preparing for tomorrow

tomorrow is the chinese new year eve. chinese are to have re-union dinner tomorrow night, my family included. in order to have a good home cook feast, we are preparing the ingredient a day a head.

here are the chopped water chestnut and carrot for the ngoh hiong again. the previous ngoh hiong that i made was not up to standard. i used blender to blend the water chestnut, carrot and onion so it become too mess. with the chopped one, the taste of the ngoh hiong would be better because i will feel the crunchiness of the water chestnut and carrot when i bite on it.