Today marks the beginning of the Lunar New Year, as we say goodbye to the Year of the Dragon and welcome the Year of the Snake with open arms. This celebratory period, which can last for a couple of weeks, is filled with various dishes and traditions that vary by region and family. In many cultures, the holiday is ushered in with dumplings to signify prosperity and good fortune, and noodles to symbolize longevity.
One standout recipe for the Lunar New Year is Singaporean Chicken Curry by Shila Das, a second-generation Singaporean with Indian and Vietnamese heritage. This colorful dish features spiced chicken stewed in coconut milk and pandan leaves served on a bed of savory rice topped with cashews and raisins. Another delicious option to try is Hetty Lui McKinnon’s gok jai (vegetable crystal dumplings), a vegetarian twist on a classic dish from Zhongshan, China.
Looking for more culinary inspiration? New York Times Cooking’s Dumpling Week features recipes like Andy Baraghani’s pepper steak and celery stir-fry, Christian Reynoso’s roasted eggplant with chickpeas and cashew sauce, and Sue Li’s lemony shrimp and bean stew. For dessert, try Samantha Seneviratne’s whole-orange snack cake, made with an entire orange for a unique and tangy flavor.
As we kick off the Year of the Snake, let’s celebrate with delicious food, family gatherings, and the hope for a prosperous and joyous year ahead. Whether you’re enjoying traditional Lunar New Year dishes or trying out new recipes, this festive season is a time for sharing love and good fortune with those around us.
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