Home' Advocate Communications : Fiordland Advocate 14 February 2013 Contents WHAT’S COOKING
Page 10 | 14 February, 2013
Kung Hei Fat Choy. Happy New Year!
Chinese New Year began on
February 10 and runs for 15 days.
2013 is the Year of the Snake, a
time for steady progress and attention to detail. The Chinese calendar
is based on lunar cycles, beginning on the second new moon after the
northern hemisphere winter begins. It is divided into 12-year cycles,
with each year influenced by a different animal.
The Snake is the sixth sign of the Chinese Zodiac. Famous people
born in the year of the snake include, Audrey Hepburn, Paul Hogan, Liz
Hurley, Oprah Winfrey and Brad Pitt. Ancient Chinese wisdom says a
snake in the house is a good omen because it means that your family
will not starve.
Traditional New Year foods include fish and chicken – a whole fish
represents surplus or abundance and a whole chicken represents
completeness. Noodles are left uncut as they represent long life.
Peaches also predominate – the Chinese name for peach is a pun on
the word ‘million’ so it stands for prosperity.
An important tradition on New Year’s Eve is for families to gather
together and spend the evening preparing jiaozi or boiled dumplings.
It is common to hide a coin in one of the dumplings. Whoever gets the
dumpling with the coin will supposedly have good luck in the coming
Stir-frying was invented by the Chinese and has become enormously
popular with Kiwi cooks because of the flavours and speedy cooking
Here’s wishing you good health and prosperity during the year of the
Vension: 400g farm-raised venison
1 tablespoon each: hoisin sauce,
tamarind paste, sesame oil
Sauce: 2 tablespoons meat stock
1 tablespoon sweet soy sauce
1 teaspoon cornflour
Vegetables: 1-2 tablespoons rice-
1 tablespoon grated root ginger
2 cloves garlic, thinly sliced
200g snow peas, ends trimmed,
1 each: red and yellow peppers
(capsicums), seeded and julienned
1 each: chilli, seeded and sliced;
spring onion, sliced
Prepare all the ingredients before
Combine the sauce ingredients
and stir well.
Pat the venison dry, if required.
Combine the hoisin sauce,
tamarind paste and sesame oil.
Rub into the venison. Cover and
marinate in the refrigerator for
at least 30 minutes. Return the
meat to room temperature before
Heat 1 tablespoon of the rice bran
oil in a wok, until hot. Stir-fry the
ginger and garlic for 15 seconds.
Add the snow peas and peppers
and stir-fry for 1-2 minutes, until
crisp-tender. Place to one side.
Heat the remaining oil. Stir-fry
the venison in batches for about
1-2 minutes each batch, until just
Return the vegetables to the pan
together with the chilli. Stir the
sauce mixture then add to the
wok, stirring until thickened and
hot. Serves 4.
Chinese-style venison and
Chinese-style venison and vegetables
1 whole fish, eg tarakihi, snapper,
freshly ground salt and black
pepper to taste
2 tablespoons peanut oil
5 spring onions, diagonally sliced
1⁄2 cup soy sauce
1 tablespoon sugar
2 tablespoons finely grated root
Place 1-2 cups of water in a deep
wok. Bring to the boil. Place the
cleaned fish on a rack and rest it
above the water. Season. Cover
and steam over low heat for 15
minutes or until cooked.
Place on a serving platter and
keep warm. Heat the oil in a
small pan and add the remaining
ingredients. Cook for 1 minute
and serve drizzled over the fish.
1.5kg whole chicken
1 teaspoon each: salt, ground
black or Szchewan pepper
1 tablespoon each: soy sauce,
dry sherry, hoisin sauce
1⁄4 teaspoon red food
1 tablespoon peanut oil
Wash the chicken and dry inside
and out. Combine the salt, pepper,
soy sauce, sherry, hoisin sauce
and red food colouring. Brush
over the chicken, inside and out.
Marinate for at least 1 hour.
Place on a steamer rack above
simmering water in a wok or
Cover and steam for about 11⁄4
hours or until tender, turning
Brush the chicken with oil and
place under a preheated grill. Grill
on all sides until the skin is crisp.
Excellent served with stir-fried
veggies. Serves 4-5.
Wok-steamed red chicken
250g wide rice flour noodles
or rice sticks
1 tablespoon peanut oil
4 cloves garlic, crushed
1⁄2 teaspoon chilli paste,
1 cup bean sprouts
3 spring onions, diagonally
1 small red pepper (capsicum),
1 tablespoon each: light soy sauce,
sweet soy sauce, oyster sauce
Soak the noodles for 15 minutes
in hot water then drain well.
Heat the oil in a wok and stir-fry
the garlic and chilli paste for 30
seconds. Add the bean sprouts,
spring onions and red pepper
and stir-fry for 1 minute. Add the
noodles and stir-fry for another
Toss with the sauces and serve.
Can be garnished with chopped
Serves 4 as an accompaniment.
Wide noodles with vegetables
Steamed whole fish.
In this quick, popular family dish, Asian seasonings complement lean, farm-raised venison and a selection of
seasonal vegetables. I prefer to stir-fry the vegetables first followed by the marinated venison so the veggies
keep their bright colours. For variation, serve your stir-fry over split baked potatoes or kumara.
This chicken could be butterflied, if preferred. The cooking time would then be about 50 minutes.
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