Chinese New Year

We celebrate this holiday every year.  Why you may ask?  Because most of my family speaks Chinese, have all lived in Taiwan for a few years, and we need another reason to make 240 pot stickers don't we?  My James was the first to go to Taiwan.  A two year mission in 1990-1992.  Then it was my brother Marc who served a mission to Taiwan as well and then ended up marrying a girl who served in Taiwan too.  And finally my youngest brother Eric just returned from his mission to Taiwan as well 2 1/2 years ago.  Isn't that crazy.  But it's true.  Get in a room with these lovely siblings and spouses, and be prepared to not understand a word they're saying.  Actually over the years I can actually tell what they're talking about.  I can catch a word here and there, and then with all the body language as well I can almost speak Chinese!  Not really, but I'm sure one day I'm going to live there so I might as well get the Rosetta Stone Chinese version soon.

Actually we just love to get together every Feb. and eat Asian Food.  My brother and his wife have adopted two little kids from Vietnam so we now have some more traditional Vietnamese food represented.  And I always throw in my favorite Thai foods as well so we seem to have most of the Asian world represented in our Chinese New Years festivities.  This year we celebrated on Feb. 5th.  The New Year actually started on the 3rd, and goes until the full moon on the 17th.  Just think.  If you lived in Taiwan you'd get 2 weeks of parties, and get togethers, and yummy food.  It's sounds as good as Christmas to me!

We really did make and eat 240 pot stickers this year.  That's all anybody wants.  They are so dang delicious!  We love them!  We had some fabulous salads as well and Eric made a mean Fried Rice.  I will say though that dessert is always one of my favorite things.  My sister in law Susan loves this stuff, and I think I could probably get her to do anything for me if I just made her this treat.  Mango Rice!!!!  MANGO RICE!!  It is wonderful and lovely and everything you've ever wanted.  I love it!!  Next time you go to a Thai restaurant get this for dessert.  It's not so convenient to make at home since it requires some special rice and extra special equipment, but if you love it like me you'll be tempted to go buy the special stuff just so you can have it anytime there are some cheap mangoes on sale.

I love this dessert with lots of fresh fruit though.  Mangoes are wonderful on it, but if you can have fresh berries, and kiwi, and maybe fresh pineapple on it all the better.  I will leave a recipe for the mango rice, but if you don't own a straw hat steamer and a big bag of Sweet Rice, I'll give you some options.  Enjoy!!  I know I did!

Mango Rice Courtesy of Paula Dean

1 tablespoon olive oil

1 1/2 cups long-grain rice

1 (14-ounce) can unsweetened coconut milk

2/3 cup water

1 teaspoon salt

1 large ripe mango, peeled and cubed

1 more can unsweetened coconut milk

1 c. sugar

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil.  Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork.   With the second can of coconut milk, place it in a saucepan and add the 1 c. sugar.  Simmer until the sugar is dissolved.  Top the rice with fresh mango slices and any other fresh fruit.  Drizzle the sweetened coconut milk over the top.  Enjoy! 

Here is a link to the actual Thai version with the Sweet Sticky Rice.