Happy New Year!

The year of the dog is a good year to be married...so go get your licenses...

and here is what you do if you want Good Luck...

on Jan. 29.

“Between 1 a.m. and 3 a.m., during the auspicious hour of the Ox, you should open your door and face north, because that’s where the god of wealth comes from. If you don’t have a door that faces north, open your window, instead,” Too says.

If you want to make this event much more felt and believable, Too suggests that you do what the Chinese do every year. “What the Chinese do is they get an image of the god of Wealth and have it outside of their house. When time strikes precisely on the auspicious hour, they waltz back in to their house with the Wealth god.”

If time doesn’t permit, as this custom is done in the wee hours, one can do it at a later time. “If you can’t do it between 1 a.m. and 3 a.m., then you can do it during the hour of the Dragon from 7 a.m. to 9 a.m.,” Too reveals.

The luckiest in the year of the Fire Dog are those born in the year of the Rat (1912, 1924, 1936, 1948, 1960, 1972, 1984, 1996). “The Rat benefits from a very auspicious number. We feng shui practitioners call it the Flying Star 8. It flies in the direction of the Rat, thus, bringing more luck into their homes,” Too says.

And don't forget the FOOD

To ensure wealth and good luck for the new year, certain types of food or fruits are prepared and savored during the Lunar New Year?s Eve starting with the Chinese New Year staple ? "tikoy" or "nian gao."

"This lucky cake made of sticky rice is especially prepared for the Chinese New Year because it is believed to bring money, sweetness and unity to the whole family throughout the year since it has a round shape, sweet taste and sticky texture," explained tikoy expert Gerry Chua of the 93-year-old Eng Bee Tin Chinese Deli.

There will be lots of celebrations in Chinatown in Manila...

Here's a recipe for Tikoy


2 boxes mochiko or sweet rice flour, 16 oz. each
3 cups brown sugar (you can substitute white sugar)
2 pinches of salt
3 tablespoons vanilla
5 1/2 cup water
oil for frying

Combine Mochiko, sugar, salt and vanilla. Add water little at a time,
mixing constantly until blend well. Spray mold pan with non-stick
spray. Pour mixture into the mold. Steam until firm to the touch. (It
will be wet but you can use it right away. If you want it to be a
little dry, just leave it inside the fridge for a day or two,
uncovered.) Slice and fry until crunchy brown. You can use other
flavorings other than vanilla like almond or pineapple

Kung Hei Fat Choi!