Spice N’ Pans CNY Cooking Demo & Sampling

Location: FairPrice Xtra JEM (near Seafood Bed)
Time: 3pm – 5pm

Images for illustration purposes only.

Easy Pen Cai 福至新春盆菜  (Serves 8)
Prep time: 20 mins
Cook time: 40 mins

Ingredients
Chicken

• 150 grams of boneless chicken leg
• ½ teaspoon corn flour
• ½ teaspoon sesame oil
• 1 teaspoon light soy sauce
• Dashes of pepper

Mushrooms (To marinate with the sesame oil, soy sauce and sugar)

• 5pcs rehydrated dried shitake mushrooms (cut into half)
• 1 teaspoon sesame oil
• 1 teaspoon light soy sauce
• ½ teaspoon sugar

Sea Cucumber

• 120 grams sea cucumber
• 3 slices of young ginger

Prawns

• 8 pcs Large prawns deshelled
• ½ teaspoon corn flour
• Pinch of salt

Others

• One Can Baby Abalone 8pcs
• One Can Sea Asparagus
• 2 tablespoon oyster sauce
• ½ teaspoon dark soy sauce
• 200-250 grams cabbage
• One packet of Fa Cai
• One head of Colourful Cauliflower
• 2 rolls of egg toufu (spray oil and air fry for 15mins at 200 degrees Celsius)

Steps

1. Marinate and fry chicken in pan until done (set aside)
2. Pan fry the prawns till they turn red (set aside
3. Fry ginger in pan and add in sliced sea cucumber, fry for a min or two and set aside
4. Blanch the cauliflower for 2 mins, drain and set aside
5. Add oil to wok to heat up
6. Add a few sliced young ginger and 2 cloves of mince garlic, fry till fragrant
7. Add in the marinated mushrooms and fry till fragrant
8. Add in the Brine from the abalone as well as sea asparagus
9. Stir in oyster sauce, dark soy sauce
10. Add in the air fried egg toufu and sea cucumber
11. Simmer for 15mins
12. Remove the ingredients from wok and thicken the sauce with corn starch solution
13. Lay a layer of napa cabbage as a base on the bottom of a claypot
14. Assemble all ingredients nicely and pour sauce over
15. Heat the claypot up and once it is boiling, it is time to serve.

Images for illustration purposes only.

Fortune Orange & Coffee Chicken Ball 金橙咖啡醬香雞球 (Serves 4-8)

Prep time: 20 – 30 mins
Cook time: 20 mins

Ingredients

• 500 grams Boneless Chicken Leg (2pcs)
• 1 teaspoon salt
• Dashes of white pepper
• 1 egg white
• 1 cup Potato starch
• Suitable amount of water
• Oil

Sauce

• 4 Tablespoon Orange Juice
• 2 satchel 3 in 1 coffee
• Sugar 2 -3 teaspoon
• Water 1 cup
• Pinch of salt
• Corn/Potato starch solution for thickening
• 2 cloves garlic (minced)
• 1 teaspoon of minced young ginger

Sauce

• White Sesame seeds, Chopped spring onions, Sliced orange

Steps

1. Cut chicken into small bite size pieces and season with salt and pepper
2. Add egg white and mix well
3. Add potato starch and mix in
4. Add suitable amount of water so that the batter will be “yogurt thick”
5. Add 2-3 tablespoon oil in and mix well.
6. Heat oil to medium heat
7. When oil is hot, add in the chicken pieces to deep fry
8. Once light golden brown, we will remove
9. Heat oil again to high heat (Until oil abit smoking)
10. Deep fry the chicken again until golden brown and remove(Put aside)
11. Remove most oil leaving only 1-2 tablespoon of oil
12. Add in ginger and garlic, fry till fragrant
13. Add in water and coffee, mix well
14. Add in sugar and reduce the sauce until it slightly thicken, season with a pinch of salt
15. Add in the orange juice and simmer until its thick and sticky (Add starch solution if necessary)
16. Turn off heat and add the chicken to the sauce and mix well
17. Garnish with sesame seeds, chopped spring onion and sliced

Location: FairPrice Xtra Jurong Point
Time: 3pm – 5pm

Images for illustration purposes only.

Golden Phoenix-Tail Prawn 鸿运当头 金丝凤尾虾 (Serves 8)

Prep time: 20 – 30 mins
Cook time: 20-25 mins

Ingredients

• 1 Kg big size prawns (deshelled – approximately 24 pcs)
• 150 grams of vermicelli (To soak until soft)
• 2 tsp salt (1 for the prawns and 1 for the vermicelli)
• Dashes of pepper

Sauce

• 1 big size red flesh Dragon Fruit (To be blended in a blender)
• 6 tablespoon tomato ketchup
• 4-6 teaspoon sugar (depending on how sweet the dragon fruit is)
• 1 teaspoon chicken stock powder
• Salt to taste

Garnish

Chopped spring onions

Steps

1. Season peeled prawns with 1 teaspoon of salt and dashes of white pepper
2. Season vermicelli with 1 tsp salt and dashes of pepper
3. Wrap prawns tightly with vermicelli
4. Heat oll using medium heat
5. Deep fry prawns when oil is hot
6. Fry the prawns until the vermicelli is a light golden brown
7. Remove from oil and set aside
8. Pour out the oil, leaving 1 tablespoon behind
9. Add in the blended dragon fruit, tomato ketchup, sugar and chicken stock powder
10. Cook until it is boiling
11. Reduce heat to simmer about 3-5 mins
12. Add salt to taste
13. Pour out sauce to a nice bowl as a dipping sauce

Images for illustration purposes only.

Tau Kua Fortune Box 贺岁迎祥豆乾福盒 (Serves 8)

Prep time: 20 mins
Cook time: 40 mins

Ingredients

Braised Pork and Eggs

• 400 grams Pork Belly
• 4 Hard boiled Eggs
• 50grams Rock Sugar 50grams
• 4 Tablespoon Light soy sauce
• 2 tablespoon dark soy sauce
• 1 cinnamon bark
• 1 star anise
• 6 cloves garlic
• 1 chicken stock cube
• 800mL water

Crispy Yam

• 250Grams Yam (Shredded)
• 1 tsp salt
• 1 tsp sugar
• ½ tsp 5 spice powder
• 5 tablespoon Corn flour
• 2 tablespoon plain flour
• A little bit of water

Others

• 4 Pcs of Tau Kua
• 2 pcs of Japanese cucumber (cut into small cubes – skin on)
• 1 small carrot (diced into small pieces)
• Coriander or Chinese Parsley as garnish

Steps

1. Put all ingredients for braised pork and eggs in a pot
2. Turn on heat and let it come to a boil
3. Once boiling, turn heat to low and let simmer for 30 mins
4. Remove pork and eggs and thicken sauce with cornstarch solution
5. Mix all ingredients of Crispy yam well
6. Heat a pan and add oil
7. When oil is hot, scoop a spoonful of the yam, place on the oil to fry and flatten with spoon,
8. Remove when they are golden brown
9. Cut Tau Kua into half and brush with oil
10. Air fry in air fryer for 15mins at 200 degrees Celsius
11. Diced up all stuffings into small pieces and mix well together
12. Cut a slit between the tau kua, squeezed them lightly and fill them up with the stuffing
13. To serve, cut the tau kua with stuffing into 3 pieces, add more of the stuffing by the side and drizzle with the braising gravy.
14. Garnish with Coriander or Chinese Parsley

Location: FairPrice Xtra nex
Time: 3pm – 5pm

Images for illustration purposes only.

Braised Lion Head 圆圆满满 红烧狮子头 (Serves 6-8)

Prep time: 20 mins
Cook time: 30 mins

Ingredients

• 700-800 Grams of minced pork
• 1 tsp salt
• 1 tsp sugar
• 2 tablespoon light soy sauce
• 1 tablespoon corn flour
• Dashes of pepper
• 70ml of water from soaking spring onion stems and young ginger)

Braising Sauce

• 1 1/2 Cup water
• 1 thumb size ginger (sliced)
• 4 cloves garlic (Lightly smashed)
• 3 Tablespoons of light soy sauce
• 1 teaspoon sugar
• 1 Bayleaf
• 1 star anise
• 2 Table spoon of Hua Tiao Jiu
• ½ tsp dark soy sauce

Others

• Iceberg Lettuce

Steps

1. Mix all ingredients well and slam a few times to get the air out
2. Shape the minced pork to meat balls (6pcs or 8, depending for how many guests)
3. Heat oil in wok to shallow fry the meatballs till brown
4. Remove oil from wok, leaving 1 tablespoon
5. Add ginger, garli and star anisec, fry till fragrant
6. Add water, light soy sauce, sugar and bay leaf
7. Allow to boil
8. Add back the meat balls and simmer at low heat for 20mins with lid on (Turning occasionally)
9. Add dark soy sauce for color and salt to taste
10. Splash in Hua Tiao Jiu
11. Thicken the sauce if necessary with cornstarch solution
12. Serve on plate with iceberg lettuce as base

Images for illustration purposes only.

Hua Mei Sprite Ribs 幸福满堂 话梅雪碧排骨 (Serves 4-6)

Prep time: 10 mins
Cook time: 40-50 mins

Ingredients

• 1Kg Pork Ribs (cut to small pieces)
• 10pcs Hua Mei
• 1and a half cup of Sprite
• 25 Grams rock sugar
• 1 and a half tablespoon Oyster sauce
• 2 Tablespoon light soy sauce
• 1 and a half tablespoon dark soy sauce
• water

Other

• Coriander or Chinese Parsley

Steps

1. Add oil to heat up in wok
2. Add ribs to wok and brown
3. Add rock sugar and allow to caramelise
4. Add in sprite and hua mei
5. Top up with water enough to cover ribs
6. Add in oyster sauce, light soy sauce and dark soy sauce
7. Turn heat to high and allow to boil
8. When stock is boiling, put lid on, turn heat to low
9. Allow to simmer for 30-40mins (depending on how tender you want)
10. Remove lid and turn heat to medium high to reduce sauce
11. Once sauce has reduced and thicken, it’s time to serve
12. Garnish with coriander or Chinese parsley