Food / 27 January, 2017 / My Baba

Delicious Recipes To Celebrate Chinese New Year

Chinese-style sticky pork ribs

Ingredients:

• 2 x 8-rib racks British free-range pork belly ribs (sometimes known as baby back ribs)
• Glug sunflower oil
• 1 onion, finely sliced
• 1 tsp Chinese five-spice
• 1 large thumb-size piece fresh ginger, grated
• 3 garlic cloves, crushed
• 2 tbsp hoisin sauce
• 1½ tbsp rice vinegar
• 1½ tbsp soy sauce
• 1 tbsp clear honey
• 1 tbsp tomato ketchup
• Toasted sesame oil, sesame seeds and thinly sliced red chilli and spring onion to serve

Method:

• 01.Heat the oven to 160°C/140°C fan/gas 3. Put the racks in a large roasting tin, bone-side up, then cover with just-boiled water from the kettle and season well with salt. Place a sheet of baking paper on top of the ribs to keep the meat submerged in the liquid, then cover the tin tightly with foil. Put in the oven and cook for 2½-3 hours until the meat is very tender when pressed with a spoon. Lift the racks out of the water, pat dry with kitchen paper, then put on a board to cool a little.
• 02.Meanwhile, to make the glaze, heat the sunflower oil in a large frying pan. Add the onion and cook over a medium-high heat for 10 minutes, stirring often, until very soft and slightly caramelised. Add the five-spice, ginger and garlic, then cook for 3-4 minutes more until fragrant. Stir in the hoisin sauce, rice vinegar, soy, honey and ketchup, then transfer to a blender (or tip into a bowl and use a stick blender) and whizz until you have a smooth glaze. Reserve a ladleful for dipping.
• 03.Light a barbecue or heat a grill to high. Thickly brush the glaze all over the ribs, then cook for 15 minutes, turning twice and brushing on more glaze as you go, until the meat is caramelised and lightly charred. If you’re using the grill, put the ribs meat-side up in a baking tray and cook for the same amount of time without turning (brush with more glaze halfway through cooking).
• 04.Serve the ribs drizzled with toasted sesame oil and scattered with sesame seeds, sliced chilli and spring onion, with the reserved glaze on the side for dipping.

Duck pancakes with quick-pickled spring onions

Ingredients:

• 2 x 180g free-range duck breasts
• 4 large Chinese lettuce leaves
• Hoisin sauce to serve

For the quick-pickled spring onions:

• 75ml rice vinegar (or cider vinegar)
• 50g caster sugar
• 4 spring onions, finely shredded
• ¼ cucumber, finely shredded
• 50g beansprouts

For the pancakes:

• 160ml milk
• 2 large free-range eggs
• 80g rice flour
• 4 spring onions, very finely chopped
• ½ tsp toasted sesame oil
• Sunflower oil for frying

Poached wontons in chilli-garlic sauce

Ingredients:

For the wonton dough: 

• 250g plain flour, plus extra to”¨dust
• 1 medium free-range egg,”¨beaten
• 75ml cold water
• ½ tsp fine sea salt

For the filling:

• 100g free-range pork mince ”¨(see tips)
• 3g fine sea salt
• Pinch ground white pepper
• 10g grated fresh ginger
• 1 tsp light soy sauce
• 1 tsp toasted sesame oil
• 2 medium free-range eggs

For the chilli garlic sauce:

• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 garlic clove, finely chopped
• 1 tbsp chilli oil
• 1½ tsp chinkiang vinegar (see ”¨know-how)
• 2 tbsp fresh chicken stock or”¨ water
• Sliced red chilli and fresh coriander to serve (optional)

Method:

• For the wonton dough, sift the flour into a large mixing bowl. Add the egg and cold water and bring it together with your hands. It will take a while as there isn’t much water in the recipe – the drier the dough, the better (see tips). If the dough really won’t come together, add 1 tbsp water – it should be quite dry and ragged.
• Knead the dough for 5-10 minutes until smooth. Using a rolling pin, roll out the dough into a rough rectangle, then fold it up several times and roll into a rectangle again. Do this 4 times to give a smooth dough, then roll it thin enough to go through a pasta machine – about 5mm thick.
• Cut the dough into 3 equal pieces to fit through the pasta machine. Roll the dough through the machine several times. Run twice through on the widest setting, then twice through on the next setting down and so on, to the second thinnest setting (1-2mm). Cut the dough in half if it gets too long and unmanageable.
• Dust the work surface with flour, then use a palette knife or ruler as a guide (Bing uses a thin rolling pin here) and cut the dough into 10cm squares using a sharp knife. Discard any leftover pastry. Cover the squares in cling film.
• Put all the filling ingredients into a medium bowl and whizz to a thick pulp using a stick blender. To make the sauce, combine all the ingredients in a bowl and mix well.
• Hold a wonton with a corner pointing at your body. Use a teaspoon (Bing uses a Chinese spatula here) to put a marble-size dollop of filling onto the centre of the wonton. Fold roughly in half towards you to make a triangle – don’t line the edges up perfectly. Wet the top of one of the narrow corners. In one move, use your finger to gently push in the centre of the filling as you bring the narrow corners together, making sure the wide corner pointing at you flips up. Press the dry narrow corner onto the wet narrow corner to form a dumpling. Set aside while you make the rest (see tips).
• Cook the dumplings in batches in a pan of boiling water for 6 minutes (see tips), then carefully remove with a slotted spoon.
• Put 4-5 dumplings in each bowl, splash with a little of the dressing and top with sliced red chilli and fresh coriander, if you like.

Sticky chilli and thyme pork stir-fry

Ingredients:

• 2 tbsp groundnut oil
• 2 garlic cloves, finely sliced
• 1 red chilli, deseeded and sliced
• 2.5cm piece fresh ginger, grated
• 1 (about 450g) pork tenderloin fillet, diced
• 4 tbsp sweet chilli sauce
• 1 tbsp fresh thyme leaves
• 1 red pepper, sliced
• 6 baby pak choi, halved
• 5 spring onions, cut into 3cm slices

Sesame tofu and pak choi stir-fry

Ingredients:

• 3 tbsp toasted sesame seed oil
• 150g pack marinated tofu
• 300g pack crunchy stir-fry vegetables
• 2 pak choi, leaves separated and halved if large
• 225g can bamboo shoots, drained
• 2 tbsp dark soy sauce
• 2 tbsp sesame seeds
• A good squeeze of lime
• Lime wedges

Method:

• Heat 1 tbsp toasted sesame seed oil in a wok or large, deep frying pan over a high heat and fry the tofu for 4 minutes, until golden. Remove from the pan and set aside.
• Add another 1 tbsp sesame oil to the wok with the crunchy stir-fry vegetables, pak choi and bamboo shoots. Stir-fry for 5 minutes.
• In a bowl, mix 1 tbsp sesame oil with the dark soy sauce, sesame seeds and a good squeeze of lime. Stir into the wok with the tofu, warm through and serve with lime wedges to squeeze over.

Honey and ginger chicken

Ingredients:

• Thumb-size piece of fresh ginger, grated
• 3 garlic cloves, crushed
• 6 tbsp reduced-salt soy sauce
• 6 tbsp runny honey
• Juice of 1 lemon
• 8 chicken thighs
• 1 tbsp vegetable oil
• 2 packs Chinese stir-fry vegetables (about 350g each)

Chicken chow mein with bok choi & water chestnuts

Ingredients:

• 4cm piece ginger
• 2 cloves garlic
• 1 fresh red chilli
• 2 spring onions
• half bunch coriander
• 1 bak choi
• 1 large skinless chicen breast , higher-welfare
• groundnut oil
• 100g free-range egg noodles
• 1 heaped teaspoon cornflour
• 1 220g tin water chestnuts
• 3 tabslespoons soy sauce , low-salt
• 1 lime

Method:

• Put a pan of water on to boil. Peel and finely slice the ginger and garlic, then finely slice the chilli. Trim and finely slice the spring onions.
• Pick the coriander leaves and put to one side, then finely chop the stalks. Halve the bok choi lengthways. Slice the chicken into finger-sized strips and lightly season.
• Preheat a wok or large frying pan to high and once it’s very hot, add a good lug of oil and swirl it around. Stir in the chicken and cook for a couple of minutes, or until golden and cooked through.
• Add the ginger, garlic, chilli, coriander stalks and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the pan quickly.
• Cook the noodles and bok choi in the boiling water for just 2 to 3 minutes.
• Add the cornflour, water chestnuts and their water to the wok and give it another good shake. Remove from the heat and stir in 2 tablespoons of soy sauce. Halve the lime, squeeze the juice of one half into the pan and mix well.
• Drain the noodles and bok choi in a colander over a bowl, reserving the cooking water. Stir the noodles and bok choi into the pan, with a little cooking water to loosen, if necessary. Have a taste and season with more soy sauce, if needed.
• Plate up and serve sprinkled with the rest of the spring onions and coriander leaves, with lime wedges on the side for squeezing over.

Boiled prawn wontons with chilli dressing

Ingredients:

• 225 g raw prawns, from sustainable sources
• 1 spring onion
• 1cm piece of ginger
• 1½ teaspoon shaoxing wine or dry sherry
• 3 tablespoons light soy sauce
• ½ teaspoon white sugar
• ½ teaspoon sesame oil
• 24 fresh wonton wrappers (about 7cm square)

Sichuan seasoning:

• 1 tablespoon sichuan pepper
• 3 tablespoons sea salt

Chilli Dressing:

• 1 teaspoon dried chilli flakes
• 40 ml vegetable oil
• 20 ml light soy sauce
• 20 ml rice wine vinegar
• 1 teaspoon white sugar
• 1 pinch of sichuan seasoning

Method:

• First, make the sichuan seasoning. Dry-roast the sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder.
• Next, make the chilli dressing. Place the chilli flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, then carefully pour the oil over the chilli to release the heat and flavour.
• Stir, then let stand, uncovered, for 30 minutes. Strain the oil through a fine sieve over a bowl (discard the chilli), and mix with remaining dressing ingredients.
• For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30 minutes.
• For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape.
• Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2 minutes, or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander.
• To serve, arrange the wontons on a serving platter. Stir the chilli dressing and then spoon it over the wontons. Serve immediately, sprinkled with sichuan seasoning.

Prawn & crab wontons

Ingredients:

• 30 wonton wrappers , (roughly 10cm)
• cornflour , for dusting
• groundnut oil , or vegetable oil
• sweet chilli sauce , to serve

For the filling:

• 1 thumb-sized piece of ginger
• 1 clove of garlic
• 1 fresh red chilli
• ½ bunch of chives
• 200 g peeled raw tiger prawns
• 200 g white crabmeat
• 2 tablespoons oyster sauce
• ½ tablespoon sesame oil

Method:

• Peel and finely grate the ginger and garlic, then deseed and finely chop the chilli. Very finely slice the chives and prawns, then place it all into a bowl with the crabmeat, oyster sauce and sesame oil. Mix well to combine.
• Lay the wonton wrappers on a clean work surface and cover with a damp tea towel to stop them drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Spoon 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then bring them up over the filling, pinching them to seal. Place on the flour-dusted tray, then repeat with the remaining ingredients – you should end up with 30 in total.
• Pour 5cm of boiling water into a wok or saucepan over a medium-high heat and bring to the boil. Cut out a circle of greaseproof paper so it fits snugly into a bamboo steamer, grease one side with oil, then place oil-side up into the steamer. Add the wontons in a single layer (you’ll need to do this in batches), place the basket on top of the pan, cover and steam for 7 to 8 minutes, or until cooked through. Serve with chilli sauce.

Hot & sour soup

Ingredients:

• 2 cloves of garlic
• 1-2 fresh red chillies
• sea salt
• freshly ground white pepper
• 1 thumb-sized piece of ginger
• 250 g shitake mushrooms , cleaned
• 225 g bamboo shoots , drained
• groundnut oil , or vegetable oil
• low-salt soy sauce
• rice wine vinegar
• 1 teaspoon runny honey
• 1.5 litres hot organic vegetable stock
• 150 g firm tofu
• 2 spring onions
• ½ bunch of chives
• 1 large free-range egg

Method:

• Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
• Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
• Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
• Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.

Chinese steak & tofu stew

Ingredients:

• 250g rump or sirloin steak
• 2 cloves of garlic
• 4cm piece of ginger
• 2 fresh red chilli
• 1 bunch of spring onions
• 2 large carrots
• 250g mooli or radishes
• 1 heaped teaspoon Szechuan peppercorns
• groundnut oil
• 2 tablespoons Chinese chilli bean paste , (find it in Asian supermarkets)
• 1 litre veg stock
• 1 x 400g tin of aduki beans
• 250g pudding or risotto rice
• 1 tablespoon cornflour
• 200g tenderstem broccoli
• 350g firm silken tofu

Method:

• Get your prep done first, for smooth cooking. Chop the steak into 1cm chunks, trimming away and discarding any fat. Peel and finely chop the garlic and ginger and slice the chilli. Trim the spring onions, finely slice the top green halves and put aside, then chop the whites into 2cm chunks. Peel the carrots and mooli or radishes, and chop to a similar size. Place a large pan on a medium-high heat and toast the Szechuan peppercorns while it heats up. Tip into a pestle and mortar, leaving the pan on the heat. Place the chopped steak in the pan with 1 tablespoon of groundnut oil. Stir until starting to brown, then add the garlic, ginger, chilli, the white spring onions, carrots and mooli or radishes. Cook for 5 minutes, stirring regularly, then stir in the chilli bean paste for 30 seconds until dark. Pour in the stock and simmer for 10 minutes.
• Meanwhile, drain the beans, put them into a pan with the rice and a pinch of sea salt, and cover by 1cm with cold water. Place on a high heat, bring to the boil, then simmer until the water level meets the rice. Cover and leave on the lowest heat for 12 minutes, or until cooked through, stirring occasionally.
• Taste the stew and season to perfection. Mix the cornflour with 2 tablespoons of cold water until combined, then stir into the stew. Trim and stir in the broccoli. Chop the tofu into 2cm chunks and drop them in, then pop a lid on and keep on a low heat for 5 to 8 minutes while the stew thickens up and the broccoli just cooks through. Serve the stew scattered with the sliced green spring onions, with the sticky rice and beans on the side. Finely crush and scatter over some Szechuan pepper. Nice with drips of chilli oil, to taste.