Welcoming The Lunar Year of the Rabbit




Abalone strips adorn vegetables and garnishing on plate in foreground above.






Steamed sago bubbles are bathed in a mixture of coconut milk and sweet Malacca palm sugar (above).

















Above, roast duck cutlets ala Hong Kong from the Asian roast meat outlet in Sydney's suburbs.

Below, the Straits Chinese favourite of lobak, deep fried spring rolls wrapped with both vegetables and meat.

















The yee sang, or literally fish alive, is made only at Lunar New Year time.

Basically a sashimi salad, laced with fine strips of various carefully selected ingredients like pomelo grapefruit bits, crunchy stuff and salmon pieces, the mixture creates different sensations for the palate. Families and mates gather around this dish, each person with a pair of chopsticks on hand, to collectively stir through this concoction in a symbolic act of generating dynamic wealth and health.








All dishes above were photographed at the home of Susan and Boo Ann Yap in Carlingford, New South Wales on 2 February 2011.

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