On the 6th day of Chinese New Year, we finally had the CNY feels here in snowy Stockholm. I have been looking forward to this day ever since my social media was spammed with updates on all the celebrations going on at home.
First up we had a DIY Yu Sheng (Prosperity Salad) that we put together with whatever we could get here. It was the first time for most of the guests but can I just say that it was a hit? #selfpraise
I have actually never really enjoyed eating Yu Sheng because it is usually either too sweet or too oily or had too much ginger so I usually only went for the crunchy bits. But this was surprisingly refreshing and tasty. Plus we also learnt that this salad is not difficult to put together at all!
We then had a huge steamboat feast and used the Hai Di Lao soup bases again. This time around we got the Mushroom soup base and the Tomato soup base.
There was so much food but it was so good. Steamboat never fails to satisfy, especially in this weather!
We then completed the meal with some freshly baked cookies by Nicola which was a nice sweet ending to the meal.
Just because I am really pleased with our first attempt at Yu Sheng, here is a quick overview of how we put everything together…
- Shred some white radish, cucumber, carrot and red capsicum.
- Peel and shred the pomelo
- Crush the crackers
- Mix plum sauce with sesame oil and water
- Prepare a small side of cinnamon powder, white pepper and five spice powder.
- Lay it out nicely on a plate
- Mix it all up!
As you can see we left out a few ingredients like peanuts, sashimi and ginger but because of allergies and limitations of what we can get here, this was the best that we could put together with what we had. Hence even though it was not complete, the idea was there and most importantly…it tasted good.
新年快乐! 心想事成! 猴年大吉! 身体健康!
Happy New Year Everyone!
It is crayfish party season in Sweden and I decided to jump on the bandwagon as well and DIY a Kräftskiva at home. I guess the only difference is that we did it with lots of food, skipped on the decorations and went easy on the alcohol.
The star dish of the party was the crayfish of course. I cooked it three days in advance so that the crayfish could sit in its broth and soak up all the salt/dill/beer.
The crayfish here is a lot smaller than what I am used to at home but the good thing is that it requires less complicated ingredients unlike our many spices/sauces that we usually use at home.
Just thought that it may be helpful to share the steps I took to prepare the crayfish (please tweak this recipe accordingly):
- Boil 1.5l of water with 1 can of stout, lots of dill, 1 dl of fling salt, 0.5dl of sugar and a squeeze of lemon.
- Give it a good stir and bring the broth up to a boil.
- Drop 8-10 crayfish in, cover the lid and cook for about 5-8mins. The crayfish would float to the top when ready.
- Take the crayfish out of the pot and dump it in cold water to stop the cooking.
- Repeat step 3 with the next batch of crayfish until you are done.
- Let the broth cool, pour it over the boiled crayfish, add more dill in the broth and store it in your fridge for at least 1-2 nights.
- To serve, lay it out on a dish and add some fresh lemon. Crayfish is best served with some creamy romsås and washed down with beer. Enjoy!
Another highlight of the night was this Västerbottenost Paj.
The funny story behind this cheese is that my cousin who lives in Hong Kong messaged me and asked if I have tried this cheese before. I started to read up about it because I did not know what it was and then realised that it was everywhere in the supermarket especially during this crayfish season! It is not particularly cheap but it made me so excited to try it. I think that it is pretty amazing that word of this cheese has travelled so far. This pie is apparently one of the ways to eat it, especially during a crayfish party.
Finally, I attempted this coconut raspberry mousse dessert to end the meal on a sweet note even though we were so stuffed after all that food.
For the fun of it, I decided to film some behind the scenes footage of the work that went behind this feast and even though there was a bit of mumbling and an awkward ending (because Jens is pretty camera shy), I hope you enjoy it! Click on this link to head over to my Youtube channel!