Chinese New Year Pen Cai – 新春盆菜

Hey guys, today we have a special treat of ‘abundance’ for the festive season!

Pen Cai, also known as ‘poon choy’ is a braised treasure pot of goodness, for an unmatched flavor and fragrance! This dish is normally filed to the brim with layers and layers of premium seafood and meats for that thick braised taste, so what’s not to like about this?

Pineapple Tarts – 凤梨挞

Pineapple tarts must be the most popular CNY snack in Singapore! The sweet fibrous pineapple jam filling, seated on a crumbly buttery tart base. Who doesn’t like the sound of that?

Braised tofu with dried scallop in abalone sauce – 红烧干贝豆腐

Next up on our CNY recipes is another awesome dish that’s oh-so-easy to make!

Braised tofu with dried scallops go extremely well with abalone sauce – it’s healthy, tasty, and something to indulge in during your reunion dinners. We chose to use Vitasoy Organic Sprouted Pressed Tofu for that creamier taste that pairs very well in this dish.

Teochew Steamed White Pomfret – 潮州式蒸白鲳

Steaming White Pomfret is a popular Teochew cooking method as there is a lot of importance placed on the freshness of the ingredients. This method allows you to taste the naturally fresh sweetness of the pomfret when it’s cooked, which is something fish lovers will enjoy!

Cantonese Roast Duck – 粤式烧鸭

Who doesn’t love a good roast duck with charred crispy skin and juicy meat? Many of us think that roast duck can’t be made at home. That’s what we want to demystify! Anyone can make this dish as long as the duck can fit in your oven! The crucial step is to make sure the skin is aired dry enough before the actual roasting process.

Sambal Belacan – 参巴峇拉煎酱

Now, what do we look for in a good jar of sambal belacan? It is crucial to toast the belacan paste until it emits a strong smell – after you get through the initial “stink up the kitchen” stage, what follows is an immense fragrance! Add some fresh chilies, aromatics and fresh lime juice to the mix and you’ve got yourself a wonderful keepsake!

Steamed Barramundi Belly Roll

Steamed fish is best eaten fresh, and using Kuhlbarra’s barramundi belly we created a dish that is not only healthy yet incredibly tasty all within 20 minutes. Pairing the fish with kai lan and shiitake mushrooms, we added a fish stock and abalone sauce that gives the dish its depth and flavour. The dish not only looks classy and it’s so easy everyone can make it at home.

Fragrant Barramundi Fish Stock

A superior stock is a must-have for all good steamboat and soup dishes. With Kuhlbarra’s barramundi fish bones, we’re presenting to you a quick and easy way to make your own fragrant barramundi dish stock!