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		</div><p>It’s that time of the year when we love to indulge our family and friends to some exquisite Chinese feast. Chinese New Year is here and we cannot wait to prepare some delicious and healthy cuisines. Folks, celebrate the biggest date in Chinese calendar in style with our best Chinese dishes, from soup to dumplings we have got your menu sorted! Here are some do-at-home meal plans that everyone can follow.</p>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/Curry-Laksa.jpg"><img class="aligncenter size-large wp-image-104752" src="http://londonglossy.com/wp-content/uploads/2017/01/Curry-Laksa-682x1024.jpg" alt="" width="640" height="961" /></a></p>
<p>Curry Laksa is a soup with naturally warm ingredients especially for the winter season that one is meant to enjoy with their family. This recipe is by Sheraton Grand Macao Hotel, Cotai Central.</p>
<p>Curry Laksa Soup, a Hot Pot soup base that is a traditional Asian delicacy which includes a variety of East Asian stews cooked and served at the table.</p>
<p><img class="alignleft wp-image-104745" src="http://londonglossy.com/wp-content/uploads/2017/01/Curry-Laksa-Chicken-Stock.png" alt="" width="244" height="309" /></p>
<h4>METHOD:</h4>
<ol>
<li>Heat oil and sauté blended items in (a) and lemongrass. Add in the rest of the (a) ingredients and sauté for about 5 minutes.</li>
<li>Stir the paste till oil bubbles on the surface and becomes reddish in color and aromatic.</li>
<li>Add chicken stock and tofu puff. Simmer gently for about 5-7 minutes and add seasoning.</li>
<li>Lastly, add coconut milk. Bring it to a boil and turn off the heat.</li>
<li>Strain the soup through a strainer.</li>
<li>Replace the tofu puff.</li>
<li>Laksa Soup is ready to serve.</li>
</ol>
<blockquote><p>Seafood Rice Recipe by Sheraton Grand Macao Hotel, Cotai Central.</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/seafood-rice.jpg"><img class="aligncenter size-large wp-image-104753" src="http://londonglossy.com/wp-content/uploads/2017/01/seafood-rice-1024x684.jpg" alt="" width="640" height="428" /></a></p>
<h4>SEAFOOD RICE RECIPE</h4>
<ol>
<li>1000g long grain rice/Basmati</li>
<li>300g firm white fish, cut into pieces</li>
<li>300g squid, cut into pieces</li>
<li>500g fresh prawns, peeled and deveined</li>
<li>300g fresh clams</li>
<li>1000g fresh mussels</li>
<li>300g scallop</li>
<li>300g mud crab, cut into quarters</li>
<li>100g onion, finely chopped</li>
<li>30g red capsicum, finely chopped</li>
<li>2g bay leaf</li>
<li>80g minced garlic</li>
<li>20g minced ginger</li>
<li>40ml white wine<;/li</li>
<li>5g cayenne pepper</li>
<li>2000ml water</li>
<li>30g coriander, finely chopped</li>
<li>4g salt</li>
<li>4g pepper</li>
<li>500ml tomato sauce</li>
</ol>
<h4>Method:</h4>
<ol>
<li>Fry all the seafood in a big shallow pan for about 5 minutes, or until you notice a slight change in color, and set aside.</li>
<li>In another big pot, sauté onion, garlic, ginger, red capsicum, and bay leaf until golden brown, about 10 minutes.</li>
<li>Add white wine, tomato sauce, cayenne pepper and water.</li>
<li>Bring to a boil, turn to low heat and simmer for 45 minutes, stirring occasionally.</li>
<li>Next, steam the rice and set aside.</li>
<li>In the pan with the seafood, add rice and white wine tomato sauce mixture and cook for 10 minutes. Taste and adjust seasoning if required.</li>
<li>Transfer to bowls, drizzle with olive oil and garnish with chopped coriander leaves.</li>
</ol>
<blockquote><p>Crispy Pakchoi Dumpling &#8211; Healthy dumplings recipe by Yauatcha, Mumbai.</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/Crispy-pak-choi-dumpling.jpg"><img class="aligncenter size-large wp-image-104751" src="http://londonglossy.com/wp-content/uploads/2017/01/Crispy-pak-choi-dumpling-1024x683.jpg" alt="" width="640" height="427" /></a></p>
<h4>INGREDIENTS:</h4>
<p><strong>FILLING:</strong></p>
<ul>
<li>30g Porkchoy Roughly Chopped</li>
<li>5g Shimeji Mushroom Roughly Chopped</li>
<li>Water Chestnut Roughly Chopped</li>
<li>5g Chop red Chilli</li>
<li>SUGAR &#8211; PINCH</li>
<li>1 Garli</li>
<li>5g Sesame Oil</li>
<li>Salt to taste</li>
</ul>
<p><b>SKIN: </b><br />
• Potato Starch and Water</p>
<h4>METHOD:</h4>
<ul>
<li>Prepare the filling by blanching the chopped vegetables, and mix well with the rest of the ingredients aside covered in the fridge until use.</li>
<li>Prepare the skin by using the potato starch and water to form a dough.</li>
<li>Cut and divide the dough in equals.</li>
<li>Use a roller to make a wrapper.</li>
<li>Use the filling and fold it into dumplings.</li>
<li>Serve Hot.</li>
</ul>
<blockquote><p>Crunchy Iceberg Dumpling- Healthy dumplings recipe by Yauatcha</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/Crunchy-iceberg-dumpling.jpg"><img class="aligncenter size-large wp-image-104749" src="http://londonglossy.com/wp-content/uploads/2017/01/Crunchy-iceberg-dumpling-683x1024.jpg" alt="" width="640" height="960" /></a></p>
<h4>INGREDIENTS:</h4>
<p><strong>FILLING:</strong></p>
<ol>
<li>10g Asparagus Chopped</li>
<li>10g Water Chestnut Chopped</li>
<li>10g Corn Kernel Chopped</li>
<li>10g Red Pumpkin Chopped</li>
<li>10g Raw Papaya</li>
<li>10g Iceberg Lettuce (roughly chopped)</li>
<li>5g Sugar</li>
<li>5ml Sesame Oil</li>
<li>5ml Ginger Juice</li>
<li>Salt to taste</li>
</ol>
<p><b>SKIN</b><br />
• Wheat starch and water</p>
<h4>METHOD:</h4>
<ol>
<li>To prepare the filling, blanch all the vegetables together except the iceberg and keep aside till it cools down.</li>
<li>Mix rest of the ingredients with blanched vegetables to form the filling.</li>
<li>Prepare the skin by using wheat starch and water to make dough.</li>
<li>Cut and divide the dough into equals and use a roller to make wrapper.</li>
<li>Insert filling and fold into dumplings.</li>
<li>Serve hot.</li>
</ol>
<blockquote><p>Lotus Leaf Wrapped Fried Rice (WOK DISH), Healthy recipe by Yauatcha, Mumbai.</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/Lotus_leaf_wrapped_fried_rice.jpg"><img class="aligncenter size-large wp-image-104748" src="http://londonglossy.com/wp-content/uploads/2017/01/Lotus_leaf_wrapped_fried_rice-1024x683.jpg" alt="" width="640" height="427" /></a></p>
<h4>INGREDIENTS:</h4>
<ol>
<li>200g Jasmine Rice (cooked)</li>
<li>20g Edamame Beans</li>
<li>20g Mock Meat</li>
<li>20g Shitake Mushroom</li>
<li>10 Spring Onion</li>
<li>5g Dark Soy Sauce</li>
<li>10ml Sunflower Oil</li>
<li>Salt to taste</li>
</ol>
<h4>METHOD:</h4>
<ul>
<li>Heat oil in a wok till smoke appears.</li>
<li>Now add all the ingredients together and toss it at high flame till well combined.</li>
<li>Serve hot with a garnish of coriander leaf.</li>
</ul>
<blockquote><p>Mushroom Spring Roll with Black Truffle (DIMSUM FRIED) &#8211; Healthy recipe by Yauatcha, Mumbai.</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/Mushroom_Spring_Roll_Truffle.jpg"><img class="aligncenter size-large wp-image-104750" src="http://londonglossy.com/wp-content/uploads/2017/01/Mushroom_Spring_Roll_Truffle-1024x683.jpg" alt="" width="640" height="427" /></a></p>
<p><b>INGREDIENTS:</b></p>
<ol>
<li>15g Carrots (cubed)</li>
<li>20g White fungus (chopped)</li>
<li>30 Taro root cutinto (cubed)</li>
<li>10g Shimeji mushroom (chopped)</li>
<li>10g Shitake Mushroom (cubed)</li>
<li>10g Traw mushroom (cubed)</li>
<li>5g Black truffle paste</li>
<li>Salt to taste</li>
<li>3 Spring roll sheets</li>
<li>Oil to fry</li>
</ol>
<p><b>â¨METHOD:</b></p>
<ol>
<li style="list-style-type: none;">
<ol>
<li>Blanch all the vegetables together and keep aside.</li>
<li>Once the vegetables cool down, mix all the other ingredients to form a filling.</li>
<li>Divide the filling in three equal quantities and wrap it using the spring roll sheet to give shape.</li>
<li>Deep fry it at a temperature of 160ºC until it becomes crispy and golden in color.</li>
<li>Serve hot.</li>
</ol>
</li>
</ol>
<blockquote><p>Happy Chinese New Year!</p></blockquote>
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