Chinese New Year of the tiger

Sunday, 14 February 2010

THIS year the Chinese New Year of the Tiger happens to fall on 14 February, the same day as that other wonderful tradition, St Valentine’s Day.

So, roar into the Year of the Tiger and take your Valentine to a Chinese restaurant for yum cha, prosperity noodles and steamed fish with ginger.

Dumplings are delicious by candlelight and chocolates make a sweet ending to any meal.

Or cook the delicious char siu pork rolls as a prelude to a romantic evening!

The year of the tiger promises to be an exciting one for everyone, with lots of hard work involved, resulting in a great deal of success.

People born in the year of the tiger are magnetic personalities, tempestuous, but warm hearted.

They make firm friendships and expect loyalty from their friends.

Famous tiger people include Sir David Attenborough, Natalie Wood, Tom Berenger, Agatha Christie, H.G. Wells, Tom Cruise, Leonardo DiCaprio, Emily Dickinson, Isadora Duncan, Roberta Flack, Frederick Forsyth, Jodie Foster, Stevie Wonder, Sir Alec Guiness, Hugh Hefner, William Hurt, Dylan Thomas, Marilyn Monroe, Demi Moore, Beatrix Potter, Diana Rigg, Lionel Ritchie, Kenny Rogers.

A Happy Chinese New Year of the Tiger to everyone.

Gong Xi Fa Cai!

Happy Chinese New Year 2010,  Year of the Tiger


 

Serve these scrumptious char siu pork rolls to your friends for Chinese New Year.

Or cook them for your Valentine!

Recipe from Australian Pork.

Char Siu Pork Rolls

400g lean pork stir fry strips
1 tsp sesame oil
1 cup char siu sauce
¼ cabbage, finely shredded
1 carrot, peeled and grated
4 spring onions, sliced diagonally
150g water chestnuts, roughly chopped
10 sheets fresh filo pastry
150g butter, melted
2 tbsp black sesame seeds
½ cup spring roll dipping sauce.

1. Pre-heat the oven to 200°C.

2. Combine the lean pork strips in a medium bowl with the sesame oil and char siu sauce.

3. Heat oil in a large wok over a high heat and stir fry the prepared vegetables for 3-4 minutes. Remove and cool in a large bowl.

4. Return the wok to the heat and stir-fry the pork strips in two batches for 2-3 minutes or until well browned. Place pork in the bowl with the vegetables and mix well.

5. Lay the filo pastry on a flat surface and brush one sheet with the melted butter then top with another sheet. Repeat until you have 5 sheets. Cut each sheet into 2 large rectangles.

6. Spoon a little pork mixture into the centre of the pastry and brush the edges with melted butter. Fold in the edges, turn and fold pastry to enclose filling and roll tightly into a cigar shape. Repeat with remaining mixture and pastry.

7. Place each cigar onto a baking sheet lined with baking paper. Brush each roll with a little melted butter and sprinkle with black sesame seeds.

8. Bake rolls in the pre-heated oven for 12-15 minutes or until golden and crisp.

9. Serve hot with spring roll dipping sauce.

Note:
Pork may also be marinated with honey and soy or spicy plum sauce as a delicious alternative.