inspirations Chinese New Year Inspired Recipes

inspirations
Chinese New Year
Inspired Recipes
asianinspirations.com.au
Chinese New Year
Inspired Recipes
From sharing a meal with loved ones, burning incense,
watching a lion dance to setting off firecrackers, there
is something for everyone to enjoy when celebrating
Chinese New Year.
To usher in a prosperous New Year, families
traditionally celebrate together at a ‘Reunion Dinner’.
A wide variety of scrumptious dishes are served at
the Reunion Dinner. Each dish has a deeper symbolic
meaning. Delicious crescent-shaped dumplings are a
symbol of prosperity, long noodles symbolise a long life
and a whole steamed fish is a wish for abundance in
the coming year.
At the Reunion Dinner we wish our loved ones the best
for the coming year with the phrase ‘Kung Hei Fat
Choi!’. It means ‘Wishing you good fortune!’.
Discover Chinese New Year in 2014 and celebrate
with Asian Inspirations. Wishing you good fortune in
the kitchen and Kung Hei Fat Choi!
asianinspirations.com.au
Pork Patty Vietnamese Rice Paper Rolls
Makes 12 Cooking Time 15 minutes
Ingredients
•500g Pork fillet, minced
•1 tbsp Lee Kum Kee Freshly Minced Garlic
•1 pack Valcom Rice Paper
•10 Lettuce leaves, sliced
•1 bunch Mint leaves, chopped
•2 cups Wai Wai Rice Vermicelli, cooked
•3 Eggs, hard boiled and sliced
Marinade Ingredients
•2 tbsp Lee Kum Kee Char Siu Sauce
•1 tbsp Squid Brand Fish Sauce
•½ tsp White pepper
•¼ tsp Lee Kum Kee Chicken Bouillon Powder
Dipping Sauce Ingredients
•5 tbsp Lee Kum Kee Hoisin Sauce
•2 tbsp Peanut butter
•2 tbsp Lee Kum Kee Freshly Minced Garlic
•1 tsp Ginger minced
Wai
Wai Rice
Vermicelli
Lee Kum Kee
Hoisin Sauce
•1 tbsp Lemon juice
•1 tbsp Hot water
Method
1Combine pork with marinade and mix well. Divide
into five portions. Roll mixture into balls and flatten
into 1.5cm thick patties. Pan fry patties until golden
brown on both sides. Slice into thin strips when
cooled and set aside.
2Soak a sheet of rice paper in warm water and
lay flat. Place lettuce, mint, rice vermicelli, egg
and pork patties in the centre. Fold upper half to
cover filling, then fold in the sides and roll, repeat.
Serve with dipping sauce.
Squid Brand
Fish Sauce
Prawn, Chive & Pork Dumplings
Makes 50 Cooking Time 15 minutes
Ingredients
•200g Pork mince
•200g Green prawns, chopped
•100g Chives, finely chopped
•1 packet Dumpling skin (gow gee wrapper)
•Pinch of salt to taste (optional)
•Water for boiling
•Obento Sliced Pickled Ginger
Pork Marinade Ingredients
•½ tsp Garlic, minced
•2 tbsp Lee Kum Kee Premium Dark Soy Sauce
•White pepper to taste
•2 tbsp Vegetable oil
•1 tbsp Shao Xing Chinese rice wine
•1 tbsp Water
Prawn Marinade Ingredients
•2 tbsp Lee Kum Kee Premium Soy Sauce
•1 tbsp Shao Xing Chinese rice wine
Weichuan
Dumpling
Sauce
Lee Kum Kee
Premium Dark
Soy Sauce
Chive Marinade Ingredients
•2 tbsp Lee Kum Kee Chicken Bouillon Powder
•2 tbsp Vegetable oil
•1 tbsp Yeo’s Pure Sesame Oil
Dipping Sauce Ingredients
•Weichuan Dumpling Sauce
Method
1Make the 3 marinades and add each to pork,
prawns and chives. Mix well, set aside for
30 minutes.
2Combine pork, prawns and chives to make filling.
Add salt and mix well.
3Spoon 1 tbsp of filling on dumpling skin and fold
in the edges to seal.
4Bring water to the boil. Add dumplings and cook
until they float to the surface. Drain well. Serve
with dumpling sauce and pickled ginger.
Lee Kum Kee
Premium
Soy Sauce
Double
Phoenix
Shao Xing
Cooking
Wine
Yeo’s Pure
Sesame Oil
Steamed Pork & Prawn Dumplings (Siu Mai)
Serves 9 Cooking Time 30 minutes
Ingredients
•250g Lean pork mince
•250g Prawns, shelled and minced
•3 Spring onions, finely chopped
•60g Valcom Water Chestnuts, chopped
•1 tsp Lee Kum Kee Minced Ginger
•3 tsp Lee Kum Kee Premium Soy Sauce
•1 tsp Sugar
•1 tsp Cornflour
•¼ tsp Pepper
•36 Wonton wrappers
Dipping Sauce Ingredients
•30ml Weichuan Dumpling Sauce
•1 tbsp (8g) Ginger, cut into thin strips
Valcom
Water
Chestnut
Slices
Lee Kum Kee
Premium
Soy Sauce
Method
1Mix the pork, prawns, spring onions, water
chestnuts, ginger, soy sauce, sugar, cornflour
and pepper in a large bowl.
2Place 1 tbsp of the mixture in centre of wonton
wrapper. Bring the sides up forming pleats to firmly
encase the filling. The top of the filling should be
exposed. Hold the sides of the dumpling firmly
and gently push the filling down to the bottom.
Set aside and cover with a damp cloth, repeat
step with the remaining wonton wrappers.
3Line a large steamer with baking paper and punch
holes in the paper. Add dumplings, arranging so
they do not touch.
4Cover the steamer with lid and sit it over a wok
of boiling water for 8–10 minutes or until cooked.
5Serve the dumplings with the dipping sauce.
San Choy Bow
Serves 4 Cooking Time 10 minutes
Ingredients
• 4 Lettuce leaves, trimmed to form cups
•1 tsp Olive oil
•1 Garlic clove, minced
•1 tbsp Onion, chopped
•300g Lean pork mince
•2 tsp Lee Kum Kee Panda Oyster Sauce
•2 tbsp Water
•50g Valcom Water Chestnuts diced
•3 Dali Shitake Mushrooms, diced and softened in
hot water
•1 cup Carrots, peeled and diced
•2 tbsp Lee Kum Kee Hoisin Sauce
•1 tbsp Spring onions, diced as garnish (optional)
Lee Kum Kee
Panda Oyster
Sauce
Valcom
Water
Chestnut
Slices
Method
1Place lettuce cups on serving plates.
2Heat oil in a wok, add garlic and onions and
stir-fry for 1 minute.
3Add pork and oyster sauce, stir-fry for 2 minutes.
Add water and simmer covered for 1 minute.
4Add water chestnuts, mushrooms and carrots, stir
through hoisin sauce. Stir-fry for 2 minutes and
remove mixture from heat.
5Spoon meat mixture into lettuce cups, garnish with
spring onions and serve.
Lee Kum Kee
Hoisin Sauce
Lamb Satay Barbecue
Serves 4 Cooking Time 15 minutes
Ingredients
•500g Lamb fillet, cut thinly lengthwise
•2 tbsp TCC Coconut Milk
•2 tbsp Valcom Yellow Curry Paste
•1 tbsp Squid Fish Sauce
•1 tbsp Sugar
•15-20 Skewers, soaked in water for 30 minutes
Thai Dressing Ingredients
•4 tbsp Valcom Massaman Curry Paste
•400ml TCC Coconut Milk
•1-3 tbsp Sugar
•¼ tbsp Salt
•¾ cup Jeeny’s Tamarind Paste
•1 cup Roasted peanuts, ground
TCC Premium
Coconut Milk
Valcom Yellow
Curry Paste
Method
1Combine the meat, yellow curry paste, coconut
milk, fish sauce and sugar in a bowl. Marinate for
at least 20 minutes.
2Thread the meat onto skewers. Grill or barbecue
on low heat until cooked. Drizzle the remaining
coconut milk onto the meat while cooking.
3To make the Thai dressing combine 1 cup of
coconut milk and massaman curry paste, stir
well over low heat until smooth and boiling.
4Slowly add the remaining coconut milk and other
ingredients, stirring until the sauce thickens. Remove
from heat and serve with lamb Satay.
Squid Brand
Fish Sauce
Valcom Massaman
Curry Paste
Spare Ribs Wu Xi Style
Serves 4 Cooking Time 20 minutes
Ingredients
•600g Spare ribs, chopped into pieces
•2 slices Ginger
•2 stalks Spring onions, sectioned
Marinade Ingredients
•2 tbsp Lee Kum Kee Premium Soy Sauce
•1 tbsp Chinese cooking wine
Sauce Ingredients
•1 tbsp Lee Kum Kee Premium Soy Sauce
•1 tsp Lee Kum Kee Premium Dark Soy
Sauce 500ml
•3½ tbsp Hengshun Chinkiang Vinegar
•1 tbsp Sugar
•1 tbsp Shao Xing Chinese cooking wine
•375ml Water
•1 Star anise
Lee Kum Kee
Premium
Soy Sauce
Double Phoenix
Shao Xing
Cooking Wine
Method
1 Marinate spare ribs for 1 hour.
2 Deep fry spare ribs in hot oil until golden yellow,
then drain.
3Sauté ginger and spring onions in 1 tbsp oil.
Add spare ribs, sauce and cook on low heat
for about 1 hour until sauce thickens.
Lee Kum Kee
Premium Dark
Soy Sauce
Chinkiang Vinegar
Spare Ribs with Orange Hoisin Sauce
Serves 4 Cooking Time 30 minutes
Ingredients
•450g Spare ribs, cut into individual pieces
Marinade Ingredients
•6 tbsp Lee Kim Kee Hoisin Sauce
•3 tbsp Fresh orange juice
Method
1Mix the spare ribs with marinade.
2Roast spare ribs at 190°C hot oven for 20 minutes.
Basting occasionally with marinade.
3Serve hot with salad or rice.
Cooking Tip
Spare ribs can also be grilled or BBQ.
Lee Kum Kee
Hoisin Sauce
Seafood Pad Thai
Serves 2 Cooking Time 20 minutes
Ingredients
•120g Erawan Pad Thai Noodles
•2 tbsp Valcom Pad Thai Paste
•2 tbsp Vegetable oil
•30g Preserved turnips (Chai Po)
•10g Dried shrimp (small size)
•2 tbsp Red onion, chopped
•70g Prawns, shelled and deveined
•1 tbsp Squid Fish Sauce
•1 tsp Jeeny’s Tamarind paste
•1 tsp Jeeny’s Palm Sugar
•1 tbsp Vinegar
•2 Eggs
•50g Fresh bean sprouts
•5g Garlic chives
•1 tbsp Roasted peanuts, ground
•½ Lime (when served)
Erawan
Brand Pad
Thai Rice
Noodles
Valcom
Pad Thai
Paste
Method
1Soak noodles in water for 1 hour. Drain, set aside.
2Stir-fry turnip, dried shrimp and red onion with oil
over low heat until fragrant.
3Add prawns and stir-fry over high heat until cooked,
add fish sauce.
4Stir in noodles and add pad Thai paste, tamarind
paste, palm sugar and vinegar. Stir-fry until well
mixed (add water if too dry). Eggs can be added
for smoother taste.
5Add bean sprouts and garlic chives. Stir through
quickly, sprinkle with roasted peanuts and squeeze
lime over before serving.
Jeeny’s
Tamarind
Purée
Jeeny’s
Palm
Sugar
Squid Fish
Brand Sauce
Indonesian Style Fish
Serves 4 Cooking Time 15 minutes
Ingredients
•1 tsp Yeo’s Sesame Oil
•1 tsp Garlic, minced
•2 tsp Garlic, minced
•1 tsp Lemon juice
•450g White fish fillets
•2 tbsp ABC Sweet Soy Sauce
•Sliced chilli and spring onion to garnish
Method
1 Preheat oven at 180°C.
2Combine sesame oil, garlic, ginger, and lemon
juice in a large bowl. Add fish fillets and gently mix
through to coat well. Place fish in a heat-proof dish.
3Bake fish fillets for 10 minutes or until cooked,
turning once.
4Remove cooked fish from oven and drizzle each
fillet with sweet soy sauce in a zigzag motion.
5Garnish with sliced and spring onion, serve with
steamed rice and Asian greens.
Cooking Tip
The fish can be grilled wrapped in banana leaves.
The leaves will infuse the fish with a distinct flavour.
Yeo’s Pure
Sesame Oil
ABC Sweet
Soy Sauce
Kecap Manis