關於 festive food meaning ，我們在網路上蒐集到這些相關的討論、資訊與評價

On New Year’s Eve, Chinese families make it a point to gather at New Year’s Eve reunion family dinner and the joy continues to revolve around lucky food during Chinese New Year. Certain dishes are eaten during the festive for their symbolic meaning and food in inevitable an inseparable part of every Chinese New Year celebration in any country. Bid your farewell to the year of the Fire Rooster and prepare for the arrival of the year of the Earth Dog. [ 186 more words ]

https://foodeverywhere.wordpress.com/…/kicking-into-prospe…/

This year, we are trying to instill kindness in the kids and remind them that we have the power to make a difference by helping others in need. Besides turning down gifts and making their birthday party a fundraising event, today we are delivering hampers to the less fortunate at The Boys’ Brigade Share-a-Gift (BBSG) 2016.

BBSG aims to bring warmth and love to 38,317 beneficiaries this year – including the elderly, children, families, and those with special needs. The food hampers will be delivered right to the doorsteps of beneficiaries, so there’s a chance to meet and interact with them. I must say the elderly were really happy to see our kids and I hope we managed to bring smiles and brighten up their day.

If you would like to join in the efforts, sign up at www.bbshare.sg and do your part for society while teaching our little ones the meaning of giving this festive season. P.S. We were talking to these BB boys and how coincidental can it be that they are from our secondary school (yes, the hubby and I were from the same school!) Thanks to BB for the effort in organising this meaningful event year after year! #ahappymum #bbshareagift #bbshareagift2016

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).

I prefer to cook a lot of Savory dishes and buy small portion of sweet dishes. Nowadays, stores are open 365 days and you can get food during the holiday season so there is no reason to cook a lot of sweet dishes and save till the holiday is over 😅👍

Japanese New Year Food (Osechi-Ryōri) recipes are HERE:
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Recipe at: http://www.themeatmen.sg/yusheng-with-gin-beetroot-cured-salmon

Yusheng is an unique Chinese New Year dish that is very Malaysian and Singaporean. It's a must-have dish to be served, heralding the arrival of Chinese New Year. Each component of the dish has an auspicious meaning. Tossing it high up, joyously shouting auspicious words is such a celebration!

For a twist, we did beetroot citrus cured salmon. The beetroot dyes the salmon a rich ruby hue that screams Chinese New Year. The subtle taste of juniper and citrus of gin with the citrus zests gives it a zing to tease the palate. To follow up with this taste profile, our Yusheng sauce has orange and lime juice in it to lift up and lighten the dish, to cut through the sweetness of the plum sauce. Lo Hei everyone!

*CNY CONTEST*

Courtesy to Redmart, we are giving out 3 x$88 RedMart vouchers for your CNY shopping! All you have to do is tell us in the comments what you’d like to do with your shopping goodies and tag a friend while at it! We’ll decide a winner by the 25th of Jan.

*DISCOUNTS GALORE*

You can get your Chinese New Year last minute shopping done here with festive goodies - https://goo.gl/RJg1qD If you’re a new customer, quote "THEMEATMEN20" for a wholesome 20% off your grocery shopping, valid from now till end of this month!

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Old version is unlisted since it has a copyright issue.
過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
https://www.youtube.com/watch?v=Y8kS3zj-BxY

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).

Traditionally, we spend few days to prepare Osechi-Ryori but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot. I put more effort into cooking the savory dishes.

So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. I came up with this idea when I lived in New York, where you can not find ingredients easily. I hope you can make it in your country in this way.

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores or online.

Yamasa Konbu Tsuyu ヤマサ 昆布つゆ
3 times concentrated Konbu kelp seaweed soup stock
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/konbutsuyu/product/index.html

In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!

---------------------------------
Easy Nishime (Simmered Japanese Vegetables)

Difficulty: Easy
Time: 1hour
Number of servings: 5

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 Otoshi But a (drop-lid - you can also use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) Konnyaku
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potatoes, lotus roots, carrots, Shiitake mushrooms, green beans, bamboo shoots, burdock roots)
5 decoratively cut Shiitake mushrooms
1 Yurine (lily bulb)
5 decoratively cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Sake
* 1 tbsp. sugar
B
* 20ml 3 times concentrated Yamasa's Konbu Tsuyu
* 80ml water
C
* 30ml 3 times concentrated Yamasa's Konbu Tsuyu
* 120ml water

Directions:
1. Thinly slice or decoratively cut Konnyaku, and boil 2-3 minutes to remove bad smell.
2. Cut the chicken into bite-sized pieces, parboil to remove the fat, drain, and set aside.
3. Separate the frozen vegetables and keep frozen until just before you use them. NOTE: you don't need to use carrot and Shiitake mushrooms if you prepare decoratively cut ones.
4. In a large deep pot, put Konnyaku, chicken and Shiitake mushrooms. Add enough water to cover the ingredients, bring to a boil, then add A.
5. Cover with Otoshi-Buta (drop-lid - you can also use aluminum foil) and cook on low for 20 minutes.
6. Add lotus roots, bamboo shoots, burdock roots, and simmer uncovered for 15 minutes.
7. Wash Yurine and separate into pieces. In a small pot, bring water to a boil, cook the Yurine pieces for a minute, quickly rinse with cold water, then drain. Bring B to a boil, add the Yurine pieces, and cook for 3 minutes.
8. In a medium pot, bring C to a boil, add taro potatoes and cook for 5 minutes. Add decoratively cut carrots and cook for another 5 minutes. Add green beans and cook for 2 more minutes.
9. In the third tier of Jyubako (three-tiered bento boxes), nicely arrange 6, 7, and 8 (drain excess liquid).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------

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ohka_japan
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