Whipping up some Lunar New Year delicacies<\/p>\n
JAKARTA (JP): Looking for some easy to prepare but delicious
\ndishes to celebrate the upcoming Lunar New Year? Try the
\nfollowing recipes; your family and friends are sure to be
\nimpressed.<\/p>\n
Fried Chicken with Pineapple<\/p>\n
* 1\/2 chicken
\n * 1 tsp light soya sauce
\n * 1 tsp angciu (rice wine)
\n * a dash of ground pepper
\n * 1\/2 tsp sugar
\n * cooking oil
\n * 1 tsp minced garlic
\n * 1 tbsp minced shallot
\n * 1 tsp minced ginger
\n * 50 g minced pineapple
\n * 3 tbsp tomato sauce
\n * 1 tbsp sugar
\n * 1\/2 tsp salt
\n * 1 tbsp lemon juice
\n * 450 ml water
\n * maizena mix with water<\/p>\n
1. Season the chicken with light soya sauce, angciu, ground
\npepper and sugar. Allow to soak for 30 minutes before deep frying
\nthe chicken.<\/p>\n
2. Heat cooking oil, stir-fry the garlic, shallots and ginger
\nuntil fragrant. Add the pineapple, tomato sauce, sugar, salt,
\nlemon juice and water. Let simmer.<\/p>\n
3. Add in chicken, let boil until chicken is cooked. Remove the
\nchicken and cut it into pieces.<\/p>\n
4. Thicken the sauce with maizena solution.<\/p>\n
5. Arrange the chicken pieces on a serving plate and drizzle with
\nthe sauce.<\/p>\n
Fish Wrapped in Tofu Sheet<\/p>\n
* 200 g fish fillet, cut thinly
\n * a dash of salt, sugar, pepper
\n * 1\/2 egg white
\n * 1 tbsp ginger juice
\n * 1 tbsp sago flour
\n * 100 g water chestnut, thinly sliced
\n * 1 hioko mushroom, soaked in water, thinly sliced
\n * 1 tsp ginger, thinly sliced
\n * 1 tbsp leek, thinly sliced
\n * 1 tbsp light soya sauce
\n * a dash of salt, pepper
\n * 1\/2 sesame seed oil
\n * 1 tsp cooking oil
\n * 1 tsp sago flour
\n * 1 dried tofu sheet, soaked it in water and cut to 10 cm x 10 cm
\n * 1 egg white
\n * Nori, dark-colored seaweed sheet
\n * cooking oil<\/p>\n
1. Season fish fillet with salt, sugar, pepper, egg white, ginger
\njuice and sago flour. Set aside for 15 minutes.<\/p>\n
2. Combine it with water chestnut, hioko, ginger and leeks.<\/p>\n
3. Add in light soya sauce, salt, pepper, sesame seed oil,
\ncooking oil and sago flour. Mix well.<\/p>\n
4. Prepare one tofu sheet, place the fish filling on the tofu
\nsheet. Wrap and seal with egg white. Tie parcel with nori.<\/p>\n
5. Fry the fish parcel over low heat until cooked and brown.
\nRemove from pan. Drain the oil. Serve warm.<\/p>\n
Recipe courtesy of Chinese Food by Mary Winata (PT Gramedia
\nPustaka Utama\/2000).<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/whipping-up-some-lunar-new-year-delicacies-1447893297",
"image": ""
},
"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
}