A Cook-it-Yourself Guide – 8 Recipes for Reunion Dinner

Heads up, lovely readers! We've got 10 stunning prizes to gift-away here. Read on to find out what they are and how you can win them. Home is where the heart is – and that’s probably why most of us would choose to have our Chinese New Year reunion dinners in the comfort of our homes instead of dining out at a restaurant. The way we remember it as kids -- Mom's and aunts would have their hands full in the kitchen, while the rest of us helped to set the table, drag out extra stools for our relatives while a movie premiere played on Channel 5. If it’s your turn to flaunt your potential chef skills or if you just need fresh ideas as you plan for the big dinner, here are 8 easy recipes lined up with accompanying cooking videos that you can cook alongside to! Classic Singaporean favourites that are spicy the way we like it for a spirited lunar new year.

1. Assam Seafood 亚参海鲜
A medley of fish, shrimp and squid with sautéed lemongrass and onions in a simmering sea of a sweet, sour, spicy and thick assam base with tomato, pineapple and straw mushrooms.

Ingredients Chang Cheng Assam Paste Seafood (Shrimp, Fish, Squid) – 600g Lemongrass – ½ stalk Tomato (cut into sections) – ½ piece Pineapple, Straw Mushroom – 100g Big Onion (angle-cut) – 1 piece Lime (squeezed into juice) – 2 pieces Water – 400ml Thick Coconut Milk – 100ml

Instructions

Stir fry lemongrass and big onion till fragrant. Add in Chang Cheng Assam Paste and stir evenly.
Pour in water and bring to boil. Add in fish and boil over low heat for 3 minutes.
Add in tomato, pineapple, straw mushroom and prawn and bring to boil.
Add in squid and boil for another 2 minutes.
Lastly, add in thick coconut milk and lime juice. Bring to boil and ready to serve.

Chang Cheng Assam Paste Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.

Cook along with： Cheryl Desiree Chan 陈雪儿 Miss Singapore Global Beauty Queen 2011

2. Curry Chicken 咖喱鸡
Stewed chicken and pockets of pan-fried potatoes are gently infused with aromatic curry spices and the rich flavours of coconut milk – a classic favourite amongst Singaporeans.

Ingredients Chang Cheng Curry Chicken Paste Chicken (cut into pieces) - 1.3kg Potato (cut into cubes) - 500g Curry Leaves - a few pieces Water - 600ml Thick Coconut Milk or Fresh Milk - 150ml

Instructions

Mix chicken with Chang Cheng Curry Chicken Paste and marinate well.
Slightly pan fry potatoes and add in curry leaves to stir fry till fragrant.
Add in chicken and stir constantly till half cooked.
Divide water into three portions and pour in gradually.
Simmer over lower heat for approximately 25 minutes till cooked.
Add in thick coconut milk or fresh milk and stir well. Ready to serve.

Chang Cheng Curry Chicken Paste Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.

Cook along with： Cheryl Desiree Chan 陈雪儿 Miss Singapore Global Beauty Queen 2011

3. Asparagus with Spices Paste 渔香酱炒芦笋
Crunchy and spicy, the succulent stalks of asparagus are mixed with a flavourful and spicy paste, backed up with aromatic hints of garlic, lemongrass and chilli padi.

Ingredients Chang Cheng Spices Paste Asparagus - 500g Big Onion (angle-cut) - 50g Red and Yellow Capsicum - 50g Garlic (chopped) - 2 pieces Lemongrass (diced) - A little Chilli Padi - A little Water - A little

Instructions

Stir fry garlic, lemongrass and chilli padi till fragrant.Add in Chang Cheng Spices Paste and stir evenly
Add in big onion and asparagus and continue to stir fry.
Pour in water and bring to boil.
Add in red and yellow capsicum and simmer for 2 minutes over low heat. Ready to serve.

Chang Cheng Curry Spices Paste Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.

Cook along with： Cheryl Desiree Chan 陈雪儿 Miss Singapore Global Beauty Queen 2011

4. Kung Pao Chicken 宫保鸡丁
The spicy take to a simple dish features bite-sized chicken cubes stir fried till golden brown, then added to a mix of sautéed dried chilli doused in a fragrant Kung Pao paste – a unique concoction of chilli, cashew nuts, soy sauce, shaoxing wine and black vinegar.

Ingredients Chang Cheng Kung Pao Paste - 200g Diced Chicken - 250g Dried Chilli - 15g Garlic (sliced) - A little Chilli Padi - A little Big Onion (angle-cut) - 50g Spring Onion - 5g Tapioca Flour, Salt, Pepper, Sesame Oil - A little

Instructions

Marinate diced chicken with salt, pepper, sesame oil and tapioca flour. Slightly pan fry the marinated chicken and set aside for use.
Stir fry dried chilli, garlic, chilli padi and big onion till fragrant. Add in Chang Cheng Kung Pao Paste.
Add in diced chicken and stir evenly till sauce content is reduced. Add in spring onion and ready to serve.

Chang Cheng Curry Kung Pao Paste Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.

Cook along with： Cheryl Desiree Chan 陈雪儿 Miss Singapore Global Beauty Queen 2011

Turn to the next page for more recipes.

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To join the contest, simply follow these steps: Step 1: Like the Article Step 2: Comment below which are the 2 recipes that you’d like to try making at home. Contest is over. Congratulations to the following winners! Do check your email for further information. Top Prize Winners: 1980june peace_in_u Consolation Prize Winners: barbarayy jeez_jia woofie leetongphong ixora jacelyn22 iamstellachen lkneo66 See Also: Find the best restaurants in Singapore More seafood options for you