Chinese New Year Festival 2009: Active for Life (Year of The Ox)

The two most important annual Chinese festivals are: the Chinese New Year Festival and the August Moon Cake Festival (Mid Autumn Festival). Members of WCA are involved in organising these festivals.


Preliminary copies of the promotional materials (Festival Street Display Board and Festival Program Booklet) are posted here.

There will be release of new versions of this brochure at different times.
Sponsors and volunteers are welcomed, please contact Arthur Yong wca1256@gmail.com

Drafted copies of A4 sized drafted promotion brochure and street display board files are posted here. (Please note: Only organisers and major sponsors appear on the display board).

On the day of the festival, there will copies of a program distributed. Program will list different festival activities at different festival venues, performers, information stalls of local community organisations, service providers, festival organisation committee, acknowledgement of major sponsors, other sponsors, volunteers, etc.

DRAFT COPY - Revised 13082008

Previous WCA's Celebrations and Activities

Whittlesea Moon Cake Festival 2008 (Final Copy)

The two most important annual Chinese festivals are: the Chinese New Year Festival and the August Moon Cake Festival (Mid Autumn Festival). Members of WCA are involved in organising these festivals.

There will be release of new versions of this brochure at different times.
Sponsors and volunteers are welcomed, contact Arthur Yong wca1256@gmail.com

Previous WCA Activity in 2008

Wednesday 21 May 2008

WCA's Australia Biggest Morning Tea: Donations in support of Cancer Cancer


Venue: Thomastown Library, Community Room 1 and 2, 52 Main Street, Thomastown

Recipes

Chilli Chicken (Home Made)

Ingredients

· 16 chicken pieces
· 4 table spoons (tbs) Olive Oil
· 1 clove chopped garlic
· 12 thin slices ginger
· 1 tsp Massel Stock Powder Vegetable (No animal content, no added MSG, 99% Fat free, Gluten free, Lactose free)
· 2 tbs Chilli powder for Chicken (Any Asian Store)
· 4 tsp Kikkoma Natural Brewed Soy Sauce (Contains absolutely nothing artificial)
· 12 small slices of Cauliflower
· Steamed rice

Place chicken pieces in an oven plate. Combine pieces with oil, garlic, ginger, vegetable powder, chilli powder and soy sauce. Mix well.
Cook chicken in an oven 2200C for one hour.
Check chicken pieces every 25 minutes for that one hour, turn pieces over, to ensure other sides of the pieces are cooked.
After cooking another 25 minutes, add cauliflower. Mix well.
Cook for another 10 minutes.
When chicken and vegetables are cooked, serve at once with steamed rice.

Arthur B.W. Yong

Seafood Hokkien Noodle (Home Made)

Ingredients
· 250 g Hokkien Noodle (Tak On Food Products Pty Ltd, Cholesterol free, 97% Fat free 500 g net)
· 200 or 300g Seafood: Marinara fresh or frozen pack
· 2-3 table spoons (tbs) Olive Oil
· 1 clove chopped garlic
· Slices of Broccoli or lettuce
· 2 or 3 tsp Oyster Sauce (Lee Kum Kee, Panda Brand, 510 g)
· 1 tsp Massel Stock Powder Vegetable (No animal content, no added MSG, 99% Fat free, Gluten free, Lactose free)
· 2 or 3 tsp Sweet Chilli Sauce for Chicken (Any Asian Store)
· 2 tsp Kikkoma Natural Brewed Soy Sauce (Contains absolutely nothing artificial)
· ¼ cup Water
· 1 tbs Fried Onion (Wah Lien Trading Pty Ltd. Weight 200g)

Heat 2-3 tbs oil in a frying pan or wok large enough for the noodles.
Add seafood, add Massel stock powder and garlic.
When the seafood looks cooked, add noodles.
Soften the noodles by adding water.
Season with oyster sauce, sweet chilli sauce and soy sauce.
When the noodles look cooked, add slices of vegetable. Mix.
Add 1 tbs fried onion. Mix all contents in the pan.
Serve immediately.


Arthur B.W. Yong



ANZAC BISCUIT

1 cup rolled oats
3/4 Cup coconut
1 cup plain flour
1 tsp bicarb soda
2 tbsp boiling water
1 cup sugar
125 gm butter
1 tbsp golden syrup

1. Combine oats, flour and coconut
2. Melt butter, sugar, heat till melted
3. Add golden syrup
4. mix soda with water, add to butter
5. Stir into dry ingredients
6. spoon dessert spoon mixture on trays


Slow oven (150 C) 20 minutes makes 35
Allow room to spread


ANZAC Biscuit demonstrated by Nancy Lim at WCA Activity Venue