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Learn to cook three Chinese-inspired meals with Diana Chan

Metricon

Signature by Metricon brought the Year of the Ox in a little differently this year. Usually, we throw a huge party complete with lion dancing, traditional music and plenty of food and drink. While we couldn’t celebrate in person this year, we were still able to bring some amazing flavours to your palate thanks to our good friend, host of Asia Unplated and winner of Master Chef 2017, Diana Chan.

Diana hosted a cooking demonstration from the amazing kitchen of the Doulton Show Home in Burwood East, Victoria, equipping the audience with the skills to create a Lunar New Year feast. Her three-course menu, which included spring onion pancakes, 5-spiced duck breast and sesame coated rice balls with a red bean paste filling, is perfect for anyone looking to bring some Chinese-inspired flavours into their own home.

If you want to relive the cooking demonstration, or if you missed out but love the sound of the food, you’re in luck. You’ll find the three recipes below in case you need to clarify any of the steps along the way.

Spring Onion Pancake

Makes 4
Ingredients

For the dough

  • 300g plain flour
  • Pinch of salt
  • ½ cup boiling water
  • ¼ cup cool water

For the filling

  • ¼ cup butter, softened
  • ½ bunch of spring onions, thinly sliced
  • ½ tsp five spice powder
  • Salt to taste
  • Oil for frying

Method

  1. For the dough. Using a stand mixer with a dough hook attachment, add in the flour and salt and start to mix on low speed. Slowly drizzle in the hot water followed by the cold water. Turn to a high speed and continue to mix until a dough is formed into a ball. This should take around 3-4 minutes. Cover and let it rest for 20 mins.
  2. To assemble the spring onion pancakes. Once the dough has rested, knead for another minute until smooth and cut the dough into 4 even balls. Brush some butter and sprinkle over chopped spring onions. (leave 1cm of the edges empty). Roll the circle up into a cylinder and then roll it into the shape of a snail. Cover with a damp cloth and let it rest for 10 mins before flattening and frying.
  3. Once rested, roll the pancake into a circle with approximately a 12cm diameter or one that fits the size of your pan. Add some oil to the pan and fry for 2-3 mins on each side or until crispy and slightly brown. Serve with a hot dipping sauce.

Quick and Easy 5-Spiced Duck Breast with a Sticky Glaze

Serves 2
Ingredients

  • 2 pieces duck breast
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 tsp five spice powder
  • Salt to taste

Method

  1. Lightly score the skin of the duck breasts using a sharp paring knife 1cm apart in a crisscross pattern.
  2. Sprinkle the skin with salt. Turn the duck breast over to the flesh side and season with salt and five spice powder. Place the duck breast skin side down into a cold pan and cook for 5 to 7 minutes or until most of the fat has rendered and the skin is golden brown. Do not cook breasts on high heat or the skin will shrink, and the skin will not be crispy.
  3. Turn the duck over and cook the flesh side for a further 5-7 minutes or until it springs when you press. The internal temperature should reach 55- 57C for medium rare. Transfer to a tray or plate to rest 8 to 10 minutes before slicing.
  4. To make the glaze, heat the honey, soy and lemon juice in the pan and reduce and thicken again to syrupy consistency.
  5. Serve the duck with the spring onion pancakes with some sliced batons of cucumber, coriander and spring onion, hoisin or chilli dipping sauces.

Sesame Rice Balls with Red Bean Paste Filling

Makes 12
Ingredients

  • 2 cups glutinous rice flour
  • ½ cup brown sugar
  • ⅔ cup boiling water, extra if required
  • ⅔ cup sweet red bean paste, store bought
  • ½ cup white sesame seeds
  • Oil for deep frying

Method

  1. In a wok or medium sized saucepan, preheat the oil for deep-frying to 160-170C. Make sure that there is enough volume to cover the balls.
  2. Spread the sesame seeds over a piece of baking paper. Place a small bowl of water beside the sesame seeds.
  3. Dissolve the brown sugar in 1 cup of the boiling water.
  4. Place the rice flour in a large bowl. Make a well in the middle of the bowl and add the dissolved sugar and water mixture. Stir until the dough comes together, adding more hot water if required.
  5. Roll the dough out and cut into 12 pieces. Roll each piece of dough into the size of a golf ball. Make an indentation in the dough and fill with 1 teaspoon of sweet red bean paste and shape the dough over the top to seal. Make sure the paste is completely covered. Continue with the remaining dough.
  6. Dip each ball into some water and then roll it in the sesame seeds. This helps the seeds to stick to the outside of the dough.
  7. Deep fry the sesame seed balls in the hot oil. Make sure to not overcrowd the saucepan.
  8. Turn them gently with chopsticks or a spatula to cook evenly.
  9. Cook for approximately 2 minutes or until the sesame seeds turn golden brown. Remove the balls from the oil when done and drain them on some paper towels.
  10. Serve warm.

We loved having Diana back in the Doulton Show Home kitchen to help us celebrate Lunar New Year in 2021. Want to attend one of our special events? Visit our events page, or subscribe to our newsletters and stay up to date with all the latest happenings at Metricon.