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[Eng x Mand] Chinese New Year Special: Easy-Feast

Updated: Jan 18


THESE RECIPES ARE SO EASY TO FOLLOW THAT EVERYONE CAN BE A HOME CHEF.

Chinese New Year is rolling in before we even notice how quick time flies. If you're planning to invite your family and friends over for a Chinese New Year gathering but are rather in a dilemma of not knowing what to cook, why not try out these simple recipes - we're sure you'll like them all (just like how we enjoyed cooking and tasting them).


The best of all? These dishes are quick to make and this saves you some time to decorate your house for Chinese New Year. Bon appetite and Gong Xi Fa Chai!

如意红酒柠汁排骨 Red Wine with Lemon Sauce Spare Rib


Ingredients:

  • 400g spare ribs (cut into pieces)

Marinade:

  • 1/2 egg

  • 2 tbsp red wine

  • 2 tbsp corn flour

Sauce (mix well):

  • 1 tbsp concentrated lemon syrup

  • 50ml red wine

  • 2 tbsp red vinegar

  • 100ml fresh orange juice

  • 2 pickled plums (mashed, cored)

  • 3 tbsp caster sugar

Method:

  1. Rinse spare rib pieces and drained. Season it with marinade, marinate for 20 minutes.

  2. Deep-fry marinated spare rib pieces in hot oil over high heat until cooked through and golden brown. Dish up, drain well.

  3. Leave 2 tbsp hot oil in wok, add in sauce mixture, bring to boil over high heat. Add the fried spare rib pieces, stirring constantly over high heat until well combined and the sauce thickened. Serve hot.


材料:

  • 400克 排骨(剁块)

醃料:

  • 1/2颗 鸡蛋

  • 2大匙 葡萄红酒

  • 2大匙 粟粉

醬汁(拌勻):

  • 1大匙 浓缩柠檬汁

  • 50毫升 葡萄红酒

  • 2大匙 红醋

  • 100毫升 鲜橙汁

  • 2粒 水梅(压烂去籽)

  • 3大匙 细砂糖

步驟:

  1. 排骨洗净后,沥干水份,加入腌料拌匀,腌渍 20 分钟。

  2. 将排骨放入热油内以大火炸熟至金黄色,捞起,沥除油分。

  3. 锅里留 2 大匙热油,注入混合酱汁,大火煮沸。拌入排骨,以强火快速翻炒片刻至收汁,即可上桌。

满堂黄金虾卷 Golden Prawn Rolls

Ingredients:

  • 100g shelled medium prawns

  • 50g black fungus (soaked, striped)

  • 100g celery (striped)

  • 1 piece beancurd sheet (cut into 5x4 inches)

Filling:

  • 220g fish paste

  • 200g shelled prawns (mashed)

  • 3 water chestnuts (peeled, chopped)

  • 1 tbsp chopped coriander

  • 1 tsp cornstarch

Seasoning:

  • 1/2 tsp pepper

  • 1/2 tsp sugar

  • 1/4 tsp salt

  • 1/2 tsp sesame oil


Method:

  1. Combine the filling ingredients with seasoning, mix and stir until sticky.

  2. Lay beancurd sheet on plate, add in some filling mixture, arrange 1 strip of celery, prawn and black fungus on top. Roll up and seal.

  3. Deep fry prawn rolls in hot oil over high heat until cooked thorough, golden in colour and crispy. Dish out and drain. Serve it with dipping sauce*.

DIPPING SAUCE

Ingredients: 2 red chillies, 5 bird's eye chillies, 6 garlic cloves

Seasoning: 1 tbsp sugar, 3 tbsp Thai style chilli sauce, 1 tbsp lemon juice, 1 tbsp Thai fish sauce

Method: Blend all ingredients and seasoning in a blender until smooth.

材料:

  • 100克 中虾仁

  • 50克 黑木耳(泡软,切条)

  • 100克 西芹(切条)

  • 1张 腐皮(剪成 5X4 寸)

餡料:

  • 220克 鱼胶

  • 200克 虾肉(拍烂成虾泥)

  • 3粒 马蹄(削皮,剁碎)

  • 1大匙 芫荽碎

  • 1小匙 粟米粉

調味料:

  • 1/2小匙 胡椒粉

  • 1/2小匙 糖

  • 1/4小匙 盐

  • 1/2小匙 麻油

步驟:

  1. 把馅料加入调味料拌匀,并打起胶质。

  2. 将每片腐皮铺平,加入适量馅料,中间加入一条西芹、一只虾仁以及一条木耳,卷起,封口。

  3. 烧热油,把虾卷放入热油中以大火炸至熟透及金黄香脆,捞起,沥除油份,即可上碟。搭配蘸酱*食用。

蘸醬

用料: 2条辣椒、5条朝天椒、6粒蒜瓣

调味料: 1大匙糖、3大匙泰式辣椒酱、1大匙柠檬汁、1大匙鱼露

做法: 将所有材料用果汁机捣烂即可。

福寿龙眼银杏糖水 Longan with Ginkgo Nut Dessert

Ingredients:

  • 50g dried longan

  • 60g water chestnuts

  • 10 red dates

  • 20g ginkgo nuts

  • 20g lotus seeds

  • 10g American ginseng root

  • 200g rock sugar

  • 2.5 litres water

  • 20g white fungi (soaked)

Method:

  1. In a pot, add water, and bring to boil over high heat. Put in entire ingredients (except white fungi). Once boiled, cover up, reduce to medium heat and cook for 1 hour.

  2. Add in white fungi, cook for another 5 minutes. Serve.

材料:

  • 50克 龙眼干

  • 60克 马蹄(削皮,切角)

  • 10粒 红枣20克 银杏 / 白果

  • 20克 莲子

  • 10克 洋参须

  • 200克 冰糖

  • 2.5公升 清水

  • 20克 雪耳(清水泡软)

步驟:

  1. 清水入锅,大火煮沸,加入所有材料(除了雪耳)。再次煮滚后,该用中火,盖上,煮 1 小时。

  2. 放入雪耳,煮 5 分钟,即可。

You can find a downloadable version of this recipe here.

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