Welcome to the first Battle of Ingredients of 2018. Let’s call this Year 2! We didn’t get a full year for 2017 but this year, we are already much more organized. Battle of Ingredients has changed over the months and we are working with themed dinners more than we are working on ingredients however, we do try to stick within using seasonal ingredients available to the province of Quebec or ingredients related to the theme we are working with.
I have added Battle of Ingredients to the menu on top so you can check out any of the past events we’ve done that you may have missed in 2017.
The first Battle of Ingredients this year is a little belated celebration of Chinese New Year! Phoebe and I welcome everyone to enjoy this lovely event. Our best friend is back home so we luckily had her drop by to be part of this event along with the usual cast of guests.
Wine of the Night
My contribution of the event comes from a recipe that Phoebe shared with me earlier in the week on Pinterest right HERE.
Stir-fry dishes always are a staple of a Chinese meal. I’m not a very skilled cook so this dish worked perfect for us. Its pretty easy to make. The original recipe asks for carrots but being the forgetful person I was, I picked them up at the grocery story to look at but forgot to put them in the basket so I replaced it with green beans. I kind of supersized the menu so I had to modify the sauce a little bit. My meal actually turned out to be a healthy blandness that I like but I offered salt and pepper to everyone to add if they preferred it stronger. The way to improve this one would be to use the chicken broth instead of water. However, this meal did make for some tender chicken as I did use thighs and vegetables had a nice crunch.
Phoebe went with a lovely abalone dish. Abalone is a staple of a classy Chinese dinner ingredient. Sometimes the simplest way to make a dish is to go back to the basics. She used frozen abalones along with ginger and garlic on the top and put it to steam. It still had a little bit of the fishy taste here but to us, it was still very good. However, she did forget to bring green onions which would have helped with added a little more flavors to mask the seafood taste that some people (aka my husband) doesn’t like.
Sticky rice is one of the Chinese dishes that you can find at dim sum restaurants and its also one of my favorite things to eat. Luckily, my mom had a potluck the day before and she contributed the sticky rice that one of her friends made to use for our Battle of Ingredients. It was delicious. One year, I will figure it out and I’ll give it a go.
I slacked off on my original plan to make Baked New Year Cake (recipe HERE) and Egg Tarts (recipe HERE). However, we did have some tangerines which is pretty normal to have for a Chinese New Year fruit dessert as well as some Wife Cakes, which is a delicious Hong Kong pastry made with winter melon. Without any coordination, both Phoebe and I ended up picking up some Theobroma Chocolate from Costco. I like the Raspberry flavor Dark Chocolate one and she got the Original 72% Original Chocolate one.
That wraps up our Chinese New Year Edition of Battle of Ingredients!
We had a few months of hiatus but we are back!
We are getting back into the groove of things 🙂
Our next one will be next month with a little Easter celebration!
5 thoughts on “Battle of Ingredients 2018: Chinese New Year Edition”
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Terrific recipes – Abalone, while hard to find, is worth the effort! I live in Beverly Hills, and there is a new-isn restaurant, Tempura Endo, that served Abalone and so much more, including a tempura-fried, truffle-stuffed Scallop! Here are pics if you are interested! – https://johnrieber.com/2016/02/12/tempura-endo-cooks-up-brilliance-in-beverly-hills-best-new-la-restaurant/
Abalone is hard to find and expensive. Luckily, Phoebe found some frozen ones at the supermarket so tried it with that. I haven’t eaten a lot of abalone before but I thought it turned it pretty good. 🙂
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They harvest them here in California, a couple hours north of LA, but it is a dangerous profession because they lie amid lots of seaweed and kelp and the divers can get tangled up…several die each year!
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