Lunar New Year Charcuterie Board
Lunar New Year Charcuterie Board - perfect for your Reunion Dinner with traditional Malaysian Chinese favorites Yee Sang, Bak Kwa, and more.
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Equipment
Materials
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)
Finger Foods
- 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)
Sauces
- ½ cup sweet chili sauce (in two small bowls)
Instructions
- 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.
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