Lunar New Year Charcuterie Board – perfect for your Reunion Dinner with traditional Malaysian Chinese favorites Yee Sang, Bak Kwa, and more.
Our family is hooked on serving tray/board dining. 🙂 We really enjoyed the Asian Charcuterie Board I prepared for our Christmas Eve dinner. It was a huge success and so I decided to make this Lunar New Year Charcuterie Board for our recent New Year’s Eve dinner so that you can have it for the Lunar New Year coming up just around the corner.
Some Old Favorites
For this board, I made three Malaysian Chinese favorites and a fusion steamed fish that I had previously shared on this blog. Jiu Hu Char (Stir Fry Jicama with Cuttlefish) was shared on my other blog.
Sliced Pork Bak Kwa
Steamed Cod with Kimchi
Yee Sang and Chinese New Year Feast
Here are the close up shots of what they look like on the board.
Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a Nyonya favorite. Mom makes this every year for our Reunion Dinner. I try to continue this tradition as it makes an absolutely delicious lettuce wrap.
Bak Kwa is a favorite for Lunar New Year. This year I decided to make it a little differently using sliced pork instead on ground pork and the family is loving this Sliced Pork Bak Kwa because of its superior texture and flavor. It is definitely more challenging to make but well worth the effort.
This Steamed Cod with Kimchi is an East meets East kind of recipe. It is really easy to prepare if you have kimchi on hand.
Yee Sang is of course a Malaysian Chinese favorite for the Lunar New Year. I have three different versions on this blog.
Five New Dishes For This Lunar New Year Charcuterie Board
I also prepared five new dishes for this board. Three are air fried recipes using my new Ninja Air Fryer. Please do check back in the days ahead for the following recipes.
1. Air Fried Chicken Lollipops a.k.a. Boxing Chicken
2. Air Fried Coconut Shrimp
3. Bak Hu (Pork Floss)
4. Bak Hu (Pork Floss) Rolls – Air Fried
5. Turnip Chips
Air Fried Chicken Lollipops
Air Fried Coconut Shrimp
Bak Hu (Pork Floss)
Bak Hu (Pork Floss) Rolls
You can also combine some of the dishes I prepared for my Asian Charcuterie Board or check out this post for more recipe ideas.
On The Board
Here they are on the board.
These Chicken Lollipos are really fun to eat. In Malaysia, we call them Boxing Chicken. They were really popular when I was a kid. When I prepared these wings, I decided to cook the lower sections together with the “lollipops”.
Almost everybody loves Coconut Shrimp or you can also serve these Golden Shrimp Puffs instead. The latter is deep fried but they are both equally tasty.
Turnip Chips As a Substitute For Ngaku Arrowhead Chips
I wanted to make these Ngaku Arrowhead Chips but could not find the tubers. My first thought was to get rutabagas but I ended up buying turnips instead because they are smaller in size like the ngaku/arrowhead tubers. They are quite delicious but their texture is definitely different. I also made some sweet potato chips which are not shown here.
Similar Products Used in How To Make This Lunar New Year Charcuterie Board
This post contains affiliate links. Please read my disclosure policy here.
24 inches Large Round Solid Circle Serving Tray, Black Walnut Platter with 4 Coasters
24 inches Large Round Tray with Handle, Black Walnut
Round 24″ Black Walnut Wood Serving Tray with Handle
22 Pieces Charcuterie Board Accessories and Toothpick Flags
Mini Serving Tongs 5-Inch, Stainless Steel, Set of 4
4 Pcs Mini Wooden Spoons with Tied Line on Handle
6 Small Wooden Condiments Spoon
Yeo’s Sweet Chili Sauce
Ninja FG551 Foodi Smart XL 6-in-1 Indoor Grill
Lunar New Year Charcuterie Board
Meats and Seafood
- 1 portion Air Fried Chicken Lollipops
- 1 portion Air Fried Coconut Shrimp
- ½ portion Steamed Cod with Kimchi (placed in a small bowl)
- ½ portion Sliced Pork Bak Kwa
- ½ cup Bak Hu (Pork Floss)
- 1 portion Bak Hu (Pork Floss) Rolls
- 8 baked wonton cups (plus some roasted peanuts, almonds, fried wonton strips, and sesame sticks as filling)
Salad and Fruits
- ¼ portion Yee Sang (placed in a medium shallow bowl)
- ¼ portion Jiu Hu Char (Stir Fry Jicama with Cuttlefish) (placed in a small shallow bowl)
- 2 Little Gem lettuce
- A few Mandarin oranges
- A few sections of pomelo (with half section of the rind if possible)
- ½ cup sweet chili sauce (in two small bowls)
- Place dish with Yee Sang in the center of the board and the dressing beside the dish.
- Place dish with Jiu Hu Char flanked by the two Little Gem lettuce.
- On the opposite side, place the bowl of Steamed Cod with Kimchi.
- Arrange Sliced Pork Bak Kwa next to the lettuce and Bak Hu (Pork Floss) Rolls next to the Bak Kwa.
- Place pomelo rind bowl with pomelo sections and some peeled Mandarin oranges next to the Bak Hu Rolls.
- Cluster filled wonton cups between the pomelo rind bowl and Steamed Cod bowl.
- Arrange Chicken Lollipops and wings, Coconut Shrimp, and bowl with Bak Hu (Pork Floss) on remaining area of board.
- Fill gaps on this side of the board with Turnip Chips.
- Insert the two small bowls with sweet chili sauce on opposite sides of the board.
Chinese/Lunar New Year 2023
Lunar New Year 2023 falls on January 22. You still have plenty of time to consider the dishes to make for your Lunar New Year Charcuterie Board. It really is a fun way to serve food and I hope you will give it a try.
Don’t forget to do the Lo Hei to usher in a prosperous New Year. 😉
Leave a Reply