was the last to edit 2011 Favourite Family Recipe competition - winners
on Mar 9th, 2011 at 2:49 PM
created 2011 Favourite Family Recipe competition - winners
on Jan 14th, 2011 at 4:19 PM
2011 Favourite Family Recipe competition - winners
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Congratulations to the three winners of the Favourite Family Recipe competition which ended on Sunday 6 March. It was part of Auckland Libraries' 2011 Chinese New Year celebrations.
Each winner receives a $100 voucher to enjoy at Grand Harbour Chinese Restaurant.
Eligible entries consisted of a topic and image with correct tags so that they're findable on this website. The following three winners performed very well within the competition time-frame. Well done!
1. Prosperity salad by Jane Lee
Judges' comments: Jane's detailed explanation complemented the recipe of this wonderfully symbolic Chinese New Year dish. You'd be hard pressed to find anything else that looks and tastes like it. The sweet plum sauce combined with the spices, peanuts and sesame seeds makes it uniquely delicious. The assembly of the salad defines the dish. It's a very vocal, festive and happy time at the dinner table! Terrific entry and certainly one to try at a good Chinese Restaurant.
2. Beef & vermicelli salad by sakura54
Judges' comments: This recipe uses three typical ingredients in Chinese/East Asian cooking: fish sauce, coriander and rice vermicelli. The salty and pungent fish sauce adds a distinctly Asian flavour to any dish and it's perfectly balanced by the brown sugar. There are so many types of noodles in Chinese cuisine, and rice vermicelli is probably less well known than egg noodles, offering a clean-tasting flavour. One of the best things about Chinese cooking is the common practice of cooking ingredients that most Europeans prefer raw e.g. cucumber, carrots, lettuce.The coriander garnish is like the cherry on top for the dish. I'm sure it's delish, just as the photo suggests.
3. Steamed fish by NZBC (aka Helen Wong)
Judges' comments: Helen actually submitted two entries. Both were great, and it was tough to decide based on the great stories behind the recipes, but eventually we chose the steamed fish over the steamed pork bun (char siu bao). Like steamed chicken, steamed fish is a highly popular dish within the Chinese community. The fish has to be super-fresh for it to work well, as Helen pointed out. And for some reason, ginger, spring onion, soy sauce and oil when combined, produces a magical flavour. It's easy to prepare, and tastes great when served straight from the wok!
