Be Inspired: Lunar New Year Recipes


Happy Lunar New Year! 2022 marks the ‘Year of the Tiger’ on the lunar calendar and what better way to celebrate the year of this energetic animal than with some delicious Asian-inspired dishes? Check out our hand-picked recipes below, as well as the perfect appliance to make them with.

Chinese Red-Braised Spare Ribs

Serve 4
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients:

  • 1kg short spare ribs, cut into individual ribs
  • 1 tbsp vegetable oil
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp white vinegar
  • 2 tbsp Chinese Shaoxing wine
  • ¼ cup water
  • 2 slices fresh ginger
  • 2 spring onions (scallions), pale part only
  • 2 garlic cloves, lightly bruised
  • 2 tbsp finely sliced spring onions (scallions), green part only

Method:

  1. Place the spare ribs in a pot of room temperature water. Bring to a simmer over high heat. Skim the surface of the water and simmer for a further 2-3 minutes. Use a slotted spoon to transfer the ribs to a large bowl. Rinse with clean water and then transfer the ribs to a clean bowl.
  2. Heat the vegetable oil in a wok or deep pan over medium-high heat. Add the sugar and allow it to cook and melt for about 2 minutes (take care it doesn’t burn). Add the ribs and cook, stirring, for 2-3 minutes or until the sugar and heat starts to colour the ribs and the liquid is thick in the bottom of the pan.
  3. Now add the soy sauce, dark soy sauce, vinegar, Shaoxing wine, water, ginger, spring onions (pale part) and the garlic. Mix to combine. Cover with a lid and reduce the heat to medium-low. Simmer gently for 25 minutes, stirring once or twice.
  4. Remove the lid and turn the heat up a little higher. Cook and stir the ribs in the liquid for 10-15 minutes or until the sauce ‘sticks’ to the ribs and the oil starts to separate in the bottom of the pan. Use tongs to transfer the ribs to a plate. Sprinkle with sesame seeds and the green part of the spring onion. Serve warm.

Recipe by Marion’s Kitchen

Make this with: Fisher & Paykel’s 90cm Dual Fuel Cooktop

Enjoy the best of induction and gas cooking with Fisher & Paykel’s 90cm Dual Fuel Cooktop. Cook dinner favourites with the precise heat levels of the induction cooking zones. When you’re in the mood for deep frying or stir fries, harness the high intensity power of the gas wok burner to delight all your tastebuds.

Roast Duck Teriyaki
Serve 4
Cook time: 150 minutes

Ingredients:

Teriyaki

  • 1/3 cup Tamari
  • 1/3 cup sake
  • 1/3 cup mirin
  • 1 tbsp muscovado sugar
  • 2 cloves of garlic finely minced
  • 1 small piece of fresh ginger finely minced
  • 1 level tsp of corn-starch

Roast Duck

  • 1x 1.8kg free‐range duck
  • 1 tsp juniper berries
  • 1 tsp allspice
  • 1 tsp sichuan pepper
  • 1 tsp white peppercorns
  • 1 tsp coriander seeds
  • 20g murray river salt flakes
  • 2 mandarins
  • 125g fine salt
  • 100ml sherry vinegar

Method:

Teriyaki

  1. Place all the ingredients except the corn-starch into a small saucepan.
  2. Bring to a low simmer for two mins and remove from the heat.
  3. In a separate bowl, add 1 level tsp of corn-starch, 3 tbsps of water and mix with a whisk into the mix.
  4. Put back onto a low heat and stir until it thickens and turns translucent.
  5. Place on the side for later.

Duck

  1. Rinse the duck under cold running water and pat dry with paper towel.
  2. Grind the spices with the salt flakes using a mortar and pestle.
  3. Blend the whole mandarins in a food processor and add the spices.
  4. Spread the spiced mandarin paste evenly into the cavity of the duck and seal the cavity with a stainless-steel skewer.
  5. Heat the oven to 100°C full steam and cook the duck for 30 mins.
  6. Wipe the skin dry with paper towel and paint all over with the teriyaki sauce.
  7. Preheat the oven to 200°C.
  8. Place the duck on a wire rack over a deep roasting tray and cook in the oven for 25 mins until the skin is crisp.
  9. Reduce the heat to 160°C and cook for a further 45 mins.
  10. Remove the duck from the oven and leave to rest for 15 mins.
  11. Once cooled, remove the skewer and drain the juices and fat from the cavity – discard this, although you may want keep the fat from the cooking tray.
  12. Remove the breasts and leg from the bone and debone the legs.
  13. Cut the breast and legs into thick slices and serve on a warm platter.

Recipe by AEG

Serving suggestion: spread some hoisin sauce on the centre of a peking duck pancake wrapper. Then place pieces of duck, slices of cucumber and green onions before wrapping into a small wrap. Enjoy!

Make this with: AEG’S 60cm Built-In Steam Oven

Master any dish with the power of steam. From succulent roasts to steamed fish and vegetables or a crispy baguette, make them all with AEG’s 60cm Built-In Steam Oven in Matte Black. This 70L oven features 25 cooking programs, an Assisted Cooking function and Steamify function that enhances your cooking with steam; so you can serve restaurant quality at home!

Let’s Celebrate!
There’s nothing like ringing in the Lunar new year with loved ones and a wholesome meal. We want to wish our community of followers a very happy, healthy and prosperous Lunar New Year!

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