Recipes for Chinese New Year Delights by Amy Beh with Philips Airfryer

I recently attended a cooking workshop "Whip Up Some chinese New Year Delights" with Amy Beh and Philips Malaysia. It was held in Feves De Choco, co-sponsored by Feminine magazine and Alce Nero . Hereby, I posted the 10 traditional recipes prepared by Amy Beh using Airfryer. Note: The pork used can be replaced by beef, the chinese herbs of Tong Kwai can be omitted ( I personally omit it too)

The following are 10 recipes by Amy Beh for a fabulous cook up for the coming Chinese New Year


250 g                     Chicken thigh, deboned and
                              cut into fairly big chunks
15 pcs                   Pandan leaves

Marinade Paste (A)
1 tbsp                    Chili powder
1 tsp                      Coriander powder
1/2 tsp                   Turmeric powder
2 cloves                 Garlic, pounded
1 tbsp                    Grated ginger

Seasoning (B)
1 tbsp                    Oyster sauce
1/2 tsp                   Pepper
1 tbsp                    Corn flour
1 tbsp                    Fish sauce
1 tbsp                    Organic acacia honey
1 tbsp                    Organic extra virgin olive oil

1)                         Mix marinade paste (A) ingredients with seasoning (B).
2)     Season chicken with the combined marinade for 2-3 hours or preferably overnight in the refrigerator.
3)     Lightly grease pandan leaves with organic extra virgin olive oil.
4)     Wrap a chunk of marinated chicken with a piece of pandan leaf.
5)     Push in the ends of the pandan leaves neatly into the packet to secure the meat.
6)     Repeat the process until all the meat is used up.
7)     Place the wrapped chicken pieces onto the PHILIPS Airfryer TurboStar grill pan. Close the Airfryer drawer. Set the temperature at 180°C for 12-15 minutes or until the pandan leaves are slightly burnt and the meat is cooked.


Part 1: The Fish

2 pcs                     Garoupa fish slices
2 stalks                  Lemongrass, smashed
2 tbsp                    Ginger, finely shredded
Some                     Curry leaves

For Marinade Paste
Marinade (A)
Adequate               Salt (To taste)
1 tbsp                    Curry powder
1 tsp                      Turmeric powder

Ingredients (B)
5 no                       Shallots
4 cloves                 Garlic

Seasoning (C)
1 tbsp                    Organic tomato sauce with basil
1-2 tbsp                 Kalamansi lime juice
1 tbsp                    Organic extra virgin olive oil

1)     Combine ingredients (A) and (B) in a food processor and blend into a fine paste.
2)     Mix seasoning (C) into the marinade paste.
3)     Lightly season fish slices with marinade paste.
4)     Place the fish slices into the PHILIPS Airfryer TurboStar wire basket and grill at 180° C for 15 minutes or until fish is done.
5)     Remove fish out and set aside.
6)     Place smashed lemongrass and shredded ginger into the PHILIPS AirFryer wire basket. Grill at 160° C for 3 - 4 minutes or until fragrant. 
7)     Garnish fish with lemongrass and ginger.
Part 2: The Wonder Mushrooms

2 pcs                     King oyster (Eryngii) mushrooms

Cut into cubes

55 g                       Green capsicum
55 g                       Red capsicum
2 stalks                  Lemongrass (white portions only), finely sliced
2 tbsp                    kaffir lime leaves, finely shredded

Seasoning (To combined)
2 tbsp                    Organic extra virgin olive oil
2 tbsp                    Organic acacia honey
Adequate               Salt (to taste)
A sprinkle              Coarse ground black pepper.

Some                     Toasted white and black sesame seeds

1)     Cut king oyster mushrooms into half then into slices.
2)     Mix lemongrass and kafir lime leaves with combined seasoning.
3)     Toss mushroom pieces and capsicum pieces with combined seasoning. 
4)     Place the mushrooms and capsicum pieces into the PHILIPS Airfryer TurboStar basket. Turn temperature to 200° C and set time for 5-6 minutes. 
5)     Once done sprinkle over with some toasted sesame seeds before serving with the grilled fish.


150 g                     Soft pork meat with a bit of fat, cut
into small pieces
120 g                     Prawns

Ingredients (A)
2 pcs                     Water chestnuts, chopped finely
50 g                       Carrot, finely diced
1 pc                       Chinese mushroom, soaked and
1 tbsp                    Spring onion, chopped
1 tbsp                    Coriander leaves and stalk, chopped
1 no                       Small egg, lightly beaten

Seasoning (B)
½ tsp                     Pepper
½ tsp                     Chicken stock powder
¼ tsp                     Salt (to taste)
½ tsp                     Sesame oil
1 tsp                      Organic Extra Virgin Olive Oil
A little                    Organic Acacia Honey (to taste)
1 tbsp                    Corn flour

Sauce (C)
2 g                         Fatt Choy (Black Moss), soaked
1 tsp                      Kei Chi (Chinese Wolfberry)
2 pc                       Dried oysters, soaked
Some                     Carrot slices
½ tsp                     Sesame oil
A dash                   Cooking wine (optional)
A little                    Corn flour, as a thickening agent
200 ml                   Water

Some                     Spring onion curls
1)     Deshell prawns then mix with pork meat and mince until a fine texture.
2)     Combine ingredients (A) in a mixing bowl. Add seasoning (B). Mix thoroughly and shape into small balls.
3)     Combine all sauce ingredients (C) together and set aside.
4)     Place the prepared meat balls in the PHILIPS Airfryer TurboStar basket. Set the timer for 10 minutes at 160°C. Once done, remove meat balls and set aside.
5)     Cook combined sauce (C) in a saucepan. Put the meat balls into the sauce and cook briefly for 5-6 minutes or until it starts to boil.
6)     Dish out and add garnishing. 



550 g                     Pork belly with skin
1 liter                     Water

Marinade (B) – To combined
1 tbsp                    Oyster sauce
1 tbsp                    Ng Heong Fen
(Chinese Five Spices Powder)
1 tsp                      Pepper
1 tbsp                    Salt
8 g                         Tong Kwai Fen
(Chinese Angelica Powder)

Marinade (C) – To rub on

For pork skin
1 tsp                     organic apple cider vinegar
1 tsp                     salt  

1)     Place the pork belly, skin side up, into a pot of boiling water and simmer for 5-6 minutes. Turn off the heat and leave the pork to soak for 6-8 minutes in the pot to allow the shape of the meat to become firm.
2)     Remove and pat dry with kitchen paper towels.
3)     Prick the skin with a sharp skewer all over to enable the skin to blister evenly and thoroughly during roasting.
4)     Score or cut small, uniform gashes in the surface of the meat side and rub combined marinade (B) over the meat and sides.
5)     Turn meat over and rub organic apple cider vinegar followed by salt onto the skin.  Wipe the skin with kitchen paper towels to remove any excess water or liquid.
6)     Place prepared pork piece in a plastic container. Leave the skin side up without covering the container. Keep in the refrigerator overnight to dry the skin.
7)     Set the pork belly onto the PHILIPS Airfryer TurboStar basket and grill at a temperature of 180°C. Roast for 40-45 minutes or till the skin is evenly blistered and crackling. 
8)     Remove roast pork from basket. Cut into bite-sized pieces and serve at once.



8-9 pcs                  Large tiger prawns,
with shells intact
30 g                       Tamarind pulp
150 ml                   Water
1/2 tsp                   Salt
2 tbsp                    Organic Extra Virgin Olive Oil
2 tbsp                    Organic Balsamic Vinegar
2 tbsp                    Organic Wildflower Honey

Accompanying ingredients
3-4 pcs                  Dried chilies, cut into sections
Some                     Curry leaves
1 no                       Onion, cut into wedges.

1)     Rinse prawns well, cut off feelers and pat dry.
2)     Mix tamarind pulp with 150 ml water. Mix well then strain the tamarind juice.
3)     Combine tamarind juice with salt, organic extra virgin olive oil, and organic wildflower honey in a mixing bowl.
4)     Put prawns into the mix and set aside to marinate for about 20 minutes.
5)     In the meantime, fry dried chilies, curry leaves and onion in hot oil until crispy. Set aside.
6)     Add an additional 1 – 2 tbs organic extra virgin olive oil to the marinated prawns.
7)     Place marinated prawns onto PHILIPS Airfryer TurboStar basket. Grill at180° C for 12-15 minutes or until prawns are done. 
8)     Remove and add accompanying ingredients. Serve at once.


1 slice (200 g)       Fish (garoupa)
2 pcs                     Dried Chinese mushrooms, soaked
and shredded
1 tbsp                    Ginger shreds
30 g                       Pork belly, shredded
1 pc                       Pickled sour plum, tear into pieces
20 g                       Ham Choy (Salted green stems),
soaked and shredded
1 stalk                    Spring onion, cut into sections

Marinade (A)
1 tsp                      Light soy sauce
½ tsp                     Sugar or to taste
1 tsp                      Salt
½ tsp                     Pepper
1 tbsp                    Sesame oil
1 tsp                      Organic Extra Virgin Olive Oil

Some                     Crispy fried ginger shreds
Some                     Chili pieces, finely shredded

1)     Mix ingredients to create marinade (A)
2)     Clean fish slice and rub with marinade (A). 
3)     Place marinated fish on a piece of aluminum foil.
4)     Spread belly pork, salted green stems, mushrooms, ginger and sour plum and spring onion over the fish.
5)     Pour remaining marinade ingredients over the fish.
6)     Wrap up the aluminum foil into a neat package.
7)     Fill up water in the cooking basket up to level of the wire mash. Placing the fish packet into the basket, slide the basket into the PHILIPS Airfryer TurboStar.
8)     Steam the fish packet at 180° C for 15 – 20 minutes or until fish is done when pricked with a fork. 
9)     Transfer fish to a serving plate and add garnishing.



3 pcs                     Chicken drumsticks, chopped into
bite- sized pieces
8 g                         Yong Sum Soe (Ginseng roots), soaked
into 200 ml water
5 g                         Ginger, shredded
3 pcs                     Red dates, sliced
1 tbsp                    Kei Chi (Chinese Wolfberry)
2 no                       Preserved century eggs, cubed
150 ml                   Water
1 pc                       Aluminum foil
60 g                       Lotus roots, sliced and boiled till partially cooked
35 g                       Carrot slices, blanched

Seasoning ingredients (A)
1 tbsp                    Light soy sauce
½ tsp                     Pepper
½ tsp                     Sugar
1 tsp                      Chicken stock powder
1 tsp                      Sesame oil
1 tsp                      Organic extra virgin olive oil
1 tbsp                    Corn flour

1)     Marinate chicken with seasoning ingredients (A) and set aside for at least 1-2 hours.
2)     Combine marinated chicken with ginseng root, red dates and Kei Chi.
3)     Arrange marinated chicken mixture and lotus root in a heatproof dish.  Pour in water to mix.  Cover the dish with a piece of aluminum foil.
4)     Place the heatproof dish in the wire basket. Fill up water in the cooking basket up to the level of the wire mash.
5)     Slide the basket into the PHILIPS Airfryer TurboStar and set the temperature at 180° C. Steam for 30-35 minutes. 
6)     At the final 15 minutes of cooking slide the basket out and add century eggs and carrot then continue to steam until chicken is done.
7)     Should chicken is not up to desired texture; continue to cook for another 5 minutes.


500 g                     Pork rack or meaty spareribs

1 tbsp                    Oyster sauce
1 tbsp                    Light soy sauce
1 tbsp                    Worcestershire sauce
½ tsp                     Pepper
1 pc                       Nam Yee (Fermented red bean curd), mashed finely
1 tbsp                    garlic, chopped
2 tbsp                    Ginger juice
2 tbsp                    Organic acacia honey
1 tbsp                    Organic Extra Virgin Olive Oil
1 tbsp                    Organic balsamic vinegar

1)     Combine all marinade ingredients in a mixing bowl, rub mixture evenly on the pork rack.
2)     Leave marinated pork rack aside to marinate for at least 3 – 4 hours or preferably overnight.
3)     Place the marinated pork rack in the PHILIPS Airfryer TurboStar grill pan.  Slide the basket into the PHILIPS Airfryer TurboStar and set the temperature at 160°C for 10-12 minutes followed by 180°C for another 5-6 minutes.
4)     Once done remove the meat and leave aside to rest covered with aluminum foil for 6-7 minutes before serving.


250 g                     Pork meat with a little fat, cut
into thin long strips
3 pc                       Water chestnuts, chopped
1 clove                   Garlic, finely chopped
30 g                       Onion, chopped
1 pc                       Fu Pei (Dried bean curd sheet skin), cut into 6 x 8 inches rectangle
1 tbsp                    Organic extra virgin olive oil (for rubbing the rolled up meat roll)

1 tsp                      Salt
½ tsp                     Pepper
½ tsp                     Chicken stock powder
1 tsp                      Organic wildflower honey
1 tbsp                    Light soy sauce
1 tsp                      Sesame oil
1-2 tbsp                 Potato starch flour
1 no                       Small egg

Flour paste
2 tbsp                    Plain flour
1 tbsp                    Water

1)     Season pork strips with combined marinade. Stir to mix well.  Leave the marinated meat in the refrigerator preferably overnight for the flavour to develop.
2)     Put some filling onto a piece of bean curd sheet skin and roll up neatly.  Seal the sides and end with flour paste.
3)     Rub each prepared meat roll evenly with Organic extra virgin olive oil
4)     Arrange the meat rolls on the PHILIPS Airfryer TurboStar wire basket and fry at 160°C for 15 minutes or until meat rolls are done


1 pc                       Prepared puff pastry
200 g                     White lotus paste (store-bought)
1 tsp                      White sesame seeds
1/2 tsp                   Black sesame seeds

Egg wash (To combined)
½ no                      Egg yolk + 1 tbsp milk
A drizzling             Organic acacia honey
A pinch                  Salt

Puff pastry
200 g                     High protein flour, sifted
1/4 tsp                   Salt
175 g                     Cold butter
110 ml                   Ice-cold water
1/2 tbsp                 Lemon juice

To Prepare Puff Pastry:
1)     Put sifted flour and salt into a mixing bowl and cut the butter into small cubes, drop them into the flour. Add lemon juice and ice-cold water, using a pastry cutter, work and mix the flour to become a soft dough (pastry should not be too damp).
2)     Knead dough lightly then roll out on a lightly floured table top into a rectangle.
3)     Fold the bottom third up and the lower third down. Give the pastry a quarter turn and repeat the rolling, folding and turning four more times.
4)     Wrap pastry in a plastic bag and leave to rest.  Refrigerate for 30-40 minutes in the refrigerator then use as required. 


 To Prepare the Pastry Puff Blooms:
1)     Roll out pastry lightly then cut into desired shapes. Place a ball of lotus paste (20 g each) in the centre.  Put another piece of cutout round on top. 
2)     Brush the sides with a little egg wash, use a fork to press round the sides to seal the lotus paste. Add a sprinkling of mixed white and black sesame seeds over.
3)     Arrange the puff pastry on the PHILIPS Airfryer TurboStar basket wire net. Slide the basket into the airfryer.  Bake at staggered temperatures.  Start off with 160°C for 10 minutes. 
4)     Increase the temperature to 180°C for 5 minutes and at the final stage of baking time increase the temperature to 200°C for about 2-3 minutes or till puffs are golden brown and crispy.

Courtesy to Amy Beh, celebrity chef, food columnist and cookbook author. 

For related post on the Cooking workshop using Philips Airfryer :

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  2. My friend mentioned to me your blog, so I thought I’d read it for myself. Very interesting insights, will be back for more! Recipes