Celebrate Lunar New Year with Elevete Patisserie's Exquisite Festive Delights

This Lunar New Year, Elevete Patisserie invites you to indulge in the art of gifting with a curated selection of festive treats. Perfect for sharing joy, showing appreciation, and elevating celebrations, these hand-crafted delights combine tradition and innovation in every bite.

Orders and deliveries are available from now until February 2, 2025. Visit Elevete Patisserie Chinese New Year Collection to place your orders. The collection is Halal-certified.

1. Prosperity Madeleine Tower (RM188) 

Symbolising wealth and good fortune, this visually stunning centrepiece resembles a pineapple ("ong lai") with 27 golden French pineapple madeleines. Standing 11 inches tall, this tower is a statement piece for any Lunar New Year table.

2. Lunar Delights Cookie Box (RM98) 

A must-have for festive gatherings, this cube-shaped box is filled with an assortment of cookies that delight the senses. Beautifully packaged, it’s the perfect gift to share sweet moments with loved ones.

● Pineapple Tart (6 pcs)
● Peanut Cookie (8 pcs)
● Butter Cookie (8 pcs)
● Shortbread Cookies (8 pcs)
● Black Sesame Cookie (8 pcs)

3. Lunar Luxe Treats Box (RM108) 

Elevate your celebrations with this luxurious assortment of macarons and choux au craquelin, offering a fusion of festive flavors such as: 

● Fatcarons: Yuzu, Matcha Mango, Raspberry Pistachio, Pineapple Tart and Rose Lychee (1 pc each)
● Choux: Red Berries and Lemon (2 pcs each)

Packaged in a cube box of nine, it’s a show-stopping treat for any festive occasion.

4. Lunar Luxe Sweets Box (East Meets West) (RM138) 

Celebrate the fusion of eastern flavors and western elegance with this exclusive gift box. Featuring an array of tarts, fatcarons, and choux, including: 

● Pineapple Madeleines, Golden Lemon Ingots, Strawberry and Yuzu Tart, Red Berries and Lemon Choux
● Raspberry Rose Lychee and Matcha Mango Fatcarons

5. Joyful Lunar Celebration Cake Bites (RM138) 

Perfectly sized at 1.5 inches each, these bite-sized cakes feature: 

● Sourdough Carrot Cake Bites: A savory-sweet twist with sourdough tang. 

● Raspberry Red Velvet Cake Bites: A rich, fruity indulgence. 

Packaged in a vibrant window box, these cake bites are designed for gatherings big and small.

6. Lunar Treasures Tiffin (RM188) 

Pay homage to tradition with this elegant three-tier tiffin filled with festive favorites: 

● Top Layer: 10 Pineapple Tarts
● Middle Layer: Assorted cookies (Butter, Black Sesame, Peanut, and Shortbread)
● Bottom Layer: Orange Butter Cake (300g)

A perfect blend of nostalgia and luxury, this tiffin is a thoughtful gift for family or corporate gifting.

7. Lunar Golden Treasures (RM138) 

This elegant rectangular gift box holds 18 buttery pineapple tarts, crafted with premium ingredients and presented in a sleek design with a touch of opulence.

*****

Delivery and Pre-Order Information

● Orders and delivery period start from now until February 2, 2025.

● Except for the Prosperity Madeleine Tower which starts to deliver from January 22, 2025 onwards.

● Pre-order or order by 5 PM for FREE same-day delivery* or choose convenient pickup options. 

● For more information, please visit Elevete Patisserie's website: https://www.elevete.com.my/collections/chinese-new-year-hamper-gifts

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CNY 2025: Le Mei, Le Meridien Putrajaya

Usher in the Year of the Snake with an auspicious, delectable culinary journey at Le Mei Chinese Restaurant, located in Le Meridien Putrajaya. Chef Lim and his culinary team have specially curated four luxurious Chinese New Year set menus featuring the finest ingredients and authentic Chinese flavours, designed to bring family and friends together in celebration of prosperity, happiness and good fortune. 

Spring and Happiness Set (RM2,188 per table of 10 diners)

Highlights:

• Salmon Fish Yee Sang: Toss for luck and abundance with a colorful blend of crispy treasures and blackcurrant-plum dressing.
• Braised crab roe soup: A rich and comforting bowl of sun-dried seafood goodness.
• Steamed patin fish: A harmony of flavours with Hunan fermented chillies.
• Chilled pistachio sago: A refreshing dessert to conclude your feast.

Everlasting Prosperity Set (RM2,688 per table of 10 diners)

Highlights:

• Double boiled Silkie Fowl Soup: Infused with fish maw, porcini mushrooms, and dried scallops for a nourishing experience.
• Lemongrass crispy duck: Roasted to perfection with aromatic lemongrass marinade.
• Pan fried mochi strawberry with cream cheese

Wealth and Fortune Set (RM3,888 per table of 10 diners)

Highlights:

• Four Seasons Yee Sang: A premium toss with salmon, tuna and snow pear.
• Australian rock lobster: Poached in superior broth with cheese and roasted garlic.
• Fried organic brown rice: Elevated with sakura shrimps, foie gras and seafood.

Splendor and Luxurious Set (RM1,590 per table of 5 diners )

Highlights:

• Braised goose web and abalone: A hearty dish with fatt choy and oyster sauce.
• Wok fried beef short ribs: Bold flavours of roasted garlic and black pepper sauce.
• Golden spring rolls with yam and sweet potato: A crisp and indulgent finale. 

Each set includes a complimentary bottle of Wolf Blass Bilyara Shiraz to toast to new beginnings. Available from 11 January until 12 February 2025. 

For more information or reservations, please call +603 8689 6888 ext. 6868 or email dining.lmputrajaya@lemeridien.com 

*****

We were invited to Le Mei Chinese Restaurant for a preview of the CNY set menus and what a feast we had! We started off with the prosperity toss, aka lo hei, with the Salmon and Ikura Yee Sang with green tosaka nori, crispy shredded treasures and blackcurrant-plum dressing, followed by a comforting, nourishing bowl of Double-boiled silkie fowl soup with fish maw, porcini mushrooms and dried scallops.

Next, we had the auspicious Braised whole abalone and sea cucumber, black mushroom and premium oyster sauce - an absolute opulent treat. One of our favourite dishes of the evening, the Lemongrass Marinated Roasted Crispy Duck was extremely well executed, revealing a thin crisp skin, with juicy and tender meat.

Turbot fish is not commonly served in Chinese restaurants in Malaysia, so we were pleasantly surprised to try this here at Le Mei. The firm, flaky turbot fish was steamed along with Hunan fermented chillies; a spicy, salty delight. Fried rice is usually passed over for the other dishes on the menu but I have to say the Fried organic brown rice with sakura shrimps, seafood and foie gras was so good, we wished we could have another bowl. For a sweet end, we were served a Double boiled nostoc jelly dessert soup, with snow pear, snow fungus and red dates along with Deep fried glutinous rice balls and Mochi strawberry with cream cheese.

Check out our YouTube video here:

Pork-free.

Opening hours: Lunch 12.00 - 3.00pm and Dinner 6.30 - 10.30 pm. 

Location: Le Mei Chinese Restaurant, Le Meridien Putrajaya, Lebuh IRC, IOI Resort City, 62502 Putrajaya, Sepang, Malaysia (located next to IOI City Mall).

Tel: 03-8689 6888

Website: http://www.lemeridienputrajaya.com


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Recipe: Braised Seafood Treasure Soup

Braised Seafood Treasure Soup is possibly my favourite Chinese-style soup to have at wedding banquets or CNY dinners.  Thick, rich and chock full of seafood ingredients, what's not to love. So, this year, I decided to try making this at home for my family since I had all the ingredients at hand.

For this soup, you can use a mix of dried seafood ingredients such as sea cucumber, fish maw, abalone skirt and dried scallop as well as crabmeat (I used frozen flower crab meat). This is a really easy soup to put together and it was delicious too! Just like the ones you get from the hotels or Chinese restaurants. 

 

This Braised Seafood Treasure soup tastes best with a touch of black vinegar.

You can buy the dried seafood ingredients here:

Fish maw: https://shope.ee/qKJu6nh35
Sea cucumber: https://shope.ee/6pbX2meCuC
Dried scallops: https://shope.ee/3V6yFDdaVs
White flower mushroom: https://shope.ee/8zgRVAsdyM
Abalone skirt: https://shope.ee/9KGqeAq1GU

Check out the recipe video on YouTube:

𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐓𝐫𝐞𝐚𝐬𝐮𝐫𝐞 𝐒𝐨𝐮𝐩

Recipe by Baby Sumo

Preparation time: 15 mins

Cooking time: 30 mins

Serves 5

Ingredients

20g dried scallop
15g dried abalone skirt
25g dried fish maw
100g sea cucumber
125g flower crab meat
50g Chinese mushroom
1l chicken stock

Seasoning
1T oyster sauce
1T light soy sauce *
2T Shaoxing wine
White pepper

Coriander, for garnish
Black vinegar, to serve

Cornstarch slurry
4T cornstarch mixed with 4T water


1. Soak dried ingredients such as dried scallop, mushrooms, abalone skirt, and fish maw for at least 1 hour.

2. Shred the dried scallop with your fingers. 

3. For the mushrooms, cut them into thin, long strips. Similarly, for the fish maw, thinly slice and chop them into small pieces.

4. Pour stock into pot, then bring to a boil over medium heat. Add dried scallops, mushroom, fish maw, abalone skirt, and sea cucumber and simmer for 15 mins. Then, add crab meat and simmer for further 5-10 mins. Add seasoning, then thicken soup with cornstarch slurry. Serve immediately with some coriander and black vinegar.

Note:
1. Depending on the chicken stock you are using, adjust light soy sauce to taste. *
2. You can check out this video on how to soak sea cucumbers. Alternatively, you can buy presoaked sea cucumbers in the frozen section of the supermarket.

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Welcome The Lunar New Year at Four Points by Sheraton Kuala Lumpur, Chinatown

DANCING WITH THE DRAGON

WELCOME THE LUNAR NEW YEAR AT FOUR POINTS BY SHERATON KUALA LUMPUR, CHINATOWN

As the Lunar New Year approaches, Four Points by Sheraton Kuala Lumpur, Chinatown beckons with a vibrant and indulgent celebration, "Dancing with the Dragon." Embrace the festive spirit with an array of enticing promotions and delectable offerings that honor tradition and prosperity. Head over to Chinatown to experience the festive offerings together with your loved ones from Jan 27 to Feb 14, 2024.

Golden Prosperity Yee Sang & Bountiful Blessings Buffet Quan's Kitchen

Indulge in the exquisite flavors of tradition with the Golden Prosperity Yee Sang. This symbolic dish, brimming with auspicious ingredients including carrot, turnip, pomelo, pickled cucumber, and more, is a harmonious blend of flavors that promise good fortune and abundance. Prices start at RM118+ for a half portion and RM188 for a full portion, with the option to enhance it further with add-ons such as chicken bakkwa and crispy soft shell crab.

Delight in the Bountiful Blessings Buffet at RM158+ per person, a lavish spread of culinary treasures served during the Harmony Reunion Dinner from Monday to Saturday, and the Sunday Abundance Lunch. Don't miss the CNY Harvest of Happiness Celebration Lunch on the Feb 10 and Feb 11, a delightful culmination of festive feasting.


Tales of the Wooden Dragon at Jann

Step into Jann and indulge in the Tales of the Wooden Dragon, a collection of meticulously crafted cocktails. Sip on the Prosperity cocktail, a fusion of Chivas 12 Years, mandarin orange, chocolate, and ginger ale, or opt for the Auspicious blend, featuring bakkwa, longan, and more. The Fortune cocktail, with its infusion of kumquat and chrysanthemum, promises an auspicious start to the year. Enjoy these Chinatown-inspired drinks at RM38+ per cocktail or RM100+ for a trio of flavors.

Red Lantern Radiance Afternoon Tea at Lady Yi's Tea House

For a refined celebration, experience the Red Lantern Radiance Afternoon Tea at Lady Yi's Tea House. Priced at RM168+ for two persons, immerse yourself in a symphony of delicate teas and exquisite bites, curated to envelop you in the warmth and elegance of the season.

For further details or reservations, please WhatsApp 012-507-3327 or email dining@fourpoints.com.

Enjoy a 10% discount by ordering online at www.idem.events/v/four-points-by-sheraton-kuala-lumpur-chinatown using the promo code "DRAGON10." Selected bank credit card holders are entitled to a 20% discount, with terms and conditions applying. 

Explore the e-Brochure at https://bit.ly/CNYFPChinatown2023for a glimpse of the opulent celebration that awaits.

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Recipe: Hor Yip Fan (Lotus Leaf Wrapped Rice)

You've probably come across this dish, Hor Yip Fan (Lotus Leaf Wrapped Rice) at a wedding banquet dinner or a celebratory Chinese New Year meal. We always make sure we have some tummy space left at the end of the 9-course meal to enjoy this.

Now, you don't have to wait for CNY or wedding banquets to come around to enjoy this. Glutinous rice, along with dried shrimp, Chinese sausage, mushroom and carrots are wrapped in lotus leaf and steamed. The lotus leaf lends a lovely aroma to the dish. Fragrant and flavourful, it’s hard to stop at one bowl.

I'm using pearl glutinous rice which holds it shape even after steaming; soft individual grains. It is best to soak two leaves and overlap them to cover any gaps/holes you find.

Buy dried ingredients here:
Pearl glutinous rice: https://shope.ee/5AP36XdB6h
Lotus leaf: https://shope.ee/6fDqt9tBQu
Chinese sausage: https://shope.ee/8pIGZOGADO
Dried shrimp: https://shope.ee/10QSCWntoH
Dried Chinese mushroom: https://shope.ee/A9ijTzj0GO

Step-by-step YouTube recipe video here:

Hor Yip Fan (Lotus Leaf Wrapped Rice)

Recipe by Baby Sumo
Preparation time: 15-20 mins

Cooking time: 1 hour

Serves 4

Ingredients

1 pair Chinese sausage
1 cup pearl rice glutinous, soaked for 6 hours
25g dried shrimp
6 dried mushrooms, soaked for 2 hours
1 carrot, peeled and diced
Spring onion
2 dried lotus leaves
1 shallot
2 cloves garlic
3T cooking oil


Seasoning
1 1/2T light soy sauce
1T oyster sauce
1 tsp dark soy sauce
1/4 tsp white pepper
1T Shaoxing wine


1. Place Chinese sausage on a heatproof plate, then pour boiling water over it. Leave for 5 mins, then peel off the skin from the sausage. Slice one sausage thinly at an angle. Dice the other sausage.

 
2. Rinse and soak lotus leaves for 1 hour. Bring water to boil in a wok. Boil leaves for 5 mins, until they are pliable. Remove and set aside to cool.

3. Soak dried shrimp in 1/2 cup water for 2 hours. Drain and reserve the soaking water.
Heat 1T oil in wok/pan. Add the sliced Chinese sausage and sauté for 2 mins until fragrant. Remove and set aside.

4. Add remaining oil. Once hot, add the shallot and garlic, and sauté for 2 mins until lightly golden. Then, add dried shrimp and diced Chinese sausage and sauté for further 2 mins. Next, add the carrot and Chinese mushroom and sauté for further 2 mins.

5. Drain rice and add to the wok, stirring well to coat. Then add seasoning and reserved (1/2 cup) dried shrimp soaking water and mix well. Cook until water has been absorbed, about 4-5 mins.

6. Line a deep bowl with lotus leaf, overlapping to cover any holes/ gaps. Lightly brush with some oil.
Arrange sliced Chinese sausage in the centre, then fill with rice mixture. Press down using a spoon to compact. Fold leaves in to form a parcel.

7. Invert parcel onto a steamer basket or heatproof plate. Place in your steamer (or wok filled with water and steamer rack) and steam over high heat for 45 mins. Do check occasionally and top up your steamer with boiling water so it doesn’t dry out.

8. Turn heat off and allow to cool for 10 mins, then cut open and serve. You can cut it in this star shape for a more attractive presentation. 

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Recipe: Koi Fish Jelly

Here’s an auspicious, refreshing dessert you can make for Chinese New Year - Koi Fish Jelly. In Asian culture, koi fish represents luck, friendship and love. I used two different flavours (strawberry and orange) mainly for its lucky colour. I also added longan for texture and its homonym is similar to the word “noble”.

𝐊𝐨𝐢 𝐅𝐢𝐬𝐡 𝐉𝐞𝐥𝐥𝐲 𝐰𝐢𝐭𝐡 𝐋𝐨𝐧𝐠𝐚𝐧

Recipe by Baby Sumo

Preparation time: 5-10 mins

Cooking time: 2 mins

Serves 8

Ingredients
2 packs jelly crystal powder
800ml boiling water
1 can Longan in syrup, drained

1. Mix each pack of jelly powder with 400ml water and bring to the boil in a saucepan.

2. Arrange longan in jelly mould, then pour over the jelly solution.

3. Place in fridge for at least one hour to set. Unmould and serve chilled.

Note: each koi mould above fits 400ml.

Buy longan here: https://shope.ee/2KzSXgzPZA

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CNY 2023: Rabbit Face Origami

Another annual CNY activity for us is to make the current year's zodiac animal in origami form. This year, we welcome the Year of the Rabbit and we had an absolute hopping time making these adorable origami rabbit faces. A fun activity you can do tu兔-gether with your kids; you can use them as CNY decoration as they add a wonderful festive cheer to your home.

What you need: 1 square paper (any size), pink highlighter, black marker pen.

Here's a step-by-step video on how to make rabbit face origami:

Here's wishing you all a very Hoppy Chinese New Year! Gong Xi Fa Cai ;)

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Usher in the New Year with Lay’s STAX New Limited Edition Spicy Lobster Flavour

Usher in the New Year with Lay’s STAX New Limited Edition Spicy Lobster Flavour

• Introduction of Lay’s STAX New Limited Edition Spicy Lobster flavoured crisps now available at recommended retail price of RM6.20 each
• RM88,888 Touch ‘n Go eWallet Rewards to be redeemed in Lay’s nationwide campaign in conjunction with the new Lay’s STAX Spicy Lobster flavour and Chinese New Year
• Lay’s Bundle Promotion with free Ang Pow available (while stocks last)

Malaysia’s most-loved potato crisps snack invites all Malaysians to usher in the New Year with its brand new limited edition Lay’s STAX Spicy Lobster flavour, for a limited time only! Additionally, celebrate with friends and loved ones over some flavourful, crispy crunch this coming Chinese New Year holidays with some upcoming promotions from Lay’s.

Aditya Ahuja, Pepsico Commercial Director Malaysia & Indonesia said, “At Lay’s, we pride ourselves with delivering smiles and joy to potato crisps fans with new, tasty crispy crunch flavours. Malaysia, being a land of celebrations and diversity is never short of gatherings amongst friends and loved ones. Lay’s is delighted to spread the joy this coming Chinese New Year with the new Lay’s STAX Spicy Lobster flavour as well as a Chinese New Year Bundle Promotion and RM88,888 Touch ‘n Go eWallet Rewards campaign!”

The nationwide RM88,888 Touch ‘n Go eWallet Rewards campaign is currently ongoing until 5th February 2023. Steps to participate in the campaign as below:

1. Purchase any 3 Lay’s STAX 135g in a single receipt (must include new Spicy Lobster)

2. Whatsapp to +6011 5407 7118 (https://wa.me/601154077118) the following information:

  a. Photo of receipt

  b. Full Name <space> NRIC No. <space> Email Address

3. Redeem your reward of a Touch ‘n Go eWallet Reload Pin for RM6.88 from Lay’s

Try all combinations of the 5 available Lay’s STAX flavours. Lay’s STAX Malaysia series comes in Original, Barbecue, Sour Cream & Onion, Extra Cheese and the brand new Spicy Lobster flavours. For detailed terms and conditions, please click here: https://bit.ly/CNYcampaign

Spice up your Chinese New Year with the Limited Edition Lay’s STAX Spicy Lobster flavour! Share the joy and put a smile on someone’s face with the Bundle Promotion or get rewarded with the Touch ‘n Go eWallet Rewards today!

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Recipe: Braised pork trotters with sea cucumber and mushrooms

A must-have dish for us during our Chinese New Year Reunion Dinner: 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐏𝐨𝐫𝐤 𝐓𝐫𝐨𝐭𝐭𝐞𝐫𝐬 𝐰𝐢𝐭𝐡 𝐒𝐞𝐚 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐚𝐧𝐝 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬.

Every year, during our reunion dinner, this Hokkien specialty would make an appearance. The pork trotters are braised for about 2-3 hours until tender and falling off the bone. Sea cucumber is added at the end and cooked to your preferred consistency (different sea cucumber will have different cooking times, so check every 10 mins to see if texture is to your liking.)

For this recipe, I used Japanese wild shiitake mushroom for this recipe, but you can use any regular dried Chinese mushroom too. The mushrooms were incredibly smooth with a lovely aroma. 

Braised pork trotters with sea cucumber and mushrooms
Recipe by Baby Sumo
Preparation time: 15 mins
Cooking time: 2 1/2 to 3 hours
Serves 6

Ingredients
2.2kg pork trotters, ask your butcher to cut into chunks
1.2l water
6 tbsp light soy sauce
2 tbsp dark soy sauce
70g dried mushrooms, soaked for at least 4 hours
400g sea cucumber, cut into bite-size pieces
1 tbsp cooking oil
4 cloves garlic, finely chopped
4-5 slices old ginger
2 tbsp Shaoxing wine

1. In a large pot, sauté garlic and ginger with oil for 3-4 mins. Add water, dark and light soy sauce and bring to the boil.

2. Add trotters and braise for 1 hour.

3. Add mushrooms and braise for further 1 hour.

4. Add Shaoxing wine and sea cucumber and cook for further 30 mins, or until the sea cucumber texture is to your liking. Taste, and adjust with more soy sauce or salt as necessary.

5. Serve with longevity noodles or rice.

Note: One way to tell that the dish is ready; the sauce will be gelatinous and rich once it is ready to be served.

Buy sea cucumber here: https://shope.ee/5pZf3782IF (see this post on how to rehydrate and clean dried sea cucumber)

Buy Japanese wild shiitake mushroom here: https://shope.ee/9USxjeUrtk

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CNY: How to Rehydrate and Clean Dried Sea Cucumber

Sea cucumber is one of my favourite delicacies during the Chinese New Year festive period. We would usually braise it with pork trotters for our CNY reunion dinner. 

You can either buy ready-to-use frozen sea cucumber or dried sea cucumber (which you have to soak to rehydrate and then clean it). This year, I got some dried sea cucumber (aka sandfish) from Sri Lanka; they grew 3x the dried size once they were done rehydrating. Remember that if you want to use dried sea cucumber, you should allow 6-7 days for it to fully rehydrate before it is ready to use in your favourite recipes. Once it is rehydrated, you can store them in the freezer and defrost whenever you need them. 

Here is the step-by-step video on how to rehydrate and clean dried sea cucumber:

Tools needed: Big pot for soaking and boiling the sea cucumber, scissors, and container for storing. 

𝐇𝐨𝐰 𝐭𝐨 𝐑𝐞𝐡𝐲𝐝𝐫𝐚𝐭𝐞 𝐚𝐧𝐝 𝐂𝐥𝐞𝐚𝐧 𝐃𝐫𝐢𝐞𝐝 𝐒𝐞𝐚 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫
1. Day 1: Rinse and soak sea cucumber in room temp water overnight.
2. Day 2: change the water. Bring the pot of water to the boil, once cooking cook for 1-2 mins. Turn off heat and leave aside to soak.
3. Day 3: change water, boil again as above. If u find that sea cucumber has become softer, use scissors to cut the stomach and clean the sand/intestines. After cleaning, boil again. Leave to soak.
4. Day 4: change water/ boil again as Step 2.
5. Day 5: place in container with water and put in fridge for 2 days. Keeping it refrigerated is the last step to soaking the sea cucumber and making it larger.
6. Day 7: ready to cook. Cut into smaller piece as desired and use in your favourite recipes.

Note: for any unused sea cucumber, place in container in water and freeze. Defrost when needed.

You can buy good quality dried sea cucumber here, this is the one I got: https://shope.ee/5pZf3782IF

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Recipe: Year of the Rabbit Yee Sang

Every year, I look forward to creating and making the Chinese zodiac yee sang for the corresponding New Year. This year, we will be celebrating the Year of the Rabbit.

Presenting our Rabbit Yee Sang, made with fresh fruits and vegetables and topped with canned abalone as well as crushed peanuts, sesame seeds, pok chui crackers, and balsamic dressing. My design is inspired by Miffy (one of the very first soft toys my husband bought for my daughter when she was born). 

Watch the step-by-step video here:

Rabbit Yee Sang

Recipe by Baby Sumo

Preparation time: 30-45 mins

Serves 6-8

Ingredients
A few lettuce leaves, sliced
1 white radish * (for face and ears)
1 Japanese cucumber *
1 carrot *
1 century pear *
Canned pineapple, small cubes
6-8 strawberries
6-8 baby carrots
Roasted Seaweed (for mouth)
Blueberries (for eyes)

For topping

1/2 packet crushed peanuts

3-4 tbsp sesame seeds

1 packet pok chui crackers

Canned abalone in brine (buy here)

1. Peel and julienne ingredients marked with *. Cut strawberries into heart shapes and also two small ovals for the cheeks.
2. For the dressing: mix 4 tbsp olive oil, 2 tbsp white balsamic vinegar, 2 tbsp honey and salt.

3. Create the rabbit yee sang using the above ingredients (watch video for step-by-step instructions).

Tip:
✨ make the ears longer and rounder around the tips.
✨ use a julienne peeler, it will make your life much easier.

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The KARLS Group CNY 2023 Collection

In conjunction with the festive season, The KARLS Group has recently launched their CNY 2023 Collection, which includes their artisan bak kwa, tarts and prosperity bowls. 

KARLS artisan bak kwa is available in three flavours: Chicken, Truffle Chicken & Truffle Wagyu. The bak kwas are marinated using their homemade blend of secret spices and then grilled over binchotan charcoal and finally individually vacuum packed to maintain freshness. Prices start from RM98 per box of 10. There is also a 2023 Tradition Gift Set, which comes with 2 boxes of bak kwa, along with a traditional floral arrangement, priced at RM368 per set.

Other than that, you can also indulge in their Fortune Abalone Chicken Tart (RM138) and Prosperity Bowls (RM158), which come in 2 options: Foie Gras or Abalone. One of KARLS’ bestsellers in 2021, the tart it is filled with homemade chicken jerky and caramelised leeks, topped with braised abalone and edible gold. It is oven-baked to order and is perfect for sharing amongst 3-4 pax. 

Meanwhile the Prosperity Bowls come with truffle rice, topped with either two slices of luscious pan seared foie gras or braised abalone and edible gold. The Prosperity Bowls can be shared amongst 2-3 pax and it is recommended to mix in the crispy topping to enhance its overall texture. 

KARLS CNY 2023 Collection is now available for delivery and pickup on selected dates. Kindly visit www.karlslifestyle.com to order or WhatsApp +6013-2121 685 for further inquiries.

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Recipe: Lap Mei Fan 臘味飯 (Chinese Waxed Meat Rice)

Lap Mei Fan 臘味飯 aka waxed meat rice is a popular dish only found during the Chinese New Year period. This year, I managed to get some good-quality Hong Kong waxed meat so I made this for my family to enjoy. I used a mix of lap Cheong, lap ngap (duck), Dong gun Cheong and liver sausage.

Lap mei fan is usually cooked and served in a claypot, however if you do not own one, then you can also use a Dutch Oven for similar results (ie to achieve the crispy rice crust at the bottom).

Lap Mei Fan  臘味飯 (Waxed Meat Rice)

Recipe by Baby Sumo

Preparation time: 15-20 mins

Cooking time: 50-60 mins

Serves 6-8

Ingredients
2 pairs Chinese sausage 正宗香港切肉肠
2 pairs duck liver sausage 正宗香港鸭润肠
2-3 pairs Dong guan chiong 正宗香港东莞肠
1 preserved duck leg 正宗香港腊鸭腿
3 cups rice, rinsed
6 cups water
300g baby kailan
Spring onions, finely chopped

For the sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp oyster sauce
2 tbsp Shaoxing wine
2 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil

1. Cook rice by placing water and rice in a 24” claypot or Dutch oven.

2. In a pot or wok, blanch all waxed meat for 3-5 mins, then slice at an angle. 

3. When rice is almost ready (80%), arrange waxed meat on top (except liver sausage) and steam over medium low heat for 20 minutes. Add liver sausage and steam for 5 more minutes.

4. Mix ingredients for sauce in a bowl.

5. Blanch kailan for 2 mins in salted water.

6. Allow rice to rest for 10 mins, with cover on. When you're ready to serve, pour sauce over rice and mix well. Garnish with spring onions. Serve with kailan.

You can buy the above-mentioned lap mei (waxed meat) from here: https://shope.ee/1L5ac93W5J

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