This year Chinese New Year is Feburary the 19th (similarly to Easter the date follows a lunar calendar so changes from year to year), when we shall be moving from the year of the Horse to the Year of the Goat (or sheep or ram – the Chinese characters are the same). There are 12 different animals in the Chinese calendar – I am a Rat so the 12 year window should enable you to work out how old I am! It is a long running festival – running from the last day of the old year to the 15th day of the new year – with different traditions and foods associated with each day – so plenty of chances to cook up a Chinese feast at home.
TV Chef, Ching-He Huang, has partnered with AMOY, to show you how to cook a variety of authentic meals, in a matter of minutes with your choice of fresh ingredients then sauces & noodles from AMOY. As they say AMOYzing!
- Did you know that Chinese black beans, known as Dou-chi and popular across Southern China are actually fermented soy beans which have changed colour due to the fermentation?
- Use light soy sauce for steamed dishes, vegetables or for salad dressing, use the dark to a dd a savoury flavour to richer dishes when braising, stewing or stir frying
- When you buy fresh ginger for a dish, freeze any that is left over then grate it from frozen the next time you use it.
What is your favourite Chinese dish?
Post Sponsored by AMOY