Cooking: our recipe ideas for the Chinese New Year

Ramen bowl with prawns and vegetables

For 4 people :

• 300g shelled prawns
• 50g shiitake mushrooms
• 2 spring onions
• 3 minced garlic cloves
• 2 limes
• 100g fresh bean sprouts
• 4 soft-boiled eggs
• 1 bok choi 250 g tofu
• 300 g Chinese egg noodles
• 1.5 liters of vegetable stock
• 3 tbsp. Suzi Wan salty soy sauce
• 3 tbsp. sesame oil
• 1 pinch of pepper
• 1 pinch ground ginger
• 1 pinch of chilli powder
• 1 pinch of black sesame
• fresh coriander

In a wok, sauté the minced garlic, ground ginger, chili powder and lime, bok choy, sliced ​​tofu, cut mushrooms and peeled shrimp in sesame oil.

Plunge the four eggs into simmering water for 10 minutes. Rinse them thoroughly in cold water to stop the cooking.

In 1.5 L of water, add a vegetable stock cube and Suzi Wan® soy sauce and cook the noodles.

In a large bowl, prepare the ramen, starting with the broth, noodles, vegetables, tofu, pan-fried shrimp, halved soft-boiled eggs and fresh bean sprouts. Finally, sprinkle with fresh coriander, finely chopped new onions and black sesame. Enjoy hot.

Beef bourguignon

For 4 people :

• 600g beef chuck
• 100g butter
• 2 white onions
• 3 carrots
• 1 clove of garlic
• 2 tbsp. flour
• 50 cl of red wine, 1 bouquet garni
• 150 g of bacon
• 150 g button mushrooms
• 2 tbsp. tablespoon Suzi Wan® sweet soy sauce

Start by cutting the meat into cubes of about 5 cm on each side. Also cut the onions finely and the carrots into rings. Crush the garlic clove.

In a thick-bottomed casserole dish, brown the meat, bacon bits, button mushrooms, onion and carrots in the butter. Add the garlic and the bouquet garni. Add the flour then deglaze with the red wine and Suzi Wan® sweet soy sauce. Bring the casserole to the boil then close with the lid and simmer for 2½ to 3 hours over medium heat. Stir regularly and moisten with water if necessary.

Serve hot and taste with the accompaniment of your choice: egg noodles, potatoes…

“Pho” Pot

For 4 people :

• 500g fatty beef
• 500g lean beef
• 4 leeks
• 4 carrots
• 1 stalk of celery
• 2 onions
• 1 clove of garlic
• 1 bouquet garni
• 3 tbsp. tablespoons Suzi Wan® salty soy sauce
• 1 pinch of black pepper

Tie the pieces of meat together to keep them in shape while cooking. Peel, wash and cut the carrots, leeks and celery stick. In a thick-bottomed casserole, immerse the pieces of meat in 5 liters of cold water. Bring to a boil and skim regularly.

When no more foam forms, add whole peeled onions, carrots, leeks, celery, garlic and the previously tied bouquet garni to the broth and the meat. Add pepper and Suzi Wan® Salted Soy Sauce. Bring to the boil then cook, covered, for four hours over a very low heat.

Arrange the pieces of meat and vegetables in a hot dish and serve them immediately with salted soy sauce and Dijon mustard.

The broth is traditionally eaten separately. It can be eaten hot or lukewarm.

Pancake samosas with mango and coconut caramel

For 4 people :

• Pancake batter: 200 g flour, 60 g sugar, 2 eggs, 40 cl Suzi Wan® coconut milk, 20 cl water, 4 tbsp. tablespoons vegetable oil, 1 pinch of salt.
• Mango compote: 600 g fresh mango flesh, 60 g brown sugar, 1 vanilla pod.
• Caramel Coco: 200 g caster sugar, 40 cl Suzi Wan® coconut milk.

Peel the mango and cut it into cubes. In a saucepan, simmer the mango, brown sugar and scraped vanilla pod for about 15 minutes. Remove and let cool.

Combine flour, sugar and salt in a large mixing bowl. Make a well in the center and break the eggs into it, then stir. Add Suzi Wan® coconut milk, water and oil. Mix the preparation vigorously until the preparation is homogeneous. In a crepe maker, prepare the crepes until the batter is used up.

In a heavy-bottomed saucepan, gradually add the sugar without stirring. When the caramel is well colored, add the Suzi Wan coconut milk and stir regularly for 15 minutes.

Cut the pancakes in half, garnish the end of each half-pancake with a spoonful of mango compote and fold it into a triangle, proceeding as for a samosa. Accompany with mango compote and coconut caramel served warm.

Follow all the news from your favorite cities and media by subscribing to Mon Actu.