Every year I look forward to the family's celebration of the Lunar or Chinese New Year.  Unlike the usual New Year where we get so busy with preparations and the celebration with other people, the Lunar New Year is more of a family occasion. 

     Our usual fare for this particular day is more special than usual.  We always have the traditional roasted chicken or turkey, vermicilli or what we call "Tang Hun", meatballs, shark fin's soup or Nido soup, and fruits.  Of course, there'll always be the ever-present "Tikoy" or the New Year Pudding (glutinous rice pudding).

     It's actually funny how different flavored tikoy has cropped up through the years.  In any case, I've seen ube, strawberry, sweet corn and buko pandan so far (aside from the traditional pudding made from white and brown sugar).  It's actually quite distressing to see them.  LOL.  Because Filipinos and non-Chinese alike, end up getting the wrong idea.  There has been so many stories about the tikoy, some of which are quite ridiculous.  Simply put, the tikoy is simply a sign to foster unity within the clan.

     I was cooking tikoy this morning to share with my colleagues in the office when I remembered my conversation with my aunt last weekend.  I've been bemoaning how we had 3 kilos of the blasted tikoy at home and that I was tired of eating them.  She gave me some interesting tips on how to cook it in a different way.

     Aside from the usual, dip it in beaten egg and frying it that is.

     1/  Improvised "Palitaw" (poached rice with grated coconut, sesame seeds and sugar): 

     -  prepare a pot of water.  bring to boil

     -  slice tikoy thinly and drop into pot of boiling water

     -  as soon as tikoy softens, scoop them out and put them on a plate.  make sure to keep each piece separate.

     -  sprinkle grated coconut, sesame seeds and sugar.

      Voila!

     2/  Turon (the Filipino version of crepes or rolls):

     -  cut tikoy into strips, the size of your finger

     -  wrap in spring roll wrapper along with strips of langka or jackfruit

     -  deep fry

Happy eating everyone...and have a great new year!