CNY (bbq pork)

Chinese New Year falls on 14 Feb 2010. That day is also Valentine Day which really made that day to be very special.

As usual, my preparation for CNY is always disorganised. But with J going for an overseas assignment, some planning is needed.

First, I have settled the must-have bbq pork. This year, I bought the famous Lim Chee Guan bbq pork from Orchard ION. The non-spicy bbq pork costs $44/kg and the spicy type costs $46/kg. I bought a total of 4 kg; not a lot as compared to previous years.

I am pretty sure the bbq pork will be long gone before CNY arrives.

Mum and Isa already said the bbq pork was better than the rest.

Next, I have also settled the money meant for CNY preparation. As usual, D will be the main chef and will be buying all the necessary ingredients for the steamboat, peng chai and yu sheng for the reunion dinner. The prices for the prawns and some fish have gone up secretly as CNY gets closer. D and her husband will be whipping up all the dishes for 13 persons. I admit this is never a simple job and I gladly pay and let D takes over.

Since 14 Feb falls on a Sunday, there will be a total of 3 days for celebration. We are not planning to go anywhere except parents' homes. So more food and drinks are needed than usual. Again, this is a time for free flow of food and drinks. D decided to whip up white wine with mussels. This is her modified recipe on a dish tasted in Brussels. We really love it as it reminded our European trip some years ago.