Kung Hei Fat Choi

Wednesday, January 25, 2012

THE greetings ring across the Asian world. Actually, the celebration of the lunar new year has been followed for a long, long time and the reason is that the lunar new year is used by the majority of Asian countries, not only the Chinese. It is called the Chinese New Year probably because the Chinese are scattered all over the world and thus are so many.

Chinese communities across the Philippines came alive and erupted in color last Monday as they marked the first day of the Lunar New Year.

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Celebrations typically began with the firecracker detonation, intended to ward off evil spirits.

This year is the year of the water dragon, and this water dragon year comes once in 60 years. There is a 12-year cycle for the animals and a 5-year cycle for the elements. We will try to explain this in more detail the next time we write, and why such is the case. To see in the Year of the Water Dragon, Baguio's Chinese community also began the fortnight long celebration.

Amongst the stellar events was the inauguration of the new and slicked up Rose Bowl Restaurant. The new Rose Bowl really leaves nothing to be desired. Spacious, well-lighted, and with its usual tasty food, it is a welcome addition, to Baguio’s restaurant skyline.

Last Monday amidst the noisy dances, Mr. and Mrs. (Lourdes) Art Nang, owners of Rose Bowl, inaugurated their very popular in a new location.

As typical of the Chinese Art and Lourdes Nang really spread a feast for all of his guests. For appetizers, there was a plate of century eggs, steamed chicken, slices of pork asado, Chinese sausages, sliced tomatoes and cucumbers. This was followed by a chicken soup, then sweet and sour fried shrimps served on a bed of crisp noodles. Then came the very popular patatim. Stewed pig's knuckles under a green green bed of steamed watercress. Absolutely delicious. Then the chicken dish, steamed, sliced with the slices interspersed with slices of ham and dried shitake mushrooms. Finally, the good luck dish of the Chinese, a fish unsliced. To the Chinese the fish should not be sliced. Talakitok, whole, steamed and served with garlic shoots and wansuy, cilantro. Of course, as with Asians, rice was served with every course. Fruit was served at the end of the meal. And the lucky fruit of the Chinese is, was, and always will be... Oranges. It was a delicious meal, and our kudos to Chef Art Nang.

This column has already ran Patatim, so let’s try the sweet and sour shrimp served on a bed of crisp noodles. Shrimps are quite plentiful in our markets these days, so I don’t think you will have any trouble buying shrimp.

You will need:

1. 3 or 4 shrimp per person.

2. Flour or cornstarch for dredging

3. Lard for frying

4. Tamisanghang catsup

5. 2 tablespoons of vinegar

6. Sugar to taste

7. Water

8. Noodles of choice. Washed and steamed to cook

9. Wansuy for garnish

10. Salt and pepper to taste

The procedure

Slit the shrimp from the head to the tail, with the skin. Do not cut through. You will have a fan. Try to flatten the shrimp gently. Now salt and pepper to taste. Use a light hand, so that the taste of the shrimp is not overpowered. Lightly dredge each shrimp in the flour or cornstarch. When all the shrimp is dredged. Begin heating your cooking oil.

While the cooking oil is heating, make the sauce. Pour a cupful (more if you like sweet and sour sauce) of the tamisanghang catsup and mix the vinegar with it. Dilute the sauce to the consistency you like. Sweeten to taste. Taste it, if you are happy, that’s it. Pour the mixture in a small sauce pan and bring to a boil, thickening it slightly with a bit of cornstarch dissolved in water. Set the sauce aside in a warm place while you prepare the shrimps.

When the oil is hot, carefully fry each shrimp till done. In the same oil, slip in the washed and lightly steamed noodles. Fry the noodles until done and crisp to the bite. Lay the noodles on the serving dish and arrange the shrimps on top of the noodles. Pour the SSS (sweet sour sauce) on the entire dish. Garnish the dish with lots of chopped wansuy. There you have it.

Kung Hei Fat Choi!

Bon appétit!