Comments on: Chinese New Year Banquet

By: Kian Lam Kho

Kian Lam Kho — Mon, 30 Apr 2012 06:25:59 +0000

I love jasmine rice for general use. Any brand would do. The one I regularly buy from my favorite Chinatown market is “Lucky Elephant” brand. But I think any jasmine rice brand is fine. I use short grain rice for porridge and other purposes.

By: Karen

Karen — Sun, 29 Apr 2012 15:54:39 +0000

All of the dishes look wonderful! Could you recommend a good rice? I normally buy Thai jasmine rice from the local Asian market and wondered if there is any better.

By: Tuyet Nguyen

Tuyet Nguyen — Mon, 26 Sep 2011 03:02:27 +0000

What a great blog post, Kian! Doing a banquet shall be on my list of Must Dos for my cooking club! I’m so glad to stumble upon your blog when I searched for Chinese cooking. Thanks again for the great recipes!

By: Sylvia Kuo

Sylvia Kuo — Sun, 31 Jan 2010 13:34:23 +0000

Wow…
I can only say that you’ve done a wonderful job planning and preparing the dinner and Ron is certain a great photographer.Bet if you have an open house,the whole town will drop everything just to try your food.

I would love to try your fried rice for sure.

Thank you for sharing.

By: Lily

Lily — Wed, 28 Oct 2009 08:56:52 +0000

“The second was the seafood course. I chose to serve sea cucumber (海參) braised in oyster sauce with winter bamboo shoot (冬荀) and winter mushroom (冬菇). This was a perfect winter dish and a good way to introduce sea cucumber to the American palate. By the way, if you did not already know, sea cucumber is sea slug.”

Could you please tell me everything that was in this dish? It looks like something we had when we went to China for my brother’s wedding but we never were able to find out exactly what we had or where to find it in America…

Thanks!! (Everything looks great, btw!)

By: Ana

Ana — Fri, 28 Mar 2008 19:01:25 +0000

This is a wonderful post! I love how you balanced the flavours and ingredients. Happy Chinese New Year!

By: RubyAtCuisine

RubyAtCuisine — Wed, 20 Feb 2008 02:59:04 +0000

Marvellous! And welcome to join MultistyleCooking at Zimbio ~LOL~

By: Regina

Regina — Sun, 17 Feb 2008 00:58:50 +0000

I vote for posting the red bean paste dumpling recipe soon!
Is it the same red beans (azuki?) that are used for red bean paste in red bean cake?

By: Kian

Kian — Fri, 15 Feb 2008 03:09:20 +0000

Jeannie,

Thank you so much for visiting. Majority of our guests actually tried the sea cucumber. However not all liked it. It is an acquired taste. But for those who enjoys sea cucumber, it is truly a delicacy.

Peiling,

Thanks for your wonderful comment. Do let your friends know about the blog. My aim for this blog is to show people that authentic Chinese food can be made with ingredients available in America.

By: Peiling

Peiling — Fri, 15 Feb 2008 02:49:03 +0000

Kian, I never saw a website as attractive as this one. Now I don’t need to worry about what to cook for dinner.
Not only the food is delicious the photos are so beautiful!
The most important is I can show off it to my friends that Kian is my friend!
Happy New Year! Gong Xi Fa Cai !
Peiling