A Singaporean/Malaysian CNY in Australia

Chinese New Year is often the time I feel the most homesick. Many Australians might relate to that because it is as big as Christmas is to Aussie families. There is lots of food, lots of presents, more food, and the chance to see some family like cousins and Aunts you might not have caught up with all year. And before you know it, it comes around again.

While Christmas is also pretty big in Singapore, it is not in anyway as big as CNY. You might have a few friends over for a roast and pudding and you might exchange presents and cards. But for the latter, there are days of preparations for the feast- all the condiments must be ready, the house must be cleaned from top to toe and decorated with ribbons and lanterns. The pussy willow (yes its a real plant) is the traditional "tree" on which decorations are hung. All the freshest produce must be bought on the eve, and traditional greetings and gifts of various cakes and mandarins must be ready. There is a buzz in the air and shops everywhere blare out traditional tunes to remind you that the time is coming!

The past eleven years in Australia, my own celebrations have been low key. There was one year when CNY was in mid January (it follows the lunar calender) and I got to spend it back in Singapore once more. The last 4 years it has been virtually non-descript here in the country save for eating at the Hong Kong restaurant here in town. This year, things were a bit different as my childhood friend J who got married last year in October, had her own place and we decided to have a mini celebration of our own. Previously she had it mostly with her own family or extended family who also live in Australia.

I bought some char siu (chinese bbq pork), noodles and roast duck. She prepared the Yu Sang which is the lucky raw fish salad Singaporeans and Malaysians traditionally have during the festive season, and also obtained some of the traditional cakes and biscuits served this period.



This is a before shot of the salad. It consists of candied ginger and melons of various description. Some consist of fresh grated carrots and radishes etc. Everyone's recipe is slightly different. The fish J used was smoked salmon. This went beautifully with the dressing which has plummy overtones. The traditional fish is a white fish but salmon sashimi is also used.



An action shot of the tossing of salad. This is tossed high together saying "loh hei" and various toasts are proposed to each other, wishing each other good health, success in work, good results for studies and generally a smooth and happy year.




These are the various biscuits and cookies. They are popular only in Singapore and Malaysia, as they are made by the straits born Chinese. These were chinese whose forefathers arrived in the straits many decades ago and settled amongst the indigenous malays. They resulted in a unique breed known as Peranakans, Nonyas or Babas. Keeping their heritage, they kept celebrating chinese new year and the malay influences led to these unique biscuits served during this time. It can also be bought at other times of the year but you need to hunt around for it.

On the left, the white biscuits have a melt in the mouth quality, similar to powdered sugar but much less sweet. These are called kueh bankit (kueh meaning biscuit or cake). The fan shaped arrangement of striped cake is kueh lapis. A variation of this is also served in Indonesia with prunes amongst the layers. It has a buttery taste is very fragrant. The things that look like mini spring rolls, I have absolutely no idea what they are called! I cal them mini spring rolls and my mumknows what I am talking about. They are filled with sambal shrimp which is dried, fried, spiced shrimp paste. Richard reckons they taste great with beer. The little golden logs are pineapple tarts. They are a shortcrust pastry filled with pineapple jam and they come in many shapes and sizes.

It was really nice having the opportunity to share this experience with friends. Also, it gave Richard a little more insight to some of the traditions I have grown up with. He loved the yu sang and I am happy about that as it is one of my favourite dishes too! I don't know if I will ever be able to completely reconcile the differences in culture and lifestyle I experience and what I have grown up with. I suppose it is harder for me as my parents are still overseas, rather than say someone like J whose family are all now Australian. I recognise that there is no perfect country or place to live in and somehow I hope that our kids (if we end up having some) will be able to carry on the best of both Singaporean and Australian cultures, practices and traditions no matter where they might live in the future.

And after our busy weekend, I feel kind of like Magic, my doggie.