Every year, the family gathers at my place for a Chinese New Year meal. No outside catering - the menu is put together taking into consideration the likes and dislikes of each individual member of the family; each dish is meticulously prepared according to my late mum's recipes, and every dish is lovingly cooked over small flame for many hours to ensure that the meats are infused with the flavour of the herbs and spices that have been carefully chosen and handpicked for freshness.
This year's menu consists of pineapple salad, sambal udang belimbing, babi pongteh, ayam sio, nyonya chap chye, yong tau foo in black bean sauce, cucur ikan bilis, and braised mixed mushroom with conpoy. Sister-in-law, Mary, prepared yu sheng lo hei, and elder sister, Dorothy made her ever popular dessert, almond jelly with longan and fruit cocktail.
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| Mary putting together the ingredients for the yu sheng lo hei |
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| Sambal udang belimbing |
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| Yong tau foo in black bean sauce |
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| Cucur ikan bilis |
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| Braised mixed mushroom with conpoy |
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| Pineapple salad |
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| Babi pongteh |
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| Ayam Sio |
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| The Spread |
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| Almond jelly with longan and fruits |
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