{"id":864,"date":"2020-01-15T16:29:43","date_gmt":"2020-01-15T20:29:43","guid":{"rendered":"https:\/\/chefjudigallagher.com\/scrumptious\/?p=864"},"modified":"2020-02-25T16:32:13","modified_gmt":"2020-02-25T20:32:13","slug":"chinese-new-year","status":"publish","type":"post","link":"https:\/\/chefjudigallagher.com\/scrumptious\/chinese-new-year\/","title":{"rendered":"Chinese New Year"},"content":{"rendered":"<p>@Chefjudi<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-post-864 wp-image-10438\" src=\"https:\/\/www.mycookingmagazine.com\/wp-content\/uploads\/2020\/01\/chinese-new-year.jpg\" alt=\"\" width=\"700\" height=\"380\"><\/p>\n<p>We all look to see our zodiac sign every time we see a placemat in a Chinese Restaurant. This year, 2020 is the Yar of the Rat. No cooking with this rodent- just celebrated with coins and pictures. The true celebration is the dance of the dragon, the lighting of the Chinese lanterns and of course a wonderful spread for friends to enjoy. Remember your luck is high during Chinese New Year so an extra lottery ticket might bring you an emperor\u2019s chest of gold.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-post-864 wp-image-10439\" src=\"https:\/\/www.mycookingmagazine.com\/wp-content\/uploads\/2020\/01\/kitchen.jpg\" alt=\"\" width=\"700\" height=\"508\"><\/p>\n<p>Here are a few of my favorite dishes to serve. All are easily adjusted to quadruple. Just be careful with the Singapore noodles. Pouring boiling water over 2 packs at a time and let them sit, using a fork to keep separating them in a bowl for 2 minutes. Drain, rinse with cold water remove from bowl and redo any batch if needed.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Singapore Street Noodles&nbsp;<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-post-864 wp-image-10440\" src=\"https:\/\/www.mycookingmagazine.com\/wp-content\/uploads\/2020\/01\/chinse.jpg\" alt=\"\" width=\"700\" height=\"466\"><\/p>\n<p><strong>serves 4<\/strong><\/p>\n<p><strong>Stir Fry<\/strong><\/p>\n<ul>\n<li>6 oz dried rice vermicelli noodles<\/li>\n<li>4 TBsp peanut oil<em>, separated<\/em><\/li>\n<li>Thinly sliced boneless chicken or shrimp<\/li>\n<li>4 eggs<em>, beaten<\/em><\/li>\n<li>1medium onion<em>, thinly sliced (yellow, brown or white)<\/em><\/li>\n<li>6 garlic cloves<em>, minced<\/em><\/li>\n<li>3 tsp ginger<em>, freshly grated<\/em><\/li>\n<li>1lb \/ 50g Chinese barbecue pork (Char Siu), thinly<\/li>\n<li>2 cups red \/ bell pepper<\/li>\n<li>2 tsp thinly sliced jalapeno-seeds removed (optional)<\/li>\n<li>2 teaspoon curry powder<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<ol>\n<li>Combine the Sauce ingredients in a small bowl and mix.<\/li>\n<li>Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.<\/li>\n<li>Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp\/prawns, cook until just cooked &#8211; about 2 1\/2 to 3 minutes. Remove and set aside.<\/li>\n<li>Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).<\/li>\n<li>Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened. Add curry powder<\/li>\n<li>Add capsicum and cook for 1 minute.<\/li>\n<li>Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp\/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through &#8211; about 1 to 2 minutes.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<p><strong>Recipe Notes:<\/strong><\/p>\n<ol>\n<li><strong> Soy \u2013<\/strong> Use gluten free or light soy sauce. I don&#8217;t recommend dark soy sauce, the flavour is too intense.<\/li>\n<li><a href=\"https:\/\/www.recipetineats.com\/shaoxing-wine-chinese-cooking-wine\/\" target=\"_blank\" rel=\"noopener\"><strong>Chinese wine<\/strong><\/a><strong> &#8211;<\/strong> Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can&#8217;t consume alcohol, use chicken broth.<\/li>\n<li><strong> Curry powder &#8211;<\/strong> Any generic curry powder is fine here. But make sure it is fresh. We often leave our spices in the cabinet long after they expire.<\/li>\n<li><strong> Noodles &#8211;<\/strong> Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action.&nbsp;Rice vermicelli is very inexpensive- usually $2 for quite a large bag &#8211; and nowadays you&#8217;ll find it at everyday supermarkets.<\/li>\n<\/ol>\n<p>I know it doesn&#8217;t sound like much noodles but it expands, almost doubles in weight.<\/p>\n<ol start=\"5\">\n<li><strong> Char Siu &#8211;<\/strong> If you don&#8217;t have store bought or <a href=\"https:\/\/www.recipetineats.com\/chinese-barbecue-pork-char-siu\/\" target=\"_blank\" rel=\"noopener\">homemade Char Siu<\/a> &nbsp;substitute with diced chicken, bacon, ham or pork, leave it out and\/or add more vegetables. For a&nbsp;<strong>quick Char Siu<\/strong>, make a small quantity of the <a href=\"https:\/\/www.recipetineats.com\/chinese-barbecue-pork-char-siu\/\" target=\"_blank\" rel=\"noopener\">Char Siu marinade<\/a>, marinade pork chops for 20 minutes then pan fry on medium until caramelized, or bake at 180C\/350F for around 20 minutes. Then use per recipe. Two-four orders of boneless spareribs work perfectly with this dish.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-post-864 wp-image-10441\" src=\"https:\/\/www.mycookingmagazine.com\/wp-content\/uploads\/2020\/01\/rice.jpg\" alt=\"\" width=\"700\" height=\"445\"><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Mongolian Beef<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Ingredients1 tablespoon Vegetable oil<\/li>\n<li>1-2 teaspoons minced ginger<\/li>\n<li>1 tablespoon minced garlic<\/li>\n<li>1\/2 cup soy sauce<\/li>\n<li>1\/2 cup water<\/li>\n<li>3\/4 cup dark brown sugar<\/li>\n<li>1 cup Vegetable oil<\/li>\n<li>1 1\/2 pounds flank steak<\/li>\n<li>1\/2 cup <a href=\"http:\/\/amzn.to\/2lWygQ3\" target=\"_blank\" rel=\"noopener\">cornstarch<\/a><\/li>\n<li>1\/4 teaspoon <a href=\"http:\/\/amzn.to\/2lVDjzb\" target=\"_blank\" rel=\"noopener\">red pepper flakes,<\/a> optional<\/li>\n<li>1 bunch green onions, cut on diagonal into 2-inch pieces<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<ol>\n<li>Make the sauce. Heat 1 tablespoon Vegetable oil in a <a href=\"http:\/\/amzn.to\/1QxN41j\" target=\"_blank\" rel=\"noopener\">medium saucepan<\/a> over medium heat. Add ginger and garlic and stir for 30 seconds.<\/li>\n<li>Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.<\/li>\n<li>Slice flank steak against the grain into 1\/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.(tip- place flank steak in freezer 45 minutes before slicing against the grain. Makes the prep slide through the knife.<\/li>\n<li>Toss flank steak with cornstarch and let sit 10 to 15 minutes.<\/li>\n<li>Heat 1 cup Vegetable oil in a large pan over medium-high heat.<\/li>\n<li>Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.<\/li>\n<li>Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.<\/li>\n<li>Add red pepper flakes and green onions and remove from heat.<\/li>\n<li>Serve over rice.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>And for dessert- lucky chocolate gold coins and toasted coconut ice cream with diced mango and pineapple and of course a fortune cookie!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>@Chefjudi We all look to see our zodiac sign every time we see a placemat in a Chinese Restaurant. This &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Chinese New Year\" class=\"read-more button\" href=\"https:\/\/chefjudigallagher.com\/scrumptious\/chinese-new-year\/#more-864\" aria-label=\"Read more about Chinese New Year\">Read more<\/a><\/p>\n","protected":false},"author":9,"featured_media":865,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_cloudinary_featured_overwrite":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[277,278,279],"class_list":["post-864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","tag-chinese-new-year","tag-chinese-restaurant","tag-mongolian-beef","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/comments?post=864"}],"version-history":[{"count":0,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/864\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media\/865"}],"wp:attachment":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media?parent=864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/categories?post=864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/tags?post=864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}