Chinese New Year at Borneo

In all over Borneo Island, same also with all Asian Country such as Malaysia, Indonesia, Negara Brunei Darussalam, Philippine, Thailand and act, Chinese New Year is the greatest festival the Lunar Calendar for the Chinese People. The most important meal is prepared and served on the evening of the Eve of Chinese New Year, called Reunion Dinner, when the entire family gathers together at the family table.




The tradition of “Plenty” is featured in the meal with whole chickens, ducks and whole fish being served. The whole fish is also important as it is a symbol of prosperity and is a must in any New Year menu. The fish will always be served with the head and tail attached to signify that everything has a beginning and end.




All those below menu are my special recommendation for those who are celebrate Chinese New Year and looking for the Menu or recipe, I like to introduce a simple menu as you like such as a Mandarin Sesame Beef, Steamed Garoupa with ginger, Chili Prawn and Braised Abalone with Black Moss


Mandarin Sesame Beef

Marinating:

1 Tbsp. soy sauce

1 Tbsp. sugar

1Tsp. ground ginger

1 Tsp. garlic powder

1 Tsp. cooking wine/Hua Toew Chiew

1 Tbsp. Hoi Sin Sauce (Plum Sauce)

½ tsp. sesame oil

1 tsp. salt


500 gm sliced beef tenderloin

2 Tbsp. cooking oil

2 Tbsp. Sesame seeds

½ cucumber, shredded

2 spring onions (white part only), shredded


How to make?

· Mixed the marinade ingredients together, and marinate the beef for a minimum of 30 minutes.

· Heat cooking oil in wok over low heat and cook the beef piece by piece until it is tender or the doneness is up to you whether is well done or medium

· Sprinkle sesame seeds over the beef and place on a serving dish. Place the shredded cucumber at either end of the dish and garnish with spring onions.


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Five Spice Duck


1 large duck

2 Tbsp. five spice powder


5 gm whole cloves

10 slices of local ginger

1 Cup dark soy sauce

1 Cup Water


How to make it?

· Rub five spice powder all over the duck

· Place the duck in a large wok or saucepan with all the remaining ingredients.

· Simmer for a minimum of 2 hours or until the duck is tender.

· Garnish to your satisfaction.


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Braised Abalone with Black Moss

1 cans of Abalone

½ head of lettuce


30 gm black sea moss

½ tsp. salt

3 Tbsp. oil

2½ Tbsp. oyster sauce

1 tsp light soy sauce

2 tsp dark soy sauce

1 Cup water

Pinch of sugar

2 tsp corn flour


How to make it?

· Steamed the Abalone, together with the liquid from the can, in a bowl over a pan of hot water for one hour

· Blanch the lettuce leaves in boiling water, drain and arrange on serving dish as a base

· Soak the black moss for 10 minutes in water and drain. Combine the black moss and abalone slices with the remaining ingredients, except the corn flour and simmer in a pan for 10 minutes. Transfer the abalone slices onto the serving dish that has been lined with blanched lettuce leaves.

· Retain the sauce and thicken with corn flour (mixed with water) not too thick and not too watery just slightly same as making sauce technique and pour over the abalone. Garnish as you wish.