Chinese New Year Lucky Candy Box

It's Chinese New Year's eve tonight and at midnight we will usher in the Year of the Dragon.  Besides the usual feasts, lucky couplets and signs I have put together a traditional candy box.  Each little tray in the box contains candy and sweetmeats --  symbolic of luck, prosperity, good health and progeny.  My box doesn't represent all the various sweets, candied fruit, nuts and seeds we have available, but it does contain some of my favorites.

First, the box itself.  One box is orange colored lacquer ware and has the Chinese character "FU" on it.  It means "good fortune" and "happiness."  The candy box is always round to signify togetherness - no sharp corners or edges.  When open, it reveals seven little shallow porcelain trays.  The filled candy box is brought out when guests arrive and is enjoyed with freshly brewed tea.

The pictures show two of my lacquer candy boxes.  The dark one with the phoenix design is my favorite -- delicate and understated.  It belonged to my mother.  You can see that the box appears rather deep, but in actuality the trays are flat and it's mostly empty space underneath.

Candy Box with Chinese character "FU"

My mother's lacquer candy box

Candy Box with Shallow Porcelain dishes

What's in my candy box?

Candy Box filled with symbolic foods for the New Year

Starting a the far left at 7:00 are candied kumquats symbolizing wealth and prosperity; wrapped in colorful cellophane are walnut and date candies symbolizing a sweet year; the candied lotus roots for purity and if I had room, I would have put out candied lotus seeds which symbolize many children, i.e. fertility; then there's candied coconut ribbons, the coconut symbolizes togetherness; there's the candied melon representing growth and good health; then hard coconut candy and finally, in the center, peanuts that I oven roasted with 5-spice powder, they represent longevity.    I don't have the requisite watermelon or squash seeds, both symbolizing fertility -- just not enough room.

I wish I could share my lucky candy box with you, but alas it can be done only virtually.... At least I can share my Five-Spice Roasted Peanuts recipe with you.  They are really easy to make and are delicious -- anytime.  If you are on a sodium restricted diet, you may omit the salt or reduce it to taste.

Five Spice Long Life Peanuts

1 1/2 teaspoons salt
1/2 teaspoon Five Spice Powder
1 pound raw, blanched peanuts

Dissolve salt and five spice powder in 1/4 cup hot water.  Put peanuts in an ungreased rimmed baking sheet. Pour the salt mixture over the peanuts and mix until the nuts are evenly coated. Spread out in a single layer and let sit for 15 minutes.  Preheat oven to 325 F.
Roast the nuts for 30 to 35 minutes until they are lightly golden brown. Stir occasionally for even roasting.  When done, remove nuts from the oven and let them cool completely before serving or storing.  When cool, the peanuts will be crisp.

Copyright 2012 by Helen Chen.  All rights reserved.


So, for all of you, Xin Nian Kwai Le  (Happy New Year) and Wan Shi Ru Yi  (May all your wishes come true).

Helen

I Love Persimmons

The persimmon is native to China and Japan and very popular to Asians in the fall and winter when they are in season and plentiful.  There are two varieties available ... and they are both delicious.  My father favored the  Hachiya persimmon.  It's shaped like an acorn and should only be eaten when soft to the touch and fully ripe.  When ripe it's not only sweet, but juicy, so we would place it stem side down on a plate and eat it with a spoon.  We had these grapefruit spoons that were serrated at the ends.  This allowed us to scoop up the soft, juicy pulp and avoid the juice from running down our arms.  The Hachiya persimmon should never be eaten when hard.  It will be very astringent and unpleasant.

It was on a November visit to Japan many years ago that I tasted my first Fuyu persimmon.  This persimmon is rounded, like a tomato, and may be eaten when firm or soft.  The first time I tasted a Fuyu persimmon I fell in love with the delicious sweet flavor and crunchy texture, much like an apple.  It made for neater eating and serving.

I always peel my persimmon.  Some people eat it with the skin, but I find it slightly astringent and prefer to concentrate on the fruit itself.  In Japan, the firm Fuyu persimmon is peeled,  cut into quarters and served on a small plate with toothpicks.  It's a great way to end a meal -- something sweet and fresh and not too filling.

Lately I've been buying Fuyu persimmons by the box at a local Asian market.    I store them in our cool basement to slowly ripen since I've come to enjoy them when they are slightly soft.  My husband doesn't care for persimmons, so I have the whole box to myself.  Goodie!

With Chinese New Year approaching on January 23 persimmons take on a more symbolic importance. When persimmons are depicted with tangerines this grouping symbolizes the wish for good fortune in all undertakings.

Happy and Prosperous New Year to you all!

 Fuyu persimmon on left and Hachiya persimmon on right

Fuyu persimmon peeled and quartered for serving.

Radishes my Mother's Way

I so enjoy spring, not only for the fact that the weather warms up and the days are getting longer, but seasonal vegetables such as radishes and asparagus are readily available...and, in season, they are wonderful.

Farm fresh radishes ready to be cleaned

The best and freshest radishes are those with the greens still attached.  It's best to remove the greens before storage because they will draw out moisture from the roots and eventually dry out the radish.

Fresh, crisp red radishes were one of my mother's favorite vegetables and here are a couple of ways she taught me to enjoy them.

  For a quick, healthy snack, just spread a little peanut butter on the radish.  The peanut butter cuts down on any sharpness and it provides protein so a low calorie snack like this will last and help reduce the craving for additional snacks.  A great treat if you're trying to lose weight.


The other is a simple radish salad my mother used to pull together in seconds.  It's delicious, very quick and easy and you probably have all the ingredients in your kitchen right now.  My mother would serve it as one of the side dishes to our Chinese meals.  I hope you'll enjoy it.

SWEET AND SOUR RADISH SALAD - serves 4 as a side dish

2 bunches of fresh radishes ( about 20 radishes) - both ends trimmed and washed well
1/2 teaspoon salt
2 tablespoon light brown sugar
2 tablespoon cider vinegar
1/2 teaspoon Asian sesame oil

Crush each radish with the broad side of a knife.  A Chinese knife is best for this job.  Cut larger ones in half before crushing.  Just crush enough to crack the radish so it will absorb the dressing better.

Place the radish in a bowl and sprinkle with salt.  Let stand for 15 minuites and drain. Transfer to a serving bowl.

Mix the sugar and vinegar together in a small bowl and pour it over the radishes.  Drizzle with the sesame oil, toss and serve. 

Sweet and Sour Radish Salad

Gado Gado

As promised, here's my Gado Gado recipe.  I hope you'll enjoy it.

 GADO GADO

This classic salad of blanched vegetables dressed with a spicy peanut sauce is considered one of the national dishes of Indonesia.  Cucumber, bean sprouts, cabbage and green beans are traditional, but the variety of vegetables may differ.  Try using boiled and sliced potatoes, blanched broccoli florets, blanched spinach, or sliced jicama.  This salad should be served at room temperature with the vegetables tender-crisp.   I like to serve Gado Gado with a basket of crisp, deep fried krupuk (Indonesian shrimp crackers).

Serves 4 or 6 as part of a multicourse meal

1 medium cucumber, cut in half lengthwise, seeded and thinly sliced
4 cups bean sprouts, parboiled for 20 seconds, rinsed in cold water and drained well
3 cups shredded green cabbage, parboiled for 1 minute, rinsed in cold water and drained well
 1/2 pound green beans, ends snapped and broken into 2" long pieces.  Parboiled for 5 minutes, rinsed in cold water and drained well
1 medium carrot, julienned, parboiled for 1 minute, rinsed in cold water and drained well
2 hard boiled eggs, shelled and cut into wedges
2 tablespoons thinly sliced fried shallots

Peanut Sauce for Gado Gado
Yield: about 2 cups

This sauce, known as Sambal Kacang (pronounced Ka-chang), is equally delicious as a lukewarm dip for a crudite platter or sauce for chicken and beef satays.

3/4 cup peanut butter, smooth or chunky
1/4 cup lime juice
2 - 3 tablespoons brown sugar
1 tablespoon sweet soy sauce ( Ketjap Manis) or regular soy sauce.  If using regular soy sauce use the larger amount of sugar.
1 clove garlic, peeled and crushed
1 tablespoon chili-garlic sauce, or more to taste
1 cup coconut milk

Combine all the ingredients together in a medium sauce pan over medium heat.  Stir constantly with a spoon or wire whisk.  When smooth, add 1/4 cup water and continue stirring until the mixture comes to a boil  Turn down heat and allow to simmer for 2 minutes, stirring constantly to prevent sticking and burning.  Remove pan from heat.  The sauce will thicken as it cools.  Serve lukewarm.  If the sauce becomes too thick, stir in 1 to 2 tablespoons of water.

Assembling the Gado Gado:

Ring a large platter with the cucumber slices, then spread the bean sprouts, cabbage and green beans in layers in the center.  Pour 1 cup of warm peanut sauce over the vegetables and arrange carrots and egg wedges on top, then garnish with the fried shallots.  Place any extra peanut sauce in a small bowl on the table so people may add extra sauce as desired.  Serve with deep fried krupuk crackers, if desired.

Gado Gado for 2 in a Delft, Netherlands Indonesian restaurant