So in honor of the Chinese New Year which begins tomorrow or about right now in Singapore and it is now the year of the Rabbit. No I did not cook rabbit although rabbit is a very very tasty dish. I made Char Siu Or (Char Siew depending on where you are) Pork.. Some people believe that Char Siu is only for pork but that is not true . Char Siu means BBQ meat. I did use a jar of Char Siu as I am not bold enough to make the actual BBQ sauce on my own. I did make my own marinade for the pork that includes the Char Siu. It is amazing and I wont lie... Mine for the first time making it was good. I was most pleased. I also made Singapore Fried Rice. How is it different from Chinese Fried Rice? It has Jalapenos and Tomatoes in it. I also made a Malay Noodle Dish called Mee Goreng. Mine is not as pretty as it is in Singapore. I reinterpreted to the best of my ability what it is.. It is funny. My Singapore Cook Books arrived today. So if I had a recipe yesterday maybe it would have been even better. My Mee Goreng does not have red chilis green chilis or kaffir lime. You need Kaffir lime but they are kind of harder to find then one might think. I also made Braised Peanuts. My new favorite appetizer. They are amazing. I was hesitant to put Chinese 5 spice in mine because they put it in EVERYTHING all types of Cuisine in Singapore not just Chinese. So I got sick of it fast. I found when I use it that I really like it. So Braised Peanuts MMMM. I totally Love them and so will you! You do need a good 8-10 hours to make the peanuts though! Braising takes time....
