Gung Hay Fat Choy!

Happy Chinese New Year! I’m not Chinese, but it’s the Year of the Rat, and I was born in a Year of the Rat, so why not celebrate this one with great food?

I borrowed a few recipes from Jaden over at Steamy Kitchen.

First, I tried out the Garlic Scallion Noodles (original recipe found at that link). I definitely should have brought a copy of the photo from Jaden’s site to the grocery store, because I bought way larger noodles. I also left out the fish sauce, because I could only find it in giant bottles, and I don’t have that much use for fish sauce. They tasted very good, though!

Delicious garlic noodles.

Then, I made Ancient Chinese Secret Fried Rice (again, click the link for the original recipe). I couldn’t find Chinese sausage, so I decided to leave that out – chicken was a great fit, though! I also fudged an ingredient or two…I couldn’t find rice wine, so I went with rice vinegar, and it tasted just fine. Also, I think I went a little heavier with the soy. My rice turned out quite a bit darker!

Homemade fried rice is much quicker than takeout.

And since it’s the Year of the Rat, I made little rat-cookies.

Say hello to my little rat friend.

The only photo you get of this guy is from before he went in the oven. Why? Well…there was an incident. Mere moments after he and his rat friends had been iced with beautiful grey-blue icing fur and pink icing feet, ears, and tails, and little icing eyes and whiskers (they were beautiful little rats), someone dropped the baking sheet and those perfect little rats ended up face-down on the kitchen floor. Yeah. Well, if I’m not going to catch fire, I’m probably going to drop something, right?

Lucky for me, I had some 312 available to mourn the loss of my little Rat Pack:


3 Responses to “Gung Hay Fat Choy!”

  1. Rachel Says:

    I never thought I’d find rats appetizing, but these guys are really cute. Sorry that they wound up on the floor!

  2. SteamyKitchen Says:

    Hey! thx for trying the recipes! rice vinegar is very diff than rice wine. you can always sub the rice wine with dry sherry or sake…or just leave it out!

    the rice vinegar is vinegar made from rice….so very acidic. And the reason your rice is darker is because you probably used more soy sauce, which colors the rice. Fish sauce is lighter and won’t color the rice. But your dishes look fantastic!

  3. Jenny Says:

    Great to know! I’ll have to try it with sake next time. Thanks for the recipes :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: