Lunar New Year Recipes
The significance of the Year of the Snake
The Chinese zodiac features 12 animal signs: Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, and Pig, each with unique traits and influences.
The Year of the Snake symbolizes intelligence, wisdom, and transformation.
In 2025, the Earth Snake brings stability, practicality, and a grounded nature, enhancing the Snake’s natural wisdom and strategic abilities. This year encourages thoughtful planning and steady progress, emphasizing reliability and a balanced approach to life’s challenges.
Enjoy cooking with our delicious recipes this LUNAR NEW YEAR
Entrees
Chicken Skewers with Satay Sauce
Serves: 4 Prep: 20 min Cook: 10 min
INGREDIENTS:
500g chicken fillets, sliced into cubes
12 wooden or metal skewers
1 red onion, cut into thin wedges
1 zucchini, cut into slices
1 small red capsicum, cut into 2.5cm cubes
1 tbsp lime juice
1/4 cup peanut oil
2 tbsp AYAM™ Light Soy Sauce
270ml AYAM™ Light Coconut Cream
250ml AYAM™ Satay Sauce
Steamed rice, to serve
METHOD:
1. Thread diced chicken onto 12 skewers, adding onion wedges, zucchini and capsicum in between.
2. Combine lime juice, oil and light soy sauce in a bowl and mix.
3. Brush chicken and vegetables with combined mixture.
4. Preheat pan to high, place the chicken skewers into the pan and fry until meat is lightly browned and vegetables are tender.
5. Combine satay sauce and light coconut cream in a saucepan, stir over medium heat for 3 min or until reduced and thickened.
6. Serve skewers on a bed of steamed rice and spoon over sauce.
Classic Thai Fish Cakes
Serves: 4 Prep time: 10 min Cook time : 10 min
INGREDIENTS:
500g Snapper, cut into small pieces
125g ocean trout, cut into small pieces
3 snake beans, finely chopped
3 lime leafs, finely shredded
1 egg
1 tbsp rice flour
1 tbsp AYAM Thai Red Curry Paste 195g
2 tbsp AYAM Fish Sauce 210ml
METHOD:
1. Place the snapper into the blender and blend to a paste.
2. Put the blended snapper into a mixing bowl and then separately blend the Ocean Trout.
3. Place the Ocean Trout also into the mixing bowl and add the snake beans, lime leaf, curry paste, egg, rice flour and fish sauce.
4. Once all in the bowl pick the mixture up in your hands and beat against the side of the bowl until it gets sticky.
5. Shape with 2 spoons and fry in hot oil (180c) until golden brown.
San Choy Bao
Serves: 4 Prep: 20 min Cook: 15 min
INGREDIENTS:
8 Lettuce leaves , trimmed to form cups
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
600g lean chicken mince
1 cup finely chopped carrot
225g can water chestnuts, drained and finely chopped
1 bottle AYAM™ San Choy Bao Sauce 210ml
2 Spring onion, sliced
METHOD:
1. Trim the lettuce leave to form cups keep leaves chilled until ready to serve.
2 Heat oil in a wok or pan over medium heat.
3. Stir fry onion for 4 min or until onion has softened.
4. Add garlic and cook a further minute.
5. Add chicken, cook until browned, breaking up any lumps.
6. Stir fry for 3 min.
7. Stir in San Choy Bao sauce and cook for 2 min or until heated through.
8. Season with salt and pepper to taste.
9. Spoon into lettuce cups to serve
10. Garnish with sliced spring onion.
Serves: 4 Prep: 10 min + marinating time Cook: 40 min
INGREDIENTS:
1/3 cup AYAM™ Honey & Soy Marinade Sauce 210ml
2 tbsp AYAM™ Sweet Chilli sauce
1 tsp Chinese Five Spice
3 tsp grated fresh ginger
4 cloves garlic, crushed
1 kg chicken wings
1 tbsp sesame seeds
METHOD:
1. Combine the honey & soy sauce, sweet chilli sauce, five spice, ginger and garlic in a large bowl.
2 Preheat the oven to 200c. Place the chicken on a baking tray and bake for 40 minutes or until browned, turning occasionally and brushing with the marinade.
3. Serve sprinkled with sesame seeds.
Mains
Thai Prawn Red Curry
Serves: 6 Prep:15 min Cook: 20 min
INGREDIENTS:
1 tbsp olive oil
1 kg medium green prawns, peeled and deveined leaving tails intact
3 tbsp AYAM™ Thai Red Curry Paste
270ml AYAM™ Coconut Cream
2 tbsp fresh lime juice
1 tbsp grated palm sugar
2 kaffir lime leaves (optional)
1 cup (60ml) water
1 cup fresh coriander leaves, to garnish
METHOD:
1. In a deep pan, heat the olive oil over high heat. Add prawns and cook for 2-3 minutes or until just cooked through. Transfer to a plate and set aside.
2. Reduce heat to medium. Add the curry paste, coconut cream, lime juice, palm sugar, kaffir lime leaves (optional) and water to the pan. Cook for about 5 minutes until fragrant.
3. Add cooked prawns and stir until slightly simmering. Garnish with coriander leaves, and serve with steamed rice.
Tip:
Substitute prawns for boneless white fish fillet
e.g.; Trevally, Ling or Bass
Stir Fry Chinese Greens
Serves: 4 Prep: 5 min Cook: 5 min
INGREDIENTS:
70ml AYAM Vegetarian Oyster sauce 210ml (or AYAM Oyster Sauce 210ml)
1 tbsp vegetable oil
2 tsp AYAM™ Light Soy Sauce 210ml
2 tsp brown sugar
1 garlic clove, crushed
1 tsp AYAM™ Sesame Oil 210ml
2 tablespoons water
2 bunches gai lan (Chinese broccoli)
1 tbsp toasted sesame seeds
Steamed rice to serve
METHOD:
1. In a small saucepan, combine Vegetarian Oyster Sauce, oil, Light Soy Sauce, garlic, Sesame Oil and water.
2. Place over a low heat and stir until warmed through. Turn off heat.
3. Trim the ends from the broccoli, slice each stem lengthways and cut into lengths.
4. Heat a large saucepan of water to the boil over high heat.
5. Add broccoli, turn off heat and blanch for 2-3 minutes or until stems are tender.
6. Drain well and place onto a serving platter.
7. Pour over the sauce and garnish with sesame seeds.
8. Serve with steamed rice.
Malaysian Beef Rendang Curry
Serves: 6 Prep:5 min Cook: 1 hr 10 min
INGREDIENTS:
1 jar AYAM™ Malaysian Rendeng Curry Paste 185g
1 tbsp vegetable oil
270ml can AYAM™ Coconut milk
700g rump steak, diced into 2 cm pieces
Toasted shredded coconut, to garnish steamed rice to serve
METHOD:
1. Heat oil in a wok over medium-high heat
2. Add curry paste and stir until well warmed and fragrant
3. Add beef and stir until browned and coated in paste
4. Pour in coconut milk and stir until combined.
5. Reduce heat and gently simmer for 1 hr, stirring occasionally until meat is tender and sauce is thick ( Add 1/2 cup water if sauce becomes too dry).
6. Garnish with toasted coconut. serve with steamed rice.
Tip:
If using chuck steak or gravy beef, increase cooking time by 30 min and add another 1/2 cup water if sauce becomes too dry and begins to stick to the wok.
Soy & Sesame Steamed Fish
Serves: 2 Prep: 10 min Cook: 10 min
INGREDIENTS:
2 x (120g) white fish fillets (such as trumpeter, snapper, barramundi)
1 tbsp chicken stock
1 tsp AYAM™ Reduced Salt Soy 210ml
A few drops of AYAM™ Sesame Oil
1 chilli, finely sliced
2cm ginger, julienned
2 spring onions, finely sliced
Beansprouts, to garnish
Coriander, to garnish
METHOD:
1. Place a steamer basket on top of a pan of simmering water.
2. Arrange fish on a shallow plate that fits nicely into the steamer basket. Drizzle over stock, soy and sesame oil and chilli and ginger. Transfer to the steamer basket and close the lid. Steam for 2-3 minutes (timing will depend on how thick the fish is).
3. Carefully remove from the hot steamer basket and garnish with spring onions, bean sprouts and coriander.
Sambal Green Beans Stir Fry
Serves: 4 Prep: 10 min Cook: 10 min
INGREDIENTS:
1 tbsp vegetable oil
1 garlic clove, chopped
10-15g dried shrimp, soaked in hot water until softened then pounded (optional)
1-2 tbsp AYAM™ Sambal Shrimp Paste
250g green beans, trimmed
2 tbsp water
METHOD:
1. Heat oil in a wok and sauté the garlic. Add the dried shrimp and stir-fry for 2-3 min.
2. Add Shrimp Paste and mix well.
3. Add beans, water and stir-fry for 3-4 min, or until the water has evaporated and the beans are cooked and well coated.
Thai Beef Red Curry
Serves: 4 Prep: 15 min Cook: 20 min
INGREDIENTS:
1/3 cup AYAM™ Thai Red Curry Paste
500g beef fillet, diced into 2cm pieces
270ml can AYAM™ Coconut Cream
1/2 cup water
100g cabbage leaves, chopped into small pieces
2 kaffir lime leaves, finely sliced Basil leaves, to garnish
METHOD:
1. Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste.
2. Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min.
3. Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender.
4. Garnish with basil leaves. Serve with steamed rice.
Tip:
Add more water if sauce becomes too thick.
Malaysian Dry Laksa
Serves: 4-5 Prep:5 min Cook: 10 min
INGREDIENTS:
5g garlic, minced
30g red Onion, minced
5g dried Shrimps, finely minced
40g beancurd Puff, strips
150g fish Cake, sliced
200g shrimps, deveined, deshelled
100ml AYAM™ Coconut Cream
40ml shrimp Stock
80g beansprout
350g hokkien Noodles
100g AYAM™ Malaysian Laksa Curry Paste
10ml oil
Laksa leaves, garnish
METHOD:
1. In a wok, heat up the oil. Sauté the garlic, dried shrimps and red onion until it is fragrant.
2. Add in fishcake, bean curd puff and sauce and stir fry.
3. Add in shrimps, noodles and half of the coconut cream. Stir fry until the noodles are well coated with the sauce and well cooked.
4. Add in shrimp stock and continue to stir fry until it is well absorbed by the noodles.
5. Add in beansprout, the remaining coconut cream, mix well and immediately turn off the heat.
6. Garnish with laksa leaves and ready to serve. -11-
Chinese Fried Rice
Serves: 6 Prep:15 min Cook: 20 min
INGREDIENTS:
1 1/2 cups white long-grain rice
1 tbsp vegetable oil
2 eggs, lightly beaten
400g cooked prawns, peel and devined
150g cooked chicken, sliced
1/4 cup AYAM™ Light Soy Sauce 210ml
2 tsp AYAM™ Hot Chili Sauce 435ml
1 tsp AYAM™ Pure Sesame Oil 210ml
1 clove garlic, crushed
2 tsp grated fresh ginger
2 green onions, chopped
1 tbps lemon juice
METHOD:
1. Cook the rice according to the instructions on the packet.
2. Heat the vegetable oil in a wok or frying-pan to medium, add the eggs and cook until just set, remove.
3. Add the prawns and chicken and stir-fry until hot. Add the soy sauce, chilli sauce, sesame oil, garlic, ginger, green onion and lemon juice and stir to combine.
4. Add the rice and stir-fry until hot. Slice the egg and serve.
Thai Green Prawn Curry
Serves: 4 Prep: 15 min Cook: 10 min
INGREDIENTS:
1.2kg uncooked king prawns
1 tbsp vegetable oil
2 tbsp AYAM™ Green Curry Paste 195g
1 can AYAM™ Coconut Milk 270ml
1 tbsp AYAM™ Fish Sauce 210ml
2 tsp brown sugar
1/2 cup water
200g broccolini, cut into large pieces
1 tbsp lime juice
Steamed Rice to serve
METHOD:
1. Peel and devein the prawns.
2. Heat the oil in a wok or frying-pan
3. Add the Curry Paste and stir-fry over medium heat for 30 seconds.
4. Add the prawns and stir-fry for 1 minute, remove.
5. Add the Coconut Milk, Fish Sauce, sugar, water and broccolini and simmer for 2 minutes.
6. Add the lime juice and prawns and cook for 1 minute or until the broccolini is tender.
Serving Suggestion: Serve with steamed rice
Beef in Black Bean Sauce
Serves: 4 Prep: 15 min Cook: 10 min
INGREDIENTS:
500g beef eye fillet steak, thinly sliced
1 tbsp cornflour
2 tbsp peanut oil
1 onion, cut into wedges
1 red capsicum, sliced
200g choy sum
2 cloves garlic, crushed
2 tsps grated fresh ginger
11/2 cups water
1/3 cup AYAM™ Black Bean Sauce 210ml
1 tbsp AYAM™ Light Soy Sauce 210ml
1 tsp AYAM™ Sesame Oil 210ml
1 tbsp sesame seeds
METHOD:
1. Combine beef in a bowl with the cornflour. Heat the peanut oil in a wok or frying-pan, add half the beef and stir-fry over high heat until browned, remove. Repeat with the remaining beef.
2. Heat the remaining oil, add the onion, capsicum and choy sum and stir-fry for 1 minute or until softened. Add the garlic and ginger and stir-fry for a few seconds.
3. Return the beef to the wok with the water, black bean sauce, soya sauce and sesame oil and stir-fry until hot and the sauce has thickened. Serve sprinkled with the sesame seeds.
Serving Suggestion: Serve with AYAM Instant Noodles or rice.
Green Chicken Curry
Serves: 4 Prep: 5 min Cook:15 min
INGREDIENTS:
1/3 cup AYAM™ Thai Green Curry Paste 195g
1 can AYAM™ Coconut Cream 270ml
500g boneless chicken, diced into 2cm pieces
1 cup water
100g eggplant, chopped into 2cm pieces
2 kaffir lime leaves, finely sliced Basil leaves, to garnish
Steamed rice to serve
METHOD:
1. Heat a wok over medium to high heat.
2. Add Curry Paste and chicken, stir-fry for 2-3 min.
3. Stir in Coconut Cream, water and bring to the boil.
4. Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
5. Garnish with basil leaves and serve with steamed rice.
Sweet & Sour Chicken
Serves: 4 Prep: 15 min Cook: 10 min
INGREDIENTS:
500g chicken thigh fillets, sliced
1 tbsp cornflour
1 egg, lightly beaten
2 tbsp peanut oil
1 red capsicum, chopped
1 green capsicum, chopped
1 onion, cut into wedges
2 tsp grated fresh ginger
2 cloves garlic, crushed
1 bottle AYAM™ Sweet & Sour Sauce 210ml
1 tbsp AYAM™ Light Soy Sauce 210ml
225g can pineapple pieces in juice
Steamed Rice to serve
METHOD:
1. Combine the chicken and cornflour in a bowl, add the egg, stir until combined.
2. Heat 1 tbsp of the oil in a wok or frying pan. Add half the chicken and stir-fry until cooked through, remove. Repeat with 1 tbsp of the oil and remaining chicken.
3. Heat remaining oil, add the capsicums, onion, ginger and garlic and stir-fry over high heat for 1 minute or until almost tender. Add the sweet & sour sauce, light soy sauce, undrained pineapple and chicken and stir-fry for 1 minute or until hot.
Serving suggestion: Serve with steamed rice.
Hint: Chicken can be substituted with 500g firm white fish fillet, cut into 2cm chunks. -16-
Beef and Vegetables in Oyster Sauce
Serves: 4 Prep: 15 min Cook: 10 min
INGREDIENTS:
2 tbsp vegetable oil
1 1/2 tbsp cornflour
500g fillet steak, thinly sliced
1 onion, cut into wedges
1 carrot, cut into strips
100g snow peas, trimmed
100g baby corn, halved lengthways
3/4 cup water
1/3 cup AYAM™ Oyster Sauce 210ml
1 tsp AYAM™ Sesame Oil 210ml
100g Chinese cabbage, thickly sliced
Steamed rice to serve
METHOD:
1. Combine 1 tablespoon of the oil in a bowl with the cornflour. Add the beef and stir to coat.
2. Heat a wok or frying-pan to high. Add half the beef and stir-fry over high heat for 30 seconds or until it changes colour, remove. Repeat with the remaining beef.
3. Heat the remaining oil, add the onion and carrot and stir-fry for 1 minute. Add the snow peas and corn and stir-fry for 1 minute.
4. Return the beef to the wok with the water, oyster sauce and sesame oil and stir-fry until the vegetables are tender. Add the cabbage and stir-fry until combined.
Serving Suggestion: Serve with steamed rice
Serves: 4 Prep: 15 min Cook: 25 min
INGREDIENTS:
1 egg, lightly beaten
2 tsp AYAM™ Light Soy Sauce
500g chicken thigh fillets, cut into 3cm pieces
1/3 cup cornflour
3 cups vegetable oil
1 bottle AYAM™ Lemon Chicken Sauce 210ml
1 tbsp toasted sesame seeds
2 spring onions, sliced
METHOD:
1. Combine egg and soy sauce in a bowl.
2. Add chicken pieces and stir to coat. Working in batches, toss chicken through the cornflour, shaking off any excess.
3. Heat oil in a wok or saucepan. Fry the chicken in batches for 4-5 min until lightly golden and cooked through. Drain on paper towel. Set aside and keep warm.
4. Pour Lemon Chicken Sauce in a fry pan over medium-low heat.
5. Add chicken, stir gently to coat, cook for 2 minutes or until heated through.
6. Garnish with sesame seeds and spring onions. Serve with steamed rice.
Desserts
Creamy Rice and Mango
Serves: 2-3 Prep: 10 min Cook: 20 min
INGREDIENTS:
1/2 cup short grain rice
1/2 cup caster sugar
4 cups water
2 mangoes, sliced
200ml AYAM™ Coconut Milk
1/2 cup shredded coconut to serve Corn to serve (optional)
METHOD:
1. Preheat oven to 190ºC.
2. Spread the shredded coconut evenly over the baking tray and place in oven to toast for 10 min.
3. Add rice, sugar and water and mix well.
4. Simmer for 15 to 20 minutes, until the water is absorbed.
5. Pour in coconut milk and stir.
6. Arrange mango slices on the side of plate.
7. Spoon 4 tbsp of sticky rice onto plate.
8. Sprinkle shredded coconut on top of rice.
9. Sprinkle few pieces of corn if desired.
Mango Coconut Sago Punch
Serves: 4 Prep: 10 min
INGREDIENTS:
1 1/2 jars AYAM™ Sago Dessert
3 large mangoes
270ml AYAM™ Light Coconut Milk
1 cup canned lychees, drained
1 cup coconut jelly, drained
2 cups ice
500ml skim milk, or any milk of your choice
METHOD:
1. Peel one mango and scoop out the flesh. Place mango flesh into blender and blitz until smooth. Set mango puree aside in a large bowl.
2. Peel and slice the remaining mangoes into small cubes. Add the diced mango to the puree bowl.
3. Similarly, add the drained lychees and coconut jelly into the bowl. Add ice, sago, coconut milk, and milk of your choice.
4. Gently combine all ingredients together.
5. Place bowl in fridge to chill for a refreshing dessert experience.
Coconut Pancakes
Serves: 2 Prep: 5 min Cook: 5 min
INGREDIENTS:
1 cup self-raising flour
1/3 cup caster sugar
1/4 cup water
1 egg
1 tbsp desiccated coconut
Some cooking oil
140ml AYAM™ Coconut Milk
METHOD:
Mixing:
Combine flour, sugar, coconut milk, water and egg together. Blend it for a few seconds until just smooth. Pour the mixture into a jug and then only stir in the desiccated coconut.
Cooking:
To prepare the pancakes, heat a non-stick frying pan to medium-low heat, and spray the pan with some oil. Once the pan is hot, pour 2 tbsp of mixture into the pan and shake the pan a bit so that the mixture evens out nicely. Leave it to cook for about 1 to 2 minutes on each side or until the pancake turns golden brown. Repeat the steps until you finish the batter.
Presentation:
Serve with honey for breakfast or with a mango sorbet as a dessert.
Enjoy cooking with our delicious recipes
this LUNAR NEW YEAR