Chinese New year is one of the most important tradition and holidays celebrated in China.
The Lunar new year is celebrated by 56 different ethnic groups.
The legend tells that this celebration started with a mystical beast called Niam who would kill villagers during the night. One night the villagers discovers that the beat was afraid of lights, the colour red and loud noises. This is why the colour red and firecrackers are one of main characteristics of the Chinese New year.
Of course food is also a big part of the celebration and it is for this that we have prepare for you three recipes with which you can show off to your Chinese New year dinner feast!
Be sure to get all your kitchen utensils here to prepare oriental dishes.
Garlic Tofu Green Beans
- 1 block super firm tofu
- ½ cup corn starch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 ounce bag fresh green beans
- balsamic vinegar
- soya sauce
- Preheat the oven to 180 degrees.
- Line a baking tray with parchment paper and set it aside.
- Drain the liquid from the two blocks of tofu.
- Next slice the tofu.
- Grab a plate and add the corn starch, salt and pepper.
- Once all of the tofu is sliced, you will run the tofu in the corn starch mixture.
- Place the breaded tofu pieces on the prepared baking tray.
- Add a bit of oil to the breaded tofu and place it in the oven for 40 minutes. At half way ( 20 minutes turn the tofu and let cook the other side).
- In a saucepan add the soy sauce, balsamic vinegar, minced garlic and corn starch. Stir well and simmer over medium / low heat.
- Cook the green beans as per instructions or if you are using fresh green beans boiled them for 5 minutes
- Once the tofu and green beans are ready mix all together and serve it!
Get your international kitchen set here
- 12 rice paper wraps
- snipped chives (or a mixture)
- ¼ cucumber, trimmed and finely sliced into matchsticks
- 1 carrot, trimmed and finely sliced into matchsticks
- 40g red cabbage or red peppers, very finely sliced
- ½ mango, stoned, halved and finely sliced
Mix of proteins:
- 150g cooked prawns cooked
- or 150gr cooked and shredded chicken
- or sliced tofu
- or surimi
- Fill a wide dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it’s flexible, then lay it on a chopping board.
- Add some of your greens in the centre, then top with a couple of prawns or your chosen protein and then some veg pieces.
- Try to keep the fillings in the centre, and don’t overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides.
- Serve with some of our satay sauce.
Sweet and Sour Aubergine
Ingredients (serves 2):
- 1 aubergine
- 2 teaspoons salt
- bowl of water
- 2 tablespoons corn starch
- 2–4 tablespoons of oil
- 3 cloves garlic chopped
- 2 minced teaspoons ginger
- Sweet and sour sauce
- Spring onions and mix nuts
- Cut the aubergine into bite-sized pieces. Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 30 minutes.
- In the meantime, chop the garlic and ginger
- Drain and rinse the aubergine and dry with a towel. Toss with the corn starch.
- At a medium heat add a spoon of oil and the aubergine. Cook and each side for at least 4 minutes
- Add 1 more tablespoon oil with the garlic and ginger and toss for 2 minutes.
- Pour the sweet and sour sauce into the pan and toss it with the aubergine for about 1 minute.
- Place in a serving dish, with additional spring onion, nuts and serve with rice or rice noodles.