Friday, February 08, 2008

kung hee fat choy!

It is Chinese New Year today and all around the Islands you can hear and see people wishing each other a Happy New Year with the greeting, "Kung Hee Fat Choy!"

I sometimes I think my mom secretly wanted to be born Chinese, she even told us that she wanted to marry a Chinese chef (in front of my Dad even!)...when we were younger, she used to make baked manapua (char siu bao) for us and for Chinese New Year, she makes gau. Gau is the Chinese version of mochi (rice cake), except that it is made with mochiko(sweet rice flour), dark brown sugar, water and a little oil. (well, that is how she makes it anyway)

First she melted the brown sugar sticks.

Then with all the ingredients mixed together, she steamed them in a steamer. When we were younger, I remember she used to make it in a pressure cooker and you could hear the cooker making that "shucka-shucka-shoo" noise as it cooked.

When it comes out it is still watery, so don't cover it with foil or plastic wrap, instead just put it into a brown paper bag to "dry". If you don't do this, you'll see mold form on it faster than you can say "kung hee fat choy".

Then top each one with a red date (I think she said it is called a hung jo) and some sesame seeds. (When I was still working, one of my Chinese-American friends once told my mom that she makes gau better than some Chinese ladies...he got gau from her every year after that.)

Usually, you can't eat the gau right away because it is too soft. After about two days, the gau firms up and is just the right texture to cut and eat. Some people use grated yam and some people coconut. All the variations are delicious!

We had some dim sum the other day for lunch from Chun Wah Kam. A huge steamed char siu bao or manapua as we call it in Hawaii, pork hash and Hong Kong noodles. Delicious and filling.

I really miss manapua, the Japanese have something called nikuman, but it just doesn't taste the same. I think it is because our char siu is sweeter than the Japanese char siu.

The year of the Rat is the beginning of the Lunar cycle. Let's hope this year will be a good one all around!

Kung Hee Fat Choy!

20 comments:

  1. I've put your great blog on my blogroll at http://hawaii48days.blogspot.com/
    but I am NOT asking for reciprocal treatment. My daughter told me about your blog and it is really helping me find things here in Hawaii! Thanks!

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  2. Thanks for adding us to your blogroll, Kay! Hope you can find what you need in Hawaii.

    Take care.
    Kat

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  3. Happy New Year! My mom just adores gau. Lucky for her my sister-in-law's family makes them every year. So good!

    Your mom's gau looks delicious!

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  4. Kung Hee Fat Choy! One of my co-workers mom made gau for the office, it was ono! Today someone brought Manapua, pork hash and half moon for the office. This unfortunately I can't have. It's been years since I've had oriental food but I can't complain. Have an awesome day!

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  5. Thanks Myra!

    That is too bad, Laura. I'm glad you can still eat gau though :)

    Take care you two.
    Kat

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  6. Hey Kat - Gung Xi Fa Cai! Your Mom sounds like a hoot.

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  7. Kirkk, She was scary while we were growing up, but now is relaxed and fun!

    Take care.
    Kat

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  8. Oh wow. This looks so good.

    Kung Hee Fat Choy, my friend!

    j

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  9. Thank you Jasmine, Happy Chinese New Year to you too :)

    Take care.
    Kat

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  10. I've never heard of anyone making their own manapua at home. How fortunate.

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  11. Might get a flight tomorrow!!!

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  12. Your mom said THAT? (Was so cute to read that part!). Me too, man how I miss my manapua!

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  13. thanks for sharing about Gau.. i've never seen nor tasted them yet..they look really sumptuous and the last plate with char siu bao and hongkong noodles really gives me craving for chinese food!! they are real feast for the eyes!!
    Happy Lunar New Year!!

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  14. Looking back, I think we had pretty cool experiences as children, RONW.

    Cool Nate!

    Yup, still says it to this day, Rowena.

    I hope you get some Chinese food, Dhanggit (can you get some in Provence?) Happy Lunar New Year to you too.

    Take care everyone.
    Kat

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  15. LMAO, your mom sounds so cute--secretly wishing she was born Chinese, lo! I too love Chinese food. The food looks delicious!

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  16. She is crazy like that, TM.

    Take care.
    Kat

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  17. This looks lovely, Kat. It must be really hard to wait those two days while it firms up before eating it!

    Kung Hee Fat Choy!

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  18. yes, Tania, it is hard to keep away from it while it firms up :)

    Nice to see you here.
    Take care.
    Kat

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  19. What wonderful foods you are getting to eat-this one looks especially tasty~hope it was a good celebration!

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  20. It was great, Jann!

    Take care.
    Kat

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