CHINESE NEW YEAR SWEET RICE CAKE (NIAN GAO)
New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year and a must-have dish. Nian gao 年糕(高) symbolizes progress, advancement, and growth.Nian Gao is also a popular gift to give when visiting family and friends during the holiday.
Provided by Judy
Categories Dessert and Sweet Stuff
Time 1h30m
Number Of Ingredients 11
Steps:
- Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.
- Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat, and stir in the brown sugar and allspice until the sugar is dissolved completely. Remove the ginger slices. Now add 1 1/2 cups of cold water to cool down the mixture so its warm, not hot.
- In a large mixing bowl, mix the two kinds of flours together and then slowly add in the sugar water mixture. Stir thoroughly until the batter is smooth (without any lumps). Now stir in the vanilla extract, molasses, orange zest, and 2 teaspoons of vegetable oil until thoroughly combined. The resulting batter should have a consistency similar to condensed milk. If the batter is too thick, add a bit more water a couple tablespoons at a time until the desired consistency is reached.
- Pour the batter evenly into two foil pans. Gently tap the pans against your countertop to get rid of air bubbles. Top each pan with three decorative dates in the center, if using. Put both pans in a double-decker bamboo steamer and steam for about 1 hour on high heat (the water should be boiling, but should NOT be bubbling high enough to touch the foil pans). You might need to add water into the steamer midway to avoid having the water dry up and burn your bamboo steamers.
- After 1 hour, poke a toothpick into the rice cake. It's done if the toothpick comes out clean--just like a regular cake! Regarding steaming techniques, for this recipe and in general, it doesn't matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it's important that the steam doesn't escape.
- For example, if you use bamboo steamer, you will also need a pot that fits the bamboo steamer perfectly so there is no visible steam escaping. If you don't have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. Whatever you decide to use, with the correct set up, you should not see steam escaping!
Nutrition Facts : Calories 330 kcal, Carbohydrate 76 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
NEW YEAR FRIED RICE
I got this recipe from a Kikkoman booklet. I made it for the first time around 1993 and it was so good I never tried another fried rice recipe ever since.
Provided by MsPia
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in wok until crisp.
- Add green onions, red peppers and peas stir fry 1 minute.
- Add egg and scramble.
- Stir in rice and cook until heated, gently separating grains.
- Add soy sauce; cook until heated through. Serve immediately.
Nutrition Facts : Calories 203.8, Fat 2.9, SaturatedFat 0.9, Cholesterol 33.7, Sodium 381.6, Carbohydrate 37.5, Fiber 1, Sugar 0.9, Protein 5.6
CHINESE NEW YEAR RICE
Make and share this Chinese New Year Rice recipe from Food.com.
Provided by ElaineAnn
Categories Long Grain Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet or wok over medium high heat.
- Add chicken.
- Cook and stir until lightly browned.
- Add remaining ingredients.
- Cook and stir about 10 minutes.
- Serve.
Nutrition Facts : Calories 358.8, Fat 13, SaturatedFat 2.6, Cholesterol 63.5, Sodium 233.6, Carbohydrate 32.8, Fiber 0.9, Sugar 0.7, Protein 25.7
More about "new year fried rice food"
38 LUNAR NEW YEAR FOODS TO GREET THE YEAR OF THE RABBIT
From epicurious.com
Estimated Reading Time 7 mins
- Longevity Noodles. You might be tempted to cut these extra-long noodles, but the length of these noodles symbolizes a long life, and it's important that they're one long, singular strand.
- Rice Cake With Mixed Vegetables. The Mandarin name for these delightfully chewy rice cakes, nian gao, is a homophone for a tall year—in other words, serving them during new year celebrations is meant to signify a long life ahead.
- Pork and Chive Dumplings. Chef and cookbook author Sohui Kim calls these dumplings a hybrid of Japanese gyoza, Korean mandoo, and Chinese jiaozi. Use thin wrappers to contain a juicy filling of pork, chives, and tofu, then crimp the sides until they're properly sealed.
- Whole Black Bass with Ginger and Scallions. A whole steamed fish symbolizes abundance, and is a staple at Chinese new year celebrations. For an easy version that frees up stovetop space, steam your whole fish with ginger and scallions in the oven.
- Sticky Rice Balls. Sticky rice balls—or tang yuan—are a traditional Chinese new year food that can be made savory or sweet. Go the savory route with ground pork or Chinese greens, or make sweet rice balls by filling them with a nutty paste made from both black and white sesame seeds.
- Soy Sauce Chicken. Soy sauce chicken is a classic Chinese dish no matter the time of year, but when served whole during new year celebrations, the dish signifies unity.
- Spinach Dumplings With Tofu and Rice Noodles. It's said that dumplings have the shape of gold or silver ingots, the currency of imperial China. Give your dumpling wrappers a bright green hue with puréed spinach, then fill them with spinach, tofu, and vermicelli.
- Lion's Head Casserole. A mixture of ground pork butt, scallions, water chestnuts, rice wine, sesame oil, sugar, and ginger make for juicy, tender meatballs.
- Lamb and Green Squash Dumplings. Lamb is a popular and traditional dumpling filling in Northern and Western China. Here, the dumplings get a burst of freshness from zucchini and a kick from Sichuan peppercorns.
- Braised Trout in Chile Bean Sauce. This dish is traditionally made with carp in Sichuan province, but it's also delicious when made with sea bass or trout.
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