Lunar New Year of the Ox

Lunar New Year was a little different this year. There was mass confusion and concern regarding food and money exchange within my extended family to preserve the traditions and to keep my 94 year old grandparents safe from COVID. The usual buzz and excitement that came with putting up decorations, getting haircuts, and buying new outfits was missing. Instead it was replaced with the stress of getting together without gathering.

Regardless, the typical food preparation schedule was on! We started with the sticky rice dumplings kueh a week before, followed by sticky rice cake, daikon radish cake, fried taro, and vegetarian delight throughout the week until new years day. We make enough to feed >60 people. Apparently there used to be more recipes in the rotation, like fried peanut corners, but these country foods just take too much time and labor, so my grandmother only kept her favorites around.

The feast we prepare is first offered to the gods and ancestors before we enjoy it ourselves. It's my favorite ritual of all time. I love plating the offerings, setting the liquor next to the tea, and watching the room fill with the haze of incense smoke.

There's so much to be grateful for this year. My health, a bountiful kitchen, being with my family. But I just couldn't help but feel the strain of the pandemic, the slow shuttering of Chinatown, and recent attacks on Asian American elders. I pray for the safety of everyone's families. I pray for the restoration of faith in each other, in humanity.