Poh's rice kitchen

Poh’s Lunar New Year Banquet

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Gather your friends and family for this Lunar New Year feast.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

Jasmine rice is a long grain varietal that is perfect in southeast Asian style dishes. It is often used in stir frys and curries as the natural fragrance compliments many spices. This grain will be slightly sticky but still fluffy. Its separating qualities and fragrance, make it a great choice for a wide variety of fried rice, stir fry and curry recipes. SunRice Jasmine rice, is known for its delicious fragrance. Use this rice to create a dish that evokes the sights and sounds of Southeast Asia, from the street vendors of Bangkok to Saigon. For best results, rinse this rice before cooking and cook without salt to preserve its fragrance. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 8 Large Eggs (for pork belly)

  • Water (for cooking eggs)

  • ⅔ cup Water (for pork belly)

  • tsp Pink or Red Food Colouring (for pork belly)

  • 1 kg Pork Belly (cut into 2-3cm pillars)

  • 3 tsp Red Fermented Rice (pounded in mortar and pestle until a fine powder)

  • 1 Ginger (peeled if old, leave skin on if new, quartered)

  • 3 clove Garlic (peeled)

  • 3 stalk Spring Onion (sliced finely)

  • 2 tbsp Vegetable-Based Oil (for pork belly)

  • 750 ml Water (for pork belly)

  • 1 Cinnamon Quill (for pork belly)

  • 2 Star Anise (for pork belly)

  • 3 Cloves (for pork belly)

  • 1 Orange Peel Strips (for pork belly)

  • ½ cup Raw Sugar (for pork belly)

  • 2 tbsp Shaoxin Rice Wine (for pork belly)

  • 2 tbsp Light Soy (for pork belly)

  • 2 tbsp Dark Soy (for pork belly)

  • 2 Toasted Sesame Seeds (sprinkles for pork belly)

  • Spring Onions (thinly sliced)

  • Coriander (for pork belly)

  • 500 g Whole Unpeeled Prawns (for steamed prawns)

  • 3 Medium Garlic (peeled, finely chopped)

  • 3 tbsp Shaoxin Rice Wine (for steamed prawns)

  • ½ tsp Raw Sugar (for steamed prawns)

  • 1 pinch White Pepper (for steamed prawns)

  • 2 tbsp Light Soy Sauce (for steamed prawns)

  • 1 pinch Salt (for steamed prawns)

  • ⅔ cup Water (for steamed prawns)

  • 80 g Glass Vermicelli (soaked in tepid water for 15 minutes)

  • 1 tbsp Ginger (finely shredded)

  • 1 Long Red Chilli (sliced thinly)

  • cup Spring Onions (chopped (for Steamed Prawns))

  • 3 sprig Coriander (for steamed prawns)

  • 1 bunch Gai Lan/Chinese Broccoli (ends sliced off, keeping the lengths tidily together)

  • ½ cup Shimeji Mushrooms (separated from main stalk)

  • 3 clove Garlic (chopped finely)

  • cup Vegetable Oil (for gai lan)

  • 3 tbsp Oyster Sauce (for gai lan)

  • 2 tbsp Malt Vinegar (for gai lan)

  • Fried Shallots (for garnish)


Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.






Longer Grains

Longer Grains

Photo of Poh’s Lunar New Year Banquet


  • Rice Method

    Cook rice following packet instructions.

  • Red Braised Pork Belly with Crimson Eggs Method

    Cover eggs with water in a medium, heavy based saucepan making sure they’re sitting in a single layer. Bring to the boil, then immediately set the timer for 5 minutes. As soon as it goes off rinse in plenty of cool water until tepid to touch, then leave to sit in plenty of cold water until completely cool. To prepare the dyeing solution, mix the 3/4 cup water, pink food colouring and vinegar in a small bowl, then roll the eggs in it until each absorbs enough colour. The longer you keep rolling, the more intense the colour will become. Remove the eggs and allow them to dry in a colander before using. Pound the ginger and garlic in a mortar and pestle until well split up but not a paste. Combine the oil, ginger, garlic and spring onions in a medium heavy based pot and sauté over high heat until fragrant and golden. Add the pork, red rice powder, water, cinnamon, star anise, cloves and orange peel. Bring to the boil, then reduce to a simmer and add the sugar, rice wine, light and dark soy. Stir to combine and simmer covered for 1 hour, then reduce to an even lower simmer uncovered for another 30-40 minutes or until the pork is tender enough that the lean portion of the meat breaks apart easily when pressed with a fork. Garnish to serve. Before eating, all guests should join in peeling the eggs and nestling them in the pork sauce.

  • Steamed Whole Prawns Method

    Keeping the head intact, use kitchen scissors to snip along the back curve of the shell stopping when you hit the tail segment. Make a shallow incision along the same part of the flesh and remove the intestinal tract. Repeat on all the prawns. In a large bowl, toss the prepared prawns with garlic, rice wine, sugar, white pepper, soy sauce and salt. Allow to marinate for 10 minutes for best results. Drape the soaked glass vermicelli into the bottom of a medium heat proof dish with high sides. Spread the prawns evenly on top, add the water, then scatter the ginger and chilli (if using) on top. Steam on a trivet in a covered wok for 8-10 minutes or until prawns are just cooked through. Garnish with the spring onions and coriander. Serve immediately.

  • Whole Gai Lan with Shumeji Mushrooms & Garlic Oyster Dressing Method

    To make the dressing, combine the oil and garlic in a small saucepan and bring up to medium heat, until the garlic begins to turn golden. Remove from the heat immediately and allow to cool. Combine the cooled caramelised garlic oil, oyster sauce and malt vinegar in a small jar. Shake until emulsified. Bring medium frying pan filled with water to the boil with 3 tsp salt. Blanch the gai lan in the water for 10 seconds, taking care to keep the bunch together. Remove using tongs into a colander and rinse briefly under cool water. Allow to drain for a few minutes. Blanch the mushrooms for 3-4 seconds, then drain in a sieve. Arrange the gai lan on a plate into a crescent shape, stalks bunched together. Scatter the mushrooms over the top. Pour dressing over the top at the last minute, then garnish with fried shallots if using.

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