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Ring in the Rooster!
Mandarin Pork Back Ribs
Full Moon Pastires
Firecracker Prawns
Golden Phoenix Nests
Soy-Ginger Dipping Sauce
Empress Pink Pear Lanterns
 (Family Features) - Gung Hay Fat Choy! February 9 marks the beginning of the
Chinese Lunar New Year 4703, or the Year of the Rooster.
Bring friends and family together to celebrate this joyful
occasion by hosting a Chinese New Year's party. An abundance
of food and fun is at your fingertips with delicious recipes
and festive entertaining ideas from Kikkoman.
Recipes for Good Fortune
A small plate menu offers something for everyone. And
because every dish in the Chinese culture has special
significance, the more items served, the more blessings you
receive. For example, spicy-sweet prawns promote vitality
and happiness, while savory pork ribs indicate wealth and
prosperity! This flavorful, multifaceted meal elevates your
celebration, starting off your new year with a bang!
Setting the Scene
- Set tables with red and gold linens for fortuity and
success.
- Decorate with paper lanterns; use fresh flowers and
bamboo to signify rebirth and growth.
- Place dishes strategically around the room to encourage
mingling.
- Greet guests with "Gung Hay Fat Choy," meaning "Wishing
you happiness and prosperity!"
- Present guests with tangerines, leaves attached, for luck
and abundant joy.
For more about Chinese New Year and other entertaining tips,
download Kikkoman's official Chinese New Year Celebration
Guide at www.kikkoman-usa.com.
Mandarin Pork Back Ribs
Makes 8 appetizer servings
3/4 cup orange marmalade, divided
1/2 cup plus 2 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons dry sherry
4 cloves garlic, pressed
3 pounds pork loin back ribs, cut into
1-rib pieces
Combine 1/2 cup each orange marmalade and soy sauce, sherry
and garlic; pour over ribs in large plastic food storage
bag. Press air out of bag; close top securely. Turn bag over
several times to coat ribs well. Refrigerate 1 hour, turning
bag over once. Arrange ribs, meaty side down, in large,
shallow foil-lined baking pan; discard marinade. Cover pan
with foil and bake at 350°F 40 minutes. Increase oven
temperature to 400°F. Discard foil cover from pan. Drain off
excess fat; turn ribs over. Combine remaining 1/4 cup orange
marmalade and 2 tablespoons soy sauce; brush ribs with half
of mixture. Return ribs to oven and bake 10 minutes. Brush
ribs with remaining mixture; bake 5 minutes longer.
Full Moon Pastries
Makes 16 pastries
1/2 pound ground pork
1 tablespoon vegetable oil
All-purpose flour
1/8 teaspoon five-spice powder
1/4 cup Kikkoman Stir-Fry Sauce
1/3 cup chopped green onions and tops
2 sheets frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water
Cook pork in hot oil in large skillet over medium-high heat
1 minute. Sprinkle 1 teaspoon flour and five-spice over
pork; cook and stir 1 minute, or until pork is just done.
Stir in stir-fry sauce. Remove from heat and cool; stir in
green onions. On lightly floured surface, roll each pastry
sheet into 12-inch square. Using 3-inch cookie cutter, cut
each sheet into 16 circles. Brush 16 circles with egg
mixture; spoon 1 tablespoon pork mixture evenly onto each
circle. Cover filling with remaining circles, pinching edges
together to seal. Cut 2 small slits in center of each.*
Place pastries 2 inches apart on two greased baking sheets.
Brush tops with egg mixture. Bake in 400°F oven 12 to 15
minutes, or until golden brown. Serve warm.
*Pastries can be made and frozen up to 2 weeks. Thaw
pastries for 30 minutes; prepare as directed.
Firecracker Prawns
Makes 8 appetizer servings
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon sugar
2 tablespoons tomato ketchup
1 teaspoon plus 1 tablespoon cornstarch, divided
1 red jalapeño pepper
1-1/2 pounds (16 to 20 count) extra-large fresh or thawed prawns, peeled and deveined
2 cloves garlic, minced
2 tablespoons vegetable oil
2 green onions and tops, sliced
Combine first 3 ingredients with 1 teaspoon cornstarch and
1/4 cup water. Cut jalapeño lengthwise in half; discard half
of seeds. Chop jalapeño with remaining seeds and combine
with shrimp, garlic and remaining 1 tablespoon cornstarch.
Stir-fry shrimp in hot oil in wok or large skillet over high
heat 2 minutes; remove. Stir teriyaki sauce mixture and pour
into same pan. Cook, stirring, until sauce boils and
thickens. Stir in shrimp and green onions and cook just to
coat with sauce.
Golden Phoenix Nests
Makes 8 salad cups
1 cup diced, cooked chicken breast
3/4 cup diced Fuji apple
1/2 cup diced celery
1/2 cup thinly sliced deli ham, cut into 1/2-inch squares
1/4 cup slivered almonds, toasted
Tangy Honey Dressing (recipe below)
8 iceberg lettuce leaves, cut into 5-inch circles
Combine chicken, apple, celery, ham and almonds in bowl.
Prepare dressing; pour over salad and toss to coat all
pieces. Fill lettuce leaves with about 1/3 cup chicken
mixture and arrange salad cups on serving platter.
Tangy Honey Dressing: Blend 1/3 cup Kikkoman Sweet & Sour
Sauce, 2 tablespoons vegetable oil and 1 tablespoon honey.
Soy-Ginger Dipping Sauce
Combine 1/4 cup Kikkoman Lite Soy Sauce, 1 tablespoon thinly
slivered fresh ginger root, 2 teaspoons balsamic vinegar and
1 teaspoon Oriental sesame oil. Serve heated frozen
potstickers and egg rolls with sauce. Makes 1/3 cup sauce
Empress Pink Pear Lanterns
Makes 8 servings
8 firm, ripe Bosc or Bartlett pears
3 cups white Zinfandel wine
1/2 cup sugar
4 slices fresh ginger root, each about
1/4 inch thick
1 cinnamon stick
1/2 cup orange juice
1 carton (8 oz.) crème fraîche
Leaving stems attached, core and peel pears. Cut thin slice
off bottom of each pear. Combine wine, sugar, ginger and
cinnamon in Dutch oven or large saucepan; bring to boil. Add
pears. Reduce heat and simmer, covered, 15 to 25 minutes, or
until pears are tender when tested with toothpick, turning
pears over occasionally. Remove pears; cover and chill.
Meanwhile, add orange juice to saucepan; bring to boil. Cook
until sauce is reduced to 1 cup, about 10 minutes. Remove
and discard spices. Pour sauce into bowl; cover and chill.
Cut pears in half crosswise. Remove top halves and fill
centers with creme fraiche, spreading to edges; replace
tops. To serve, spread 2 tablespoons wine sauce onto dessert
plates; place pears on sauce.
SOURCE: Kikkoman International Inc.
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