Pokomantiy | a | | in your Fred THE origina! Chinese New Year celebrations used to last more than two weeks. More current, tional is the five-day tion. The mrst, or New Year's Day (this vear, it’s today. Jan. 28) is when gifts and money are exchanged within the fam- ily, Children: may splurge and spend their money any way they like. On the second day family visits happen, the visitations are returned and a “manev tree” is decorated in each home. Today this tree is usual- ly pine, it is decorated with coins, charms, and paper flow- ers. The money tree is a sym- bol of prosperity and wealth. On the third day, firecrack- ers explode, and drums and cymbals of streer musicians provide rhythm and melody to the processions. Dragons made of paper snake through the streets. The Dragon was the emblem of the Chinese Emperors: a sacred animal. It symbolizes strength, goodness and virtue. The other sacred animal, the Lion, also appears on the streets, together with the dragon they represent vitality, health, longevity, and great fortune. On the fourth day, families organize an open house for casual sand friends. The fifth day is dedicated to friends who live far away. Visiting trom long distances ts especially meaningful during The Spring Festival as the New Year celebrations are also known. The merrymaking, _fire- crackers, music and fireworks go on during the five days. Evervthing of the old, bad. and undesirable is wished aw: ay — “Welcome to the new, and good riddance to the old.” ‘This vear is the year of the Tiger. People born in the vears of the Tiger (the last one in 1986) are aggressive, coura- geous, candid and sensitive. Thev may tind happiness with people born in the vears of the Horse and the Dog. They should beware of the Monkey. Gastronomically, the New Year's celebrations are equally exciting. First a vegetarian dish: Lohan Chai 8 oz. suy choy or other chi- nese cabbage and tradi- celebra- B shore news (2 ROOD New Year's food fit for { for hungry tiger GUNG ‘Hay Fat Choy! Chinese New Year r begins today and the celebration will take to the streets all around the Lower Mainland. To help you enjoy the festivi- ties, Chef Pokomandy offers up three delicious recipes. 8 oz. fresh broccoli florets 4 oz. snew peas 4 oz. bean sprouts 4 oz. white mushrooms 6 oz, julienne cut green pep- pers 6 oz. thinly sliced zucchini 5 Tbsp. peanut oil 1 tsp. salt to taste 4 02. soy sauce 4c. of good chicken stock 4 oz. transparent noodles soaked and drained 1 Tbsp. sesame oil some optional dried chinese fungi specialities: 5-6 large Chinese mush- rooms soaked about 20 min- utes 4-5 slices of dried lotus roots, soaked about 20 min- utes Method: Select a large fry: ing pan, or wok. Add half of the peanut oil and stir fry the prepared fresh vegetables. Ina smaller pan with the rest of the oil pantry the available dried, soaked vegetables if anv. Now mix all this together in the larger wok, with the noodles, and add the chicken stock, sov sauce and the sesame oil. Bring to simmer — check for flavor, Serve hor. Fried Coconut Balls 1c. glutinous rice Nour % ¢. yellow brown sugar Re boiling water 1c. finely shredded coconut 4c. sesame seeds canola oil for deep frying Method: Select a good size sauce pan. boil the water and add the sugar. Bring to bail again. Remove tram the heat. Stir in the rice flour. This flour is available in larger supermarkets —- if not. a visit to a local chinese restau: rant wich a container and you should have good: results. J have found thar most Chinese cos, are proud of their her- itage and special gastronomic know-how. Str the flour and water — sugar mixture until a dough ball forms. Cool, covered. Shape the dough inte Ts x 12" small balls. Flatten cach, adda little coconut and roll into balls Sprinkle well with the sesame weds. Prepare all the balls, Heat oi) until hot, abour 375 F, Gently deeptry the balls und! golden brown. Serve warm, They are delicious! Finally, anorher traditional dish eaten on the first dav or the New Year's celebrations. It is Called: “vu sang,” or raw fish. Ay in the ceremonial dishes there is no absolute and right recipe for the dish. Originally from Canton where itis caten with 2 hot rice gruel, it is also popu- lar in other parts of China. In same regions sliced turnips, parsley, fried rice neadles green onions are also added. This recipe is a good represen: tation of this fing item. Purchase the freshest sole Cooking up some romance FT’S nearly that hearts and Mowers iime of year again. Why not try something differ- ent, like a cooking class} @ Valentines class tor solitary hearts ¢singles only) Friday Feb. 6.6 p.m. at the Watertront Centre Hotel. Learn how to prepare 4 roman: tic gourmet meal for nwo, get tips on how to meet vour future Valentine. Cost:$o9. @ Men's only Valenune cooking class. Feb. 12, @pam., at the Watertrent Centre Hotel. Youi be walked through this gourmet feast so vou cur duplicate it for vour loved ene on Valentines Dav. ding on the meal with complementing wines. Cost: $79, Call Maureen Goulet at 922 0694 for more information. After the instruction youl case or a lot or from a reputable and Pus fish shop or supermarket. ft is a wondertully deleate tish Eating fish (or ansthing else i raw, has to be undertaken with eoution, Sole is not known te contain parisites — stl buy the best. Raw Fish Salad ‘stb. fresh raw sole fillets sliced very thin Léc. grated peeled carrots lc. green bell peppers juli- enne sliced % c. dill pickles julienne sliced 1 tsp. ground ginger salt to taste 1 tsp. lemon juice (or a little more) 1 tsp. toasted sesame seeds L tsp. crushed very fine sale- ed peanuts 2 Thsp. canola oil 1 Thsp. Chinese rice vinegar (or regular white vinegar) Method: Pac the fish drv. Mix together in a glass bow! half the vinegar half the oil, dig winger pow der and the car rows. Set aside. Ina separate bow! mix the remaining vine- gar, oil and the very finely crushed salted peanuts. Finally, into a larger bowl add the fish and the lemon juice and all of the other ingredients. Now add the carrots. and othe peanut mixture, Mix again. Cover and refrigerate overnight. Serves ight. Happy New Year! 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