Cheng Fa Kwan, 54, executive chef of Paradise Teochew Restaurant at Scotts Square
The filling for chef Cheng's steamed phoenix prawn rolls is made by hand. Prawns and pork are mashed, chopped and kneaded to achieve a springy consistency.
The versatile filling can also be used for fried prawn rolls (hae choh), says the chef, who was born in Hong Kong but grew up in a Teochew household.
He says in Cantonese: "When I started as a chef at the age of 18, I kept getting scolded for not making it properly. When sliced and plated, the rolls look like a flower, which is good for Chinese New Year."
For the prawn filling: Mash the prawns with a knife and mince till you get a smooth paste.
Add the minced pork belly and continue to mince till fine.
Mix in the egg whites, followed by the remaining ingredients. Knead the mixture till you get a springy consistency.
Divide into two portions and set aside.
Bring water to a boil in a wok. Place the conpoy in a dish and steam for three hours over low heat.
Bring the chicken stock to a boil in a pot. Blanch the mustard greens and broccoli, then slice into pieces.
In the same stock, blanch the Chinese celery and set aside. Set aside the remaining stock.
For the egg crepe: In a bowl, beat 10 egg yolks, five egg whites and 10g of cornstarch. Mix well and separate into three portions.
Heat 1 Tbsp of oil in a non-stick pan, preferably 25cm wide. Add one portion of the egg mixture. Ensure the mixture is spread evenly in the pan and cook for a few minutes until the underside is golden brown. Remove gently and cool. Repeat for the other two portions of egg mixture.
To assemble the wrap: Lay an egg crepe on a dish and spread a layer of the prawn filling on it.
Slice another egg crepe into thirds lengthwise. Place one strip over the centre of the first crepe.
Shred the steamed conpoy and place it in a line on top of the cut egg crepe. Then add a piece of Chinese celery on top.
Roll the egg crepe into a tight roll, taking care not to break the crepe.
Repeat steps 10 to 13 to make the second roll.
Steam rolls over medium heat for eight minutes until cooked. Slice evenly into desired thickness and lay in a circle on a serving plate.
Heat 1 Tbsp oil in a wok, saute mustard greens and broccoli and add 75ml of stock. Cook for about five minutes or till desired softness. Place the mustard greens around the prawn rolls and broccoli in the centre.
In the same wok, add the remaining stock, fish sauce, chicken powder and sugar. Thicken sauce with remaining cornstarch.
Pour sauce over the rolls and vegetables. Serve hot.
Makes two rolls
Cantonese Jade Flower Chicken
Chung Lap Fai, 54, masterchef of Hua Ting restaurant at Orchard Hotel
According to this Hong Kong-born chef, you cannot have a festive meal without the meaty trinity of chicken, duck and pork. With Jinhua Yu Shu Ji (yuk lan gai in Cantonese, or Jade Flower Chicken), you nail down two of those ingredients.
The classic Cantonese dish comprises poached chicken arranged on a plate with Jinhua ham and vegetables. The dry-cured ham is named after the city of Jinhua in Zhejiang province, eastern China, where it is produced. It is often used in stews and soups and can be bought at Yue Hwa Chinese Products in Chinatown.
The dish is relatively simple to prepare, but the challenge is in ensuring that the pieces of deboned chicken, ham and mushrooms are of a similar length and size. It is best to eat all three items together as the ham can be very salty on its own.
The dish is not commonly found anymore, although some traditional Cantonese restaurants still serve it. It is not on the menu at Hua Ting, but chef Chung can cook it upon request. It is priced at $80 and needs to be ordered in advance.
He says in Mandarin: "With the Jinhua ham in the dish, you get more flavour and fragrance. The dish was common for weddings, but you would need many chefs to debone and plate the chicken for hundreds of guests. It's easier to manage at home."
1 whole chicken (about 1.8kg)
60g dried shiitake mushrooms
100g Jinhua ham
800ml chicken stock
1/2 Tbsp oyster sauce
Salt to taste
Sugar to taste
1 Tbsp cornstarch
Rinse the chicken, then place it in a pot with enough water to cover.
Bring to a boil and cook for 40 minutes over low heat.
Remove the chicken from the pot and place in a bowl. Pour ice water over the chicken - this helps keep the skin intact.
Debone the chicken and slice into 6cm-long pieces. Place on a serving platter.
Soak the mushrooms in hot water, remove the stems and slice thinly into 6cm-long pieces. Set aside.
Slice the Jinhua ham to about the same size as the mushrooms. Set aside.
Trim the ends of the kailan from the stem. Rinse and set aside.
Place a slice each of Jinhua ham and mushroom between each piece of chicken.
Pour the chicken stock into a wok. Bring to a boil and add the kailan and blanch for a few minutes. Remove and arrange on the sides of the dish.
Add the oyster sauce, salt and sugar into the stock. Stir in the cornstarch to thicken the sauce.
Drizzle the sauce over the chicken and serve hot.
Deluxe Hakka fortune pot
Then Chui Foong, 45, technical chef at gourmet food and beverage supplier Euraco Finefood
Chinese New Year is always a family affair for Then and her mother Soh Lee Chin, 73, a retired hawker.
From baking pineapple tarts to preparing pots of pen cai (one-pot meal) or steamboat for reunion dinner, they make sure everyone is well-fed through the festive season.
Their version of Hakka pen cai does not come with the usual rich braising sauce. Instead, it comes with a light broth flavoured with seafood and meat.
Madam Soh says in Mandarin: "This version is lighter, suitable for those who are more healthconscious. The flavour of each ingredient is not masked by a thick sauce."
300g dried sea cucumber
For the stock
100g soya beans
250g chicken bones
200g chicken feet
2 litres water
2 tsp oyster sauce
A pinch of salt
A pinch of sugar
1 tsp sesame oil
300g napa cabbage (wong bok), washed, each leaf sliced into three or four pieces
300g yam, skin removed, sliced into 1cm-thick slices, quartered and deep-fried
300g pork tendon, boiled and sliced into 8cm-long pieces
150g abalone or about eight pieces (save liquid in the can for stock)
20g black moss, soaked and strained
To prepare the sea cucumber: One day before cooking the pen cai, wash the sea cucumber and leave to soak overnight. The next day, wash again and continue soaking.
When the texture becomes soft enough to be cut, use a pair of scissors to snip down the length of one side.
Bring a pot of water to a boil and boil the sea cucumber for a few minutes. Turn off the heat and continue soaking. Repeat this procedure three times.
Clean out its intestines and portion into 8cm-long pieces. Set aside.
To make the stock: Place the soya beans, chicken bones and chicken feet in a deep pot. Pour water in and bring to a boil.
Stir in the oyster sauce, salt, sugar and sesame oil. Boil for at least one hour and set aside.
To assemble the pen cai: In a large claypot, place a flat steaming tray at the bottom. This is to prevent ingredients from getting burnt. Place the napa cabbage, yam, and mushrooms at the base of the pen cai as these ingredients take longer to cook.
Add the chicken, duck, roast pork, fish maw, sea cucumber, prawns, dried oysters, scallops, tendon, abalone and black moss.
To the stock, add the liquid from the canned abalone and the water the mushrooms were soaked in. You should end up with about 2 litres. Then, pour the stock into the claypot. There should be enough stock to cover all the ingredients. If it is insufficient, add more water.
Cover and bring to a boil, then simmer over low heat for 30 minutes. Ensure the liquid does not dry up. If necessary, add more stock or water.
Season to taste and serve hot.
Serves eight to 10
Braised fish in Sichuan bean paste
Zeng Feng, 50, executive chef of Si Chuan Dou Hua Restaurant at Parkroyal on Beach Road
Shui zhu yu, or Sichuan-style boiled fish, may be all the rage these days, but the more homely, traditional braised fish in Sichuan bean paste is what chef Zeng Feng recommends.
He says: "Not everyone can handle mala flavours and the braised fish dish is not too spicy. It is suitable for children as well as the elderly." He serves it in the restaurant, priced from $10 for 100g (Chinese New Year price $12 for 100g) for sea bass.
The Sichuan native grew up having sumptuous homecooked feasts for Chinese New Year. The centrepiece was always Sichuan-style pen cai (one-pot meal) with pork knuckle. Other traditions include eating tang yuan (glutinous rice balls) on the morning of Chinese New Year and drinking tea on the seventh day.
1 whole sea bass
50g bean paste (Pi Xian doubanjiang from Yue Hwa Chinese Products)
10g spring onion
Soya sauce to taste
20ml huatiao wine
Salt to taste
Wash the fish and pat dry with paper towels.
In a wok, heat the oil over high heat. Place the fish in the wok, frying on each side till it is cooked and the skin is golden brown. Remove from the heat and set aside.
To the remaining oil in the wok, add the bean paste, ginger, spring onion and garlic. Stir-fry for a few minutes until fragrant. Then add water, soya sauce, sugar, wine and salt. Finally, add the fish to cook in the sauce for a few minutes.
Remove the fish and place on a platter. Add cornstarch to the sauce so it thickens, then stir in the vinegar.
Pour the sauce over the fish and serve hot.
Serves four to six
Festive Hokkien glutinous rice
Louis Tay, 53, executive chef at Swissotel Merchant Court
A staple for Hokkien chef Louis Tay during Chinese New Year is fragrant glutinous rice with roast pork belly and Chinese sausages.
To ensure the rice grains remain whole and do not turn mushy, he recommends an overnight soak.
As he will be working on Chinese New Year Eve, he is having an early reunion dinner with his family today at Chinese restaurant Tasty Court in Figaro Street, run by his good friend, fellow chef Pung Lu Tin.
On the second day of Chinese New Year, he will invite his friends to his home and whip up some dishes, including fish soup from a recipe by chef Pung.
Besides eating glutinous rice, chef Tay has other festive favourites. He says: "I love steamed rabbit fish as it has plenty of roe during the Chinese New Year period. For snacks, I must have bak kwa."
100ml cooking oil
150g shallots, peeled and sliced
10g garlic, chopped
100g dried shiitake mushrooms, soaked in warm water
2 Chinese sausages, sliced thinly
50g dried shrimp, soaked in warm water
200g roast pork
500g white glutinous rice, soaked
Salt to taste
Pepper to taste
1 tsp sesame oil
1 tsp light soya sauce
3 tsp dark soya sauce
For the garnish
100g spring onion
chopped 50g red chilli
Heat the oil in a wok and fry the shallots till they turn golden brown. Remove the shallots, drain and keep the oil in the wok.
Add the garlic, mushrooms, Chinese sausage, dried shrimp, roast pork and peanuts. Stir-fry over high heat till fragrant.
Add the drained glutinous rice and season with salt, pepper, sesame oil and light and dark soya sauce. Stir thoroughly so the rice takes on an even colour.
Remove the rice from the wok and scoop it into a claypot.
Heat up water in a steamer to a rapid boil. Place the claypot in the steamer, cover and steam the rice over high heat for 30 to 45 minutes or until the rice is soft and tender.
Garnish with fried shallots, spring onion and chilli.
Huaiyang pork ribs with sweet and sour sauce
Qi Zhi Hai, 45, Huaiyang masterchef of Grand Copthorne Waterfront Hotel's private dining
Huaiyang cuisine from Jiangsu, China, is considered to be one of the "Four Great Traditions" representing the country's culinary heritage and chef Qi has been honing his craft in this tradition for more than 20 years.
The food tends to be on the sweeter side and a key ingredient is Zhenjiang vinegar from Jiangsu.
In this homely dish of braised pork ribs with sweet and sour sauce, the flavours come from the vinegar as well as sugar. Chef Qi prefers using ribs with a layer of fat in the middle so the meat remains tender and juicy throughout the cooking process.
250g pork ribs
1 litre oil
30g green onion
20ml huatiao wine
1 litre water
200ml dark vinegar (look for Zhenjiang vinegar from Yue Hwa Chinese Products)
2g roasted sesame seeds
Chop the pork ribs into 5cm-long pieces.
Heat the oil in a wok and fry the pork ribs for two minutes. Strain the pork ribs from the oil and set aside.
Scoop out most of the oil and leave a few tablespoons to stir-fry the green onion, ginger and wine. Then add the pork ribs again.
Pour the water into the wok. Stir and bring to a boil. Then add 100ml vinegar and 100g sugar, lower the fire and cover. Braise for 30 minutes until the flavours penetrate the pork ribs. Stir occasionally.
Add the remaining vinegar and sugar. Stir-fry the mixture over low heat until a sticky gravy coats the pork ribs.
Serve on a platter and garnish with roasted sesame seeds.
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