Hence, let me introduce to you all some foodies that we can have during the New Year eve. During the New Year Eve, it is very important for all the family members to get together to have this reunion dinner. We ought to have chicken, fish, abalone or shark fin if available. I will explain in detail on what is the food means. Foodies that so-called cheap stuff, like Tofu or egg is No-No on the table…
As for myself, I had 2 reunion dinners within 2 days.
On 24-Jan, we have reunion dinner with my mum, sis, Fong, my Uncle, Bro and also my little Ceejay. We decided for mum to call it an off day, hence we have book a table at Red Rock Hotel. Situated at the center of the town, Red Rock, used to be Agora Hotel, the restaurant was just inside the hotel itself.
It was chock-a-block with people as most of them were like us, lazy to prepare and clean up the mess….*hahahhaha*
The first signature dish was this Yu Sang. Yu Sang is a colorful dish where we only can eat during CNY, and that’s why is so precious…as for me–la *grin*. It is combination of some multi-colored potted turnips, shredded cucumber, jellyfish in shreds and pickles and of course the sesame seeds and some crushed peanuts. Next, was the crunchy thingy made of flour to augment the flavor of the dish. It was never done without garnishing some salmon, freshly sliced in thin. I saw the waitress was busy marinate the salmon with some pepper and some five spices flour. Then, she poured over the plum sauce evenly to the Yu Sang.
Yu Sang plays a wealthy role for Chinese. Chinese believed that eating Yu Sang, it will definitely bring lots of good luck and wealth within. The higher you tossed the dish, the more luck you will have then!!Next was my other favorite dish, the Four Season. Four Season is a combination of 4 dishes served as the entrée before the main menu. If Western food had this salad as starters, we Chinese have this Four Season then. This dish very depends on the creativity of the chef himself. As for this round, we shall start from right (clock wise). The golden ball was actually some deep fried Wantan skin stuffed with chopped vege, minced prawn and pork. Next, was this seafood ball, where the a piece of prawn was laid on top of the fish paste, and the baby octopus was stuffed in the between and embellished with some crystal clear gravy. Then, was this Deep Fried Baby Bird Nest. It was made of yam stuffed of some chopped chicken bits and vege. Lastly, was this Stir Fried Prawn in black pepper. YumYum!!
Here comes another signature dish. Shark fin soup. As I get to know, you will need to prepare the weighty chicken stock. In order to get the ‘good’ soup base, you will need lots of chicken leg and large chicken as well, stewed for 6-8hours. You may add others ingredients like the dried scallop, crab meat, fish maw. Once it was about to serve, then only you add on the shark fin as we do not want to over cook the shark fin. Lastly, thicken the soup by adding a touch of smoothness by adding corn starch and also an egg. Now you know why this is my favorite dish?? *hahaha* 
Now here comes the Chicken, a must-have dish during New Year. In those older days, Chinese were very poor and they barely eat chicken. Hence, during those big days like Chinese New Year, serving the chicken is a necessity. For this round, we have tried this Almond chicken. The most mesmerizing about this dish was the chicken meats were aloof thoroughly and left the skin behind. Then they smashed the chicken meat with some fish paste and then it was stuffed back to the thin layer of the skin. Sprinkled with almond, then this dish was deep fried again. Served together with some sweet sauce as the dipping sauce and some steamed Mantao, this dish really good. 
Prawn in Chinse means ‘Har’. ‘Har’ in Chinese means laughter. By having this dish, we hope that we to have a great laugh all year long. This is my sis favorite dish. Deep fried prawn with Nestum. First, the prawn was deep fried. To prepare the garnishing, you will need egg and lots of Nestum. A hearty dish with enormous taste!!Coming up next was this Green Broccoli with stewed Mushroom. As a base, they arranged some home made tofu. Hmmm… I wonder why are they using this Tofu as the dish?? I thought I was told that Tofu is not allowed on the table?? Whatever, as long as the dish is good!!
Fish was another must-have dish on the table during reunion dinner. Fish also known as ‘Yu’, ‘Yu’ means wealth in Chinese. How can we Chinese neglect such an important phrase in our dinner as most Chinese wants to ‘Fatt’ (means prosperity) *hahaha*And here we have, Steamed Cod Fish. I found that this dish itself quite oily.
Now here comes my mum’s favorites, Lap Mei Fan, Preserved Meat with Rice. During the old days, Chinese likes to conserve all sorts of meats and vegetables to keep for the winter. Hence, during Chinese New Year, this dish is a must as well. This fragrant rice was cooked with the preserved meat. I found that the rice were a bit overcook as it was somewhat hard. I still prefer Lotus Leaf Rice….. *grin* 
To complete our reunion dinner, we have the Red Bean Soup and some Chinese pancake. The red bean was blended finely upon cooked in order to create a soft texture. As for the Chinese pancake, it was the brittle pastry with some smashed lotus seed inside.
Now you have had knew the usual dishes that we should have during new year, let us skip to another home made reunion dinner for Hokkien.Hokkien’s favorite dish were Curry Chicken, Stir Fried Mengkuang…..*hahhahaha* (if you are local…you sure knew what is this…sorry for those who do not understand, me and my friend have tried to search high and low… still we can’t find what is it called in English. Let me know if you happen to know what it is called *grin*)
Here’s the table of dishes…Wow….
First, was the soup. It was called Pig’ belly soup. My mother-in-law used 2 large old chickens as the soup base. Next, the pig’s belly was washed thoroughly and grilled in the Wok without any oil. To discard the smells within, lots of garlic and ginger were stuffed beneath before grilled. Next, put the belly in whole into the pot as to avoid it melts easily. You will need to puts loads of peppercorns as well as some gingko nuts.You will fall into this gradually….just like I did *hahah*
Next was this Vegetables ala Lo Han, cooked by me *heheheehe* during the 1st day of the New year, Chinese will normally opt for Vege as they believed that if those younger generation if chose to be Vegetarian on that day, it will bring health to the elders in the family. I have used lots of vegetables like Chinese cabbage, broccoli, mushroom, French bean, carrot, taupok, (a similar like Tofu, but this Taupok is more crunchy), Tang hoonand etc. The special of this dish was, I am using the Preserved Yam, where we called it Nam Yu, which will relish the dish for sure.
My master piece *hahaha*Next, was this Siu Har Har (which means laughed happily) steamed prawn with ginger and leek. As explained earlier, this dish is a must-have dish during reunion.
Then, we have this Popia roll. According to my mother-in-law, this dish means to have a full pocket of money. First, you will need popia skin top with some sweet and spicy sauce. Next, put some stewed Mengkuang (ya…mengkuang again) and garnished with some sliced egg and crab meats and here you go the yumyum dish!!
This dish itself was called Hao Si Sung, which means Good things. In Chinese, Hao Si actually is referring to Dried Oyster. You will need loads of carrot cubes, water chestnut cubes, BBQ meat cubes, oyster cubes, mushroom cubes and cubes of prawn as well.This crunchy thingy taste even better with some fresh lettuce!!
Hokkiens believe as well to serve Fried Noodles during New Year. Noodle is believed to bring the longevity in the house as well. Here you are some Fried Yellow noodles.
Another signature dish for Hokkien, the Stir Fried Mengkuang. Made from shredded Mengkuang, mushroom, meat, carrot as well as cabbage. Nice!! 
Not forgotten also the Steamed Fish.
And guess what we have for dessert?? Some Konyaku Jelly with fruits, self-made by me as well….. *grin* 
Take a good look then…Here’s some information for you for those who do not have any idea about what was our signature dish during reunion…
Hope that helps…
Stay tuned as I will prepare 5 course dinners for my loved ones. *grin*
Next was the sumptous dinner at the restaurant where the wedding diner held. I found out that this wedding dinner is really different in a way on what to serve and how they are served.. let’ talk about this dish then… Care to tell what is that?? It was the pork rib stewed with mushroom gravy garnished with cashew nut. The meat itself was so tender and the sauce remarkably gravy enough.
In the sourthen area, they like to serve the guest with this suckling piglet. The piglet was roasted in whole in order to conserve the crisp within. Dipped with sweet sauce made from dripped sauce within during the roasting activity, you definitely choose to forget to stick to the ‘slim’ rules…
Guess what is this??? It is the piggy tail *grin*
Next, which I caught my persnal attention was this dish. The pork was stewed in the heavy soy sauce where you can eventually sink your teeth into it without much difficulty. Accompanied with the soft and fluffy ‘man tao’, this dish really 
The next day we were in Johor, and my fren took us to really ‘mkn’ for whole day. In the morning, we were taken to this well-known restaurant that served Dim Sum. The foods were almost the same over here. But this Lo Mai Kai really makes me drooling as the gravy was so thick and overwhelmed the Mai Kai itself. Unfortunately, the taste was not as good as it seen.
Next, we proceed to this Jusco of JB, claimed to be the 3rd largest in M’sia. When we were too tired to continue, then we decide to drop by this Chinese medicine shop that sells herbs and Chinese medicine. Besides, this shop too have a small column where they set up some table and chairs for those who would like to consume on their home made soups, cooling tea and etc. we sat down and ordered this Kuai Leng Ko. Kuai Leng Ko is believed to have the cooling effect as it was made from the shell of the precious tortoise…hahahhaha….
Then, we stop by this amazing grilled specialist. It was the Sizzling Stone Grill restaurant. 
The look of the menu itself already looks so HOT. 
They were called the grilled master as they asserted they are using the Volcanic rock heated in the oven with 400 degrees. 
The 1st signature dish was this Tom Yam. Look at the picture!! It was still boiling…thanks to the Volcanic rock then….
My friend ordered this Spicy Salmon Spagheti. To me, it was like spagheti covered with chili sauce….
Next to show off was my ever-waited Skewered Grilled Teriyaki Chicken. Chicken cubes marinated in Teriyaki sauce were skewered into a stick. They were still RAW when served. 
After playing.. I mean grilled for a while, (we were like the grilled experts…*hahhahha) the chicken is ready to devour on…
When night falls, another fatty enemy awaits for us…the DINNER… *hahahahah*
We have ordered for 2sets where they will collect some ingredients just nice for 2pax for steamboat. Per pax is RM13.9...
As additional, we have ordered some vegetables, some fish noodles, some fish paste, 1 Yee Mee and of coz not not to forgotten my lovely luncheon meat.
Here comes our main star of that night. The porridge.
The porridge was so smooth and the sweetness of the porridge was well conserved, thanks to the natural ingredients then…
I have to admit I have taken almost 2 and half bowls of broth that night…
Our main dish of the day was the wild Boar Curry rice. The white rice was top generously with the curry gravy. The curry itself was rich of the aroma of lengkuas. Not bad at all..
Next come was this dessert of the day, mini egg tart. It might look tiny, and yet still promise a good taste.
We ordered the Hong Kong most talk-about-bread, the Polo Bun. This bun was speical in a way where the topping was the sweet cookies crumble, and inside was the generous spread of salted butter.
Besides, there was this QQ ball that melts my heart. Guess what is inside?? Is my favorite, pineapple sachs. RM 2.5 for 8 cute little balls. Nice!!
Next was this fine dining of us to celebrate our 1st anniversary. It was our 1st taste of the Turkish food, Bosphorus was the name of the restaurant.
Next was the Chicken Beyti Kebab. This Kebab was very much different with those taken previously. It was the marinated minced chicken with lots of shallots, tomatoes and green chilies where it was not spicy at all. Next, these minced chickens were then rolled over a thin layer of egg. I noticed that Turkish people do like lots of tomatoes gravy as this dish too have the chunks of tomato puree.
This drink was ordered by hubby. Don’t ask me what it was inside the drinks. What I knew was it some alchohol with mix with pineapples juice.
While waiting for the bus, we drop by to Pavilion again. This round we have a real good look of the Food republic there, similar like our FoodCourt in the shopping complex. It was crowded with people and I can see that the price of range was more costly compare to our local foodcourts here. A bowl of mee can cost about RM8-RM10. We drop by at this Mr. Baoz, claimed to be the ‘pao’ specialist. The choices were tremendously beautiful.
This little creature too captures my attention. It was called the German potato. It is made of a small wholemeal bun. The chef then put in the smashed German potato with lots of herbs and bacon on it. Yum Yum.....
