My favorite family cooking traditions
Every Chinese New Year, my maternal grandma would prepare a steamboat lunch-cum-dinner feast including prawns, fish slices, fish balls, (artificial) crab sticks, different meats, fresh green vegetables such as kailan, caixin, spinach for everyone to leisurely partake. She would also make her popular ngor-hiang (shrimp, mince pork, chopped water chestnuts wrapped in beancurd skin and deep fried) from scratch. We would also always lo-hei (using chopsticks to toss an assortment of symbolic ingredients) for good health, abundance and prosperity. There would also be a large variety of baked goods notably pineapple tarts, almond cookies, pumpkin seeds and sweet cereal clusters.
My cooking triumphs
After living in New Zealand for five months last year, I am now quite well versed in cooking lamb shanks.
My cooking tragedies
The very first time I tried to bake muffins, I forgot to add sugar! Right after, I burnt my usual oatmeal cookies.