[CC cooks]: ‘Poon choi’

Wow. This is an extremely late post! I was looking at my photos and somehow this fell through the cracks and failed to be posted at an earlier date.

Anyway, the Winter Solstice festival last year fell on a weekday and because Mum and Dad are working, and I’m at uni, we didn’t really have time to cook up a feast so we decided to have ‘poon choi‘ (or ‘pen cai‘) instead. It’s quick to set up and doesn’t require a lot of running around cooking different types of dishes.

I mentioned in one of my CNY posts that the Winter Solstice festival is quite important for our family so even the poon choi has a few delicacies. We filled ours with chinese cabbage (which is buried underneath everything else), golden mushrooms, red emperor fillets, sea cucumber, dried oysters, enoki mushroom, prawns, dried scallops, abalone, char siu, siu yook, and fatt choi.

We actually never use to eat poon choi, but we had it at a church celebration for CNY last year and we found it was a pretty good idea for dinner when we’re busy with work to organise a massive feast like we usually do. I know that it’s quite popular for CNY in Singapore and Hong Kong, right?

I love eating poon choi – we keep ours heated using a gas burner so that the chinese cabbage continues to cook, and it makes it so much better because then all the flavours come out as you eat. It kind of reminds me of steamboat, and I LOVE steamboat!

Hmm…I feel like steamboat now. haha.

Thanks for reading!! ^^ Enjoy the rest of the week!!

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