Gung Hay Fat Choy-Happy Chinese New Year

2 Feb

February already but 2013 really did not go out on a meow like a kitten. It went out with ROAR as Vancouverites celebrated the Lunar New Year in style. Next to Christmas, Lunar New Year, was the most celebrated holiday in the Asian community. Streets and malls were either lined with red latterns, hung with fire crackers or year of the horse decals.

Lions Dance

Lions Dance 2

Lions Dance 3

Lions Dance 4


The Lions Dance was a symbol of New Year and needless to say, there were numerous lions dances and festivites held this weekend. One only needs to listen with their heart and ears to hear the rhythmic drumming and trumpets to know where the lions are. Thousands braved the cold and lined the streets to see the magestic lion dance. If one looked closer, one could see a bushel of lettuce hung by businesses for the lions to devour for good luck.

Lunar Year New Year would be not complete with lucky money and New Year Pastries. A favorite would be Lo Bak Gao. The dish consisted of chinese raddishes, sausage, chives and dried shrimp. It was delicious both steamed and pan fried. The pastry was quite light on its own. The flavours came from the sausage and dried shrimp. If I made a pan full, I could probably finish 1/2 of it myself but you could be the judge on this versatile yet delicious dish.


Lo Bak Go (Chinese Raddish Cake from here)

3 pounds Chinese turnip/daikon (about 2 large turnips)
1 pound rice flour (red bag)
1 cup wheat starch
3 pieces of lap chong (diced)
8 chunks dried scallop (soaked in water till soft and shredded) or dried
1 teaspoon salt
1 1/2 tablespoons sugar
1/2 teaspoon sesame oil
1/4 teaspoon – ½ white pepper (depending on your taste for white pepper)

Happy Chinese New Year Everone!!!


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