Easy reunion dinner recipes with Golden Chef
Truly, Chinese New Year (CNY) is hectic level 100 on a scale of one to 10, and cooking up yet another reunion feast for friends, immediate family, extended family and more gets draining. However, nothing beats home-cooked fare, so if you’re looking for inspiration, here are three easy reunion dinner dishes you can make in under 30 minutes!
1. Spicy Dumplings in Chilli Oil
First up, and the honest-to-God quickest recipe we’ve got: Spicy Dumplings in Chilli Oil. It’s so easy, the only kitchen skill you need is turning on the stove.
Why these dumplings for CNY, you may ask━dumplings are actually a symbol of wealth, and are considered a lucky food for the occasion! We’ve used a combination of both Golden Chef Cabbage & Pork Dumplings and Golden Chef Chives & Pork Dumplings, which take approximately 10 minutes to cook.
As a base for the spicy oil, we’re using a base of Golden Chef Clear Chicken Broth enriched with Golden Chef Rice Wine. Gently simmering it for a minute or two cooks off some of the alcohol to add depth of flavour to the chicken broth, which is made with non-GMO ingredients, as well as no artificial preservatives and nasties!
This step also ensures your sauce mix is warm, so it doesn’t cool down the hot dumplings.
Tweak the suggested ratios below to your preference: add more crispy chilli oil and fried garlic if you like, or reduce the amount of Golden Chef Chinkiang Vinegar used to tone down the acidity in the sauce, though its complex mellow, earthy notes are quite essential to the success of this dish.
Pour the dressing over the strained dumplings, or vice versa, it’s up to you. Just remember to give it a good toss-through before serving!
Spicy Dumplings in Chilli Oil
- 2 bags Golden Chef Cabbage & Pork Dumplings or Golden Chef Chives & Pork Dumplings
- 400 ml Golden Chef Clear Chicken Broth
- 100 ml Golden Chef Rice Wine
- 1 tbsp Golden Chef Royale Premium Oyster Sauce
- 2 tbsp Golden Chef Chinkiang Vinegar
- 1/2 tbsp Golden Chef Premium Light Soy Sauce
- 1/2 tbsp Golden Chef 100% Pure Sesame Oil
- 1 tbsp Golden Chef Sesame Soy Dressing
- 3 tbsp crispy chilli oil
- 1 tbsp fried garlic
- Scallions chopped (optional)
- Roasted sesame seeds (optional)
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Set a pot of water to boil, then add dumplings and cook according to package directions and drain.
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Bring rice wine and chicken broth to a simmer in a saucepan, then remove from heat.
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Stir in oyster sauce, vinegar, sesame oil, sesame soy dressing, crispy chilli oil and fried garlic.
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Pour over dumplings, then garnish with chopped scallions and sesame seeds. Serve.
2. Easy Claypot Prawn Vermicelli
Goong ob woonsen (กุ้งอบวุ้นเส้) may be a crowd favourite Thai dish, but Claypot Prawn Vermicelli is also a common in Chinese cooking, albeit with slight differences in the sauce mix. Regardless of culture, it’s a dish symbolising prosperity and abundance, prawns represent happiness, and it used to only be served to Thai royalty━it’s also super easy to prepare, so it’s perfect for the Lunar New Year festivities.
We’ve used pork belly slices to add flavour to the final dish; using them to line the claypot also helps to ensure the tung hoon doesn’t end up all stuck to the sides. Ahead of that, lightly marinate the meat in Golden Chef Rice Wine to reduce any porky flavour!
You can also opt to skip the step of searing the prawns, though this releases some of their prawny goodness into the oil. If you do choose not to fry them, add a couple more minutes to the final steam.
Similarly, rendering some of the fat out from the pork belly slices till they’re slightly crisp means extra flavour, thanks to the Maillard reaction.
Putting the sauce mix together on the side might mean cleaning up one more piece of kitchen equipment, versus adding the sauces individually to the pot, but you can prep this ahead of time.
With that ready and on hand, all you have to do is just pour it over the vermicelli to cook, rather than fuss over measuring out each condiment over the stove, and stirring it in the claypot.
If you’ve pre-seared the prawns, they only need a very quick final steam at the end, when the tung hoon is almost done. Don’t overcook them!
Easy Claypot Prawn Vermicelli
- 150 g bean vermicelli
- 200 g pork belly sukiyaki
- 2 tbsp Golden Chef Rice Wine
- 4 tbsp oil
- 5 cloves garlic
- 1 knob ginger sliced
- 6 shallots
- 3 coriander roots and stems
- 3 stalks scallions cut in thirds
- 10 prawns medium-sized
- 250 ml water
- 250 ml Golden Chef Clear Chicken Broth
- 1 tbsp Golden Chef Royale Premium Oyster Sauce
- 1 tbsp Golden Chef Shao Hsing Hua Tiao Chiew
- 1 tbsp Golden Chef Premium Light Soy Sauce
- 1/2 tbsp Golden Chef Premium Dark Soy Sauce
- 1/2 tbsp Golden Chef 100% Pure Sesame Oil
- 1 tbsp sugar
- 2 tsp white pepper or as desired
- Coriander (optional)
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Soak the bean vermicelli in hot water.
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Marinate pork belly with white rice wine and set aside.
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Combine water, chicken broth, oyster sauce, hua tiao chiew, light and dark soya sauce, pepper, sugar and sesame oil. Set aside.
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Heat oil in a claypot and sear the prawns on high heat for 30 seconds, or they just start to turn orange. Remove and set aside.
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Fry the garlic, ginger, coriander roots, scallions and shallots on low heat till they start to get fragrant, approximately 2 minutes.
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Line the pot with pork belly and fry till it starts to crisp up, and fat is rendered.
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Drain bean vermicelli and add to pot, then pour the sauce mixture over, cover and cook for 7 minutes.
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Arrange prawns on top of vermicelli, cover and cook for another 3 minutes. Garnish with coriander and serve.
3. Bouquet Hotpot
The hotpot experience is integral to Chinese cuisine, representing harmony, community and togetherness. It sometimes gets messy, though, so this Bouquet Hotpot allows you to have it all prepped ahead of the meal. Plus, it’s a gorgeous centrepiece too!
Feel free to roll the vegetable flowers ahead of time, and transfer them to the pot before cooking. You can use a regular vegetable peeler for this: just ensure you peel them in long, unbroken strips, or you could combine two to create bigger rosettes.
Start with the biggest pieces of vegetable, for example the bok choy stems, corn and shiitake mushrooms, then fill in the spaces with whatever other vegetables you have picked. Feel free to replace the pork with beef, but don’t forget the wombok below!
While the Golden Chef Clear Chicken Broth already has a rich, full-bodied flavour, you have to remember that the vegetables will release water too as they cook.
To balance this out, we stirred in some Golden Chef Royale Vegetarian Oyster Flavoured Sauce with Diced Mushroom that’s loaded with diced shiitake mushrooms for a beautiful umami boost.
You don’t have to pour enough liquid to cover the vegetables, because as mentioned, the liquid from the vegetables will also add to the stock. And because it’s CNY, luxe up your hotpot with the addition of Golden Chef’s range of premium canned seafood, including Canned Baby Abalone, Canned Wild Abalone, and Razor Clams! P.S.: these go in right at the very end before you serve.
Bouquet Hotpot
- 7 wombok leaves
- 7 shiitake mushrooms
- 1 pack enoki mushrooms
- 1 pack shimeji mushrooms (optional)
- 1 carrot sliced in long strips
- 400 g radish sliced in long strips
- 1 yellow zucchini sliced in long strips
- 300 g pork belly sukiyaki
- 3 heads bok choy halved
- 2 corn cut in 3
- Lettuce as required
- 1 L Golden Chef Clear Chicken Broth
- 3 tbsp Golden Chef Royale Vegetarian Oyster Flavoured Sauce with Diced Mushroom
- Golden Chef Australian Premium Wild Abalone sliced (optional)
- Golden Chef Australian Baby Abalone (optional)
- Golden Chef Razor Clams (optional)
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Roll sliced vegetables and pork belly to resemble roses.
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Line the base of the pot with wombok leaves. Start filling the pot with bok choy and corn, then arrange the vegetable and pork roses to fill the claypot.
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Tuck in shimeji and enoki mushrooms, as well as lettuce to fill the gaps.
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Stir vegetarian oyster flavoured sauce into chicken broth, then pour into the pot.
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Cover and cook for 15 minutes, or till vegetables are cooked through.
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If using, add canned seafood 2 minutes before completion. Serve with longevity noodles or rice.
Bonus: Condiments
Whether you’re prepping for a hotpot feast, or wanting to treat your guests with extra condiments on the side which they can pair with whatever you’ve cooked, here are some dips you can put together with Golden Chef’s assortment of sauces! It’s an extra easy way to wow the table, rather than putting out basic bottles of sauce.
- 2 tbsp Golden Chef Kampong Koh Garlic Chilli
- 2 tbsp Golden Chef Premium Dark Soy Sauce
- 1/2 tsp Golden Chef Chinkiang Vinegar
- 1 tbsp honey
- Coriander chopped
- Sesame seeds as desired
- 2 tbsp Golden Chef Roasted Sesame Dressing
- 1/2 tsp Golden Chef Premium Light Soy Sauce
- 1/2 tsp Golden Chef White Rice Vinegar
- Drizzle Golden Chef 100% Pure Sesame Oil
- 1 tbsp peanut butter
- Roasted sesame seeds as desired
- Red birdseye chilli chopped
- 1 tbsp Golden Chef Royale Premium Oyster Sauce
- 1 tbsp Golden Chef Premium Light Soy Sauce
- 1/2 tbsp Golden Chef Premium Dark Soy Sauce
- 1 tsp Golden Chef 100% Pure Sesame Oil
- Fried shallots as desired
- Red birdseye chilli chopped (optional)
- Green birdseye chilli chopped (optional)
- 2 tbsp Golden Chef Sweet Thai Chilli
- 1/2 tsp fish sauce
- 1/2 lime juiced
- Peanuts coarsely ground
- 1/2 tsp Golden Chef White Rice Vinegar
- 1 tbsp Golden Chef Premium Light Soy Sauce
- 1 tbsp Golden Chef Premium Dark Soy Sauce
- 1 tsp crispy chilli oil
- 1 tsp ginger grated
- 1 tsp garlic grated
- Scallions chopped
Reunion dinner dishes under 30 minutes
With 21 years of history, Golden Chef is a trusted brand for high-quality, premium kitchen ingredients to help you on your culinary journey. If you’ve never seen some of the items we’ve used in our recipes, you are correct, because they’re all-new additions to the Golden Chef lineup! Find the whole range ahead of CNY at your nearest FairPrice store, or on FairPrice Online.
Photos taken by Melvin Mak.
This post was brought to you by FairPrice.
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