The best thing my late grandmother left me were her recipes. No written transcripts but tastes, flavours and smells learnt over hours of standing by her especially when she cooked for the family for the Lunar New Year.
She used to cook way too many dishes – but it was a demonstration of the depth of her love for us. My New Year menu is an abridged version – with Ayam Buah Keluak, Chap Chye and Ngo Hiang the mainstays. I’ve also added a new dish to the repertoire. It’s something I picked up from my late brother-in-law who used to cook reunion dinner for my husband’s family. It’s a Hockchew dish of rice cakes, coaxed to tenderness with a meat stock, and then wok fried with prawns, slivers of pork belly and Chinese cabbage. I’m so grateful to have had the opportunity to delight in their traditional dishes, and the responsibility is now mine to fill the tummies and satisfy the taste buds of the next generation.
The Lunar New Year, for many, is about sitting round the table, eating and catching up. You will have your favourites but we hope to give you more recipes to make your own – and these include some amazing dishes from chefs in Singapore, see “Toasts To Tradition”, page 91, as well as from Masterchef judge Audra Morrice, page 100. We’ve also got great CNY recipes and places to get your yusheng here.
With the Year of the Pig trotting in hot on the heels of Christmas, we know what a mad rush it is. So, this issue is also packed with tips and solutions to help you stress less (including a special CNY digital issue where you can go to for everything you need). Still looking for new clothes? Check out “Huat To Wear”, page 58. Want to spring clean and get your home looking fresh and guest-ready? Go straight to page 110 for quick, clever tricks.
The Weekly team wishes you a prosperous, healthy year filled with feasting and laughter. Get your copy of the February issue now!
– Editor-in-Chief Barbara Koh