NTUC FairPrice Chinese New Year Recipes
Offers valid from 26 December 2019 - 12 February 2020
Delectable fish wing in sour chicken broth recipe
Preparation time 20 mins
Cooking time 30 mins
Serves 8 pax
Ingredients
1L Swanson clear chicken broth
1L water
200g sour mustard pickled greens (cut into big pieces)
4 slices blue ginger (sliced)
2 pcs lemongrass (bottom half only, smashed)
3 pcs shallots (chopped)
4 pcs green chilli padi (whole)
300g long cabbage (cut into thick strips)
3 pcs fish wings
200g Taukwa (cut into thick strips)
1 no red tomato (cut into wedges)
4pcs kaffir lime leaves (whole)
45ml fresh lime juice
1 tsp salt
1 tsp sugar
chinese celery (for garnish)
Method
1. bring water anf chicken stock to a boil
2. Add blue ginger, lemongrass, shallots, green chilli padi and sour mustard pickle greens. bring to a boil.
3. Add long cabbage. cover pot with lid
4. Add fish wings and taukwa. Cover pot with lid, then simmer for another 10 mins
5. Add red tomato, lime leaves, sugar, salt, and green lime juice. mix well
6. Serve in a claypot and garnish with chinese celery.
Golden spicy scallops recipe
Preparation time 15 mins
Cooking time 25 mins
serves 4 pax
Ingredients
12 pcs Fukuyama scallops (seasoned with corn flour and salt)
130g rice cakes slices
20g shimeji mushrooms
40g baby corn (cut into chunks)
a pinch salt
3 tbsps cooking oil (for rice cakes)
1/2 tbsp cooking oil (for mushrooms)
1/2 tbsp cooking oil (for baby corn)
coriander (for garnish)
spcicy Sauce
3 cloves garlic (sliced)
5 tbsps tomato sauce
1 tbsps chilli paste
1 tbsps miso paste
250ml water
2 tbsps sugar
2 eggs eggs (beaten)
1/2 tbsps cooking oil
Method
1. Pan-fry rice cake slices in oil till crisp on the sides over high heat. set aside
2. Season scallops with corn flour and salt
3. Pour away excess oil from pan and fry scallops on each side for 3 mins till golden brown. set aside scallops. set aside juice from frying scallops separately for use later
4. Add oil adn fry shimeji mushrooms till brown. set aside
5. Add oil and fry baby corn. Add a pinch of salt adn dry till slightly charred. set aside
6. Prepare spicy sauce by heating oil and sauteing sliced garlic. add chilli paste, juice from frying scallops, water, miso paste, sugar adn tomato sauce. bring sauce to a boil
7. add fried rice cakes and cook till rice cakes are soft
8. slowly add beaten effs into the sauce mixture till thickened
9. place rice cakes and vegetables in a deep dish. ladle in a portion of spicy sauce, then arrange scallops on top and ladle in the remainder of the sauce over scallops
10. Garnish with coriander leaves
More recipes
Fragrant bitter gourd chicken
Fruitful sweet prawns
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