Happy Chinese New Year, folks.
We were cheeky monkeys and celebrated with a little cook-up of fiery Dan Dan Noodles and Salt and Pepper Squid. Letting ourselves off meat-free just for today, it is a celebration after all!
Salt and Pepper Squid couldn’t be easier and you hardly need me to post the recipe.
Given you’re here though, as a guide you need; plain flour and cornflour in equal measure, say a tablespoon of each, in a large bowl. Add a tablespoon of cracked Szechuan pepper, a teaspoon of cracked black pepper, and 2 teaspoons of salt. Pat yer raw squid rings dry before coating them in the flour mix. Deep fry them for two minutes, you’ll want to do in batches. The dipping sauce is basically a chilli, 1/4 cucumber and half a red onion all finely diced, 100ml roughly of rice wine vinegar, caster sugar and 2 teaspoons of fish sauce.
Despite allowing ourselves a climate kind eating day off, we veggie-d up the Dan Dan Noodles by omitting the ground pork. Just as tasty, but next time I’ll add tofu in its place. I didn’t add tofu this time as I read that while dried bean curd is a must have at New Year, white is considered unlucky and so tofu isn’t eaten.
Spring rolls on the other hand are considered lucky as they resemble gold bullion. So by adding them to our feast, hopefully we’ve done enough to secure good vibes for the year ahead.
We also learned that the seventh day of celebrations is known as ‘Everyone’s Birthday’, and everyone eats noodles to signify longevity.
Isn’t that lovely.