TASTE THE BEST: Valentine's Day and Chinese New Year together once again

By Missy Wattenbarger / mwattenbarger@crossville-chronicle.com

Sunday may be Valentine's Day, but that doesn't mean it has to be all about the patron saint of love.

For the third time since 1900, the Chinese New Year will fall on Feb. 14. Though the day honors a priest who performed marriages in secret despite an emperor's ruling, this time it also marks the beginning of the Year of the Tiger, which is supposed to be filled with passion and great love for not only your significant other.

“You can take advantage of both holidays falling on the same day to attract new people, express love to family and friends or even deepen love with a boyfriend or girlfriend,” states the Web site www.kidzworld.com. “Even if you’re not Chinese, the day can be full of celebration, fun, love and fresh starts!”

The Chinese New Year is a holiday that celebrates the beginning of a new year according to the lunar calendar. Because the lunar calendar is based on the phases of the moon, which has a shorter cycle than the sun, Chinese New Year is never on the same day each year. According to kaboose.com, it typically falls somewhere between Jan. 21 and Feb. 20.

Like Valentine's Day, the new year is celebrated with gift giving. However, the gifts, along with festive decorations and family meals, are all focused on bringing good luck for the new year.

Chinese families typically make eight to nine dishes to welcome the new year. These numbers are considered lucky because they mean “prosperity” and “long-lasting,” respectively, in the Chinese dialect of Cantonese.

Following Chinese folklore, most of the dishes served are symbolic of something positive and hopeful. Here are a few examples:

• A spring roll represents wealth because its crisp, fried shell looks vaguely like a gold bar. Same goes for dumplings, a popular treat that are usually formed in the shape of an ancient Chinese block of gold or silver.

• Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.

• Because of their shape, noodles represent longevity. It is considered bad luck to cut a noodle. Therefore, diners are encouraged to slurp up their noodles with the hot broth.

• Duck symbolizes fidelity, while eggs signify fertility.

According to allrecipes.com, dishes are also chosen based on homonyms ― words that either are spelled the same or sound the same as other words.

“Fish (yu) is served because it sounds similar to the Chinese word for plenty; whole fish represents abundance. Turnips are cooked because their name (cai tou) also means 'good luck,'” states the Web site.

Since their next rendezvous isn't until Feb. 14, 2048, why not celebrate this Valentine's Day using a few lucky Chinese New Year dishes? Here are two recipes to get you started.



Lychee Nuts and Pineapple Chunks with Mango Sorbet

In Chinese culture, the lychee is considered a symbol of romance and love.

1 (16 oz.) can lychee nuts in syrup

1 ripe pineapple, peeled and cored, then cut into chunks

1 pint mango sorbet

Combine nuts in syrup and diced pineapple. Chill until ready to serve dessert. Top dishes of pineapple and nuts with scoops of mango sorbet. Yummo!

Courtesy of www.foodnetwork.com



Chinese Scrambled Eggs With Chives

This recipe is made with Chinese garlic chives, which symbolizes eternity. These go very nicely with egg, but you can use regular chives as well. This dish typically calls for a large quantity of chives – feel free to reduce the amount to 2 or 3 tablespoons and add other seasonings if desired.

1 1/2 to 2 oz. Chinese garlic chives (to make 1/3 cup chopped)

4 large eggs

1 1/2 tsp. light soy sauce or up to 1/2 teaspoon salt

freshly ground black or white pepper, to taste

1 tsp. vegetable oil

2 Tbsp. vegetable or peanut oil

Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).

Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.

Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.

Courtesy of www.chinesefood.about.com

Text Only