooked in soy sauce, chilies (picture above)
* Omelette with ‘Choi Po’ (preserved white turnip).
* Stir-fried mixed colorful vegetables (celery, capsicums, onions).
My mum has Penang Nyonya-Baba Hakka ancestry and my late Dad was Hakka from “Tsang Sing Heong Har. I took my parents and 2 brothers to Tsang-Chen ancestry village near Guangzhou, China in 2003 (at the end of the SARS year) – 2 hours from Hong Kong.
Published on 17 February 2018.