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Lunar New Year

Celebrate Lunar New Year with these flavoursome recipes
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Showing: 25 recipes
Sponsored: Vegetables skewers
Sponsored: Vegetables skewers
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Makes: 4
Serves: 4
Rating:
Sponsored: Garlic butter pasta with oyster sauce
Sponsored: Garlic butter pasta with oyster sauce
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Makes: 4
Serves: 4
Rating:
Sponsored: Steak marinated in oyster sauce
Sponsored: Steak marinated in oyster sauce
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Makes: 2
Serves: 2
Rating:
Sponsored: Beef brisket braised in Chu Hou paste
Sponsored: Beef brisket braised in Chu Hou paste
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Makes: 4
Serves: 4
Rating:
Kimchi and ginger beef stew
Kimchi and ginger beef stew
A rich and spicy Korean-style stew with tender, quickly-braised steak, to warm you from the inside

Recipe by Emily Jonzen

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Serves: 4
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Tortang talong
Tortang talong
Sometimes the simplest recipes are the best. This aubergine omelette is a favourite go-to recipe in many Filipino homes, either served like this or sometimes stuffed with pork

Recipe by Ferdinand 'Budgie' Montoya

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Serves: 4-6 as part of a sharing spread
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Mushroom and tofu sisig
Mushroom and tofu sisig
Sisig is a popular Filipino appetiser, traditionally made from chopped pork offcuts and often served on a sizzling dish. Here, a mixture of mushrooms and tofu replicate the meaty texture, while egg is stirred through at the end for creaminess

Recipe by Ferdinand 'Budgie' Montoya

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Serves: 4-6, as part of a sharing spread
Rating:
Biang biang noodles
Biang biang noodles
These hand-pulled noodles originated in the Shaanxi Province in northwestern China. The name mimics the slapping sound of the dough hitting the worktop. Resting time is vital in this recipe as it develops the gluten so you can really stretch them out

Recipe by Abigail Spooner

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Serves: 2
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Cantonese aubergine
Cantonese aubergine
This dish has a rich umami flavour and goes perfectly with plain white rice. If you don’t want to fry the aubergines, you could toss them in oil and oven roast. The balsamic and anchovies aren't traditional but they’re good substitutes for the Chinkiang vinegar and dried salted Chinese fish you’d get in Hong Kong

Recipe by Michael Zee

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Serves: 4
Rating:
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