Kung Hei Fat Choi!

It's Chinese New Year! Wipee!!!! It's a looking forward to event for me.

It's not an event particular to Canada, obviously. But the fact this country also has its shares of Chinese immigrants just like any other country in the world, this festivity is also celebrated here. Richmond, with its residents mostly Chinese, will definitely see its share of Dragon Dances, fireworks, Chinese goodies and the red envelopes. And of course, Chinatown.

However, let me set the record straight. I'm not Chinese (although my father once said that we have about 1/8 Chinese blood). I'm a true-blooded Pinoy. Kayumangging-kaligatan, through and through. And just what makes me look forward to this annual event?

TIKOY. Or Nian Gao as what they call it. Sounds shallow? Perhaps. But I've always equated Chinese New Year with this sticky rice cake abundant in our household during this occasion, year after year, as long as I can remember. I like honey mandarins and the other Chinese sweets (don't know what they're called) but I don't really care much about those. It's the sweetness gooey taste of the tikoy my sense of taste is looking for.

Hence, I'm treading my way right after posting this to T & T Supermarket. I'm buying several boxes. And the minute I get back home, will be slicing it, dip in into the egg wash and fry. I can almost taste it.

Kung Hei Fat Choi!