Want to impress your family with spectacular dishes this Chinese New Year? Fret no more because we, Chef Roland from Spice N' Pans, and OKI Oil got your back! Presenting to you, easy to cook Fortune Peng Cai and Prosperous Sweet and Sour Red Snapper dishes that are bound to win the hearts of your family and in-laws!
Chef Roland has specially created two festive recipes which are simple to follow so you don’t have to worry if you are new to cooking, you can be a masterchef with these recipes!
Fortune Peng Cai always takes the centrestage at the dining table of every Chinese New Year. There are typically 8 main ingredients used in this pot of yummy goodness. 8, “ba” in mandarin symbolises wealth and abundance, definitely a crowd pleaser dish. You can have an interactive time with your family as you uncover the hidden “treasures” in the pot. This dish is very versatile so feel free to substitute any main ingredient to suit your family’s taste buds.
Next up on the menu is Prosperous Sweet and Sour Red Snapper! Fish is a must-have for every Chinese New Year as the phrase goes, 年年有余, signifies an abundance throughout the year. Hence, no meal is complete without a fish! This dish has a combination of both sweet and sour taste which is bound to tantalise your palate and will keep everyone coming back for more! The crunchiness of the vegetables and pineapple elevates the dish as it offers an extra crunch that comes with every bite.
You can catch Chef Roland cooking up a storm using OKI oil at our live cooking show on FB! This event is on FB LIVE happening on Friday, 21 January 2022 at 7:30pm. Host Lindy Chia will also be walking you through a gastronomical experience as chef Roland demonstrates how easy it is to cook these two dishes.
Register your interest here now!
- 150 g boneless chicken thigh meat
- 0.5 tsp corn flour
- 0.5 tsp sesame oil
- 1 tsp light soy sauce
- few dashes white pepper
- 5 pcs dried shiitake mushrooms (rehydrated)
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 0.5 tsp sugar
- OKI Blended Cooking oil
- 240 g egg tofu (slice into about 1 inch thickness)
- 3 slices ginger
- 120 g fresh sea cucumber
- 10 medium-sized prawns
- 1 thumb-sized sliced ginger
- 3 cloves chopped garlic
- 1 L water
- 1 can baby abalone in brine
- 1 can sea asparagus in brine
- 2 tbsp oyster sauce
- 0.5 tbsp dark soy sauce
- few thinly sliced carrots
- 80 g abalone mushrooms
- 4 tbsp cornstarch
- 4 tbsp water
- 1 small head of broccoli
- 250 g cabbage
- 1 tsp sesame oil
- Cut the chicken thigh meat into bite-sized pieces and marinate with all the ingredients listed in (A). Set aside.
- Cut the mushrooms in half and marinate with all of the ingredients listed in (B) and set them aside.
- Deep fry the egg tofu until golden brown and set them aside.
- Remove most of the oil from the wok and fry the sliced ginger listed in (D) until aromatic. Then add the sea cucumbers and cook for a few minutes to extract the moisture. Remove from the wok and set aside.
- Fry the marinated chicken and prawns separately in the same wok until they are 80% done then put them aside.
- In the same wok, fry sliced ginger and chopped garlic listed in (E) until fragrant. Add the marinated mushrooms and fry for a minute.
- Add water, abalone brine as well as sea asparagus brine to the wok and bring them to a boil.
- Once the stock is boiling, add oyster sauce, dark soy sauce, along with the carrots, abalone mushrooms and sauteed sea cucumber, and cook for 15 minutes.
- Remove all the ingredients except the stock from the wok and thicken it with a cornstarch solution. Discard the sliced ginger.
- In a claypot, layer all of the ingredients with the cabbage as the base.
- Pour the gravy into the claypot and bring to a boil over medium heat. Drizzle the sesame oil over top before serving.
- 3-5 tbsp OKI Premium Sunflower Cooking Oil
- 1.1-1.3 kg whole red snapper fish
- 3 tbsp water
- 5 g thinly sliced young ginger
- 2 stems spring onion
- 1 tsp salt
- corn flour
- 5 g chopped young ginger
- 2 cloves chopped garlic
- 8 tbsp ketchup
- 280 ml water
- 6 tbsp white vinegar
- 2.5 tbsp sugar
- 0.5 tbsp salt
- cornstarch solution
- 100 g tomatoes (cut into chunks)
- 80 g pineapples (cut into chunks)
- 60 g cucumbers (cut into chunks)
- After cleaning the fish, trim the tail and fins, and make slits on the fish.
- Combine the water, spring onion stems, young ginger, and salt. Rub it all over the fish.
- Stuff the spring onion stem and ginger in the stomach of the fish and marinate for 10 minutes. After that, discard the spring onion stem and ginger.
- Dust corn flour on one side of the fish and let it rest for 2-3 minutes. Flip to the other side, and dust corn flour.
- Heat up the cooking oil to shallow fry the fish.
- Once the oil is hot, carefully lower the fish into the wok and fry for 3 minutes per side over medium heat until light golden brown on both sides. Then place the fish on a serving plate.
- Remove most of the oil from the wok and leave about 2 tablespoons.
- Add in ginger and garlic, stir-fry until fragrant over low heat.
- Add tomato sauce, sugar, salt and water, then turn the heat up to high and bring the sauce to a boil.
- Once the sauce is boiling, add tomatoes, pineapple and cucumber, and cook for two minutes.
- Add the vinegar and thicken up the sauce with some cornstarch solution.
- Pour the sauce over the fried fish and serve while it is hot.
Facebook Comments