Red Roast Duck with Baby Bok Choy

Posted on 02. Thu, 2010 by admin in GF-Adaptable, Lunar New Year, Video

Ming Tsai and How2Heroes have a great Lunar New Year dish for you – whole red roast duck with baby bok choy. Watch as Ming Tsai shows you how to make this dish!

Tangerine Pie

Posted on 02. Sat, 2010 by grace in Lunar New Year, Sweets

“Just to clarify—there are no tangerines in this dessert and it doesn’t look like a pie. But it’s still delicious. In Singapore, this is a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (“tangerine” is a homonym for “gold” in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing – thus, its crackly orange egg yolk wash and clever little clove on top.  This is the first dessert I ever baked. My late aunt Jessie taught me this—and many other family recipes—when we lived together in Singapore. After we packed these pies into little boxes, we would surreptitiously confer about which family members deserved the fruits of [...]

Chinese Pork Ribs with Daikon and Dried Oysters

Posted on 02. Wed, 2010 by admin in Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Meat

This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element.

Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)
recipe from Rasa Malaysia

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)
Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add [...]

Good Luck Lo Mein

Posted on 02. Mon, 2010 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles

Good Luck Lo Mein
By Martin Yan, Yan Can Cook

Serves 4
8 ounces fresh Chinese egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup shredded carrots
2 celery stalks, julienned
2 cups bean sprouts
1/2 cup snow peas, cut in half diagonally
1/2 cup julienned bamboo shoots
2 green onions, thinly sliced
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 [...]

Chinese Tea Eggs

Posted on 02. Thu, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.
To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.

Chinese Tea Eggs Recipe
recipe by Jaden Hair Steamy Kitchen
6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to [...]

The History of Dumplings

Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year

Courtesy of Twin Marquis
The Dumpling is one of the main dishes on the Chinese New Year menu.  Its history dates back to 200 B.C. with its ancestor Han Dynasty’s “Wonton”. Wonton acquires its shape for commemorating the creator of the world in the famous fable, Pan Gu. In the fable, Pan Gu ends the chaotic states by separating the world into two half-egg shaped parts: sky and earth.
The earliest record of dumpling in ancient literature was during 500 A.D., which says Wonton “shaped [...]

Pan Fried Meat Dumplings

Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year

Pan-fried Meat Dumplings
By  Twin Marquis
Serves 4
Wrapper
4 ounces Wrapper
Twin Marquis Shanghai Dumpling Filling
7 ounces lean pork
2 ounces dried mushrooms
4 water chestnuts
½ ounce dried shrimp
2 ounces ( approx.) cloves
Seasoning
½ teaspoon salt
1 teaspoon sesame oil
1 teaspoon corn starch
1 teaspoon light soy sauce
1 teaspoon sugar
Pinch of white pepper
1. Mince pork. Peel chestnuts and red cloves, chop them into fine pieces. Soak dried mushroom and dried shrimp until soften, chop them into fine pieces. Add seasoning into filling, mix well and marinade.
2. Put suitable amount of filling on wrapper. Put water on the edges, fold the opposite sides to make half circle. Heat pan and add 1 tablespoon of oil. Put dumpling on the pan and pan-fry [...]

Jai

Posted on 01. Sun, 2010 by grace in GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

Jai
By Chef Larry Chu, Chef Chu’s
Jai is a traditional Buddhist vegetarian dish that’s usually served on the first day of the new year. Black moss seaweed is a big component, because its name, fat choi, sounds like ‘getting rich’.
4 dried bean curd sticks, broken crosswise in half
1 quart oil
2 quarts boiling water
6 cups water or vegetable broth
Vegetables
12 red dates, soaked with seeds removed
1/2 can ( 15 ounces) button mushrooms, drained
24 canned white nuts (gingko nuts), drained
1/2 can winter bamboo shoots, roll-cut
10 to 12 whole fresh or canned water chestnuts, cut in half
12 dried black mushrooms, reconstituted, stems removed and cut in half
12 dried cloud ears, soaked, tough parts removed
1 package (1 ounce) black moss, rinsed well [...]

Peking Duck Wontons with Papa Chin Sauce

Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year

Peking Duck Wontons With Papa Chin Sauce
By Philippe Chin, Executive Chef, Walter E. Washington Convention Center
Serves 4
¼ pound napa cabbage
¼ Peking duck
1 teaspoon chopped ginger
1 tablespoon hoisin sauce
2 tablespoons chopped scallions
12 round dumpling wrappers
1 egg yolk
½ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon chinese mustard
1 tablespoon chopped ginger
Fresh cilantro for garnish
Debone duck completely and julienne. In a large pan, sauté napa cabbage with olive oil for 5 to 8 minutes. Add scallion, hoisin sauce and ginger. Chill. Add the duck julienne to the cabbage mix. Wrap the mixture in the dumpling skin sealing them with egg yolk. Blanch dumpling in boiling water and serve with papa chin sauce. Garnish with cilantro.
In a small [...]

Teochew Braised Duck

Posted on 01. Fri, 2010 by admin in Asian Recipes, Asian Region, Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Poultry

As a newlywed, Rosalind Yeo learned how to make this dish from her mother-in-law using a Chinese rice bowl as a measuring implement. The recipe is now a family favorite, often served at Chinese New Year as well as for everyday meals. While this is essentially a Teochew (also Chow Chiu or Chaozhou) dish, the addition of lemongrass and galangal is very Southeast Asian. The sweetness of the duck contrasts sharply with the tart dipping sauce, resulting in a tingly sweet-sour sensation in your mouth.
Teochew Braised Duck (Lo Ack)
recipe from Pat Tanumihardja, Asian Grandmother’s Cookbook
Time: 1½ to 2 hours (30 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal
2 tablespoons sea or kosher salt, divided
4- to [...]