This month, Foodbuzz has selected me to be one of their publishers to write their monthly 24×24 project. My proposal was to cook a Chinese New Year meal feast all from scratch. From the crispy roast pork (phonetically pronounced siew yuk; 烧肉) to egg custard tarts (dan tats (蛋撻), which I wrote last year (CLICK HERE for the recipe) with several other traditional dishes which I will talk about later. Chinese New Year (it’s the Year of the Rabbit) is starting on February 3, 2011. Granted, I’ve cooked this feast early but my brother has to be out of town..