Quay Po Cooks: I have been tagged to celebrate Easter

Friday, April 22, 2011

I have been tagged to celebrate Easter

I was tagged by Ping of ping's pickings, and like her, I have not played this game for a long time too. Kind of nice to join in the fun to celebrate Easter. Thanks Ping for the invitation.

I have to come up with a suggested menu of 5 - 10 items. and upload these photos from my previous posts and link them to their recipes. After that, I have to tag 10 of my blogger friends to do the same.

Here is my Easter Menu (to get the recipe, please click on the photo):

Cocktail drink: QPC Snow White

Appetizer - Cabbage Roll

Soup - Clam Soup

Main Course - Stew Beef Brisket

Dessert - Creme Brulee

I would like to invite the following friends to join in the fun:

1) Sonia of Nasi Lemak Lover

2) Shirley ofLuxury Haven

3) LeQuan of Love to eat

4) Alan of Travellingfoodies

5) Belle of Ooh Look

6) Elin of elinluv's sweet delight

7) Jeannie of Baking Diary

8) Joelyn

9) Ellie of Amost Bourdain

10) Daphne of More than words

HAPPY EASTER TO ALL

22 comments:

AnonymousApril 22, 2011 at 9:17 AM
mmmmmmmmmmmm those look so good....Happy Easter Friend :)
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BelindaApril 22, 2011 at 9:48 AM
I'll be over at 5!
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AnnApril 22, 2011 at 2:13 PM
happy easter to you too!
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yummylittlecooksApril 22, 2011 at 3:04 PM
Hi, Happy Easter to you!!
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Sonia ~ Nasi Lemak LoverApril 22, 2011 at 3:16 PM
Dear, thanks for tag me, but I think I will have less than 5, as usually I cook
Chinese foods more than Western foods.., hehehe..
Happy Easter to you and your family!
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daphneApril 22, 2011 at 5:04 PM
oooo.. Sounds like fun! Gonna have a gooooo.....
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AnonymousApril 22, 2011 at 10:25 PM
These dishes look amazing for Easter!
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lenaApril 22, 2011 at 11:29 PM
hi, come by to wish the Quay couple a very blessed easter and have fun!!
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DianeApril 23, 2011 at 4:12 AM
Happy Easter. I loooooove Creme Brulee. Diane
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Small KucingApril 23, 2011 at 8:48 AM
yumm...delicious....Happy Easter to you and your family
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pingApril 23, 2011 at 8:51 AM
Happy Easter! Wow! I'm absolutely impressed with this very elegant menu. Thanks for joining in the fun! I enjoyed it too ... actually much more than the real tag game having to run around perspiring like a mad woman... esp in our weather.
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Reese DarraghApril 23, 2011 at 11:51 AM
Happy Easter from the Darraghs!
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BlackswanApril 23, 2011 at 12:16 PM
I'm actually taking a 5-min break while packing my stuff for another week-long vacation when I saw your post. Hahaha!

I'll make a quick post on your invite & join in the fun too. Then I'll be off to Perth! Thks for having me in mind! Oh, do u mind changing No. 2 to Shirley of Luxury Haven instead? Hahaha! Blackswan's my nickname :)

Pls continue to drop by & I'll catch up with u when I return :) Happy Easter, dear!
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Cooking GalleryApril 23, 2011 at 4:25 PM
Happy Easter :). Your Easter roundup looks totally delicious...!
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My Little SpaceApril 23, 2011 at 6:55 PM
Hmm...mm.. what a feast! Happy Easter Day to you & your family. Enjoy your day!
Cheers, Kristy
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BlackswanApril 23, 2011 at 10:45 PM
Hi dear, done with thanks! Here's my post with your link @ 5 Recipes To Celebrate Easter! Adieus :)
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Quay Po CooksApril 23, 2011 at 10:54 PM
Thanks all for the kind and warm Easter greetings and hope you guy had a great one.

Shirley: Thanks for joining on such short notice. Have a wonderful holiday in Perth.
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Loretta Fontaine (EcoHappy Blog)April 25, 2011 at 12:15 AM
Quay Po- Happy Easter!

I am a guest for Easter todday, so I am only in charge of the dinner rolls. Just took butter out of the fridge to start the dough.

Two eggs in this dough! It will be a very rich roll!

Your menu looks delicious!

Loretta
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Quay Po CooksApril 25, 2011 at 7:24 PM
Loretta: Thanks, hope you had a great one!
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tinyskilletApril 25, 2011 at 10:41 PM
Mmmm I love your spread! You have some beautiful and I'm sure tasty dishes here.
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AnonymousApril 29, 2011 at 4:43 PM
Veronica, thank you so much for thinking of me and tagging me to join in on this fun. So sorry I was unable to join in with you on this fun. I'm sure you totally understand why though, right. Glad you were able to have fun with this though. Such beautiful dishes. You are making me so hungry. It's 2 AM here and now I may need to get a snack. Haha. Thank you again for the sweet tag.
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Quay Po CooksApril 29, 2011 at 9:02 PM
LeQuan, no apology needed. First it was a very short notice and second, I don't know what I was thinking, I knew you were on vacation and still tag you. That shows you are always in my thoughts.
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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.