Daily Life

Save
Print

Kylie Kwong's Aussie-Chinese New Year feast

Kylie Kwong serves up a Lunar New Year feast that's equal parts Chinese and Australian.

Australian-Chinese New Year good luck salad

This salad is also known as yee sang.

INGREDIENTS

65g dried glass noodles

120g sashimi-grade ocean trout, sliced finely (or use sashimi-grade kingfish or snapper)

2 lebanese cucumbers, julienned

Advertisement

1 small carrot, peeled and julienned

100g white radish, peeled and julienned

40g munyeroo (native purslane), leaves picked (or use coriander leaves)

30g Bower spinach, picked (or use baby English spinach leaves)

10g pickled ginger, julienned

½ cup roasted macadamia nuts, finely crushed in a mortar and pestle

100g fresh black fungus

70g fresh bean sprouts

1 large red chilli, finely sliced

3 tbsp freshly squeezed finger limes (or use cheeks from 2 fresh limes)

300ml ginger and tamari dressing (see recipe below)

METHOD

1. Soak noodles in boiling water for 15 minutes, drain thoroughly.

2. Arrange all ingredients on a large round platter in separate piles, with the noodles in the centre, and the sashimi slices arranged on top of the noodles.

3. To serve, place platter in the centre of the table, make sure all guests have a pair of chopsticks, and pour 300ml of the dressing over the salad. Everyone must reach into the salad to mix and toss it with their chopsticks, saying very loudly "loh hei" (literally "to move upwards"). The higher you toss the salad, the better your New Year luck.

Serves 6 as an entree as part of a Lunar New Year banquet

Ginger and tamari dressing

This versatile dressing is perfect with salads, steamed greens, roast chicken and grilled or barbecued seafood. Keeps for about three days in the fridge.

INGREDIENTS

175ml malt vinegar

125g brown sugar

50ml water

175ml tamari

2 tsp sesame oil

1 cup extra virgin olive oil

2 tbsp finely grated white onion

1 tbsp finely grated ginger

METHOD

1. To make the dressing, pour vinegar into a heatproof bowl. Place sugar and water in a small pan and bring to the boil then turn the heat down to medium and allow sugar to caramelise until it is dark brown (about 2-3 minutes).

2. Just before caramel begins to smoke, remove from the heat, quickly pour into the vinegar bowl and whisk well. Add tamari and sesame oil and whisk well. Slowly drizzle in the extra virgin olive oil, whisking continuously, then stir through onion and ginger.

Makes about 730ml

Kylie Kwong's spanner crab and ginger dumplings with Sichuan chilli.

Photo: William Meppem

Spanner crab and ginger dumplings with Sichuan chilli

INGREDIENTS

about 160g fresh picked spanner crab meat*

2 spring onions, finely sliced

5cm x 1cm knob (15g) ginger, finely diced

1 tsp light soy sauce

½ tsp white sugar

½ tsp sesame oil

16 fresh round or square wonton wrappers (about 8cm across)

Sichuan chilli oil (see recipe below)

10g picked native sea blite leaves (or use fresh dill)

pinch of Sichuan pepper and salt (see recipe below)

METHOD

1. Place all the dumpling ingredients (except wonton wrappers, Sichuan chilli oil and Sichuan pepper and salt) in a bowl and combine well.

2. Next, fill and shape the dumplings by placing a rounded teaspoon of the filling in the centre of a wrapper. Dip your finger in water and moisten the edges of the wrapper. Gently lift one side of the wrapper and fold in half over the filling to the opposite side. Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling. Set the 16 dumplings aside in a single layer on a tray lined with baking paper.

3. Bring a large saucepan of water to the boil. Drop dumplings into the water a few at a time and boil for 2½ minutes or until cooked and wrappers are translucent. To test that the dumplings are ready, remove one and cut into it with a sharp knife to check that the filling is hot. When dumplings are ready, remove with a slotted spoon and drain onto a plate.

4. Arrange dumplings on a platter and serve immediately dressed with Sichuan chilli oil, garnished with the native sea blite and sprinkled with the Sichuan pepper and salt.

*Rockliff and Fraser Isle brand cooked spanner crab meat are available in 500g packets from the Sydney Fish Market and selected Melbourne markets or order from your fishmonger. Freeze the remaining 300g for later use. Give the crab meat a good squeeze with your fingers to remove excess liquid. Wet crab meat will result in soggy dumplings.

Serves 4 as a starter

Sichuan chilli oil

INGREDIENTS

2 tsp dried chilli flakes

½ cup vegetable oil

2 tbsp light soy sauce

2 tbsp hot water

1 tbsp rice wine vinegar

2 tsp white sugar

pinch of Sichuan pepper and salt (see recipe below)

METHOD

1. Place chilli flakes in a heatproof bowl. Heat oil in a small heavy-based saucepan until the surface seems to shimmer slightly. Carefully pour hot oil over chilli to release the heat and flavour. Stir to combine and set aside for at least 30 minutes to cool.

2. Strain cooled oil mixture over a bowl through a fine sieve and discard chilli flakes. Stir in remaining ingredients, including a pinch of Sichuan pepper and salt, to combine and set aside.

Sichuan pepper and salt

INGREDIENTS

1 tbsp Sichuan peppercorns

3 tbsp sea salt

METHOD

1. Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat. Allow to cool, then grind to a powder in mortar and pestle or spice grinder.

Makes Four tablespoons; store in an airtight container

Kylie Kwong's deep-fried duck with native quandong, Davidson's plum and orange sauce recipe.

Photo: William Meppem

Deep-fried duck with native quandong, Davidson's plum and orange sauce

If you can't find Davidson's plums, make the citrus sauce with European plums and orange. The same method can be adapted to orange, or plum and mandarin or just mandarin. And if you can't find quandongs, leave them out.

INGREDIENTS

1 × 1.5kg free-range duck

2 tbsp Sichuan pepper and salt (see recipe)

¼ cup (35g) plain flour

safflower or sunflower oil, for deep-frying

Citrus sauce

1 cup (250ml) water

1 cup (220g) brown sugar

⅓ cup (80ml) fish sauce

6 whole star anise

2 cinnamon quills

juice of 3 limes

1 orange, peeled and sliced crossways

50g native quandongs, deseeded and halved*

60g native Davidson's plums, deseeded and halved

2 tbsp Davidson's plum sauce*

METHOD

1. Rinse duck under cold water. Trim away excess fat from inside and outside the cavity, and trim off neck, parson's nose and winglets. Pat dry and rub the skin all over with Sichuan pepper and salt. Cover duck and place in refrigerator to marinate overnight.

2. Transfer duck to a large steamer basket. Place basket over a deep saucepan of boiling water and steam, covered securely, for about 1¼ hours, or until the duck is cooked through (to test, insert a small knife between leg and breast – the juices should run clear). Using tongs, gently remove duck from the steamer and place on a tray, breast-side up, to drain. Allow to cool slightly, then transfer to refrigerator to cool further.

3. Meanwhile, make the citrus sauce. Combine water and sugar in a small pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 7 minutes, or until slightly reduced. Add fish sauce and spices and simmer for a further minute. Remove pan from stove.

4. Place cooled duck breast-side up on a chopping board and, using a large knife or meat cleaver, cut duck in half lengthways through breastbone and backbone. Carefully ease meat away from carcass, leaving thighs, legs and wings intact. Because the duck has been cooked through completely, the meat should come away from the bones very easily. Lightly toss duck halves in flour to coat, shaking off any excess.

5. Heat oil in a hot wok until the surface seems to shimmer slightly. Deep-fry duck halves one at a time, for about 3 minutes on each side, or until well-browned and crisp. Using tongs, carefully remove duck from oil and drain well on paper towel, then leave to rest in a warm place for 5 minutes. Reheat the citrus sauce to boiling, add in the lime juice, orange, quandongs, Davidson's plums and plum sauce, return sauce to medium heat then remove from stove.

Finally, with a sharp knife, cut the duck into pieces and arrange on a serving platter. Spoon over hot citrus sauce and serve immediately.

*Frozen quandongs and Davidson's plums are available from Outback Pride Fresh and other specialist suppliers.

Serves 4-6 as a main dish as part of a banquet