The lunar year begins Monday in the U.S., Sunday in China. This is the year of the ox. To celebrate, we made some Asian dishes.

For dessert, we made the Ina Garten apple tart. Not Asian, I know, but it was requested and it was tasty. This time around we used puff pastry dough.

The rice cooker was used for course #4: fried rice.

This rice, with green peas, chinese sausage, and aromatics, was pretty good. Alongside was course #3, 5-spice baby-back ribs.

A glaze with sesame oil and honey added depth to the aromatic flavors in 5-spice powder.

The first two courses were tasty too, from the David Chang brussels sprouts with fish sauce/mint dressing to the Lantern-inspired pork dumplings with applewood smoked bacon.

We all had different “favorites,” so I think the meal was a success.

Happy New Year!

This entry was posted on Sunday, January 25th, 2009 at 1:29 am and is filed under Asian, In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.