Why have one Chinese New Year feast when you can have two?
Last Saturday was spent feasting with friends at B's. G brought along a traditional Thai fish dip, tao jeow lon, made with fish fillets, coconut milk, kaffir lime leaves, red onion and tamarind paste. A spoonful of this warmed creamy mixture was dolloped onto traditional prawn crackers (the prawniest I've had), and then topped with a few wedges of cooling peeled cucumber. A delicious combination.
Tao jeow lon Thai fish dip prawn crackers and cucumber
I brought along some goi cuon Vietnamese rice paper rolls, prawn ones and vegetarian ones with avocado, to accommodate dietary preferences. The humid weather wasn't particularly kind to the thin rice paper skins, but then neither was the CityRail trackwork disruption which meant a journey that involved three trains and a bus. Argh!
Goi cuon Vietnamese summer rolls with prawns
B and P provided the rest of the feast which was polished off by late afternoon. Good food and good company. A great end to this year's Chinese New Year celebrations.
Satay chicken skewers on the barbecue
Chocolate coins and peanuts
Chicken satay skewers cooked
Yee sang salad
Pouring on the sauce
Yee sang salad dressed and ready
Yee sang salad tossing with chopsticks (look at that height!)
Yee sang aftermath
Yee sang plated
Everyone digging in
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2/26/2007 11:58:00 p.m.