SunRice | Poh’s Lunar New Year Banquet

Poh’s Lunar New Year Banquet

Easy

2.5 Hours

Serves 4

Poh’s Lunar New Year Banquet

Ingredients Method

Ingredients


Jasmine 1kg

Method


  1. Rice Method

    Cook rice following packet instructions.

  2. Red Braised Pork Belly with Crimson Eggs Method

    1. Cover eggs with water in a medium, heavy based saucepan making sure they’re sitting in a single layer. Bring to the boil, then immediately set the timer for 5 minutes. As soon as it goes off rinse in plenty of cool water until tepid to touch, then leave to sit in plenty of cold water until completely cool.
    2. To prepare the dyeing solution, mix the 3/4 cup water, pink food colouring and vinegar in a small bowl, then roll the eggs in it until each absorbs enough colour. The longer you keep rolling, the more intense the colour will become. Remove the eggs and allow them to dry in a colander before using.
    3. Pound the ginger and garlic in a mortar and pestle until well split up but not a paste.
    4. Combine the oil, ginger, garlic and spring onions in a medium heavy based pot and sauté over high heat until fragrant and golden.
    5. Add the pork, red rice powder, water, cinnamon, star anise, cloves and orange peel. Bring to the boil, then reduce to a simmer and add the sugar, rice wine, light and dark soy.
    6. Stir to combine and simmer covered for 1 hour, then reduce to an even lower simmer uncovered for another 30-40 minutes or until the pork is tender enough that the lean portion of the meat breaks apart easily when pressed with a fork. Garnish to serve.
    7. Before eating, all guests should join in peeling the eggs and nestling them in the pork sauce.
  3. Steamed Whole Prawns Method

    1. Keeping the head intact, use kitchen scissors to snip along the back curve of the shell stopping when you hit the tail segment. Make a shallow incision along the same part of the flesh and remove the intestinal tract. Repeat on all the prawns.
    2. In a large bowl, toss the prepared prawns with garlic, rice wine, sugar, white pepper, soy sauce and salt. Allow to marinate for 10 minutes for best results.
    3. Drape the soaked glass vermicelli into the bottom of a medium heat proof dish with high sides. Spread the prawns evenly on top, add the water, then scatter the ginger and chilli (if using) on top.
    4. Steam on a trivet in a covered wok for 8-10 minutes or until prawns are just cooked through. Garnish with the spring onions and coriander. Serve immediately.
  4. Whole Gai Lan with Shumeji Mushrooms & Garlic Oyster Dressing Method

    1. To make the dressing, combine the oil and garlic in a small saucepan and bring up to medium heat, until the garlic begins to turn golden.
    2. Remove from the heat immediately and allow to cool. Combine the cooled caramelised garlic oil, oyster sauce and malt vinegar in a small jar. Shake until emulsified.
    3. Bring medium frying pan filled with water to the boil with 3 tsp salt. Blanch the gai lan in the water for 10 seconds, taking care to keep the bunch together.
    4. Remove using tongs into a colander and rinse briefly under cool water. Allow to drain for a few minutes. Blanch the mushrooms for 3-4 seconds, then drain in a sieve.
    5. Arrange the gai lan on a plate into a crescent shape, stalks bunched together. Scatter the mushrooms over the top. Pour dressing over the top at the last minute, then garnish with fried shallots if using.

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Poh’s Lunar New Year Banquet

Easy

2.5 Hours

Serves 4

Ingredients


Method


  1. Rice Method

    Cook rice following packet instructions.

  2. Red Braised Pork Belly with Crimson Eggs Method

    1. Cover eggs with water in a medium, heavy based saucepan making sure they’re sitting in a single layer. Bring to the boil, then immediately set the timer for 5 minutes. As soon as it goes off rinse in plenty of cool water until tepid to touch, then leave to sit in plenty of cold water until completely cool.
    2. To prepare the dyeing solution, mix the 3/4 cup water, pink food colouring and vinegar in a small bowl, then roll the eggs in it until each absorbs enough colour. The longer you keep rolling, the more intense the colour will become. Remove the eggs and allow them to dry in a colander before using.
    3. Pound the ginger and garlic in a mortar and pestle until well split up but not a paste.
    4. Combine the oil, ginger, garlic and spring onions in a medium heavy based pot and sauté over high heat until fragrant and golden.
    5. Add the pork, red rice powder, water, cinnamon, star anise, cloves and orange peel. Bring to the boil, then reduce to a simmer and add the sugar, rice wine, light and dark soy.
    6. Stir to combine and simmer covered for 1 hour, then reduce to an even lower simmer uncovered for another 30-40 minutes or until the pork is tender enough that the lean portion of the meat breaks apart easily when pressed with a fork. Garnish to serve.
    7. Before eating, all guests should join in peeling the eggs and nestling them in the pork sauce.
  3. Steamed Whole Prawns Method

    1. Keeping the head intact, use kitchen scissors to snip along the back curve of the shell stopping when you hit the tail segment. Make a shallow incision along the same part of the flesh and remove the intestinal tract. Repeat on all the prawns.
    2. In a large bowl, toss the prepared prawns with garlic, rice wine, sugar, white pepper, soy sauce and salt. Allow to marinate for 10 minutes for best results.
    3. Drape the soaked glass vermicelli into the bottom of a medium heat proof dish with high sides. Spread the prawns evenly on top, add the water, then scatter the ginger and chilli (if using) on top.
    4. Steam on a trivet in a covered wok for 8-10 minutes or until prawns are just cooked through. Garnish with the spring onions and coriander. Serve immediately.
  4. Whole Gai Lan with Shumeji Mushrooms & Garlic Oyster Dressing Method

    1. To make the dressing, combine the oil and garlic in a small saucepan and bring up to medium heat, until the garlic begins to turn golden.
    2. Remove from the heat immediately and allow to cool. Combine the cooled caramelised garlic oil, oyster sauce and malt vinegar in a small jar. Shake until emulsified.
    3. Bring medium frying pan filled with water to the boil with 3 tsp salt. Blanch the gai lan in the water for 10 seconds, taking care to keep the bunch together.
    4. Remove using tongs into a colander and rinse briefly under cool water. Allow to drain for a few minutes. Blanch the mushrooms for 3-4 seconds, then drain in a sieve.
    5. Arrange the gai lan on a plate into a crescent shape, stalks bunched together. Scatter the mushrooms over the top. Pour dressing over the top at the last minute, then garnish with fried shallots if using.