Tiger treats

BY JAN BILTON

Chinese New Year – the Year of the Tiger – begins on February 14 (also Valentines Day). Many of us can expect it to be a time of drama, intensity, change and travel.

The Chinese calendar begins on the second new moon after the northern hemisphere winter begins. It is divided into 12-year cycles, with each year represented by different animals. The rat, ox, tiger, rabbit, dragon, snake, horse, sheep, monkey, rooster, dog and boar impose their characteristics on their allocated years.

Some of the world's greatest wartime strategists and leaders were born in the Year of the Tiger, including Dwight Eisenhower and Ho Chi Minh. Other "cats" of note include Queen Elizabeth II, Karl Marx and Marco Polo.

Food plays an important role in Chinese New Year celebrations. Sweetmeats, cakes or cookies are often exchanged as gifts. Serving a whole chicken symbolises family togetherness.

Clams and spring rolls symbolise wealth – clams because of their resemblance to bullion, and spring rolls because their shape is similar to gold bars. Noodles represent a long life, and superstition says it's bad luck to cut them.

So here's to your good health and prosperity during the Year of the Tiger. And you don't have to be Chinese to enjoy the following recipes.

FIVE-SPICE MONEY BAGS

These make great gifts for Chinese New Year or Valentines Day. If you don't have time to wrap the filling, the date combo makes delicious truffles – just roll into balls and dust with icing sugar, or dip in melted chocolate.

1 1/2 cups pitted dates

1/2 cup walnuts

1/4- 1/2 tsp Chinese five-spice powder, to taste

1-2 tsp lemon juice

10-14 spring roll wrappers or wonton wrappers

Chives for tying

Canola oil for deep frying

Icing sugar for dusting

Finely chop the dates – this can be done in a food processor. Finely chop the walnuts. Combine with the five-spice and enough lemon juice to bind.

Roll the mixture into 10-14 balls about the size of walnuts. The size will be influenced by the size of the wrappers.

If using spring roll wrappers, trim a little from one edge to make them smaller. Place the date mixture in the middle. Bring the pastry together over the filling to make a bag. Tie with the chives.

Heat enough oil for deep frying in a deep, narrow saucepan. When a faint haze rises, deep-fry the bags one at a time, until golden. Drain on paper towels. Remove the chives.

Dust with icing sugar before serving. Great served as a nibble with coffee or with custard as a dessert. Makes 10-14.

BUDDHA'S DELIGHT

This vegetarian dish is traditionally served on New Year's Day.

1/4 cup sliced dried shiitake mushrooms

1/2 cup hot water

300g pack firm tofu

1 Tbsp each: dark soy sauce, sesame oil

2 large carrots

1/2 cup sliced water chestnuts, drained and chopped

225g can sliced bamboo shoots, drained and chopped

125g snow peas, sliced

1 1/2 cups finely shredded cabbage

3cm knob root ginger, finely grated

Sauce

4 Tbsp reserved mushroom soaking liquid

1 Tbsp Chinese rice wine

1 tsp sugar

Other

2 Tbsp canola oil

Salt and pepper to taste

Soak the mushrooms in the hot water for 30 minutes to soften. Drain through a sieve, squeezing out any excess water. Reserve the soaking liquid.

Meanwhile, drain the tofu and cut into 3cm cubes. Place in a bowl. Marinate in the combined soy sauce and sesame oil.

Peel the carrots, halve and julienne. String the snow peas and cut in half.

Arrange the remaining vegetables and ginger ready for stir-frying.

To make the sauce, combine the reserved soaking liquid with the Chinese rice wine and sugar. Set aside.

Heat a wok over a medium-high heat. Add the canola oil. When hot, stir-fry the carrots for one minute. Add the dried mushrooms. Stir-fry for 30 seconds, then add the water chestnuts, bamboo shoots, snow peas and ginger. Stir in the shredded cabbage and the tofu and marinade. Add the sauce ingredients and bring to the boil. Reduce the heat, cover and simmer for three minutes. Season.

Serve with rice or noodles. Serves 4.

MINI FILO SPRING ROLLS

Spring rolls are usually prepared with wonton wrappers, then deep-fried. Here is a baked version using filo pastry.

1 cup chopped mung bean sprouts

2 spring onions, thinly sliced

1 small green pepper (capsicum), diced

1 large clove garlic, crushed

3cm knob root ginger, finely grated

1 small carrot, julienned

2-3 Tbsp peanut oil

8-10 sheets filo pastry

Combine the sprouts with the onions, pepper, garlic, ginger and carrot in a bowl. Toss with about 1 Tbsp of the peanut oil.

Place a sheet of filo on a flat surface and brush with peanut oil. Fold one end over to meet the other. Place about 1/8 of the mixture at one end of the filo, leaving a 3cm free edge either side. Form the vegetables into a cylinder shape. Fold the sides of the filo over the vegetables and roll up like a mini-spring roll. Repeat with the remaining filo and vegetables.

Preheat the oven to 190 degrees Celsius. Place the rolls on an oiled baking tray. Brush well with peanut oil. Bake for 10-15 minutes.

Great served as finger food with sweet chilli sauce for dipping. Makes 8-10.

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

Omega littleneck clams are available in 1kg vacuum packs from the chiller cabinets of many supermarkets.

1kg (littleneck) clams

2 Tbsp each: canola oil, finely grated root ginger

1 Tbsp crushed garlic

1/4 cup chicken stock

2 Tbsp each: black bean sauce, rice cooking wine

1 spring onion, thinly sliced

Drain the clams in a colander.

Heat a flat-bottomed wok or frying pan over a high heat. Add the oil, ginger and garlic. Stir-fry for 30 seconds or until fragrant.

Add the stock and black bean sauce. Simmer for one minute. Add the rice wine and clams. Simmer – stirring – for two to three minutes.

Garnish with the spring onion and serve immediately with rice. Serves 4 as part of a Chinese-style dinner.

Copyright Jan Bilton

- The Marlborough Express