Chinese New Year

Recipes for Thermomix®

 Chinese New Year ����
(Year of the tiger)

Every year, millions of people

around the world celebrate ��
days of Chinese Lunar New Year
- starting with an all important
gathering with the family and
relatives around the dining table
with the Reunion Dinner, held on
the eve of the new year. Family
members rush back home in order
to share this one most important
meal of the year with their loved
ones. Meals during the new year
revolves around ingredients and
dishes that symbolises luck,
prosperity and blessings for the
rest of the year.
 This cookbook provides
you with ideas for what to
serve yourfamily and guests
this coming Chinese New Year
with triple tested, fail-proof
recipes that are sure to impress.

With the Thermomix® TM�,

cooking will be an effortless
and enjoyable experience.
 Table of contents

Cherry Blossom
Mock Fin Soup
Prawn Dumplings

Hong Kong
Red Date Peach Gum
Butter Cookies

Crispy Roasted Guangxi Steamed Chicken

Pork Belly With Chive Sauce
 Table of contents

Stir Fried Prawn Roasted Pork Belly

With Soy Sauce With Leek Stir Fry

Ngo Hiang Five Traditional Chinese

Spice Meat Rolls Peanut Cookies

Vegetarian Curry Tiger Shaped

In Pumpkin Pot Pineapple Tarts
Cherry Blossom Prawn Dumplings
 Cherry Blossom Prawn Dumplings

15 min 1 hr 15 min Medium 16 portions

Ingredients

Prawn filling Dumpling skin

180g medium-sized prawns, deshelled 80g wheat starch

and patted dry with kitchen towel
80g potato starch
½ tsp salt
¾ tsp sugar 10g purple potato
powder
¾ tsp white pepper powder
670g water
1 ½ tsp potato starch
1 egg white 1 tsp vegetable oil,
2 tsp dark sesame oil, roasted for greasing
1 tsp Chinese rice wine (Shaoxing rice wine)

Preparation

Prawn filling

1. Place prawns, salt, sugar, white pepper powder, potato starch, egg
white, sesame oil and rice wine in mixing bowl, mix 3 sec/speed 5.
Transfer to a bowl and refrigerate for 20 minutes. Rinse mixing bowl.
Step 1

Step 2

Step 3

Step 4
Preparation

Dumpling skin

1. Place a bowl on mixing bowl lid, weigh in wheat starch, 40g

potato starch and purple potato powder. Place 170 g water in
mixing bowl, boil 2 min/90°C/speed 2.

2. Mix 2 min/speed 3, without measuring cup, slowly add

reserved starch through hole of mixing bowl lid. Transfer
dough on a pastry mat, roll dough into a ball shape and cover
with cling film loosely. Let cool for 2 minutes.

3. Place 40 g potato starch and reserved dough in mixing bowl,

knead 2 min/ . Transfer dough on a pastry mat, Roll dough into
an oblong shape and cut in 16 equal portions, roll each portion
into round shape. Grease some oil on rolling pin, flatten each
dough into a round disc (ø 10 cm).

4. Place a portion of reserved marinated prawn filling

(approx. 10 g) in center of dumpling skin. Pull edge of skin upward
and fold into pentagon shape. Using thumb, gently pleat some folds
on each side of pentagon and connect with another side of pentagon
by sealing edges to form a flower shape. Repeat this step for
remaining doughs.

5. Arrange all prawn dumplings on Varoma dish and Varoma tray.

Cover with Varoma lid.

6. Place 500 g water in mixing bowl, boil 5 min/Varoma/speed 2. Set

Varoma into position, steam 5 min/Varoma/speed 2. Serve hot.
Mock Fin Soup
 Mock Fin Soup

10 min 35 min Easy 8 portions

Ingredients

1100g water
30g chicken stock powder, homemade or store-bought
4 dried shiitake mushrooms, rinsed
300g chicken fillets, cut in thin strips
20g black fungus, soaked to soften, stems removed, cut in thin strips
30g dried scallops, soaked to soften, smashed to shred
4 tbsp cornflour (starch) or water chestnut flour
80g glass noodles, soaked overnight, cut in 3 cm strips
20g light soy sauce
2 pinches white pepper powder
2 eggs, lightly beaten
30g Chinese rice wine (Shaoxing Hua Tiao) (optional)
10-20g dark sesame oil, roasted
1-2 tbsp black rice vinegar
10g dark soy sauce

Preparation

1. Please ensure you have a Thermomix® blade cover before

starting this recipe.
Preparation

2. Place a bowl on mixing bowl lid, weigh in 300 g water.

Add dried shiitake mushrooms to a bowl. Soak to soften,
stems removed, cut in thin strips.

3. Insert blade cover. Place 700 g water and chicken stock

powder in mixing bowl, boil 12 min/100°C/ /speed 1.

4. Add chicken fillets, black fungus strips, shredded scallops

and reserved mushroom strips, cook 5 min/100°C/ /speed 1.
Meanwhile, mix cornflour and 100 g water in a small bowl.
Set aside.

5. Add glass noodles, dark soy sauce, white pepper powder

and reserved cornflour mixture, cook 2 min/100°C/ /speed 1.

6. Without measuring cup, cook 2 min/100°C/speed 1.

Meanwhile, add beaten eggs and rice wine through hole
of mixing bowl lid. Transfer to a serving bowl. Drizzle with
sesame oil and vinegar. Serve hot.
Hong Kong Style Butter Cookies
 Hong Kong Style Butter Cookies

10 min 2 hr 20 min Easy 35-40 pieces

Ingredients
80g cornflour (starch), sieved
225g unsalted butter,
soften at room temperature 2 pinches salt

65g icing sugar, sieved Useful items

225g low protein flour Piping bag
(top flour/cake flour), sieved & Wilton 1C nozzle tip (8 teeth)

Preparation

1. Place butter in mixing bowl, mix 2 min/speed 3. Scrape down

sides of mixing bowl with spatula.

2. Add icing sugar, mix 2 min/speed 3.5 until creamy. Scrape down
sides of mixing bowl with spatula.

3. Add low protein flour, cornflour and salt, mix 10 sec/speed 4.

Scrape down sides of mixing bowl with spatula.

4. Mix 10 sec/speed 4. Transfer into a piping bag with piping

tip (Wilton 1C).
5. Line a parchment on a baking tray. Hold piping bag vertically
above parchment paper and squeeze out batter approximately
3 cm in diameter. Rotate tip in alternating motion to form ruffles
and repeat this motion 3 to 4 times. Upon reaching desired height
(approximately 2 cm), pull piping tip sharply up. Leave at least
3 cm space between each cookie. Repeat this step for the remaining
cookie batter. Store piped cookies in refrigerator for 20-30 minutes.
Preheat oven to 150°C.

6. Bake in middle rack for 40 minutes (150°C) until slightly golden

brown. Adjust oven temperature to 180°C, continue to bake for 3
minutes (180°C) until golden brown. Let cool completely on tray
before storing in airtight container.
Red Date Peach Gum
 Red Date Peach Gum

5 min 1 hr 5 min Easy 5 portions

Ingredients

1500g water 40g dried longan, rinsed

3-4 pandan leaves, 20 jujube red dates, pitted
tied into knots 60g rock sugar
50g peach gum, 15g goji berries, rinsed
soaked overnight, cleaned

Preparation

1. Please ensure you have a Thermomix® blade cover before

starting this recipe.

2. Insert blade cover. Place water, pandan leaves, dried longan

and red dates in mixing bowl, cook 6 min/100°C/ /speed 1.

3. Add peach gum and rock sugar, cook 45 min/90°C/ /speed .

Add goji berries to mixing bowl and let stand for 10 minutes.
Serve warm.
Crispy Roasted Pork Belly
 Crispy Roasted Pork Belly

10 min 4 hr 25 min Easy 8 portions

Ingredients

1200g pork belly, with skin 1 tsp five-spice powder

(13 cm x 15 cm), poked holes on skin 1000g water
3 tbsp salt 1 tbsp white vinegar
1 tsp sugar
Useful items
1 tbsp Chinese rice wine
Pastry brush, aluminium
(Shaoxing Hua Tiao)
foil & cooling rack

Preparation

1. Rub pork belly but not the skin with 1 tbsp salt, sugar, rice wine
and five-spice powder, set aside in refrigerator for at least 3 hours
or overnight. Arrange pork belly in Varoma dish.

2. Place water in mixing bowl, boil 8 min/Varoma/speed 1. Set Varoma

into position, steam 15 min/Varoma/speed 1. Meanwhile, preheat oven
with grill function to 160°C. Remove Varoma and set aside. While pork
belly is still hot, using a knife, lightly score skin all over in diamond
pattern. Using a pastry brush, brush the skin with white vinegar.
 3. Place pork belly on aluminium foil and fold the sides on to the meat.
You should be left with a wrapped pork belly but the skin should still be
fully exposed. Transfer pork belly with aluminium foil to a baking dish.
If necessary, stage up with a metal spoon at the bottom of pork belly to
ensure the whole slab is same height. Cover the skin with remaining salt
to form a layer.

4. Bake in middle rack for 30 minutes (160°C). Remove from oven and
remove the salt layer on top of the skin. Increase oven to 220°C. Take
the pork belly out of the aluminium foil and place it on to a cooling rack
to roast. Make sure to use either the leftover foil or another tray to catch
the oil drippings.

5. Return the pork belly to the oven, putting it on the highest rack to
broil. Cook for another 15 minutes (220°C) or until the skin has puffed
up and become crispy. Remove the pork belly from oven and let rest for
at least 10 minutes before cutting it in to bite-sized pieces to serve.

Tips
• To make the cutting easier, start from the meat side and cut down to the skin.
• Best served with yellow mustard and/or chilli sauce.
• Chili sauce: Place 15 red chillies, 50 g garlic cloves, 50 g ginger, juice of 5 key
limes and 1 tbsp sesame oil in mixing bowl, blend 30 sec/speed 8. Mix with 4 tbsp
sugar and 1 tbsp salt.
Guangxi Steamed Chicken
With Chive Sauce

Photo credit: Fifi Leong

Guangxi Steamed Chicken With Chive Sauce

10 min 2 hr 20 min Easy 35-40 pieces

Ingredients

1 whole kampung chicken 20g shallots

(1800-2000 g), room temperature 20g cooking oil
1 tbsp rice wine 70g chives, chopped
1 tbsp salt 30g spring onion, chopped

20g garlic cloves, plus 10g fresh coriander, chopped

2-3 cloves, smashed for steaming 45g light soy sauce
40g fresh ginger, cut in slices 1 tsp dark sesame oil, roasted
1500 g water ¼ tsp salt

Preparation

1. Rub chicken inside out with rice wine and salt. Place 2-3
smashed garlic cloves and 10g ginger slices into chicken cavity.

2. Place water in mixing bowl, boil 12 min/Varoma/speed 1. Set

Varoma with chicken into position, steam 40 min/Varoma/speed 1.
Remove Varoma and set aside. Transfer steaming gravy to a
serving bowl and set aside.
 3. Place 20g garlic cloves, 30g ginger slices and shallots in mixing
bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Chop again 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

4. Add cooking oil, sauté 8 min/120°C/speed 1.

5. Add chopped chives and spring onion, sauté 1 min/120°C/speed 1.

6. Add chopped coriander, light soy sauce, sesame oil, salt and 50g
reserved steaming gravy, mix 30 sec/speed 1. Cut steamed chicken into
pieces and transfer to a serving plate. Pour the sauce mixture on the
chicken and serve hot.

Tips

• You may add vegetables of your choice (cabbage, cabbage, tomatoes, carrot,
white radish etc) in the soup and cook 3 minutes.
 Stir Fried Prawns With Soy Sauce

Photo credit: Fifi Leong

 Stir Fried Prawns With Soy Sauce

20 min 35 min Easy 4 portions

Ingredients

30g cooking oil 400g fresh prawns, 1 tsp light soy sauce
whiskers removed 1 tbsp Chinese rice wine
10g fresh ginger,
cut in slices 1 tsp salt (Shaoxing Hua Tiao)
2 sprigs spring onion, 30g sugar
cut in 3 cm pieces

Preparation

1. Place cooking oil, ginger slices and spring onions in mixing

bowl, sauté 3 min/120°C/speed 1.

2. Add prawns, salt, light soy sauce, rice wine and sugar, stir fry
10 min/Varoma/ /speed 1. Serve hot.

Traditionally, stir fried prawns are deep-fried with high heat. After cooking,
the prawns are crispy on the outside and tender on the inside. This recipe is
cooked with less oil and low temperature, which is unique and healthier!
 Roasted Pork Belly With Leek Stir Fry

Photo credit: Fifi Leong

 Roasted Pork With Leek Stir Fry

10 min 45 min Easy 4 portions

Ingredients

3 garlic cloves 5 sprigs leeks, 1 tsp Chinese rice wine

cut in 3 cm strips (Shaoxing Hua Diao)
20g cooking oil
2 tsp light soy sauce ½ tsp sugar
300g roasted pork,
cut in 1 cm strips 20g water

Preparation

1. Place garlic cloves in mixing bowl, chop 6 sec/speed 6.

Scrape down sides of mixing bowl with spatula.

2. Add cooking oil, sauté 5 min/120°C/speed 1.

3. Add roasted pork, leeks, light soy sauce, water, rice wine
and sugar, stir fry 4 min/Varoma/ /speed . Serve hot.
Ngo Hiang Five Spice Meat Rolls

Photo credit: Brian Fang

 Ngo Hiang Five Spice Meat Rolls

10 min 45 min Easy 10 rolls

Ingredients

6 fresh water 2 sprigs spring 10 bean curd skins

chestnuts, peeled onions, chopped 800g water
350g prawn flesh 1 pinch white Cooking oil,
350g minced pork pepper powder to deep fry
1 egg 1 pinch five
spice powder Useful items
10g plain flour Deep fryer
1 tsp sesame oil,
15g light soy sauce dark roasted

Preparation

1. Place water chestnuts in mixing bowl, chop 4 sec/speed 3.5.

Transfer to a bowl and set aside.

2. Place prawn flesh in mixing bowl, chop 5 sec/speed 4. Scrape

down sides of mixing bowl with spatula.
 3. Add reserved water chestnuts, minced pork, egg, plain flour,
light soy sauce, chopped spring onions, white pepper powder,
five spice powder and sesame oil, knead Dough /40 sec.

4. Using a clean damp cloth, wipe both sides of bean curd skins.
Cut bean curd skins into squares (18 cm x 18 cm). Divide meat
mixture to 10 equal portions. Place a portion of meat mixture
on the lower center of the bean curd skin. Leave about 1.5 cm on
both sides and roll it up. Seal both ends with some water and
place in Varoma dish and Varoma tray. Repeat the wrapping with
remaining meat mixture and bean curd skins until finished. Close
Varoma lid and set aside. Clean mixing bowl.

5. Place water in mixing bowl, boil 8 min/Varoma/speed 2. Set

Varoma into position, steam 15 min/Varoma/speed 2. Remove
Varoma and set aside. Carefully open Varoma lid, transfer bean
curd rolls on a serving plate. Let cool completely.

6. Preheat cooking oil in a deep fryer to 190°C (see tip). Lay

bean curd rolls slowly into hot oil. Fry bean curd rolls to golden
perfection in batches of 2-3 for 3-5 minutes until finished.
Serve warm.

Tips

• If a deep fryer is not available, heat oil in a frying pan, using a food
thermometer to check the temperature reaches 190°C.
Traditional Chinese Peanut Cookies

Photo credit: Fifi Leong

 Traditional Chinese Peanut Cookies

10 min 1 hr 20 min Easy 120 pieces

Ingredients

250g raw ¼ tsp salt Useful items

blanched peanuts 100g peanut oil Baking tray
200g medium protein 1 egg yolk Baking paper
flour (all-purpose flour)
½ tbsp water Funnel
100g icing sugar
Small sieve

Preparation

1. Preheat oven to 170°C. Spread peanuts in single layer on baking tray,

bake for 20-22 minutes (170°C) or until golden brown. Set aside to cool
completely (approx. 20 minutes).

2. Place cooled roasted peanuts in mixing bowl, grind 10 sec/speed 8.

Scrape down sides of mixing bowl with spatula.

3. Place cooled roasted peanuts in mixing bowl, grind 10 sec/speed 8.

Meanwhile, add peanut oil through hole of mixing bowl lid. Line a baking
tray with baking paper. Take out 1 spoonful of small dough, press until
firm and shape gently into a ball. Place the dough balls slightly apart on
prepared baking tray.
4. Add flour, icing sugar and salt, mix 30 sec/speed 4. Meanwhile,
add peanut oil through hole of mixing bowl lid. Line a baking tray
with baking paper. Take out 1 spoonful of small dough, press until
firm and shape gently into a ball. Place the dough balls slightly apart
on prepared baking tray.

5. Lightly press the dough balls with funnel stem to create small
circles. Mix water and egg yolk in a small bowl, then strain through a
small sieve. Using a pastry brush, glaze small dough balls with egg
yolk mixture.

6. Bake in middle rack for 20 minutes (170°C) until golden brown.

Remove from oven and let cool completely. Serve immediately or
transfer to an airtight container for storage.
Vegetarian Curry In Pumpkin Pot
 Vegetarian Curry In Pumpkin Pot

10 min 50 min Easy 5 portions

Ingredients

3 stalks fresh lemongrass, 5 dried chillies,

white part only, bruised deseeded, soaked to soften
15g old ginger, ¾ tbsp coriander seeds
cut in slices
½ tbsp curry powder
5g fresh galangal
½ cm fresh turmeric 45g coconut oil

2 fresh red chillies, 975g water

deseeded 3 kaffir lime
1 pandan leaf, leaves, deveined
cut in 3 pieces
100g coconut milk
100g fresh lion's mane
15g toasted coconut paste
mushrooms, cut in pieces
5g light soy sauce
50g king oyster mushrooms
(eringi), cut in pieces (4 cm) 1 tsp salt
25g tofu puffs, cut in halves ½ tsp brown sugar
25g carrots, cut in strips 1 medium-sized pumpkin,
cored, as container (see tip)
25g long beans,
cut in 3 cm strips
 Preparation

1. Place 2 stalks lemongrass, old ginger, galangal, turmeric, red

chillies, dried chillies, coriander seeds, curry powder, coconut oil
and 25g water in mixing bowl, chop 20 sec/speed 10. Scrape down
sides of mixing bowl with spatula.

2. Chop 20 sec/speed 10 again. Scrape down sides of mixing bowl

with spatula.

3. Add 1 stalk lemongrass and kaffir lime leaves,

sauté 8 min/120°C/speed 1.

4. Add pandan leaf, lion’s mane mushrooms, king oyster

mushrooms, tofu puffs, carrot strips, long bean and coconut milk,
150g water, toasted coconut paste, light soy sauce, salt and brown
sugar, mix 20 sec/ /speed 1. Transfer into pumpkin and place
pumpkin in Varoma dish. Cover Varoma lid. Clean mixing bowl.

5. Place 800 g water in mixing bowl, set Varoma into position,

steam 30 min/Varoma/speed 2. Serve hot.

Tips

• When selecting the pumpkin to be used in the Varoma, ensure the size
of pumpkin is appropriate and the Varoma lid can be closed completely;
make sure some steaming holes (slots) remain unobstructed.
Tiger Shaped Pineapple Tarts
 Tiger Shaped Pineapple Tarts

40 min 1 hr 50 min Easy 35 portions

Ingredients

Pineapple Jam

1500g fresh pineapples 100g sugar

(Josaphine and Morris), 1 cinnamon stick
peeled, eyes and core
removed, cut in cubes (3 cm)

Dough

70g lump sugar 2 egg yolks

200g plain flour ½ tsp natural
vanilla extract
200g low protein
flour (cake flour) 1½ tsp salt
80g full cream 9-10 drops food
milk powder colouring paste, pink,
red, yellow, green
20g cornflour (starch)
and black
300g unsalted butter,
cold, cut in cubes (1 cm)
Preparation

Pineapple Jam

1. Place pineapples in mixing bowl, chop 5 sec/speed 5.

Scrape down sides of mixing bowl with spatula.

2. Chop again 5 sec/speed 5. Scrape down sides of mixing

bowl with spatula.

3. Chop again 5 sec/speed 5. Drain pineapples with Varoma

dish to discard excess liquid.

4. Place pineapple pulp, sugar and cinnamon stick in mixing

bowl, placing simmering basket instead of measuring cup onto
mixing bowl lid to help prevent splashing, cook 30 min/120°C
/speed 2. Then cook 10 min/Varoma/speed 2, prolong cooking
time if necessary until desired texture achieved. Transfer to a
bowl and let cool completely. Dividepineapple jam into small
balls (16 g each).

Clean and dry mixing bowl.

Dough

5. Place lump sugar in mixing bowl, pulverise 10 sec/speed 10.

6. Add plain flour, low protein flour, milk powder and

cornflour, mix Turbo/1 sec/2 times.
7. Add butter, egg yolks, vanilla extract and salt, mix 20 sec/speed 6
until soft dough formed.

8. Take a small ball (20 g) and mix with 1 drop of pink food colouring.
Take another small ball (20 g) and mix with 1 drop of yellow food
colouring. Take another small ball (20 g) and mix with 1-2 drops of
red food colouring. Take another small ball (10 g) and mix with 1 drop
of green food colouring respectively. Take another small ball (5 g)
and mix with 1 drop of black food colouring. Set aside 30 g plain dough
as white dough, mix remaining dough with 3-4 drops of orange food
colouring to form orange-coloured dough.

9. To form little tigers, roll orange dough into small balls (20 g each),
flatten into round disc and fill the center with reserved pineapple jam
ball. Wrap into egg shapes. Use orange dough to form legs, pink dough
to form ears, white dough to form nose pads and bellies, red dough to
form tongues and red paper. Yellow dough to form pineapples and gold
ingots, green dough to form leaves. Arrange tiger-shaped cookies on
lined baking tray. Repeat the steps for remaining dough and pineapple
jam balls until finish. Preheat oven to 150°C.

10. Baked in middle rack for 20 minutes (150°C). Transfer to a

cooling rack and let cool completely. Using an edible food pen, draw
face features, tiger stripes and blessed work signs on each cookie
before serving.
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