New Year's Goh and Snacks

Yuki · February 1, 2005

It is almost that time of the year where everyone in the family is busy steaming goh and deep frying snacks. Some popular food eaten during Chinese New Year are:

Neen Goh, Loh Bak Goh(Turnip Cake), Taro Goh, watermelon seed, dried and sweetened fruit, deep fried dough like things(油角, 煎堆, 笑口棗), dried lotus seed, and many more. Every family would have a box that contains little snackcs like rabbit candy, chocolate coin, watermelon seed, and various dried fruits and nuts.

My family always make neen goh and loh bak goh every year even though it is a lot of work. The loh bak goh always taste so much better than the one in dim sum restaurant because we add a large amount of turnip. Although now my favourite is taro strips goh, it is made entirely of striped taro and a bit of chinese sausage. They are so good pan fried until crispy....

So what does your family eat and make during new year?

aprilmei · February 1, 2005

The only kind we make is loh bok goh. You're right, it IS so much better than the commercial types - like night an day. In Hong Kong, various types of goh are given as gifts. I love the sweet ones with water chestnut or coconut, sliced, dipped in beaten egg and sprinkled with a tiny bit of sugar, then pan-fried. The sugar caramelises as it cooks - yum.

White rabbit candy reminds me of being a kid. Not a bad thing, though. We also set out those colourful chewy fruit-flavoured candies that are kind of like Starburst; can't remember what those are called. And those fruit-flavoured jelly candies too.

Dejah · February 1, 2005

I just bought my packets of sweets for my "Toon Hap": lotus nuts, wintermelon, coconut, ginger, lotus root, potato, carrot, Lucky candy (strawberry flavoured). I will set one up at home and take another to school for my students.

I haven't seen those square fruit flavoured candies for some time. I miss those :sad:

My 6 year old grandson loves Rabbit candies. He thinks it's pretty cool that you can eat the inside wrapper!

This weekend, I will help my Mom and s-i-l make deep fried "zhan tay doy". These are made with glutinous rice flour and bars of Chinese brown sugar. She puts sweetened chopped peanuts inside, sesame seeds on the outside. They are a challenge for me as you have to form the dough into a balloon, then blow some air into it . The oil has to be at the perfect temp. While frying, you must push and roll the dough so that it will expand like a ballon to create a round ball with a thin crisp skin. I love these cooked with guy choi after all the New Years ceremonies.

Mom used to make so many different kinds of dumplings, but she has scaled down as she got older. One that I really miss is containers of "gie lawn yuen" (hard lumps of steamed dough in various shapes)immersed in water. These are so good sliced then fried up with lap yuk, bean sprouts, etc.

I will be making lo bak go and maybe taro go for the family and my students. My s-i-l always makes the neen go and matay (watechestnut) go.

Do any of your families go thru' traditional rituals on New Years Day...table full of food, wine, incense, chicken with head and feet intact, etc? This is to pay respect to the gods and ancestors. I will make my visit on the 2nd day of the new year, armed with dumplings, fruit and candies, as well as lucky money for the great neices and nephews.

hzrt8w · February 2, 2005

This weekend, I will help my Mom and s-i-l make deep fried "zhan tay doy". These are made with glutinous rice flour and bars of Chinese brown sugar. She puts sweetened chopped peanuts inside, sesame seeds on the outside. They are a challenge for me as you have to form the dough into a balloon, then blow some air into it . The oil has to be at the perfect temp. While frying, you must push and roll the dough so that it will expand like a ballon to create a round ball with a thin crisp skin. I love these cooked with guy choi after all the New Years ceremonies.
←

With so many deep-fried good eats in CNY, be careful to get a sore throat. (Yeet Hay) Better drink some soup or herbal tea to balance it. :raz:

How do you blow up the dough? You don't mean really blow it up bare lipped, right? Wouldn't the dough stick on your face? How did the ancient Chinese do it?

Tepee · February 2, 2005

I just inherited 8 wooden shih fun paeng moulds from my mom, so this year I'm making the effort to attempt to make them myself. Its literal english translation is tapioca flour cookies, whereas in malay it's known as kuih bangkit. After half a day of bing bing bang bang and 'whitening' the house, I produced my first batches of melt-in-the-mouth cookies. Now I'm wondering if this is a Malaysian snack or a chinese one. And, would appreciate if anyone could let me know which photo is better? Will be posting the recipe in a friend's website.

aprilmei · February 2, 2005

I vote for the second one.

I think these cookies might be Malaysian Chinese. At least, I never ate them until my Malaysian Chinese friend started bringing them back each year. Are they eaten only at CNY or year-round? Can you also make the ones flavoured with pandanus?

This friend also brings back other treats. I especially love what she calls "love letters" - they're kind of like Chinese egg rolls (the biscuit egg rolls, not the fried savoury ones) but they're folded over (not rolled) and filled with sugar and crushed peanuts and sesame seeds.

Tepee · February 2, 2005

I vote for the second one.
I think these cookies might be Malaysian Chinese. At least, I never ate them until my Malaysian Chinese friend started bringing them back each year. Are they eaten only at CNY or year-round? Can you also make the ones flavoured with pandanus?
This friend also brings back other treats. I especially love what she calls "love letters" - they're kind of like Chinese egg rolls (the biscuit egg rolls, not the fried savoury ones) but they're folded over (not rolled) and filled with sugar and crushed peanuts and sesame seeds.
←

I see. By the ones flavored with pandanus, you must mean the green ones? The ones above are the traditional ones, but they are actually also flavored with pandanus, as the tapioca flour has to be lightened/pan-fried with short cuts of pandan leaves. However, the green ones have more pandan-oomph by adding the juice in as well.

Ahhh, love letters :wub: . I could consume a whole tin of it if I could. The good ones are very thin, evenly-colored and fragrant with sufficient coconut milk. I haven't come across those you described though.

CNY is not here yet, and I've already lost the diet battle. I had so diligently exercised for the past month so that I could look decent in a cheongsam, but alas the CNY goodies are too tempting. My downfall was caused by the little voices in the tiny deep-fried shrimp rolls, love-letters, almond cookies and green bean cookies beckoning me all through the day (and night). Woe is me.

Gastro888 · February 2, 2005

The 2nd photo! Great job!

I thought it was so funny you daid bing bing bang bang. :laugh: That is such a Malaysian Chinese phrase. I kneow of a Malaysian Chinese family who would say that if the kids were running around making too much noise. :biggrin:

As for fitting into your cheongsam, why not try a detox diet of green tea and veggies for a day or two?

Does anyone have a loh bak goh recipe they'd like to share? My mom's recipe is makes a soft loh bak goh and I prefer a slightly firmer one. I wanted to see what others were doing so that I could find out what affects the outcome.

Ben Hong · February 2, 2005

Those little blow up pastries that Dejah referred to are actually mouth blown. They may be filled with a little sweet peanut paste or just plain empty.

Dejah, the white ball of plain boiled dough that all the villagers make are what we in my family called "gnow lahn tay" sounds like "cow barn pastry"

Memories of CNY when I was the youngest member of the family in the home village of 58 years ago:

Shopping with my Yenyen in the hustle and bustle of the village market.

Firecrackers and toys (ever stick a big cherry bomb in a cow pattie?)

New clothes and shoes

Women cooking all night, goose, ducks, chickens, pastries, etc.

Getting up early one morning, I was treated to a drumstick and promptly fell back to sleep, hugging it.

Lye see envelopes

The intense flavour and aroma of fresh Chines celery and cilantro

The abundance of snacks and foods all around our house

The visits from our relatives(with more gifts)

The visits of all the women (every single one) with their kids to their maternal home. PoPo really laid it on us :wub: :wub:

The communal whole pigs roasting in the huge outdoor village oven.

Lop yuk stir fried with celery and "see koo", the corm of a hyacinthe

Lantern festival

Village plays and music. Etc., etc.,

Best of all there was a traditional proscription against scolding from our elders during the whole 12 day period. Hoo boy. :raz: :biggrin: :laugh: :rolleyes:

Dejah, I think I will move to Brandon. I miss the Toysan traditions that only women like you and your mother are keeping. I have no female relatives who observe and maintain these traditions. For this, and many other reasons, I really miss having sisters. Without Chinese women to keep the flame, us men are adrift.

I really miss my Mother at this time of year.

Edited February 2, 2005 by Ben Hong (log)

aprilmei · February 2, 2005

The 2nd photo! Great job!
Does anyone have a loh bak goh recipe they'd like to share? My mom's recipe is makes a soft loh bak goh and I prefer a slightly firmer one. I wanted to see what others were doing so that I could find out what affects the outcome.
←

It all depends on how much water you add to the loh bak and rice flour mixture. My mother says to add enough water "until it looks like thick oatmeal". She uses the water used to boil the loh bak.

Dejah · February 2, 2005

I just jotted this bit of info' down from "somewhere". My Mom just knows how much water to add, but I am always unsure on the amount of water to flour.

Lobak goh:

2 lbs daikon

3 cups rice flour

Use 2 1/2 cups of water to the 3 cups flour. I use the water from boiling the daikon.

I am making my goh today. I'll see if the above proportions work. Maybe I can take pics as well before I feed the masses.

BEN: You are much better at Toisanese pronunciation than I am,

I never got a drumstick on New Years morning. I always got CANDY to start the new year with sweetness.

All those lye see came in handy when we were young. Now, it's expensive for us! :raz:

Edited to change GLUTINOUS RICE FLOUR to RICE FLOUR!

When I was still in the restaurant biz, my Mom told me I had to have a whole chicken for an offering in the morning every New Years Day. She dictated the prayer for me. I had to write it out phonetically. "They" must have understood "upstairs" as I had a bustling biz!

2 of my former students from China are getting married this evening. They wanted it official before the Year of the Rooster begins as it is supposed to be bad lunck for them to get married in year of the rooster. This will be just the minister, 2 signature people and one friend, I wanted to do something special for them...so I am making a sweet soup with lotus nuts, lily bulb and red dates. Another tradition :wink: .

Edited February 2, 2005 by Dejah (log)

Gastro888 · February 2, 2005

Thanks, Dejah! I'll try it and see what happens.

Ben, those childhood memories sound so nice! You are so lucky to have experienced a true Chinese New Year. You were probably the cutest little thing asleep with a drumstick in your hand.

Now that's a mark of a true Toisan! We don't let anyone mess with our food. =)

Ben Hong · February 2, 2005

Gastro88, at my age I don't remember things that were said or done yesterday or last week very well without writing them down, but I can minutely remember every detail involving all 5 senses from the time I was 3 years old. I have shocked many of my family elders with "revelations" of what I had seen when they thought that I was too young to notice.

I remember crotchless "training " pants, the topknot hair, the baby jade bracelets that I broke, my own father's funeral (I was 4), the floral scented breeze that cooled us while playing in the village pavilion, my favourite adult in the community building, the cobra my mother killed one winter as it coiled around the hen's nest for warmth, etc.

Of all the happy memories I've been blessed with over my 6 plus decades, none are more poignant, more warm, and more grounding than my memories of the Chinese New Year's periods of my young childhood.

I love Chinese New Year and all its trappings, so much so that I conspired with the Deities to have my first born (son) born on Feb. 9th, 1975 (CNY) and next Wednesday will be his birthday. Amazing? Well his Paternal Great Grandfather was born at the same hour on the same Lunar Calendar day (CNY). I named him Kai Nin after his ancestor, my Grandfather. I LOVE CHINESE NEW YEAR :smile:

Gastro888 · February 2, 2005

That's so wonderful you have those memories. You really should write a book with recipes in them! Sounds cliched but definitely consider it. As for those crotchless pants - when I was in China in 2002 they were still doing that.

Chinese New Year rules, hands down.

Sidebar - would you kok me if I told you your son and I are the same age? :laugh:

Ben Hong · February 2, 2005

Gastro88, kok you? Not very likely, but I'd probably give you one of my famous (infamous?) bearhugs though. You young'uns are in a very good stage of your lives now. Enjoy. :smile:

Dejah · February 2, 2005

Thanks, Dejah! I'll try it and see what happens.
Ben, those childhood memories sound so nice! You are so lucky to have experienced a true Chinese New Year. You were probably the cutest little thing asleep with a drumstick in your hand.
Now that's a mark of a true Toisan! We don't let anyone mess with our food. =)
←

gastro888:

[SIZE=14]Please take note! I corrected my daikon information from GLUTINOUS rice flour to rice flour.

Dejah · February 2, 2005

I've been taking pictures as I was making the lobak goh. Hope I will be able to get them uploaded. The 10" x 3.5 inch pan is steaming as I post!

Can you smell it yet? :laugh: Lobak is pretty powerful when it is cooking.

Transparent · February 3, 2005

Lobak goh is awesome. I made some two weeks ago and overloaded with goodies in the form of lap yook and dried shrimp. I think a plain version would be the best for frying though.

Oh, I have a question about nian goh/neen goh or any the variations in pronunciation: What types are there? I know there is the one made of brown sugar slabs, but I'm sure there are many more types avalible. I'm pretty sure I saw one that was white in color wrapped in a leaf the other day.

spaghetttti · February 3, 2005

Chinese New Year rules, hands down.
←

You all are killing me! I've got no Chinese friends here who'll be celebrating. :sad: (Must make new friends...quickly!)

Please post no photos, no details! I'll be coming back often to make sure :cool:

Dejah · February 3, 2005

Chinese New Year rules, hands down.
←
You all are killing me! I've got no Chinese friends here who'll be celebrating. (Must make new friends...quickly!)
Please post no photos, no details! I'll be coming back often to make sure
←

:laugh: :laugh: Yetti. You have your fruit porn, this forum has GH, and it ain't Good Housekeeping! Goh Porn!

aprilmei · February 3, 2005

Lobak goh is awesome. I made some two weeks ago and overloaded with goodies in the form of lap yook and dried shrimp. I think a plain version would be the best for frying though.
Oh, I have a question about nian goh/neen goh or any the variations in pronunciation: What types are there? I know there is the one made of brown sugar slabs, but I'm sure there are many more types avalible. I'm pretty sure I saw one that was white in color wrapped in a leaf the other day.
←

There are lots of different kinds. I've never seen the one wrapped in leaf, though. Did you try it? was it sweet?

I love loh bak goh and wu tau goh but those are the only two savoury ones I've ever seen (except for the plain "rice cakes" that are stir-fried or put in soups). Of the sweet ones, I love the ones made with coconut milk (which are white) and water chestnuts (kind a a weird, translucent grey colour). There have also been other types of them but they haven't been very memorable. Also, some places put edible gold-leaf on their goh. It doesn't taste any different but it must appeal to someone because people seem to be buying it.

Gastro888 · February 3, 2005

Goh porn! We could take that down so many paths....

LOL! *snort*

You're funny, Dejah!

Got your correction, thanks!

I'll post pics of my CNY banquet when we have it. I have another thread on this forum.

Sidebar to Big brother Ben: For sure I'm doing as you advise. The only problem is that I am getting pressure to find a husband and my parents don't understand why I have no desire to settle down yet. And when I meet single Chinese men my age, they're intimidated by the fact that I speak my mind and don't want to stay at home and mend socks for them! LOL! *grin*

Ben Hong · February 3, 2005

Gastro888, what you describe is the reason why many Chinese men can't find Chinese wives here in North America. In many cases, the boys are doted on hand and foot by all the family, especially the female side. That does not make for a good foundation for the boy to use in treating any Chinese girl/woman with the respect as an equal which she would correctly expect. Also in many cases of mixed marriages, the partner is from another culture, so behaviour patterns are expected to be different. I fully understand your situation and, if you were my relative, there would be no pressure from me whatsoever. If it's any comfort, my 25 year old daughter feels the same way about the Chinese boys whom she's met. :rolleyes:

Yuki · February 3, 2005

I think this might be too early but I made coconut neen goh yesterday and is now having them for breakfast. They turned out really soft (I like that) but there is not enough coconut flavour. I will need to search for a new recipe. :smile: If I can get good daikon this weekend, then I will make loh bak goh.

Please don't mind the messy kitchen... I will really clean the house up before New Year.

Gastro888 · February 3, 2005

Wow, yuki! It looks soooo good!!! Could you share the recipe, please?

I wonder if you used pandan leaves, would there be more frangrance? But then it'd be more of a Nonya dish, right?

I love the foil in your range. We have foil on our stove, too!!!

Sidebar to Ben: Thanks for understanding! Too bad the majority doesn't have your thinking. Sounds like your daughter and I could "jai bee" for hours on that topic. If y'all are ever in the Washington, D.C. area, let me know!

Sign In

New Year's Goh and Snacks

Recommended Posts

Similar Content

Recently Browsing 0 members