Chinese New Year

Chinese New Year

5th February 2021

Chinese New Year at The Montfort

Chinese New Year is a vibrant celebration of culture, food and music. Large parades fill the streets in major cities across the world and everyone gets involved. But it’s the food that gets us most excited. If you’d like to try a Chinese dish for Chinese New Year, our head chef has some tips:

• Source recipes online and make sauces from scratch, shop bought sauces are usually a lot sweeter than authentic sauces.

• For egg fried rice use chilled rice instead of rice recently boiled, it will fry better and the grains will separate easier. Long grained rice is perfect for this.

• Adapt recipes to your personal taste. Chilli heat, sweet and sour flavours and saltiness can all be adjusted using fresh chilli, fresh ginger, rice wine vinegar or lemon juice, and soy sauce.

If you are cooking for a good Chinese recipe to try, then look no further than our delicious salt and pepper squid recipe:


350g raw squid, tentacles and tubes

Pinch of salt and pepper for marinating

2 teaspoons coarsely ground white pepper

1/4 cup cornflour

1/2 tablespoon chili pepper powder

2 fresh peppers (one red, one green)

3 cloves of garlic, finely minced

1/2 medium egg

2 spring onions, finely sliced

1 tablespoon of cooking oil

Oil for deep-frying

1 small bunch of coriander, roughly chopped


Clean the squid and remove the dark skin on the surface.

Trim the squid and then slice the tubes into 1/2-inch square pieces. Then rinse well and dry with kitchen paper.

Chop the fresh peppers into thin slices. Marinate the squid with salt and pepper for around 10 minutes, and then add the cornflour and egg. Mix well.

Heat up enough oil in a deep pot to 170c. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid in small batches until crispy, around 2-3 minutes, and leave to drain on kitchen paper.

Place 1 tablespoon of cooking oil into a small frying pan/wok and add the garlic, sliced peppers and spring onions. Cook until crispy. Add the cooked squid and season with salt and ground black pepper to taste.

Place in serving bowls and sprinkle with the chopped coriander.

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