31/01/2026

LYFE SATURDAY | JAN 31, 2026

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TASTY RECIPES N OT sure what to cook for Chinese New Year (CNY)? Here are dishes that bring joy, luck and togetherness to your reunion table, with recipes developed in collaboration with Maggi cooks. Each recipe brings a blessing to your table, crafted to nourish body and spirit.

From the joyous toss of the yee sang to the hearty sip of the spring chicken soup, each meal is a reminder that true wealth lies in the well-being our loved ones. So, gather around to savour in the true spirit of prosperity – that is good life, warm smiles, safe hugs and some yummy food!

PROSPERITY SPRING CHICKEN COCONUT SOUP Celebrate the arrival of spring with this nourishing soup dish, featuring tender chicken infused with the delicate aroma of fresh coconut. Slow-simmered with tender spring chicken, natural coconut juice and fragrant herbs, this coconut chicken soup delivers a gentle sweetness that comforts the body and soul. Chicken coconut soup is cherished for its rich yet soothing taste that balances heavier festive dishes. The natural sweetness of coconut pairs beautifully with the depth of slow-cooked chicken while ginger, red dates and goji berries add goodness and nutritional value. CNY is often filled with movement and celebration but some of the most meaningful moments come from slow, comforting dishes made with intention. This soup is less about complexity and more about presence, offering a soothing reminder that nourishment, love and good wishes are often shared through simple, thoughtful cooking during the festive season.

ETERNAL JOY YEE SANG Add a delicious touch to your CNY celebrations with this yee sang . Featuring tangy pickled onions, juicy prawns, thinly sliced eggs and a zesty plum sauce, this creation is good for your festive gatherings. It is a bold, flavour-packed addition to your reunion dinner that symbolises joy and togetherness.

D (Assembly items) 3 packs Maggi Syiok Cili Ala Kampung 1 carrot, julienned 1 cucumber, julienned 2 cups salad greens, sliced 3 packs/bunches spring onion, sliced &

Prep time: 36 minutes Serves: 12

Prep time: 110 minutes Serves: 10 Ingredients: 2 nuts, coconut meat, raw 2 litre water (tap, drinking) 1.2kg spring chicken (cleaned) 2 cubes Maggi chicken stock 6 red dates 1 inch ginger (crushed) 10g goji berries 10g lily bud, dried 60g red chilli (cleaned) 40g bird’s eye chilli (cleaned) 20g garlic ¾ tbsp Maggi oyster sauce ½ cup oil 5 calamansi lime juice

Ingredients: A (Pickled onion) 2 red onions/shallots, sliced 1 tbsp black peppercorns 2 tbsp Maggi CukupRasa

soaked in cold water 4 mandarin oranges 3 red chillies, sliced 10 orawns, boiled 3 tsp lime juice 1 pack of crackers

1 tbsp sugar 1 cup water 2 cups vinegar

Instructions: 1. Cook the vinegar and water. Mix ingredients A. Set aside. 2. Mix ingredients B until smooth. 3. Stir the eggs, cook and slice thinly. Boil the prawns. Set aside. 4. Cook Maggi Cili Ala Kampung for three minutes and mix with the seasoning until smooth. 5. Arrange all ingredients on a round plate. Serve.

B (Plum sauce) ½ tsp plum sauce 1 tsp mandarin orange juice 1 pack onion oil (from Maggi Syiok Cili Ala Kampung)

C (Egg) 3 eggs 1 tsp Maggi CukupRasa

AUSPICIOUS GINGER STEAMED FISH A steamed fish dish is a Chinese tradition to have on the reunion table, which makes this auspicious ginger steamed fish the dish to serve this festive season. Enhanced with fragrant ginger, spring onion, this meaningful dish brings tradition and flavour to your reunion dinner. In Chinese culture, fish symbolise surplus and continuous blessings, making steamed fish an essential dish during CNY. Served at the table, it carries wishes of abundance, harmony and togetherness for the year ahead. Let this auspicious ginger steamed fish be a meaningful centrepiece at your CNY table and a heartfelt wish for overflowing blessings, smooth journeys and togetherness throughout the year. Instructions: 1. In a pot, add all ingredients, bring to a boil and simmer for 1 hour and 30 minutes at medium heat. 2. In a chopper, process unused ingredients roughly. 3. Heat oil. Pour hot oil on the chili and fold in coriander leaves and calamansi. 4. Serve together with the hot soup.

Prep time: 10 minutes Serves: 10 Ingredients 1.2kg grouper fish 2-inch sliced ginger 5 stalks onions, spring or scallions (include tops and bulb), raw 4 tbsp water 1 tsp Maggi concentrated chicken stock ¼ cup cooking oil 100g shallots (roughly chopped) 30g chopped garlic 50g old ginger

Instructions: 1. Heat the steamer. Place the fish, ginger and spring onion on a plate. Mix water and Maggi concentrated chicken stock and pour it on the fish. 2. Steam fish for 20 minutes. 3. Heat oil, cook chopped ingredients until caramelised and golden brown. Add Maggi oyster sauce and spring onion, cook until well combined (one minute). 4. Pour the ginger paste on top of steamed fish, squeeze calamansi and garnish on top of fish. Ready to serve.

50g young ginger 80g spring onion ¼ cup Maggi oyster sauce 3 calamansi lime juice