LOBSTER IN SPICY SAUCE RECIPE - Chinese New Year Recipes

INGREDIENTS:

One 1-kg Lobster

1 piece Ginger (Shredded)

4 stalks Spring Onion (Shredded)

3 pieces Garlic (Sliced)

3 small Onions (Minced)

1/2 Tbsp Corn Starch

SEASONING:

3/4 glass Chicken Stock

1 tsp Salt

3 tsp Sugar

2 Tbsp Ketchup

1 tsp Chilli Oil

1 tsp Chinese Vinegar

1 Tbsp Chinese Wine ("Hua Tiao")

HOW TO COOK LOBSTER WITH SPICY SAUCE
Insert a chopstick from the tail of lobster into the body. (This ensures that the lobster does not curl up when cooked but instead, will lie straight.)
Wash the lobster thoroughly. Chop lobster into big pieces. Crack pincers lightly.
Mix the pieces of lobster evenly with corn starch in a container.
Pour enough cooking oil (corn oil / peanut oil) to parboil the lobster into a wok. Heat the oil until it is hot.
Slowly slide the lobster pieces into the hot oil to lightly cook it. Be careful not to overcook the lobster.
Remove the lobster pieces from the wok and drain excess oil from it.
Scoop the oil out of the wok, leaving only about 3 Tbsp of oil.
Heat the wok until the oil is hot. Saute the onion, ginger and garlic until fragrant. Slide in the lobster to stir fry.
Mix the seasoning together and gently pour the mixture into the wok.
Cover the wok with lid and simmer till gravy nearly dries up.
Sprinkle the spring onion over the dish and stir well.
Remove and serve.

FRIED WONTON RECIPE - Chinese New Year Recipes

INGREDIENTS:

125 g Minced Pork

60 g Diced Prawns

1 pkt Won Ton Skin

2 Tbsp Pineapple Cubes

1 Tbsp Minced Red Chilli (Deseeded)

1 Tbsp Minced Green Chilli (Deseeded)

1 Tbsp Minced Ginger

1 piece Garlic (Minced)

I:

2 tsp Light Soya Sauce

1 tsp White Pepper

1 tsp Sesame Oil

1 tsp Cornflour

II:

4 Tbsp Sweet and Sour Sauce

1 tsp Light Soya Sauce

1 tsp Sugar

1/4 glass Water

HOW TO MAKE FRIED WONTONS
Marinate the minced pork with I and the minced ginger. This will be the stuffing so mix well.
Marinate the diced prawns with 1/2 tsp of salt and 2 tsp of cornflour.
Fold the won ton skin with the diced prawns and minced pork into the shape of a gold ingot.
Pour oil into a wok and heat it till hot for deep-frying.
Deep-fry the won tons till golden in colour.
Remove them from the oil once they are done and place them on kitchen towels to absorb the extra oil.
Display them on a serving dish.
Heat up 1 Tbsp of oil and stir fry the minced garlic till fragrant.
Add in the green and red chilli and pineapple cubes.
Mix the II ingredients well and add it into the wok.
Bring the mixture to a boil.
Pour the gravy onto the dish when it is ready to be served.

DEEP FRIED CUTTLE FISH RECIPE - Chinese New Year Receipes

INGREDIENTS:

375 g Fresh Cuttlefish (approx. 3 pieces)

1 Egg

1/2 cup Breadcrumbs

100 g Shredded Lettuce

SEASONING:

1 tsp Salt

1 tsp White Pepper

1 Tbsp Cornflour

HOW TO PREPARE DEEP FRIED CUTTLE FISH
Wash and clean the cuttlefish. Keep only the round portions.
Cut each cuttlefish ring into 1 cm in width.
MArinate the rings with the Seasoning for 15 minutes. Coat them with beaten egg and then breadcrumbs.
Deep fry the rings with hot corn oil / peanut oil. Remove them when they turn golden brown in colour.
Display them on a serving dish atop the shredded lettuce. Serve.

WATER CHESTNUT CAKE RECIPE - Chinese New Year Recipes

INGREDIENTS:

140 g Water Chestnut Starch

190 g Sugar

250 g Skinned Water Chestnuts (chopped into small pieces)

3/4 cup water

1 1/2 cups Coconut Milk

1 cup Fresh Milk

HOW TO PREPARE WATER CHESTNUT CAKE
Mix the water chestnut starch well with water, filter the mixture through a screen.
Boil the coconut milk, fresh milk and sugar over medium heat. Add in the shredded water chestnut and bring the mixture to a boil again.
Stir in the chestnut starch mixture.
Lightly coat a cake tin with oil before pouring the above mixture into it. Steam the chestnut paste over high heat for about 30 mins until it is cooked and firm.
Cook the cake, cut it into slices and serve.
As an alternative, you may want to shallow-fry the slices with a light cornflour coating.

DRUNKEN CHICKEN RECIPES - Chinese New Year Recipes

INGREDIENTS:

1 kg Young Chicken (frozen chicken may not yield great results)

2 slices Ginger

230 g Chinese Wine

1/2 tsp Xanthoxylum Seeds

1 stalk Chinese Parsley

2 stalks Spring Onion

2 Tbsp Salt

1.5 kg Water

HOW TO COOK DRUNKEN CHICKEN
Wash and clean the chicken. Discard the intestines and the feet.
Bring the water to a boil. Add in ginger, spring onion and xanthoxylum seeds.
Poach Chicken in the boiling water for about 15 minutes. Turn off the fire and let it soak for another 5 minutes until cooked.
Remove chicken from the stock and let it cool. Strain oil from the stock and add in the salt. Add Chinese wine when the stock is cold.
Chop the cooked chicken into bite-size pieces and soak in the wine stock. Leave in the fridge for about 6 hours and the dish will then be ready.
Sprinkle some parsley on it before serving.
Serve slightly colder than room temperature.