One of the key ingredients in making Chinese Pork Ribs soup (aka Bah Kut Teh) is the spice mixture.  A concoction of fragrant spices like grounded peppercorn, salt, star anise, cinnamon, and cloves are combined and cooked with the soup.  These spices impart a wonderfully delicious peppery flavor that warms and comforts the stomach.

To make Bah Kut Teh, I use a premixed Bah Kut Teh spice mixture that comes in a sealed but porous paper packet.   These packets can be conveniently dropped into the soup at the beginning of  the cooking process, and removed at the end of cooking.  Take caution though of not puncturing the packet and spilling the spice content into the soup.  The paper packets are especially vulnerable to tear when wet.  In the past, I have in occasion ripped a packet or two while trying to lift them out of the cooked soup with a tong.  If this happens, it is not the end of the world.  Remove as much of the spillage as quickly as possible so the spice flavor and saltiness does not overwhelm the soup.  Keeping the spice packets intact also helps with the clarity of the soup.  Now a days, I typically use a tong *and* a ladle to carefully scoop out the packets at the end of cooking.  The picture above shows how the packets look like intact after they have been used in making Bah Kut Teh.  Below is a picture of the coarsely grounded spices inside the spice packets.

Bah Kut Teh spices in premixed packets

If you are cooking with a Bah Kut Teh spice pack for the first time, it is a good idea to follow the instructions on the package.  The packets are designed to cook a certain amount of soup, and every company makes their spice blend a little different.  Some have more of a peppery bite while others are milder in flavor.  After trying how the spices are intended to taste, you can make adjustments the next time around to get the soup to taste to your liking.

The brand I like to use is from a Singaporean company called Ilc Trading.  Each package contains a 30 gram paper packet of Bah Kut Teh spices.  The cooking instruction calls for 1 packet of Bah Kut Teh spice for 7 bowls of soup water.  After some experimenting, I prefer 2 packets of spices for 10 cups of soup water.  I find that this gives a more pronounced peppery flavor without being too peppery hot.  Check your local Asian supermarket to see what Bah Kut Teh spices are sold.

Pre-mixed Bah Kut Teh spice packets

See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

If you purchased a pumpkin for cooking or decorative carving, save the seeds! The seeds are tasty when roasted, and they offer valuable minerals like zinc, magnesium, copper, iron, and many others.

Making your own homemade pumpkin seeds is very easy.  First, open up the pumpkin and scoop out the seeds (also called pepitas).  In my case, I am scooping out seeds from a very ripe kabocha pumpkin that will be used in a sweet savory squash soup (soup recipe to come soon… :>).

Scoop out pumpkin seeds with a spoon

After scooping out all of the seeds from the pumpkin, use your hands to pull the meaty seeds off of the stringy pumpkin fibers.
[Continue Reading...]

See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

Herb Name: Huang Jing, or Siberian Solomon’s Seal

(also called Polygonatum Sibiricum, Rhizoma Polygonati)

Herb Name in Chinese: 黃精 (Huáng Jīng)

Description:

• Siberian Solomon’s Seal is the dried rhizome of the flowering Polygonatum Sibiricum plant native to Eastern Asia.
• The rhizome grows in thick fleshy branches in ginger-like shapes. When prepared as an herb, the dried rhizome is a little soft and sticky like the texture of dried play-doh. Hence, this herb is usually sold in flat irregular shaped pieces.
• Siberian Solomon’s Seal has a bland sweet taste. When cooked in a soup or tea, its brown color will darken the liquid to a deep brown like the color of soy sauce.
• In western herbalism, the plant species typically used is polygonatum bifiorum. In Asian medicine, the preferred species are polygonatum sibiricum (huang jing) and polygonatum odoratum. In fact, the rhizome of polygonatum odoratum is another common Chinese herb called Yu Zu (玉竹) (see photo to the right).

 
 
Siberian Solomon’s Seal Benefits and Uses:

• Siberian Solomon’s Seal (Huang Jing) is usually used in soups, teas, or traditional Chinese herbal remedies and medicinal formulas.
• Siberian Solomon’s Seal is neutral in nature, and it is known to be an important qi building yin tonic. It brings vital energy (qi) to the spleen, lungs, and kidneys.
  [Continue Reading...]

  
  
  See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
  Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

  ---

  Herb: Huang Jing | Siberian Solomon’s Seal is a post from ChineseSoupPot.com.
  © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
  Permalink to Current Post: http://www.chinesesouppot.com/2-common-ingredients/2000-huang-jing-polygonatum-siberian-solomons-seal
  Post Comments: 3 comments
  ]]> http://www.chinesesouppot.com/2-common-ingredients/2000-huang-jing-polygonatum-siberian-solomons-seal/feed 3 http://www.chinesesouppot.com/2-common-ingredients/1993-dried-tangerine-peel http://www.chinesesouppot.com/2-common-ingredients/1993-dried-tangerine-peel#comments Mon, 10 Sep 2012 16:30:54 +0000 http://www.chinesesouppot.com/?p=1993 [Read More ...]]]>

  Herb Name: Dried Tangerine Peel

  (also called Dried Mandarin / Orange Peel, Chen Pi, or Guo Pi) 

  Herb Name in Chinese: 陳皮 (ChénPí), or 果皮 (GuǒPí)

  Description:

  • As the name implies, Dried Tangerine Peel is the sun-dried peel of the tangerine citrus fruit.
  • The best and most valued Dried Tangerine Peel is from a region in China called Xinhui (新會), as they are more fragrant than peels from other regions.
  • Dried Tangerine Peel is cherished for their distinct bitter and fragrant taste.
  • When dried, the Tangerine Peel becomes brittle.  Its exterior side also becomes brown while the pithy side becomes a yellowish beige color.
  • Traditionally, Dried Tangerine Peels are made by cutting the whole peel into 3 sections and then sun-dried.  Hence, when a recipe calls for a “piece” of Dried Tangerine Peel, that normally equates to 1/3 of the entire tangerine’s peel.

  Dried Tangerine Peel Benefits and Uses:

  • Dried Tangerine Peel is often used in Chinese soups, stews, desserts, marinades, teas, and even snacks.
  • One popular snack is the soft candied tangerine peel.  It has a distinct bitter and sweet taste.  In addition to its nice flavor, the candied tangerine peel can also help with motion sickness.  Hence, the candied tangerine peel is a popular snack in Asia for road trips or boat rides.
  •  Dried Tangerine Peel is also used in Traditional Chinese Medicine for hundreds of years.  This fruit peel is known to have a warming property, with anti-viral and anti-bacterial abilities.  Dried Tangerine Peel is also known to help with digestion and wet coughs due to excessive phlegm in the lungs.  Additionally, the fruit peel is used for stimulating blood circulation.
  • Sometimes, Dried Tangerine Peel is soaked in bitter snake bile before sun-drying.  This makes the dried fruit peel even more warming and nourishing(補) from a Chinese medicine perspective.  This type of snake-bile-soaked tangerine peel is typically much darker in color.  (See photo below)
    

    Strips of Snake-Bile-Soaked Dried Tangerine Peel

  Preparation:

  • Soak and rinse the peel in cold water until soft, but no longer than 30 minutes to retain
    [Continue Reading...]

    
    
    See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
    Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

    ---

    Herb: Dried Tangerine Peel is a post from ChineseSoupPot.com.
    © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
    Permalink to Current Post: http://www.chinesesouppot.com/2-common-ingredients/1993-dried-tangerine-peel
    Post Comments: 12 comments
    ]]> http://www.chinesesouppot.com/2-common-ingredients/1993-dried-tangerine-peel/feed 12 http://www.chinesesouppot.com/1-soup-recipes/1920-west-lake-beef-soup http://www.chinesesouppot.com/1-soup-recipes/1920-west-lake-beef-soup#comments Mon, 03 Sep 2012 16:30:53 +0000 http://www.chinesesouppot.com/?p=1920 [Read More...]]]>
    Besides the Hot and Sour Soup, the West Lake Beef Soup (西湖牛肉羹) is probably the next most common soup found in Chinese restaurants in the US. Although the ingredients are simple, this is a gratifying flavorsome soup – with a rich, mellow taste and a silky smooth mouthfeel. The West Lake Beef Soup is a popular local dish of the mountainous ZheJiang (浙江) Chinese province, where the famous West Lake is located.

    When I received a reader’s special request for this soup’s recipe, I was very excited to try my hand at making my own version. (Thank you Jason Lau for your request! I hope you will enjoy my recipe.)

    One secret to making a soft, smooth West Lake Beef Soup is the beef tenderizing step. There are several different ways to tenderize the beef. A good meat tenderizer like this one will certainly make the meat tenderizing step easy. In my recipe, I chose to use baking soda because I like the soft velvety texture it gives to the meat. This trick, along with the use of soft tofu and egg drop, gives this soup a soft silky mouthfeel. At the end, this soup turned out so well that my husband and I finished all eight servings in one afternoon. We could not bring ourselves to stop eating until the soup pot was empty!

    Before sharing my recipe, I want to share with you a few photos of the graceful, breath-taking West Lake. (Big thanks to the nameless photographer(s) who made these photos free for sharing.) After seeing these pictures, I understand why this lake was inscribed on the UNESCO’s World Heritage List. It is a beautiful, serene place that I hope to visit someday. Besides the West Lake Beef Soup, silk and Longjing (Dragon Well) tea are other wonders from this area that I would like to try.

    

    West Lake - Three Pools Mirroring the Moon Island

    

    West Lake - Hangzhou

    [See next page for West Lake Beef Soup recipe -->]

    
    

    You might also like:

    Shiitake Carrot Lotus Seed Soup

    Mixed Beans Potato Vegetable Soup

    Water Chestnut Bean Curd Barley Soup

    Watercress Tofu Dried Oyster Soup
    
    [Continue Reading...]

    
    
    See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
    Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

    ---

    West Lake Beef Soup – Gratifying and Flavorsome is a post from ChineseSoupPot.com.
    © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
    Permalink to Current Post: http://www.chinesesouppot.com/1-soup-recipes/1920-west-lake-beef-soup
    Post Comments: 14 comments
    ]]> http://www.chinesesouppot.com/1-soup-recipes/1920-west-lake-beef-soup/feed 14 http://www.chinesesouppot.com/1-soup-recipes/1839-tofu-skin-water-chestnut-soup-with-mushroom-black-moss-fat-choy http://www.chinesesouppot.com/1-soup-recipes/1839-tofu-skin-water-chestnut-soup-with-mushroom-black-moss-fat-choy#comments Fri, 03 Feb 2012 16:00:17 +0000 http://www.chinesesouppot.com/?p=1839 [Read More...]]]>

    I am heading down an experimental path with my cooking lately.  It started with the purple sweet potato I used to re-create a traditional rice dumpling (tang yuan) dessert in my last recipe.  This week, I am using an ingredient that I have never cooked with although it is familiar to me.  This ingredient is very well known in the Chinese cuisine.  You might have even eaten it before at a Chinese banquet.  This ingredient is especially popular around Chinese New Year since its name is phonetically the same as the Chinese words that mean “generate prosperity.”  Can you guess what ingredient I am referring to?

    For many Chinese, my description of the ingredient is probably a complete give-away.  For many Westerners however, my clues can be entirely ambiguous.  You may have not even heard of this ingredient, although you could have eaten it at a more authentic Chinese restaurant.  The ingredient I’m referring to is “fat choy” (髮菜), also spelled “fà cài” in Mandarin.  In plain simple English, this ingredient is also called “black moss”.

    

    Tofu Skin Water Chestnut Soup with Shiitake Mushroom and Black Moss (Fat Choy)

    What is this food with a funny sounding name? [By the way, the "fat" in "fat choy" is pronounced "fàh," not "fat" as in "obese."  I had to point this out in case you were giggling all this time thinking the word is pronounced in the latter way! =) ]  Ok, back to the ingredient.  “Fat choy” is a very deep green edible algae that looks like threads or hair strands.  This is why the Chinese call this algae “fat choy” which literally translates to “hair vegetable.”  This algae’s color is so dark that it almost appears black in color when dried.  In the photo above, you can see that the fat choy can even appear brownish black after it has been cooked.  And if you are a health nut, you may find it interesting to know that fat choy is related to the spirulina edible algae that is often used in super green foods, health supplements and drinks.

    Research has however shown that fat choy has no nutritional value and can even be difficult to digest if consumed in large amounts.  Fat choy is also flavor-less.  For these reasons, I have only come to know this ingredient through my parent’s cooking and at restaurants rather than in my own kitchen.  Being in an exploratory mood lately though, I decided to make this traditional Tofu Skin Water Chestnut Soup with Shiitake Mushroom and Black Moss.  The good thing here is that fat choy is one of the easiest ingredients to work with.  Just see my recipe instructions below to see what I mean.

    
    

    5.0 from 3 reviews

    Print

    Recipe: Tofu Skin Water Chestnut Soup with Mushroom & Black Moss (髮菜支竹馬蹄瘦肉湯)

    Author: Sharon Lee

    Recipe type: Soup

    Prep time:  15 mins

    Cook time:  2 hours

    Total time:  2 hours 15 mins

    Serves: 6

     

    Ingredients

    

    • 4 bean curd sticks (about 4 oz)
    • ½ cup of pearl barley
    • 15 water chestnuts
    • 8 shiitake mushrooms
    • 1 small handful of black moss (aka "fat choy")
    • 1.5 lb of lean pork, already marinated with salt
    • 2 slices of ginger
    • 12 cups of water
    • pinch of salt to season

    Instructions

    1. Break the bean curd sticks with your hands to about 3 inch long pieces. Rinse and soak the bean curd stick pieces and shiitake mushrooms separately until soft (about 20 mins).
       
    2. Bring a small pot of water to boil to blanch the pork. In a separate large pot, boil 12 cups of water to cook the soup.
    3. While the water is cooking, cut the pork to 2 inch cubes. When the small pot boils, blanch the pork. Drain and set aside.
    4. When the large soup pot boils, add the ginger, shiitake mushrooms, and blanched pork. Cook covered for a few minutes on high heat until the water boils again. Turn the heat to Low and simmer for 30 minutes.
    5. In the meanwhile, rinse and peel the water chestnuts with a knife. Cut the peeled water chestnuts in half and put in a bowl of cold water to prevent them from browning. Rinse the pearl barley and black moss in separate bowls. Drain and set aside.
       
    6. After cooking for 30 minutes, add all remaining ingredients to the soup pot except for the black moss. Cook covered on Low heat for 1.5 hours.
    7. In the last 5 minutes of cooking, add the black moss to the soup pot to cook. Turn off the heat. Sprinkle a pinch of salt to taste and serve.

    2.1.7
    
     

    You might also like:

    Egg Drop Soup with Shrimp and Cilantro

    Watercress Tofu Dried Oyster Soup

    Fuzzy Melon Salted Egg Drop Pork Soup

    West Lake Beef Soup - Gratifying and Flavorsome

    
    
    See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
    Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

    ---

    Tofu Skin Water Chestnut Soup with Mushroom & Black Moss is a post from ChineseSoupPot.com.
    © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
    Permalink to Current Post: http://www.chinesesouppot.com/1-soup-recipes/1839-tofu-skin-water-chestnut-soup-with-mushroom-black-moss-fat-choy
    Post Comments: 12 comments
    ]]> http://www.chinesesouppot.com/1-soup-recipes/1839-tofu-skin-water-chestnut-soup-with-mushroom-black-moss-fat-choy/feed 12 http://www.chinesesouppot.com/1-soup-recipes/1891-purple-sweet-potato-dumpling-tang-yuan http://www.chinesesouppot.com/1-soup-recipes/1891-purple-sweet-potato-dumpling-tang-yuan#comments Thu, 19 Jan 2012 21:23:26 +0000 http://www.chinesesouppot.com/?p=1891 [Read More ...]]]>
    

    Tang Yuan for Chinese New Year

    Time is flying by fast this month for me. It was only about two weeks ago that we celebrated the New Year to welcome 2012. And now, with only four more days to go, Chinese Lunar New Year will descend upon us to kick off 2012 (again)! =)

    To celebrate Chinese New Year and the Year of the Dragon, I promised in my last post that I will share some recipes to celebrate this very special occasion. And keeping to my promise, I decided to create my very own version of the classic sweet rice dumpling called Tang Yuan (湯圓), *but* with a fresh new twist. And I am very happy to share that the result is just scrumptious! (And it had better be.)  This is because I experimented with my Tang Yuan recipe 3 different times this week before I arrived at my final recipe below. Each time, I tweaked varying amounts of some ingredients while adding or removing other ingredients to get the best flavor and texture!

    

    Tang Yuan made with purple sweet potatoes

    Before I get to my recipe though, I’d like to remind you that there is only 3 more days to enter in my Lunar New Year Giveaway! Three lucky winners will be selected at random to win one of three prizes which total $100 in value. There are also six different ways you can enter to increase your odds of winning. So be sure to submit your entries todaybefore you leave this site! Good luck! =)

    Getting back to my Chinese New Year food recipe. Sweet rice dumplings, or Tang Yuan, is a very traditional Chinese sweet dessert that is similar to the Japanese mochi in appearance. Like mochi, Tang Yuan is typically made out of glutinous rice flour and some water to form a smooth al-dente dough which is rolled into round balls. While mochi is typically served dry, Tang Yuan is always served moist with a sweet gingery syrup, either hot or cold. Tang Yuan is also never filled with ice cream as some popular versions of delicious mochi are. Instead, Tang Yuan is typically filled with a sweet delectable black or white sesame paste, red bean paste, or ground peanuts and coconuts stuffing. And sometimes, no filling is used at all in the rice dumplings. Some people *love* this plain version because of the soft chewy texture of the al-dente glutinous rice balls. For me, I always prefer the type with a sweet filling inside.

    

    My Tang Yuan of Different Experimental Flavors

    Determined to create my own new variation of the traditional Tang Yuan recipe, I decided to make my rice dumpling out of purple sweet potatoes and sweet figs. Why use purple sweet potatoes? I have always loved it for its beautiful, deep, intense purple color and its natural, sweet, delicious flavor. The resulting Tang Yuan gets a beautiful purplish-lavender color too without a drop of chemical color additives. Also, I have always said to my husband that this sweet potato would make a wonderful sweet paste for a new trendy version of classic Chinese pastries. And when I
    [Continue Reading...]

    
    
    See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
    Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

    ---

    Purple Sweet Potato Dumpling (Tang Yuan) is a post from ChineseSoupPot.com.
    © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
    Permalink to Current Post: http://www.chinesesouppot.com/1-soup-recipes/1891-purple-sweet-potato-dumpling-tang-yuan
    Post Comments: 18 comments
    ]]> http://www.chinesesouppot.com/1-soup-recipes/1891-purple-sweet-potato-dumpling-tang-yuan/feed 18 http://www.chinesesouppot.com/1-soup-recipes/1827-double-steamed-asian-ya-li-pear-dessert-soup http://www.chinesesouppot.com/1-soup-recipes/1827-double-steamed-asian-ya-li-pear-dessert-soup#comments Mon, 09 Jan 2012 16:00:42 +0000 http://www.chinesesouppot.com/?p=1827 [Read More...]]]>

    Happy New Year everyone! I hope your first week in the new year has taken off on a positive new start already! Even if not, you still have *51* more weeks to make 2012 a promising and productive year for yourself.  Granted, this is not to encourage you to procrastinate =) but to remind us that we have many chances in life to make our lives positive for ourselves and for those around us.

    If you haven’t seen my last post, you still have time to enter in my Lunar New Year Giveaway.  Prizes total $100 and THREE (3) lucky winners will be selected for special gift cards just in time for Chinese New Year.  Also, I will feature special recipes in the coming weeks to help you welcome in the Dragon Year.  So come back often for festive Chinese New Year recipes you can make at home!

    And if you participated in my $50 Amazon Gift Card Giveaway over the holidays, the winner is announced on the giveaway post, as well as on my Facebook and Twitter pages.  Congratulations to the winner!

    

    Double Steamed Asian Pear Almond Dessert Soup

    For my recipe today, I decided to make a Double Steamed Asian Pear and Almond Dessert Soup.   This (and the Snow Fungus Papaya Almond Milk Dessert, 雪耳木瓜鮮奶糖水) has always been one of my favorite dessertssince childhood.  And it is surprisingly easy to make.

    This dessert soup has just the perfect flavor profile of a classic double steamed Chinese dessert.  It has a delicate sweetness that is nicely contrasted with a smooth gingery zing that sits over a lovely mellow tone of almond fragrance and fresh pears.  Its sweetness derives from the rock cane sugar and Ya Li Chinese pears.  The gingery kick of course comes from the small amount of ginger used in my recipe.  And the wonderful aromatic hint of almond flavor in this dessert comes from the bitter and sweet almonds (also called North and South Chinese Almonds) which are really the inner kernel of an
    [Continue Reading...]

    
    
    See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
    Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

    ---

    Double Steamed Asian Pear Almond Dessert Soup is a post from ChineseSoupPot.com.
    © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
    Permalink to Current Post: http://www.chinesesouppot.com/1-soup-recipes/1827-double-steamed-asian-ya-li-pear-dessert-soup
    Post Comments: 11 comments
    ]]> http://www.chinesesouppot.com/1-soup-recipes/1827-double-steamed-asian-ya-li-pear-dessert-soup/feed 11 http://www.chinesesouppot.com/5-blog/1788-lunar-new-year-kee-wah-gift-card-giveaway http://www.chinesesouppot.com/5-blog/1788-lunar-new-year-kee-wah-gift-card-giveaway#comments Mon, 26 Dec 2011 17:00:09 +0000 http://www.chinesesouppot.com/?p=1788 [Read More...]]]> (CLOSED)

    

    To celebrate the upcoming Lunar New Year for 2012, Kee Wah Bakery (奇華餅家) is generously sponsoring me to GIVEAWAY 3 e-GIFT CARDS totaling $100 value redeemable at www.keewah.us.

    Kee Wah is a time-honored family-operated bakery founded in Hong Kong in 1938, prior to World War II.  Kee Wah is an established and time-tested brand of quality traditional Chinese baked goods and delicacies.  For over 73 years, Kee Wah has served its customers in Hong Kong, and later in Taiwan, US, and now the mainland China with fine, high quality products like Chinese cookies, wife cakes, fruit paste cakes, egg rolls, baked tarts, breads, and now fresh cream cakes for all occasions.  Their products roll out fresh from the oven 3 times a day, providing the freshest breads and pastry items to its customers.  Their signature products include Chinese Bridal Cakes, and Mooncakes which are also available in elegantly designed gift sets and beautifully decorated tin boxes.

    And to welcome the Year of the Dragon in 2012, Kee Wah is generously sponsoring this LUNAR NEW YEAR GIVEAWAY, where THREE (3) lucky winners will win e-gift cards totaling $100 in value.  This giveaway is open to fans and readers worldwide, and will close at midnight, January 21, 2012, Saturday.  Below are SIX ways you can enter into this drawing to maximize your chances of winning.  Good luck!

    (Update: This giveaway is now closed.  Below are our three lucky winners.  Congratulations Kim, Sarah, and Janice for winning this Lunar New Year Giveaway from our sponsor Kee Wah Bakery!! I will forward your name and email address to Kee Wah Bakery so that they can send you your eGift Certificates.  What a nice way to kick off the Year of the Dragon!! Congratulations to the winners again!)

    1. 1st Prize – $50 eGift Certificate – Kim of the Thoughtful Plate blog.
    2. 2nd Prize – $30 eGift Cerfitifcate  – Sarah
    3. 3rd Prize – $20 eGift Certificate – Janice

    

    1. Like Chinese Soup Pot AND Kee Wah’s Moon Cakes Online on Facebook.  Then leave a comment below letting us know you’ve done so.
    2. For 5 additional chances to win:
    • Share this Giveaway on Facebook, and leave a separate comment below saying you’ve done so.
    • Twit this Giveaway message, and leave a separate comment below saying you’ve done so.
    • Follow Chinese Soup Pot on Twitter, and leave a separate comment below saying you’ve done so.
    • Subscribe to Chinese Soup Pot on RSS or Email, and leave a separate comment below saying you’ve done so.
    • As a bonus, come back daily and leave one comment everyday until this giveaway closes.

    The three lucky winners will be selected at random using random.org.  Winners will be announced on Facebook, Twitter, and on this blog by Sunday, January 22nd, 2012.  Kee Wah will email an e-gift card to the three winners by January 24th, 2012.  So be sure to leave a correct email address as that is where gift cards will be sent to.  The winners’ name and email address will be provided to Kee Wah for the purpose of sending out the prizes.  Otherwise, I do not sell or rent your email address or information to any third parties.  Good luck to you, and have a Happy New Year!!
    
    This giveaway is sponsored by Kee Wah Bakery in the US.  See their customer service page for information on ordering, shipping, and using the e-gift cards.  Kee Wah gift certificates are redeemable only at their online store at http://keewah.us.

    P.S. – If you haven’t already, see my $50 Amazon Gift Card Giveaway as my token of appreciation to my readers and to wish everyone a happy holidays!

    
    
    See more related articles at ChineseSoupPot.com >> Common Ingredients Dictionary | Cooking Techniques | Cooking Tools | Soup Recipes
    Like us on Facebook at: www.facebook.com/ChineseSoupPot, or follow us on NetworkedBlogs-Chinese Soup Pot

    ---

    Lunar New Year Gift Card GIVEAWAY – $100 Total Value is a post from ChineseSoupPot.com.
    © Copyright 2011 Chinese Soup Pot. All rights reserved - This feed is provided for the convenience of Chinese Soup Pot subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact feedback@chinesesouppot.com to let us know. Thanks.
    Permalink to Current Post: http://www.chinesesouppot.com/5-blog/1788-lunar-new-year-kee-wah-gift-card-giveaway
    Post Comments: 93 comments
    ]]> http://www.chinesesouppot.com/5-blog/1788-lunar-new-year-kee-wah-gift-card-giveaway/feed 93