Chinese New Year will be celebrated internationally on 16th February 2018 and to kick off what has become a firmly established date on the culinary calendar, Wing Yip has teamed up with MasterChef champions Ping Coombes and Larkin Cen to create two authentic Chinese New Year recipes.
Larkin Cen, Chef and Director of Woky Ko, has developed a recipe for the much-loved Gua Bao and Ping has shared her family childhood recipe’Hup Toh Soh’. Both recipes will definitely add an authentic touch to Chinese New Year celebrations this year.
With over 4,500 Oriental products to choose from, Wing Yip has a range of products to suit all cooking needs Ã¢â‚¬â€œ from buying a first wok, to finding authentic hoi sin sauce for crispy duck pancakes.
Head to any local Wing Yip store, or shop online at www.wingyipstore.co.uk, to find all the ingredients required to create the perfect celebratory Chinese New Year banquet for friends and family.
Find Ping’s recipe’Hup Toh Soh’ here.
Makes 20 Bao’s
For the Bao buns:
500g Asian Bao flour/or strong white bread flour
10g fresh yeast
50g unsalted butter
½ tbsp baking powder
- Combine all the ingredients together and knead for 5 minutes. Let the bread mixture rest for 1 hour. Cover with a damp cloth to stop a crust forming.
- Punch the dough down and turn out onto a clean work surface. Divide the dough in half gently roll the pieces into logs.
- Cut the pieces into smaller pieces of around the size of a ping pong ball, roll into a ball and place onto parchment paper.
- Flatten one ball with the palm of your hand and lay a greased chopstick in the middle and fold the bun over. Let the Bao’s rest for 15 minutes.
- Steam the buns in a bamboo steamer with parchment paper to stop them sticking. They will only take 12 minutes. Either eat these fresh or they can be frozen and re-steamed.
For the pork:
500g pork belly
200g Wing Yip Hoi Sin
50g smooth peanut butter
10g Wing Yip Oyster Sauce
10g Wing Yip Light Soy Sauce
- Pour the Hoi Sin Sauce over the pork bellies and rub in, saving all the excess marinade for later use.
- Place the pork bellies into a baking dish and cover with water or chicken stock and seal with foil.
- Put into the oven for 2 hours 40 minutes at 160C.
- Take off all excess fat and shred. Add some of the cooking liqueur back through the meat to keep it moist. It’s better overnight as the cooking liqueur is absorbed by the meat.
- To serve each Bao add some Hoi Sin, cucumber and some spring onions and crushed peanuts to each bao with the meat. Use some of the excess marinade to season the pork.