Kung Hei Fat Choi (Happy Chinese New Year!)

Tomorrow marks the start of the Chinese New Year, the year of the rabbit, a celebration marked by a meal that symbolises good luck, prosperity and long life for everyone who partakes of this meal. Each dish that is traditionally served usually represents something important either by its name or physical appearance, serving spring rolls for instance symbolises good fortune as their deep-fried golden colour resemble traditional Chinese gold bars for fortune. A whole chicken personifies a phoenix-a mystical bird of wealth, serving a whole fish signifies abundance and serving noodles because of their length are eaten to enjoy longevity.

Happy New Year to all and here are some recipes worthy of your kitchens!

Spicy fish in black bean sauce
1 lb fish fillets cut into one- inch pieces
1 large onion, cut into strips
1 green pepper cut into strips
¼ cup flour
vegetable oil

Marinade:
2 tbs soy sauce
1 tbs water
1 tsp sesame oil
1 tsp cornstarch

Sauce:
½ cup water
1 tbs soy sauce
1 tsp sugar
1 tsp corn starch
Minced seasonings
2 tbs black bean sauce
1 tbs minced garlic
1 tbs minced ginger
1 tsp chili garlic sauce

Marinate fish in marinade for about 10 minutes.
Combine sauce ingredients and stir well.
Lightly dust fish with flour.
Heat a wok and add 2 tbs oil, stir fry fish for a few minutes, remove from wok and clean pan.
Reheat wok and add 1½ tbs oil, when hot add minced seasonings, and stir fry for 15 seconds.
Add onions and peppers and cook over medium heat until onions are soft, add sauce mixture and heat until thick, add fish and heat well. Serve hot with white rice.

Serves 6
Tropical spring rolls with tamarind plum sauce
These spring rolls are best served warm.

2 cups finely shredded cabbage
2 carrots, shredded
4 blades fresh chive, finely chopped
2 tbs chopped chadon-beni (cilantro)
4 Chinese dried black mushrooms, reconstituted, caps removed and chopped
1 tbs chopped garlic
1 tbs minced ginger
¼ cup minced shrimp
1 tbs sugar
1 tsp salt
1 tsp pepper
25 spring roll wrappers or 50 wan ton skins
Vegetable oil

Paste:
½ cup water
6 tbs cornstarch

Combine cornstarch with water and set aside
Heat a clean wok, add one tablespoon oil, when hot add garlic and ginger.
Add, shrimp and stir and fry for 2 minutes add vegetables, except chadon beni and chives, and stir and fry until well blended.
Season with salt and pepper, sprinkle on sugar.
Remove from heat and sprinkle on herbs, cool.
Place wrapper so that one edge is pointing to you, place about one tbs. filling in the centre of the wrapper and spread to make a log. Fold the lower part up to cover filling, fold again, fold in the two sides, and continue folding to make a log, seal with the flour paste.
Deep-fry spring rolls, until golden brown, and serve with plum sauce.
Makes 25 spring rolls or 50 small spring rolls.

Tamarind plum dipping sauce
½ cup Chinese plum sauce
2 tbs white vinegar
1 tbs tamarind sauce
1 tbs chopped fresh cilantro or chadon beni
2 garlic, minced
1 tsp sugar
½ tsp hot pepper, seeded and chopped

Combine all the ingredients and refrigerate until ready for use
Makes about ⅔ cup

Whole roasted char siu chicken
1 3½ lb whole chicken

Marinade
1 tbs garlic
1 tsp five spice powder
2 tsp sesame oil
⅓ cup soy sauce
1 cup char sui sauce
2 tbs soy sauce
1 tbs chilli garlic sauce

Marinate chicken in marinade ingredients for one hour.
Place all sauce ingredients into a small saucepan and heat to bubbly. Remove.
Preheat oven to 375F, place chicken onto a baking pan with a rack, roast for 60 minutes until cooked through, generously brush with char sui sauce.
Bake for another 5 minutes, remove and cool before cutting.
Serves 6

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