Aspiring Bakers # 29 Heirloom and Local Dialect Recipes (家传菜/籍贯菜)

Hello to all Aspiring Bakers Family members and members-to-be!
I'm hosting Aspiring Bakers #29!

很高兴有这个机会主持 Aspiring Bakers.. 希望大家能够踊跃参与并支持这次的主题~
I am very glad that I have the opportunity to host the Aspiring Bakers No. 29. Hope everyone of you will participate this theme and enjoy yourself.

这个月的主题是 "家传菜/籍贯菜" 

The theme for this month is Heirloom and Local Dialect Recipes. 

我很努力的从google找到英语的翻译~
I am very hard working trying to do google translate.

家传菜 - dishes handed down from the older generations of the family; family tradition
籍贯菜 - dishes from your birth or origin/ native place (local dialect)

我一直在想我家有什么家传/籍贯菜~ 问了排骨，他是广东人，他告诉我，他也不懂叻~*晕*
I have been thinking what heirloom or local dialect recipes from my family. I asked "Pai Kuat", he is Cantonese and he told me he has no idea at all. *fainted*

老实说，我老妈子没有传下"家传菜/籍贯菜"给我..从小到大，她都不肯我到厨房帮忙. 可能是怕我越帮越忙吧~ 所以嘛，我的厨艺真的是“ma ma tei” .. 所以这次希望能够向妈妈讨教一下，让我家传菜在我的部落各亮相亮相~ 
To be honest, I really can't think of any dishes passed over from my mum. Since young, she didn't really want me to help her out in the Kitchen, maybe she worries that I am the trouble-maker. Therefore, my cooking skill is like "zero".. Hopefully, I can ask my mum to teach me this time so that I can show off a bit my cooking skill. 

我是客家人，所以只记得小时候家里常常都会煮擂茶， 卤鸭，酿豆腐等等! 所以，任何一样籍贯菜肴 - 广东、福州、海南、客家、福建、兴化等等我们都期待~
I am Hakka, what I remembered since young were "Lui Cha", "Braised Duck" and "Stuffed tofu". Therefore, we are looking forward to see any dishes from the local dialects, such as Cantonese, Foochow, Hainanese, Hakka, Hokkien, Henghwa, etc.

现在是时候把你们家的家传/ 籍贯菜肴亮相了~ 希望大家可以跟我们分享你们家的食谱。我真的很期待着你们的参与和支持这个主题, 让我大开眼界～

Now it's the time for you to share your heirloom/ local dialect recipes with us. I am looking forward all of you to participate and support this theme~ 

~RULES~

1) Only for Heirloom recipes (家传菜), those using instant or ready made products, like instant curry sauce, bak kut teh, are not allowed. For our Local Dialect recipes (籍贯菜), you are allow to use ready made products.

2) Baked desserts (烘焙) are not accepted for this theme.

Who can join?

Everyone! (if you do not have a blog, just send me a photo and recipe of your dish)

How to join?

Step 1 :
Make your Heirloom and Local Dialect dishes in the month of March 2013.

Step 2 :
Post it on your blog between 01 March 2013 and 4 April 2013.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted. 
Any entries that do not include a recipe or link to the original recipe will not be accepted too. 

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love and provide a link back to this post HERE.
Entries will not be accepted if the above is not included. 

Step 4 :
Email to lvnachai3@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry): 
(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #29" as your email subject. You may submit more than 1 entry.

The round up will be posted on 05 April 2013. If you are interested to find out what's on the previous Aspiring Bakers #28: Chicken Feast (Feb 2013) entries, hosted by SSB of Small Small Baking, see the round up HERE.