New Year Do Overs.

The end of January is almost here, and I bet you’re wondering where did the first month of the new year go.  Well, depending on what country you live in, you might just have the opportunity to do a “Happy New Year!” do over.  This is also your chance to become more open-minded, and learn about new year celebrations in other countries.  Remember, the true meaning of life is to learn something new every day.

Chinese New Year (Lunar New Year) is celebrated in China and East Asia (Vietnam, Korea) between late January and mid-February, based on the lunar calendar.  2026 is the Year of the Horse, or more specifically, the Fire Horse, and begins February 17, 2026 until February 5, 2027. The horse is the 7^th animal in the 12-year cycle of the Chinese zodiac.  It represents energy, freedom, speed, action, a dynamic time for new ventures, bold moves, social connections, and traits of honesty and independence.  The fire horse adds passion, intensity, and transformation aka "purification by fire”, and “trials by fire”.

Thailand celebrates New Year twice, officially on January 1st (International New Year) with fireworks and parties, and traditionally for Songkran in mid-April (April 13-15), which is the culturally significant Thai New Year with water festivals and family rituals. While January 1st is a national public holiday for the global New Year, Songkran is the major traditional festival.

Hindu/Buddhist New Years: Various regional festivals (like Songkran in Thailand, Vaisakhi in India) occur around mid-April, often linked to spring equinoxes.

Islamic New Year (Hijri New Year): Marks the start of Muharram in the lunar Hijri calendar, so the Gregorian date shifts yearly, observed by Muslim populations globally.

Nowruz (Persian New Year): Celebrated in Iran and parts of Central Asia on the spring equinox (March 20 or 21).

Ethiopian New Year (Enkutatash): Falls on Meskerem 1 (around September 11) in the Ethiopian solar calendar.

From the many food articles I have written, it is well known that Roy and I simply love to indulge in Asian cuisines.  Recently we celebrated New Year’s Eve at Ja-Roen Thai & Sushi here in Monticello.  Not only did we have the best in food to dine on, but spent the last day of 2025 with some of our favorite people, the staff at Ja-Roen.  I did ask if, in April, the restaurant would do a Thailand New Year’s celebration menu, and the manager, Palm, liked the idea of that.  I hope owner Waen and Robert go for the idea too, as we’re looking forward to see what kind of dishes are served at that time.

For Chinese New Year, in the past, making a delicious concoction of seafoods and vegetables, in a savory broth, was our honor towards the culture.  Typically known as Asian Seafood Soup or Seafood Hot Pot, this versatile recipe allows you to use various combinations of seafood and vegetables to create different types of Asian soups, such as a spicy Korean Jjampong or a tangy Thai Tom Yum.  In other words, when the new year celebrations come around for those countries, you’ll have a recipe to do them honor as well.

 

Not everyone is lucky to live in an area where fresh seafood is available, so frozen needs to be used.  To tell if frozen seafood is good to buy, check the packaging for no tears or frost, ensure the fish is solidly frozen without ice crystals or liquid, and look for uniform color and no freezer burn (white/dry spots); this indicates proper freezing, minimal temperature fluctuations, and better quality, with Individually Quick Frozen (IQF) shrimp being a good choice.  Many frozen seafoods come from Asian countries, like China, and should be avoided due to use of chemicals and poor-quality control.  Look for country labels such as: United States, Canada, Iceland, Norway, New Zealand, Scotland, Indonesia, Argentina, Ecuador, Honduras.  Yes, they may be pricier, but safer to eat and better quality.

Don’t be discouraged if the local market does not have the vegetables or seasonings needed; larger supermarkets are more diverse, so will more than likely have what’s needed.  Then again, from what I have been seeing, local markets are bringing more versatile products in, to keep the customers satisfied with needs and wants.  If you cannot find a fish listed, yes, you can substitute, but make sure it’s a firm fish; delicate fish will simply fall apart when cooking in the broth.

 

Asian Seafood Soup

 

Ingredients:

4 quarts Asian fish broth

½ lb. pollack, cut into bite sized pieces

1 lb. cod, cut into bite sized pieces

1 lb. medium sized raw shrimp, peeled and deveined

1 lb. whole baby clams, previously removed from shells (canned is acceptable)

½ lb. each chopped boy choy and shredded Chinese (Napa) cabbage

¾ lb. snow pea pods, strings removed

2 cups straw mushrooms

2 Tbsp. minced garlic

2 tsp. minced ginger root

3 Tbsp. oyster sauce

 

 

 

 

Preparation:

In a 6-quart pot, on high heat, bring the fish broth to a boil.  Reduce to medium-high heat, add in pollack and cod; cook for 10 minutes.

 

Next, add in shrimp, clams, bok choy, cabbage, snow pea pods, straw mushrooms; cook for 10 minutes (shrimp will turn pink). 

Reduce heat to low, stir into pot the garlic, ginger root and oyster sauce; cook for 10 minutes.

Serve in bowls; if desired a sprinkle of chopped chives or green onions is a sense-sational garnish.

Makes 8-10 generous servings.

The key to making a simple Asian fish broth is to use the bones from non-oily fish like snapper, cod or bass. 

 

Ingredients:

 1 lb.  fish bones and head, gills removed (don’t worry over meat stuck to the bones, only adds to the flavor of the broth)

2 Tbsp. canola oil

1 Tbsp. minced ginger

¼ cup diced white onion

4 cups boiling hot water

1 Tbsp. Chinese Shaoxing wine  

 ¼ tsp. white pepper

Preparation:

Rinse the fish bones and head thoroughly under cold water, washing away any blood near the spine. Pat them dry with paper towels to prevent oil splattering during frying.

In a 3-quart pot, heat oil, medium-high heat; add ginger and white onion, sauté for 2 minutes. Add fish bones to the pot and pan-fry until they are lightly browned on all sides.  

Add boiling water and Shaoxing wine; bring mixture to a boil, and reduce heat to medium. Cover pot and cook for 10 to 15 minutes, or until the liquid turns a creamy white color; do not go over 30 minutes or broth could turn bitter.

Strain the broth through a fine-mesh strainer to remove all solid bits, including small bones. Discard the solids, leaving a clear, flavorful broth.  Broth can be frozen up to 6 months.

Makes one quart. 

Mary Cokenour 

 

Chinese New Year of the Wood Dragon

For 2024, the lunar cycles have brought the Chinese New Year to fall on Saturday, February 10^th.  In China, this is a special public holiday, so workers will be given off from February 9^th to the 15^th.  There will be colorful festivals, mind blowing fireworks displays, lion and dragon dancers winding their way throughout the throngs of celebrators, and food delicacies as far as the eye can see, and the stomach can fill.

Of the twelve animals of the zodiac, this is the year of the dragon who represents health, strength, and good fortune.  If one is born in a dragon year (1928, 1940, 1952, 1964, 1976, 1988, 2000, 2012, 2024), it is believed the individual will have the innate qualities of the dragon (leadership, charisma, and boundless enthusiasm).  If conceived and born within the same year, the chances double, in other words, the child is doubly blessed by the zodiac animal.

Besides the zodiac animals, one of the five elements (earth, wood, fire, metal, and water) is assigned to a year.  2024 is the year of the wood dragon and symbolizes humanity’s aspiration to achieve, progress, grow, and expand.  Perhaps the wood dragon can get the world’s nations to finally grow up, stop acting like spoiled brats, and work together for a united/beneficial-to-all world.  We can only hope.  Also, on this note, I would highly recommend making the effort to read the ancient stories and poetry of China.  While many can explain the basis of a warrior nation (and whose nation was not like that at some point in history?), others tell tales of deep emotions full of love, hope and dreams.

During the feasts, red envelopes, called hongbao, are given out as tokens of good wishes.  The red color symbolizes luck, life and happiness.  These are also given out at weddings, and typically, depending on the occasion, there are designated amounts expected to be given.

Now here comes the menu for this year:

§  Fish and seafood: favorite treats of a fire-breathing Dragon.

§  Red meat (pork, beef): for a rich New Year's table.

§  Poultry (turkey, duck, goose): for wealth and luxury.

§  Spices of garlic, hot red pepper, ginger, cloves, and anise to fire up a dragon’s tongue.

§  Fresh fruits which must include tangerines and oranges.

So, to honor the wood dragon, and appease his appetite, here is my offering of a roasted pork rice bowl.

 

Roasted Pork Rice Bowl

Ingredients:

2 lb. boneless pork roast, or pork tenderloin, trimmed of excess fat

½ tsp. salt

½ tsp. cracked black pepper

1 Tbsp. smoky paprika

¼ cup sesame oil

¼ cup soy sauce

2 cups bell pepper strips (mixture of red, yellow and green)

2 cups onion strips

Fried Rice or Jasmine Rice

Preparation:

Score top and bottom of pork with diagonal cuts to create diamond pattern.  Mix together salt, pepper and paprika and rub on all sides of pork.  Mix together oil and soy sauce, again rubbing into all sides of pork.  Wrap tightly in plastic wrap and refrigerate for six hours.

Preheat oven to 425F; set wire rack into small roasting pan. 

Heat medium sized skillet, on high, and sear all sides and edges of the pork.  Place onto wire rack, and roast pork for 50 to 60 minutes; until internal temperature reaches 145F.  Remove from oven and let pork rest 10 minutes before slicing.

 

 

 

For the bell pepper and onion strips, heat stir-fry oil in large skillet, or Wok, on high heat.  Sauté vegetables until softened, but do not brown or burn; about 20 minutes.

 

 

 

 

 

In bowl, place one cup cooked rice, 4-5 thinly cut slices of pork and 2 heaping tablespoons of pepper/onion mixture.

 

Fried Rice

Makes 8 servings.

 

While jasmine rice can be store bought, I have discovered that creating my own version, using jasmine green tea, gives deeper flavoring and scent to the rice.

Jasmine Green Tea Infused Rice

To make rice, in a 3-quart pan, place 8 cups of cold water, ½ tsp. salt, 2 teabags of jasmine green tea.  Set heat to high and bring to a boil.  Remove tea bags and add 4 cups uncooked, medium grain, white rice; stir, reduce heat to low, cover and let cook for 20 minutes.  Remove lid, let rice rest for 5 minutes before fluffing up with a fork.

Makes 8 servings.

Happy Chinese New Year, and may the year of the Wood Dragon bring us all much good luck, health and fortune.

Mary Cokenour

 

 

The Rabbit Proclaims Luck for the New Year.

January 22, 2023 to February 9, 2024 is the calendar year of the rabbit, according to the Chinese zodiac.  The rabbit is the fourth, in the twelve-year cycle of animals, that appears in the Chinese zodiac, and is an earth symbol.  

In the origin story of the zodiac, Rabbit was proud and arrogant about his speed. He was neighbors with Ox and always made fun of how slow Ox was. One day, the Jade Emperor said the zodiac order would be decided by which animals could cross the river, and arrive at his party. Rabbit set off at daybreak, but when he got to the river, no other animals were in sight.  Instead of going across, in his arrogance, he thought he would be thought of as first in line, just for showing up.  So, he laid down and took a nap.  However, when he woke up, three other animals had already crossed over to arrive at the party on time, and one of them was the Ox that he had always looked down upon.  How did Rabbit get across the river anyway?   He hopped along stepping stones, slipped and fell into the water, but was able to grab onto a floating log.  Dragon was flying overhead, took pity upon Rabbit, and blew air from his nose to help push the log across to the shore.  Rabbit came in fourth place, while Dragon came in fifth, due to his being so helpful to Rabbit.

Foods served for the New Year include longevity noodles for long life, a whole steamed fish for abundance, sticky rice balls for togetherness, and pork dumplings for good fortune.  While they are commonly known as dumplings in most Asian nations, other versions are Japanese gyoza or Korean mandoo.

In America, they are known as potstickers as that is exactly what they tend to do.  Potstickers are pan fried on the bottom and then steamed.  When they are served, the browned pan-fried side is shown.  Jiaozi is the Mandarin version; the dough is thicker than for a wonton and the dumpling itself is usually boiled and pan fried.  Gow Gee is the Cantonese version; wonton wrappers are frequently used, they can either be steamed or deep fried; no boiling involved.

The Chinese dumpling dates back to 200 B.C. to the fable of Pan Gu who ends the chaotic state of the world by separating it into two "half egg" shaped parts; the sky and the earth.  They are a staple for many Chinese celebrations, and express best wishes for happy days and good health.  It was not unusual for a trinket (coins or jewels) of some value to be hidden in a few dumplings; very similar to the prizes in the English Christmas pudding.

While making the dough for dumplings is not difficult, premade wrappers can be found in the fresh produce section at supermarkets.  Also available are wonton skins, or spring and eggroll wrappers.  Not up to making the dough, or even purchasing packaged wrappers; check the frozen food section for premade dumplings, follow the package directions, and enjoy the Chinese New Year!

Chinese Dumpling Dough

Ingredients:

2 cups flour

2/3 cup warm water

Preparation:

Combine the flour and water until a soft dough forms; knead on a floured surface for five minutes.  Cover with a clean linen towel and let rest for 30 minutes.  Divide the dough in half, roll out each half into a 12-inch-long cylinder; cut into 1/2-inch slices.  Flatten out each slice with the palm of your hand, or use a rolling pin, to a 2 and 1/2-inch diameter.

Makes 48 dumpling wrappers.

The filling for dumplings is very versatile and can contain any kind of protein, vegetable or combinations; using fruit will give you the filling for a unique dessert item.   

Chinese Dumpling Filling

Ingredients:

1/2-pound ground pork

2 large napa cabbage leaves, rinsed and finely diced

2 green onions, finely sliced

1 Tbsp. minced ginger

1 Tbsp. minced garlic

2 Tbsp. soy sauce

2 Tbsp. sesame oil

2 Tbsp. cornstarch

Bowl of warm water

Preparation:

Mix all ingredients listed, except water, together; place a teaspoon of mixture off center in a dough circle.  Dip finger in water and trace around outside edge of dough circle; fold dough over filling, with edges meeting and begin pleating the edges to seal filling in.

 

To Fry Dumplings:

 

In a large skillet, heat 1/4 of canola or peanut oil over medium-high heat, add dumplings, 12 at a time, and brown one side; takes about 2-3 minutes.  Add a 1/2 cup of water, cover and let steam for 5 minutes; uncover and let cook for another 2 minutes.

 

 

To Steam Dumplings:

 

Fill a large stockpot halfway with water and bring to a boil.  Line bottom of bamboo steamer with cabbage leaves, place dumplings within, cover and place steamer on top of stock pot.  Steam for 6 minutes.

 

 

 

To Boil Dumplings:

Fill a large stockpot halfway with water and bring to a boil.  Put dumplings into boiling water and when they float, they are done.

Serve dumplings with your favorite sauce(s).

 

With the boil method, you can make a delicious soup by cooking the dumplings in a vegetable broth, and adding vegetables such as sugar snap peas, red bell pepper strips, and Bok choy, plus soy sauce and ground ginger.  Serve with a crispy egg roll as a side, and that is one delicious meal!

Mary Cokenour