Delve into traditional fare this Chinese New Year

Sweet memoriesThe Lunar New Year was chef Raymond Wongrsquos favourite holiday while growing up in Kuala Lumpur Malaysia The masterchefAsian at By the Mekong The St Regis Mumbai recalls looking forward to visiting his grandparents during this time ldquoI would spend quality time with them over a feast and hear the drums getting louder watching the lion dance felt like being in front of an actual lionrdquo reveals the tastemaker who will whip up delicacies like Hanoi golden crispy fritters in basil lemongrass dressing open bao and crispy fried Pattaya shrimp at the restaurant this yearA delicacy he associates with his festive memories is nian gao a glutinous sweet rice cake that was made at home ldquoAccording to our tradition eating nian gao will inspire you to achieve a higher income professional position or higher selfworth in the coming yearrdquo he informs usNian gaoIngredientsgtgt 2 tsp vegetable oil gtgt 35 to 4 cups of water gtgt 4 slices ginger gtgt 2 cups dark brown sugar or brown rock sugar gtgt 15 tsp allspice powder gtgt 15 pounds glutinous rice flour gtgt 15 pound rice flour about half a bag gtgt 1 tbsp vanilla extract gtgt 1 tbsp dark molasses gtgt Zest of one large orangeMethodMelt the sugar with water and make a sugar syrup Mix all ingredients and add in the cooled syrup Put the mixture in a mould cover and steam for 30 minutes Once this cools down cut as per the required thickness and coat with coconut flakesDus ka dumThe eve of the Chinese New Year is a busy affair While he was growing up in the bylanes of Mazgaon restaurant manager Jeff Hu mdash who has been working at the Fort haunt Royal China for 20 years mdash recounts lively gatherings at the Kuan Kung temple in Wadi Bunder Small groups of gamblers would celebrate Chinese clubs would host senior citizens and Chinese families would be elbowdeep in preparing a hearty feastHu and his family at the Kuan Kung Temple in Mazgaon on Chinese New YearSweet and savoury fried Chinese biscuits and prawn crackers would be passed around in abundance From fish meatball soup whole steamed chicken and whole fish in sweetsour sauce to stewed pork omelette stuffed with minced pork and diced chicken with mixed vegetables and cashew nuts a magnificent dinner is at the centre of the celebrations he tells us ldquoTraditions dictate that there should be at least 10 dishes in the main course alone We try to make most of these dishes every year and visit the templerdquo Hu revealsPanfried pomfret with ginger and spring onionIngredientsgtgt One whole pomfret gtgt Sliced gingergtgt A couple of chopped spring onionsgtgt A sprinkle of white pepper gtgt Oyster saucegtgt Soya saucegtgt Potato starchgtgt Soup stockMethodPanfry the fish and set aside Heat oil in a wok add ginger and spring onion Sauteacute for a minute add oyster sauce soya sauce white pepper soup stock and potato starch to thicken the sauce Once it comes together pour the sauce on the pomfret and serve hotDumpling loveEat pray love mdash this is how Huang Te Sing executive Chinese chef at Oriental Blossom Hotel Marine Plaza remembers the Chinese New Year celebrations in Byculla The morning would kick off with elders handing out red envelopes of money to kids followed by heading to relativesrsquo placeThe chef recalls being assigned the duty to decorate the house with lanterns fold dumplings and of course devour them ldquoThe number of dumplings you eat on the new year day is proportional to the money you get in the whole year Noodles signify longevity while spring rolls stand for prosperity We make and offer at least 10 dishes to our ancestors and then dig inrdquo he sharesPork or chicken dumplingsFor dumpling wrapperIngredients2 cups all purpose flour14 tsp salt12 cup boiling waterMethodStir together flour and salt in a large mixing bowl with a wooden spoon or chopsticks pouring in boiling hot water Stir continuously to form a dough knead to get a smooth dough Let it rest for 10 to 15 minutes covered with a kitchen towelFor the fillingIngredients250 gm Chinese cabbage coarsely chopped250 gm minced porkchicken1 cup finely chopped spring onions12 inch peeled and chopped ginger1 tbsp light soy sauce12 tsp dark soy sauce1 tsp sugar14 tsp white people powder1 tsp chicken broth powder12 tsp toasted sesame seeds oilMethodSqueeze out water from the chopped cabbage In a bowl add the cabbage along with all the ingredients Mix well Chill in the freezer for 15 to 20 minutesFor assemblyLightly grease the steamer surface and divide the dough evenly into four portions Roll each portion into a 10inch long roll Cut each roll into 10 small dough balls and flatten them into threeinch pancakes for dumpling wrappers Fill each wrapper with two tsp of meat filling and fold into a halfmoon shape Make pleats as you fold each dumpling Place the packed dumplings on to a greased steamer and steam on high heat for 2025 minutes till the wrappers are shining and translucent Serve with sweet chilli sauce or soy vinegarCelebrate the year of the Rabbitgtgt Dolsot or stone hotpot delicacies at China BistroAt Outlets across Mumbaigtgt Order in wild mushroom crystal dumplings spring rolls and chilli Hoisin tiger prawns from GinkgoCall 8591419470gtgt Dig into prawn calamari supreme soup glorious crab dumpling and raspberry macaron at YauatchaAt Raheja Tower BKCCall 9222222800gtgt Celebrate with golden luck dumpling while sipping on Ying amp Yang at FooAt Outlets across MumbaiCall 8591983371