Kitchen Classics: Welcome the Chinese New Year

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Kitchen Classics: Welcome the Chinese New Year
Prosperity Yu Shang Fish Salmon, Pickled Vegetable, Plum Dressing

Celebrate the Year of the Monkey with these authentic Asian-inspired recipes

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Published: Thu 4 Feb 2016, 11:00 PM

Last updated: Fri 12 Feb 2016, 9:36 AM

Prosperity Yu Shang Fish Salmon, Pickled Vegetable, Plum Dressing
Serves: 2 
Ingredients
. 80 gm carrot, skinned, shredded
. 80 gm white radish, skinned, shredded
. 80 gm cucumber, skinned, shredded
. 30 gm red pickled ginger, shredded
. 30 gm pickled leek, shredded
. 30 gm pickled gourds, shredded
. 50 gm Pomelo, peeled, sacs separated
. 1 packet of Pok Chui crackers (or deep fried spring roll skin)
. 30 gm toasted sesame seeds
. 50 gm roasted peanuts, chopped finely
. 50 ml infused onion oil
. 80 ml sour plum sauce 
For the raw salmon fish:
. 150 gm salmon sashimi slices
. ½ tsp Chinese 5-spice powder
. ½ tsp cinnamon powder
. 20 ml lemon juice 
Method
Assemble all the ingredients from the carrots to the crackers in a plate like a mountain.
Mix the sliced salmon with the seasoning and lemon juice.
Add the sesame seeds, peanuts, onion oil and plum sauce. Add the marinated salmon and toss. Serve. 
Steamed Cod Fish Fillet, Pickled Radish, Light Soy Sauce
Serves: 2 
Ingredients
. 180 gm cod fish, de-boned, sliced
. 80 gm white tofu
. 80 gm spring onion, shredded
 
For the topping:
. 120 gm minced chicken
. 1 Chinese sausage, diced
. 40 gm pickled turnip, chopped
. 20 gm Chinese leek, diced
. 20 ml oyster sauce
. 5 mg chicken powder
. 2 gm salt 
For the sauce:
. 320 ml chicken consommé (or water)
. 70 ml soy sauce
. 20 gm rock sugar
. Few drops dark soy sauce, optional
. 2 stalks coriander 
Method
Steam the codfish and tofu for about 8 minutes in a wok or steamer.
Sauté the topping ingredients with the seasoning and arrange atop the fish.
Boil all the ingredients for the sauce. Sprinkle shredded spring onion on top of the codfish and pour piping hot oil over it. Serve. 
Pan Fried "Loh Hon" Vegetables Bean Curd Rolls
Serves: 4 
Ingredients
. 4 pc dried Chinese mushroom, julienned
. 30 gm bamboo shoots, julienned
. 50 gm carrot, finely shred
. 50 gm wood ear fungus, rehydrated, julienned
. 50 gm Chinese cabbage, finely shred
. 50 gm Enoki mushroom, finely shred
. 30 gm Beijing mushroom, finely shred
. 30 gm snow peas, julienned
. 50 ml cooking oil
. 2 tbsp vegetarian "oyster" sauce
. 4 fresh bean curd sheets, cut into 10x10cm squares
. 1 tbsp corn flour
. 1 tbsp light soy sauce 
Method
Pre-soak the dried Chinese mushrooms in hot water for 20 minutes, discard stalk, slice the mushrooms and retain the water. Alternatively, you can use fresh shitake mushrooms.
Heat a wok over high heat and add cooking oil. Stir-fry all the vegetables and mushrooms for a few seconds until aromatic. Add a splash of water to help create some steam.
Add oyster sauce and stir-fry for less than a minute, mixing well. Drain any excess liquid and set to one side to cool slightly.
Place some cooled vegetable filling in the centre of a sheet; then bring the two sides of the sheet together and roll into a cylinder. Seal the edge with some corn flour and hot water mixture (this acts as a glue).
Heat cooking oil in a wok or pan. Carefully place the rolls in the oil and fry until crispy and golden. Serve. 

Lotus Leaf Fried Rice, Chinese Chicken Sausage
Serves: 2 
Ingredients
. 30 ml cooking oil
. 3 chicken eggs
. 30 gm black mushroom, diced
. 80 gm chicken meat, diced
. 80 gm roasted duck meat, diced
. 30 gm Chinese sausage, diced
. 10 gm dried shrimps
. 20 gm carrot, diced
. 250 gm steamed rice
. 3 gm chicken powder
. 2 gm salt
. 2 fresh lotus leaves or dried lotus leaves, parboiled
. 20 gm spring onion, chopped
. Few drops dark soy sauce, optional 
Method
Heat oil and sauté eggs, mushroom, meat, shrimps and carrot. Add in the rice and stir well.
Add seasoning, stirring constantly, then remove mixture from heat.
Spread out the lotus leaves and place a portion of the rice mixture in middle of each; wrap and tie with the stem of the lotus leaf.
Steam the leaf-wrapped rice for 15 minutes; slit each leaf with a knife, and sprinkle some chopped spring onion on top. Serve. 

Pan Fried Chinese Rice Cake "Nian Gao", Eggs
Serves: 2 
Ingredients
. 500 gm glutinous rice flour
. 500 ml brown sugar water (400gm add in 360ml water, boiled till sugar is dissolved, cool down)
. 2 banana leaves
Method
Sieve glutinous flour into a mixing bowl. Slowly add in brown sugar water, stirring constantly to combine, until the glutinous rice cake mixture is smooth and free ?of lumps.
Spread banana leaves in a square container. Transfer glutinous rice cake mixture from mixing bowl and set in the container about 60 per cent full to avoid spilling out during the steaming process.
Steam for 2 hours and allow the rice cake to cool down completely before cutting into slices.
Heat a pan with cooking oil and fry rice cakes with eggs mixture.  
Sweetened Red Bean Soup, Glutinous Rice Balls 
Serves: 2
Ingredients
. 500 gm red bean paste
. 1.1 lt hot water
. 150 gm sugar
. 1 small dried tangerine, peeled
. 10 glutinous rice balls
. Boiling water, as needed 
Method
Add red bean paste, sugar and dried tangerine peel to a pot of boiling hot water.
Stir and boil till the sugar dissolves and attains the consistency of a soup.
Boil the glutinous rice balls in hot water till fully cooked then transfer into the red bean soup and serve.garnished with silver leaf.
 


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