Home' Advocate Communications : Fiordland Advocate 30 January 2009 Contents 30 January, 2009 | Page 11
Given the doom and gloom
forecast for 2009, why not cheer
yourself up by celebrating the
Chinese New Year, the longest
and most important celebration
in the Chinese calendar, which
began on January 26.
This is the Year of the Ox and one
famous person born under this
sign (there are 12 different animal
signs in the Chinese zodiac, one
for each month of the year) who
has plenty to celebrate is US
President Barack Obama. Others
born in Ox years include our own
Prime Minister John Key, actors
George Clooney, Jack Nicholson,
Jane Fonda and Anthony Hopkins
and soccer star Wayne Rooney.
If you were born in 1937, 1949,
1961, 1973, 1985 or 1997 you
are in illustrious company. Like
the ox, you are one of the most
patient signs in the Chinese
zodiac – but when opposed your
fierce temper comes to the fore.
Also, luckily for you, in the Year
of the Ox, any recent setbacks or
obstacles can be overcome so
look forward to 2009.
Red is the key colour at traditional
Chinese New Year celebrations.
People wear red clothes, decorate
with poems written on red paper,
and give children ‘lucky money’
in red envelopes. Red symbolises
fire, which according to legend
can drive away bad luck.
In China, the traditional New Year
dinner served at the imperial
court was composed of 99
dishes – perhaps the ultimate
degustation menu – since the
number 9 is an auspicious
number. Fish, a good luck food,
was a feature but take care to
serve the fish whole to preserve
the good fortune.
Chinese New Year cheer
400g sirloin steak
1 tablespoon each: rice wine vinegar, cornflour
100g rice vermicelli noodles
1⁄2 cup dried Chinese mushrooms
1 cup snow peas
2 tablespoons rice bran oil
2 spring onions, cut into 3 cm lengths
1 yellow or red pepper (capsicum), seeded
2 small Shanghai cabbages, sliced
1 tablespoon each: soy sauce, oyster
sauce, hoisin sauce, water, sesame oil
Noodles – a symbol of good health in the New Year. All the
ingredients are prepared and cooked just before serving.
Cut the sirloin steak into thin slices. Marinate in the
vinegar and cornflour. Place the noodles in a bowl and
cover with boiling water. Soak for 30 minutes. Place the
mushrooms in a separate bowl and cover with boiling
water. Soak for 30 minutes.
Remove any tough strings from the snow peas. Slice, if
preferred. Drain the meat and pat dry. Heat 1 tablespoon
of the oil in a non-stick wok or frying pan. Stir-fry the beef
in batches until just cooked. Remove to one side. And
wipe out the pan.
Heat the remaining oil. Drain the noodles and the
mushrooms well. Stir-fry the onion, pepper, cabbage,
mushrooms and snow peas until crisp tender. Return
the beef to the pan with the noodles and add the sauces
and water. Heat for 1 minute then stir in the sesame oil.
Stir-fried beef with noodles
1kg pork fillet
2 tablespoons each: hoisin sauce,
soy sauce, dry sherry, grated root
1 teaspoon cochineal or natural
red food colouring
1 tablespoon each: brown sugar,
3 cloves garlic, crushed
Place the pork in a plastic bag.
Combine all the other ingredients
and add to the bag. Move the
meat around so it is well coated
with the marinade. Refrigerate
for 2 hours, turning the meat
occasionally. Preheat the oven to
200°C. Remove the pork from the
marinade and place on a rack in
a baking dish. Add 1 cup of warm
Bake for 10 minutes, then reduce
the heat to 180°C for 45 minutes,
brushing the meat occasionally
with the marinade. Serves 6-8.
4 whole baby salmon, about
salt and pepper to taste
8 lge sprigs coriander, parsley
2 tblspns grated root ginger
1 tablespoon each:
soy sauce, rice wine vinegar,
rice bran oil
White fish could also be cooked
Preheat the oven to 190°C.
Remove any entrails from the
fish. Remove any loose bones.
Sprinkle the cavities with salt
and pepper. Place half of the
herbs and ginger on the base of
a large baking dish, top with the
salmon and then more herbs
Dot with the combined soy
sauce, vinegar and oil.
Cover with foil. Bake for about
Serve the salmon on four plates.
Great garnished with extra fresh
herbs and lemon wedges. Serve
warm or chilled.
Whole baby salmon steamed with ginger
1⁄2 cup short-grain rice
500g lean pork, chicken or beef, finely
1 egg, lightly beaten
2 teaspoons soy sauce
1⁄2 teaspoon sugar
4 each: water chestnuts, button mushrooms,
1 teaspoon finely grated root ginger
1 spring onion, diced
Place the rice in a small bowl and cover with
cold water. Soak for 2 hours. Drain and spread
on a towel to dry. Combine the meat, egg, soy
sauce and sugar in a bowl, mixing well. Add the
water chestnuts, mushrooms, ginger and onion
and mix again. Scoop about 11⁄2 tablespoons
of the mixture and shape into 3cm ball. Repeat
until mixture is used.
Roll one ball at a time in the rice, pressing in
firmly. To cook, place a sheet of waxed paper
in a steamer. Arrange the meat balls on top.
Cover and steam over boiling water for about
30 minutes. Serve at once with a dipping sauce
(eg chilli or soy sauce) either as a starter or as
part of a Chinese main course. Serves 4-6.
Steamed pearl balls
Red roasted pork
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