Happy Lunar New Year! February 3rd is the start of the Year of the Rabbit. There is plenty of time to plan a celebration as the festivities go on for a week in China!
Kimchi Crepes
Duck Pancakes
Here are some ideas from my Tiger celebration last year. Most items turned out as planned but some really stand out and will be repeated. Both the green beans and broccoli are stellar recipes and are good anytime. The Kimchi crepes (first picture above) came as a last minute inspiration and they were delicious. Below is the recipe for the duck pancakes (pictured second).
I “cheated” and purchased assorted dim sum but I made some yummy spare ribs too.
The almond cookies (recipe soon) are now a family favorite and are so much better than the hard ones available at most Asian grocery stores. These recipes are super easy but do require a trip to a well stocked Asian grocery store for pantry items. Stay tuned for the rest of the recipes over the next several weeks.
Kimchi Crepes – an inspiration from David Chang, Chef at MomoFuku and the Milk Bar (to name just two) in New York (recipe soon).
Broccoli and Peanut Salad & Sesame Green Beans(previously featured as a Meatless Monday post)
EZPZ Peanut Noodles – Made with Sisters Pantry Peanut Sauce and fresh Chinese noodles
Sticky Spare Ribs – stay tuned
Nian Gao (this time I made it vegan and it was even better)
Almond Cookies – these are good anytime, especially with tea.
Vegan Mango Jelly
The duck pancake recipe came from a caterer I used to work for in San Francisco named Betty Zlatchin. I have always loved them as an hors d’oeuvres.
Duck Pancakes
This makes enough to feed at least 30 people as an hors d’oeuvres. The key to this recipe is a tea smoked Chinese Duck. These are available at Chinese butchers, some Chinese restaurants or if you have a Chinatown near you, they are plentiful.
1 Chinese Duck, from Chinatown, cut into long pieces, skin removed
(Use the carcass to make duck stock!)
1 package Menlo Lumpia wrappers (available in the freezer section of Asian grocery stores)
1 jar Hoisin Suace
1 bunch scallions, sliced thinly lengthwise
1 bunch cilantro, several sprigs cleaned
Place a lumpia skin on a kitchen work surface and have all your other ingredients around and ready. Brush some of the hoisin sauce on the lumpia then scatter some scallions and cilantro over the top. Place some nice meaty pieces towards the bottom end of the wrapper.
Now roll the wrapper up with the longest side facing you. Make sure they a not too loose. Place on a cookie sheet and continue making the remaining rolls. These can be done a day ahead. Wrap them well in plastic wrap trying not to get them stuck together as when you try to pull them a part they will tear.
Once you are ready to cook, place on a parchment-lined cookie sheet. Pre-heat the oven to 375 degrees. Slice the rolls on the diagonal into 1 1/2-inch wide pieces. Place on the cookie sheet and bake for 10 minutes.
Enjoy! Gung Hay Fat Choy.
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