Chinese New Year – The Year of the Rat – Round-Up

Gung Hay Fat Choy! Happy New Year!

Welcome to the year 4706, or the year of the rat!

When I invited you for a foodie blog celebration of the lunar New Year according to the Chinese calendar, I had no idea so many people would participate, I know hardly where to begin thanks to you all!

Let’s start with a truly multicultural couple from Indonesia and Arabia, both of them students in Northern Germany, writing a wonderful blog by the very appropriate name Food is Love.

The Kue Lapis,a traditional steamed cake, is very eye-catching!

I love the pandan flavored desserts of SE Asia, so this is for sure a keeper recipe.

(And I’ve learned about an Indonesian food blogger from Hamburg, too – how fascinating!)

While you prepare for more recipes to come, you might want to stop by at Jaden’s Steamy Kitchen. She didn’t write her article on Chinese New Year Food Superstitions explicitly for this event, but it is a terrific read.

Next in line is nasebaer, who serves juicy, intensely flavored red-braised pork belly, a Chinese classic (sorry, German only, but the English recipe can be found in Molly Stevens: All About Braising).

If you aren’t hungry by now, hop over to Brot und Rosen and marvel at Petras Pearl Balls and Sweet-and-Sour Pork (again, in German only).



And because no festive meal would be complete without a dessert, she also adds beautiful Half Moon Banana Cakes.

Two for me, please!

My friend Lessa opted for a banana dessert as well. You’ll love the gooey-crispy goodness of her banana (and pineapple) fritters (German post).

Kaffeebohne brings a healthy vegetarian dish to the party, the multicolored vegetable-and-tofu-stir fry (another German-spoken post) looks especially apptizing!

Dolce offers juicy and delicious Panda Express Orange Chicken. Although this is probably not considered traditional fare for the Chinese New Year, I think no one will complain about a good luck charm in form of an Americanized chicken dish which is so tasty!

While Dolce posts in German, the recipe can be found at Recipezaar in English.

If you happen to be fluent in Polish, Myszas blog Kulinarne Wyzwania Myszy is the right place for you. Although I read no Polish at all, her Spring Rolls look to die for!

My own entry for this event is a dish of green beans and mince pork, Sichuan Stir Fried Beans.


This would have been a lot better with yardlong beans, though…

But wait, there’s more Polish for you, and I really wished I would understand a single word. Andrzej from Kuchnia Ireny i Andrzeja has cooked a total of five lovely dishes for this event! Fortunately, he has provided me with recipe titles and there is a link to the English recipes in each post.

Noodle Soup with Five-Spice Beef

Coin Purse Egg

Almond Cookies

Sweet and Sour Crispy Tofu

Hone Sesame Tenderloin

I am flabbergasted! 🙂

Another take on Traditional Chinese Almond Cakes can be found at Baking History.

Don’t skip it – the full-moon shaped treats are gluten-free and wheat-free and made with rice flour, and look plain gorgeous!

I wouldn’t have thought of walnuts for a Chinese dish, cashew, almonds or sesame seem to be much more obvious, so I am glad Ulrike at Genial lecker introduces us to Chinese Chicken with Walnuts.

The recipe (German only) sounds absolutely delicious!

Marija at Palachinka provides us with a bamboo steamer full of perfect Pork Dumplings

I couldn’t stop eating, these are one of my favorite foods!

Petra at Chili & Ciabatta serves a dish from The Modern Art of Chinese Cooking, Stir-Fried Tangy Beef (post in German).

I’ll have to make this soon in my kitchen, sounds and looks delicious!

Sus at Corum Blog offers yet another colorful dish, Chinese Spring Chicken with Bok Choy (recipe in German).

She chose this dish because the year of the rat is the start of the 12-year astrological cycle, and symbolizes new beginnings, reformation and spring, so a spring dish is more than appropriate.

Zorra at Kochtopf makes use of her wok, which seems to get a little rusty (figuratively speaking), because Zorras SO isn’t too keen on Chinese food. I think he misses a lot, or would you decline an offer of this Beef with Cashew and Broccoli ?

I wouldn’t 🙂

Last not least in this round-up Barbara at Barbaras Spielwiese makes the most traditional New Year’s Eve food of Northern China, Jiaozi (post in German).

With delicious foods like this galore, may you all have a happy, prosperous and healthy New Year!


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6 Antworten

  1. Petra sagt:

    A great round-up – and I don’t know where to start cooking. Everything looks delicious! Thank you!

  2. Barbara sagt:

    Thanks for the round-up – great! And thanks to all for those wonderful recipes!

    I added an English version of my post: Chinese Jiaozi on http://barbaras-spielwiese.blogspot.com/2008/02/chinese-jiaozi.html

  3. Dolce sagt:

    Interssantes Rondup mit so vielen unterschiedlichen Gerichten! Eine schöne Idee für ein Event – super!
    Danke, dass Du mich trotz der Verspätung noch aufgenommen hast 🙂

    LG aus München nach Hamburg!

  4. Great roundup with wonderful recipes! Thanks for hosting!

    manuela

  5. Sefa Firdaus sagt:

    Wow…. I’m so flattered that you write nice things about our kitchen 🙂
    Thanks for hosting and for presenting the round-up in such a nice way. Thumbs up!

    Btw, I really hope that one day you can pay me a visit. I promise you that I will cook you some Indonesian and Arabian foods 😉

  6. rike sagt:

    Danke für das tolle Event und die gelungene Übersicht. Da wird es wohl öfters chinesisch geben, ich muss mich nur noch entscheiden können, wo ich anfange mit dem Nachkochen.

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