14 February is a super-happy day. It’s the 15th day of the Chinese new year (based on the lunar calendar), and Valentines day. It’s an all-red, all-pink, all-red lantern and tanyuan, all-roses, teddy bears and glitter, kind of day.
Even though it’s way past midnight here, so I’ve kind of missed the boat, this post is for the 15th day of the Chinese new year and Valentine’s Day and Angie’s Fiesta Friday.
Last year, I cooked a CNY feast for, oh, lots of people. It involved, among many, many other things, Beggars Chicken: whole chicken stuffed with savoury delicacies and covered in a clay shell and baked. It was epic.
This year, reeling from Christmas, New Year’s Eve, Australia Day, etcetc, we had a quiet Chinese new year’s eve dinner. To make up for that, I’ve been inventing silly names for everyday dishes. Like Lucky Fortune Golden Dragon bolognese, or Year of the Golden Pig shakshuka (Year of the Golden Pig was 2007, it’s still Mr Gander’s favourite-named year).
It was during this mad, faux-festive period that the cheese pastry pineapple jam dumpling was born.