Asparagus is a spring vegetable – it’s long with a unique looking “flower” head. In Australia, it’s available from September through to March. There are 3 kinds of asparagus – green, white and purple, with the green asparagus widely available at most grocers and most affordable one also. Asparagus is easy to cook and is very versatile – you can steam, bake, stir fry or barbecued.
I like to stir-fry asparagus with Sambal Belachan – the “Malaysian” way. It’s super super delicious and so easy to make. Heat up the wok with oil and when the oil is hot, toss in some shallots and stir fry until fragrant. Then put in the asparagus and fry until slightly soften. Put 2 tbsp of home-made or store-bought Sambal Belachan and coat well. Stir-fry until you can taste slight burn from the sambal (I like it slightly burnt but you can remove it earlier if you like). Remove from wok and serve. To add more drama and texture to the dish, add fried shrimps or fresh prawns.
And … Gong Xi Fa Cai to everyone who is celebrating Chinese New Year – also known as the Spring Festival or the Lunar New Year. According to the Chinese calendar, there are 12 Chinese Zodiac signs and this year, we welcome the Wooden Horse. I hope this year will bring good health and prosperity to everyone.
30 days prior to Chinese New Year, we will gather together for Lou Sang also known as Prosperity Toss. It’s a happy occasion where we toss and call out loud wishes for good health, good business and achieve much wealth in the New Year. Each ingredient and colour on the plate signifies wonderful meanings and it is all to bring blessing in the new year.