THE EAST MADE EASY

How to cook a feast this Chinese New Year

Chinese New Year (year of the Dragon for 2012) starts on Monday 23rd January, with celebrations lasting into February.  With many of the traditions of Chinese New Year being centered around mealtimes, why not be a little bit adventurous, push the boat out and impress your friends and family by cooking a Chinese banquet in your own home? With food being a symbol of prosperity, good luck, health and long life for everyone at the table, you are sure to wow your guests with your thoughtfulness.

If you are unsure of what to cook, then look no further than our recipe video where Chef Jeremy Pang teaches Kate Thornton how to rustle up a delightful selection of dishes  using the Blue Dragon range to keep things simple and quick for busy Mums like Kate, but still using all the traditional tasty Chinese flavours. Rustling up an authentic Chinese New Year feast at home couldn’t be easier, and is sure to kick start your new year with a bang! 

If you want to learn how to make Steamed Whole Sea Bass with Black Bean and Ginger and Vegetable Chow Mein, topped off with Crispy Prawn Wontons with Sweet Chilli Sauce, Egg Fried Rice and BBQ Roast Pork watch our video now.

Whole Steamed Black Bean Fish

Ingredients

1 whole seasonal white fish

1 cube fresh ginger

2 spring onions

2 tsp preserved black beans

1-2 cloves garlic (finely chopped)

Light soy sauce

2 tablespoons vegetable oil

Preparation

1. Make sure the fish is gutted, de-scaled and the gills removed
2. Place the fish in a suitable steaming dish
3. Peel and finely slice the fresh ginger and place on top of the fish and inside it’s cavity
4. Slice the spring onions into thin strips and place in a small prep bowl
5. Mix the black beans with the finely chopped garlic and a pinch of salt and lightly crush in a small bowl using a teaspoon
6. Place the black bean mixture on top of the fish and spread across the length of the fish

Cooking

1. Bring a large steaming pan to boil on high heat
2. Once the water is boiling vigorously, place the fish on the steamer and cover
3. Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-12 minutes)
4. Once the fish is cooked, take immediately off the heat (the meat should just fall off the bone once cooked)

Serving

1. Heat 2 tablespoons vegetable oil in frying pan until smoking hot
2. Spread the spring onion over the top of the cooked fish
3. Carefully pour the smoking hot oil over the top of the fish and serve
4. Add a good dash of soy sauce

Stir Fried Pak Choi with Chinese Mushroom sauce

Ingredients

1 Bag Pak Choi

6 Dried Shitake mushrooms (soaked in hot water overnight)

3-5 slices ginger

Corn flour paste (optional)

2 tablespoons oyster sauce

2 capfuls rice wine

Sesame oil

Salt to taste

Pepper to taste

Coriander garnish

Preparation

1. Soak the mushrooms overnight and keep the soaking water to use as stock
2. Wash the Pak Choi thoroughly and cut lengthways into quarters
3. Finely slice the ginger
4. Mix the oyster sauce and rice wine together

Cooking

The Mushroom Sauce

1. Place the mushrooms in a clay pot / medium sized sauce pan
2. Add the sauce/wine mixture and ½ the bowl of mushroom stock from the overnight soaking
3. Bring to boil on low heat
4. Cook for 30 minutes. If the sauce begins to dry up, add a little more mushroom stock to keep moist
5. 5 minutes before serving, stir in the corn flour paste to thicken

The Stir fry

1. Heat 1 tablespoon vegetable oil in a wok until smoking hot
2. Add the ginger and change heat to medium heat
3. Immediately add the pak choi and stir fry
4. Cover with a lid for 4-5 minutes
5. Season well with salt and pepper
6. Add a drop of sesame oil before serving

Serving

1. Arrange the Pak Choi in layers on a large plate
2. Carefully place the mushrooms head side up on top and pour the sauce all over
3. Garnish with coriander

Crispy Wontons

Ingredients

Preparation

The Filling

1. Finely chop the vegetables and place in a large prep bowl
2. Finely dice the prawns  (if using) and add to the prep bowl
3. Season with soy sauce, a pinch of sugar and cover with sesame oil
4. Mix well

The Folding

Cooking

1.     Deep fry the wontons at 180°C until golden brown. They usually start to float once cooked as there will be air inside the parcels

2.     Serve with sweet chilli sauce on the side

Chinese BBQ Spare Ribs

Ingredients

8 Spare Ribs

1 jar Blue Dragon Chinese BBQ Sticky Sauce

Cooking

1. Preheat the oven to 200°C
2. Place the ribs in a large pan of water, bring to the boil and simmer for 40 minutes
3. Drain the ribs and place in a resealable freezer bag, pour over a jar of Blue Dragon Chinese BBQ Sticky Sauce and leave to marinate for 1 hour.
4. Place the ribs and sauce on a baking tray and cook at 200°C for approx 20 minutes or until dark and sticky.

Serving

1. Serve with a spoonful of sauce over the top of the meat
2. Place the remaining sauce in a small bowl on the side – Finely chopped fresh spring onion is an optional addition