From Chinese to Tibetan, all the most delicious Lunar New Year dishes explained. - NBCAsianAmerica
Martha Irvine / AP file
These Tibetan dumplings are packed with a hearty minced meat, filled with juice, and are considered a special treat reserved for holidays. To contain the juice, the dumpling skins are usually thicker and the best ones are homemade. There are a few ways to enjoy the momo, whether in a sauce or on their own, sometimes dipped in dab sepen, a Tibeten red chili paste. The momo is a labor intensive dish but a great way to come together in the kitchen to spend time with family.
The Xoi Gac is a symbolic dish because of its unique and vibrant color, a bright red with hints of orange. The color comes from gac, a baby jackfruit, a fruit that is usually hard to come by outside of Asia. Many people often opt for frozen gac when the fruit is hard to find. The fruit itself is bitter, so the rice is prepared with coconut milk and sugar, giving the final dish a sweet taste. The color red often represents luck and fortune in Asian cultures giving this dish even more importance.
A picture shows Galbi-jjim, braised short ribs, during the Hansik Week for the Korean food culture in Seoul on Oct. 24, 2014.This popular celebratory dish was historically reserved for the wealthy class or special occasions. Today, at most Korean celebrations, this dish is the highlight. The meat is cooked for a long duration, ensuring the perfection absorption of sweet and salty marinade and meat that melts on the tip of your tongue.
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