Culinary Delights

Chinese New Year-Inspired Brunch Recipes

Just because the New Year has passed us by doesn’t mean we can’t still indulge in some Chinese New Year-inspired preparations we love! Bottomless Brunch has compiled a list of tasty dishes to share with family and friends that might just become your go-to staples…

Salt and Pepper Tofu

14 ounces firm tofu, 2 tbsp corn flour, 1 tsp Sichuan ground into a powder, 2 tbsp sunflower oil, 2 red peppers sliced into pieces, ¼ of a whole broccoli head chopped into small florets, 3.5 ounces beansprouts, 2 tsp low-salt soy sauce, Sweet chili oil for drizzling

• Start by making sure the tofu is dry, as this will give it a firmer texture once cooked. Achieve this by wrapping it in kitchen roll to soak up any excess moisture or place a chopping board on top for 20 mins to squeeze out the liquid.

• Cut the tofu in half down the middle and cut each piece into four triangles, then in half again until there are 16 pieces. Meanwhile, in a bowl, mix the corn flour, Sichuan and 1 tsp of salt and coat each piece of tofu in the mixture.

• Heat 1 tbsp of oil in a large frying pan or wok and add in sliced peppers and broccoli and stir fry until soft.

• Next add in the beansprouts and soy sauce, cooking for another 2 mins, so the vegetables are crunchy.

• Heat another tbsp of oil in a large pan and fry the coated tofu for 10 minutes, turning the pieces halfway through cooking.

• Once crisp, serve on top of the vegetables and drizzle with some sweet chili sauce.

For a vegan option full of flavor, try this salt and pepper tofu recipe. It’s quick and easy to make and has a good combination of spicy, sweet, and earthy flavors that should go down well with everyone.

Serves 4

(Images and recipes: Bottomless Brunch)

Chicken Chow Mein

For a noodle dish, chow mein is a favorite among many. The flavorsome recipe is the perfect combination of sweet and savory, and noodles are even believed to bring happiness and longevity in the year ahead.

Serves 4

8 ounces fresh egg noodles, 1 tbsp sesame oil plus 1 tsp, 3.5 ounces chicken breasts cut into small pieces, 2½ tbsp groundnut oil ,2 garlic cloves finely chopped, 1.7 ounces mangetout (snow peas/sugar peas) finely shredded, 1 carrot finely shredded, 2 spring onions finely chopped, 2 tsp light soy sauce, 2 tsp dark soy sauce, 2 tbsp Shaohsing rice wine, ½ tsp freshly ground white pepper, ½ tsp golden castor sugar

• In a pan of boiling water, cook the egg noodles for 3-5 mins, then drain and transfer them to cold water. Remove them and drain thoroughly, toss them with 1 tbsp of sesame oil and put aside.

• In a bowl, combine chopped chicken breast with 1 tsp sesame oil, 2 tsp Shaohsing rice wine, ½ tsp white pepper and ½ tsp salt for the marinade, mix together, and leave to marinate.

• Heat a wok or large frying pan over a medium-high heat, add in 1 tbsp groundnut oil and add the chicken, stir frying until cooked.

• In another wok, add 1½ tbsps of groundnut oil and wait until hot, add 2 finely chopped garlic cloves and stir fry until fragrant, before adding 50g of finely shredded mangetout/snow peas/sugar peas and finely shredded carrot, stir fry for a minute.

• Add in the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine, ½ tsp golden castor sugar, 2 finely chopped spring onions and stir fry for a couple of minutes.

• Add in the chicken to the noodles and vegetables and stir fry until everything is warmed through.

• Add 1 tsp sesame oil and give everything a good stir, before putting it on a plate to serve.

Vegetable SpringRolls

This super crunchy and filled with tasty vegetables dish is one nobody at your table is going to say no to. Read on to learn to make this crowd pleaser in your own home.

Serves 10

A packet of spring roll sheets, 1/2 Chinese cabbage finely sliced, 1 handful of beansprouts, 1/2 large carrot finely sliced lengthways, 1.7 ounces of rice noodles, 2 cloves of crushed garlic, A little less than an inch piece of ginger minced, 1 tbsp of coriander/cilantro, 1 tbsp of sesame oil, 1 tbsp of Shaoxing rice wine, 1 tbsp of soy sauce, 3 tsp corn flour mixed with 3 tbsp of water, 1 tbsp of sesame oil, Salt, Vegetable oil

• Start by soaking the noodles in warm water for around 10 minutes.

• Place a wok over high heat and add the sesame oil, cabbage, carrots, and beansprouts and stir fry for around a minute.

• Add in the crushed garlic and ginger and cook for a few more minutes, before adding the soy sauce, Shaoxing wine, spring onions and coriander/cilantro.

• Transfer everything from the pan into a bowl and leave it to cool slightly, draining off any excess moisture.

• Next, drain the soaked noodles and stir them into the vegetables.

• To get started making the spring rolls, place a layer of spring roll pastry on a clean work surface, with one of the corners facing you.

• Place around 1 tbsp of the vegetable mixture on the corner of the pastry and slowly diagonally roll the pastry up tightly around the filling. Once closer to the center of the pastry, tuck in the corners on either side, then brush a small amount of the corn flour mixture onto the remaining corner, finish rolling and press together to seal.

• Repeat this process with the rest of the mixture and pastry to form all spring rolls.

• Finish by filling a saucepan with oil and heat to around 180°C (around 350°F). Once hot enough, fry the spring rolls in batches for 2–3 minutes, until golden and crispy.

Steamed Chinese-Style Sea Bass

This steamed whole seabass recipe is simple to make, and it’s a great one for sharing with friends and family. If there’s one fish dish you make, let it be this flavorful preparation.

Serves 4

About 1-ounce fresh ginger peeled and cut into matchsticks, 1 whole large sea bass gutted and cleaned, 1 tbsp dark soy sauce, 1 tbsp vegetable oil, 1 tbsp light soy sauce, 1 tsp palm sugar, 1 spring onion diced diagonally, ½ small pack coriander, ½ red chili finely sliced diagonally

• Heat the oven to 180°C (around 350°F). Place half the ginger inside the fish, before laying it on foil. Fold the sides of the foil up around the fish to create a bowl and add 1 tbsp water before sealing and cooking in the oven for 15-20 mins.

• In a separate pan, heat the light and dark soy sauce, oil, palm sugar, and 1 tbsp of water until bubbling.

• Once the oven timer is up, check the fish is flaky and fully cooked and place it over a large shallow bowl.

• Top the fish with the spring onion, chili, coriander/ cilantro and ginger, before pouring over the sauce from the Pan. Serve and enjoy. m

Read more on www.travelerandtourist.com Spring Edition Feb-Mar 2022