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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 src="http://londonglossy.com/wp-content/uploads/2017/01/Curry-Laksa-682x1024.jpg" alt="" width="640" height="961" class="aligncenter size-large wp-image-104752" /></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><a href="http://londonglossy.com/wp-content/uploads/2017/01/Curry-Laksa-Chicken-Stock.png"><img src="http://londonglossy.com/wp-content/uploads/2017/01/Curry-Laksa-Chicken-Stock.png" alt="" width="367" height="466" class="aligncenter size-full wp-image-104745" /></a></p>
<p><b>METHODS OF PREPARATION</b></p>
<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 colour 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 src="http://londonglossy.com/wp-content/uploads/2017/01/seafood-rice-1024x684.jpg" alt="" width="640" height="428" class="aligncenter size-large wp-image-104753" /></a></p>
<p><b>SEAFOOD RICE RECIPE</b></p>
<p><b>Ingredients:</b></p>
<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>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>
<p><b>Method:</b></p>
<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 src="http://londonglossy.com/wp-content/uploads/2017/01/Crispy-pak-choi-dumpling-1024x683.jpg" alt="" width="640" height="427" class="aligncenter size-large wp-image-104751" /></a></p>
<p><b>INGREDIENTS:</b><br />
<b>FILLING:</b></p>
<li>POKCHOY ROUGHLY CHOP &#8211; 30 GM</li>
<li>SHIMEJI MUSHROOM ROUGHLY CHOP &#8211; 5 GM</li>
<li>WATER CHESTNUT ROUGHLY CHOP &#8211; 80 GM</li>
<li>CHOP RED CHILLI &#8211; 5 GM</li>
<li>SUGAR &#8211; PINCH</li>
<li>GARLIC CHOP &#8211; 1 NO</li>
<li>SESAME OIL &#8211; 5 ML</li>
<li>SALT AS PER TASTE</li>
</ol>
<p><b>SKIN: </b><br />
* POTATO STARCH AND WATER.</p>
<p><b>METHOD:</b></p>
<li>PREPARE THE FILLING BY BLANCHING THE CHOP VEGETABLES AND MIX WELL WITH THE REST FO THE INGREDIENTS ASIDE COVERED IN A FRIDGE TILL USE.</li>
<p>PREPARE THE SKIN BY USING THE POTATO STARCH AND WATER TO FORM A DOUGH.</li>
<li>CUT AND DIVIDE THE DOUG 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>
</ol>
<blockquote><p>Crunchy Iceberg Dumpling- Healthy dumplings recipe by Yauatcha, Mumbai.</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/01/Crunchy-iceberg-dumpling.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/01/Crunchy-iceberg-dumpling-683x1024.jpg" alt="" width="640" height="960" class="aligncenter size-large wp-image-104749" /></a></p>
<p><b>INGREDIENTS:</b><br />
<b>FILLING:</b></p>
<ol>
<li>ASPARAGUS CHOP &#8211; 10 GM</li>
<li>WATER CHESTNUT CHOP &#8211; 10 GM</li>
<li>CORN KERNEL CHOP &#8211; 10 GM</li>
<li>RED PUMPKIN CHOP &#8211; 10 GM</li>
<li>RAW PAPAYA &#8211; 10 GM</li>
<li>ICE BERG LETTUCE ROUGHLY CHOP &#8211; 10 GM</li>
<li>SUGAR &#8211; 5 GM</li>
<li>SESAMEE OIL &#8211; 5 ML</li>
<li>GINGER JUICE &#8211; 5 ML</li>
<li>SALT &#8211; AS PER TASTE</li>
</ol>
<p><b>SKIN</b><br />
* WHEAT STARCH AND WATER</p>
<p><b>METHOD:</b></p>
<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 INGREIDENTS WITH BLACHED VEGETABLES TO FORM THE FILLING.</li>
<li>PREPARE THE SKIN BY USING WHEAT STARCH AND WATER TO MAKE A DOUGH.</li>
<li>CUT AND DIVIDE THE DOUGH INTO EQUALS AND USE A ROLLER TO MAKE WRAPPER.</li>
<li>INSERT FILLING AND FOLS 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 src="http://londonglossy.com/wp-content/uploads/2017/01/Lotus_leaf_wrapped_fried_rice-1024x683.jpg" alt="" width="640" height="427" class="aligncenter size-large wp-image-104748" /></a></p>
<p><b>INGREDIENTS:</b></p>
<ol>
</li>
<p>JASMINE RICE (COOKED) – 200g</p>
<li>EDAMAME BEANS – 20g</li>
<li>MOCK MEAT – 20g</li>
<li>SHITAKE MUSHROOM – 20g</li>
<li>SPRING ONION – 10g</li>
<li>DARK SOYA SAUCE – 5g</li>
<li>SUNFLOWER OIL – 10ml</li>
<li>SALT – AS PER TASTE.</li>
</ol>
<p><b>METHOD:</b><br />
* HEAT OIL IN A WOK TILL SMOKE APPEARS.<br />
* NOW ADD ALL THE INGREDIENTS TOGETHER AND TOSS IT AT HIGH FLAME TILL WELL COMBINED.<br />
* SERVE HOT WITH A GARNISH OF CORRIANDDER LEAF.</p>
<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 src="http://londonglossy.com/wp-content/uploads/2017/01/Mushroom_Spring_Roll_Truffle-1024x683.jpg" alt="" width="640" height="427" class="aligncenter size-large wp-image-104750" /></a></p>
<p>â¨<b>INGREDIENTS:</b></p>
<ol>
â¨CARROT CUT INTO SMALL CUBES – 15 GM</li>
<li>WHITE FUNGUS ROUGHLY CHOP – 20 GM</li>
<li>TARO ROOT CUTINTO SMALL CUBES – 30 GM</li>
<li>SHIMEJI MUSHROOM ROUGHLY CHOP – 10 GM</li>
<li>SHITAKE MUSHROOM CUBE SHAPE – 10 GM</li>
<li>STRAW MUSHROOM CUBE SHAPE – 10 GM</li>
<li>BLACK TRUFFLE PASTE – 5 GM</li>
<li>SALT – AS PER TASTE</li>
<li>SPRING ROLL SHEET – 3 NOS</li>
<li>OIL TO FRY</li>
</ol>
<p><b>â¨METHOD:</b></p>
<ol>
<li>BLANCH ALL THE VEGETABLES TOGETHER AND KEEP ASIDE.</li>
<li>ONCE THE VEGETABLES COOLS DOWN MIX ALL THE OTHER INGREDIENTS TO FORM A FILLING.</li>
<li>DIVIDE THE FILLING IN THREE EQUAL QUANTITY AND WRAP IT USING THE SPRING ROLL SHEET TO GIVE A ROLL SHAPE.</li>
<li>DEEP FRY IT AT A TEMPERATURE OF 160 DEGREE CENTIGRATE TILL IT BECOMES CRISPY AND GOLDEN IN COLOR.</li>
<li>SERVE HOT.</li>
</ol>
<blockquote><p>Happy Chinese New Year!</p></blockquote>
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