The eve of Chinese New Year this coming 2021 falls on 11 February. This happens to be a midweek Thursday, that might make preparing for reunion dinner a bit of a pickle, if you have to juggle work and cooking.
With help from New Moon’s range of premium abalone, and canned soups, we’ve come up with three easy and atas tuan yuan fan recipes that you can whip up in just two hours. These dishes taste great, look like they came off a banquet menu, and are nourishing for the family to boot. In this age of the global pandemic, health is definitely the wealth we all need.
Traditionally, Buddha Jump Over the Wall is a double-boiled soup that requires hours of soaking, and simmering, of premium ingredients. With New Moon, all you’ll have to do is crack open a can, heat, and serve!
If that’s a little too basic, we’ve zhnged-up the nourishing soup by cooking it in a pumpkin to wow your family at reunion dinner. What’s more, pumpkins symbolise abundance and prosperity in the coming year too!
Carving the pumpkin can easily be done the night before, if you’re concerned that it may take a while. Here’s a tip: use Malaysian pumpkins, rather than Australian kabocha pumpkins. While the latter is undeniably sweeter, it costs a lot more. It also has a very thick rind, and layer of flesh, that makes hollowing out the centre extremely difficult.
Combine one can each of New Moon Buddha Jump Over the Wall, and Fish Maw Soup, in a pot. You might not be able to fit all the soup in the pumpkin at first, but don’t throw the extras away!
I find that mashing the pumpkin flesh into the soup also adds sweetness. Besides lending the soup more body and creaminess, none of it goes to waste this way.
For extra nourishment, I also add a bottle of New Moon Essence of Chicken. This enhances the flavour of the chicken that is to be added, too. It also adds colour to the broth, without making it too dark. You can opt for boneless chicken leg meat, instead of worrying about whether the bones will fit into the cavity of the pumpkin.
I found that roasting the pumpkin produced better flavour, and more consistent results, than steaming. You can also let the pumpkin continue to sit for a while in the oven after it’s done, until it’s time for dinner. Top it up with the excess soup if you find that the pumpkin has absorbed some of the liquid.
Yield: Serves 4 to 5
Cooking time: 2 hours
Ingredients:
1 pumpkin, approx 1.7kg before carving
1 New Moon Buddha Jump Over the Wall
1 New Moon Fish Maw Soup
1 New Moon Essence of Chicken
2 chicken legs, or 400g boneless chicken leg meat
Handful of wolfberries
1 New Moon South Africa Abalone
Cooking time hacks: Carve the pumpkin ahead of time, and start on this dish first.
Directions:
The winter melon symbolises growth and good health in the year ahead. Pork represents strength and wealth; prawns, liveliness and good cheer. Abalone resembles ingots of gold, and flowers at Chinese New Year are synonymous with vitality and prosperity. This second dish marries all of these on a single plate, with New Moon Fish Maw Soup, and New Moon Australia Whole Abalone, making preparation a breeze.
Level the surface of the pork mixture when you scoop it into the winter melon ring. You’ll be sliding the finicky abalone rosette onto this to steam, so it helps if the surface is as flat as possible. Get it as close to the top of the ring as you can, too, or your abalone rosette will not stand out.
Slice the abalone as thin as you can, because this makes the slices easier to roll into the rosette. Hold them firmly as you roll, as they can be rather slippery. I find that transferring the abalone rosette to a saucer, or bowl, of the right size helps it hold its shape before sliding it onto the meat patty.
While the Fish Maw Soup is tasty on its own, I’ve added the abalone liquid to bring out the taste of the abalone. This is spruced up further with the addition of New Moon Abalone Sauce, a concentrated dash of umami that pairs well with the broccoli and winter melon.
Yield: Serves 4 to 5
Cooking time: 30 minutes
Cooking time hacks: Omit the conpoy and prawns to save time.
Ingredients:
1 4-5cm thick section of winter melon
200g minced pork
10 prawns, in 1cm chunks
3 tsp light soya sauce
3 tsp Shaoxing wine
3 tsp + 2 tbsp water
1 tsp sesame oil
Dash of white pepper
2 tbsp corn flour
2 conpoy, soaked in hot water and shredded
1-2 tbsp oil
2 cloves garlic, finely minced
100g enoki mushrooms
Handful of wolfberries
1 New Moon Australia Whole Abalone
1 New Moon Fish Maw Soup
½ tbsp New Moon Abalone Sauce
½ tsp dark soya sauce
Corn starch slurry
1 large broccoli
Directions:
Adapted from Share Food Singapore’s recipe.
Pao fan is one of the latest trends to hit the local food scene as 2020 comes to a close. It’s simple to prepare, and comforting to have. We decided to elevate this dish with New Moon New Zealand Whole Abalone, paired with a golden collagen stock that brings out the flavour of the shellfish.
I’ve used frozen collagen soup here as a quick hack, enriched with a simple pork broth. I find that the pork broth adds a robust body to the chicken collagen soup. If you can spare the time, you may make your own superior broth with chicken carcasses, chicken feet, pork bones, and conpoy, boiling till the liquid is reduced by half.
To ensure the rice stays in shape when you pour the soup in, pack it tightly into a bowl before turning it out onto your final plate. If you already have plain rice in the fridge, go ahead and fry this! You may want to add a little more New Moon Abalone Sauce for flavour, in this case.
If you’d like, you could lightly poach the whole abalone in the broth before slicing and plating. New Moon’s wild-caught premium New Zealand abalone is ready to eat, so you can easily slice it straight out of the can.
Yield: Serves 3 to 4
Cooking time: 40 minutes
Cooking time hacks: Cook the rice the night before, or at the start of the entire meal preparation process.
Ingredients:
1 cup New Moon Thai Hom Mali Premium Fragrant Rice
1 New Moon New Zealand Abalone
8-10 conpoy
300g spare ribs
1 slice ginger
500ml water
250ml collagen soup
Handful wolfberries
2 tbsp oil
3 eggs
1 tsp light soya sauce
½ tbsp New Moon Abalone Sauce
Dash of white pepper
Salt, to taste
Coriander (optional)
Directions:
Reunion dinners can be time-consuming to prepare, or expensive to order in for. Skip all that fuss with New Moon’s products, which are kitchen hacks we never knew we needed. Even if you’re a novice in the kitchen, they’ll help you prepare a tuan yuan fan so tasty and atas-looking, your family will think you’ve been moonlighting as a Chinese banquet chef.
With less than a month to Chinese New Year, stock up on Singapore’s best-selling abalone and other New Moon products at all leading supermarkets, including NTUC FairPrice, Cold Storage, Giant, Sheng Siong. You can also get them delivered to you when you shop through Shopee, Qoo10, Redmart, Lazada and Amazon, so you don’t have to worry about lugging all these heavy cans home.
Photos taken by Hay Thi.
This post was brought to you by New Moon.
Din Tai Fung just launched the popular mochi chocolate xiao long bao in Singapore, and…
The Pine Garden is a popular old-school bakery in Ang Mo Kio since 1984. They're…
Roll Sushi by IPPUDO is a new takeaway joint at The Shoppes at Marina Bay…
Here is our list of the best food deals and promotions in November 2024, ranging…
Siong Tong Gai, a popular steamed fish restaurant chain from Malaysia, has opened in Singapore!…
Make a date with your special someone, and book yourself a romantic night out at…