Dishes Inspired by the Upcoming Chinese New Year

恭喜发财 (Kung Hei Fat Choy) to everyone celebrating the upcoming Chinese New Year. I find the Chinese New Year zodiac to be interesting and according to it, this year is the Year of the Horse. When I checked the zodiac, I am a rooster. I admittedly believe somethings that are said for this sign is true to me, such as being a practical thinker, observant, paying attention to detail. I did check out the birth year of my family members and found some of the personality traits to be true to them.

I enjoy making food from a variety of cuisines on a regular basis, as it makes us feel like we are travelling around the world more often. My family and I enjoyed flavourful dishes inspired by Chinese cuisine that I made using Blue Dragon products. Each of the Blue Dragons stir fry packages had unique flavours, which we enjoyed along with meat and vegetables. I also served Sweet Chilli Potato Wedges and Sago Coconut Milk Pudding.

To prepare the rice noodles, I used...
250g Rice Noodles
hot boiling water

Place the rice noodles in a pot of boiled water and keep it covered for about 3 to 4 minutes. Drain the noodles and serve it hot with a side dish. 

I served it with the Broccoli Beef side dish. We really enjoyed the Broccoli Beef Stir fry sauce package. To prepare the Broccoli Beef stir fry...
I heated the wok with a tbsp of oil and then stir fried the beef in high heat. Then added the broccoli florets and sliced onions before pouring the sauce over it. 

This recipe for the Sweet Chilli Potato Wedges is from the Blue Dragon site.

450g potatoes, cut into small wedges

1/2 bottle Blue Dragon Sweet Chilli Dipping Sauce

2 tbsp olive oil

Wash the potatoes and slice into 1 to 2cm thick wedges. Dry the potatoes with a paper towel, place on a baking sheet. Toss the potatoes with the Sweet Chilli Dipping Sauce and oil then bake in the oven at 400F for about 30 to 45 minutes until golden. Sprinkle chopped coriander and serve with a dollop of sour cream.

Sago Coconut Milk Pudding

1 cup Sago seeds

about 4 cups water
1 cup coconut milk

1/2 cup sugar

2" fresh or dried pandan leaves optional

cashews and raisins

Boil the sago seeds in medium high heat, stirring occasionally until it is transparent. Strain the seeds in a fine colander and run it under tap water and discard the water. 
In another pan heat the sugar and pandan leaves with the coconut milk. Add the boiled sago seeds little bit at a time to the coconut milk and stir until it becomes thick. Add cashews and raisins and remove from heat. This pudding can be served warm or made a head of time and served cold.

I hope this Chinese cuisine inspired meal will inspire you to try it and enjoy with your family.

Disclosure: I am part of the Blue Dragon Ambassador program with MC Canada and receive special perks. All rights reserved on photographs and written content Createwithmom © 2011 - 2014. Please Ask First