07/02/2026

LYFE SATURDAY | FEB 7, 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. Abundant Bliss Prawn Rolls Abundance, happiness and togetherness are at the heart of every CNY celebration, and these prawn rolls bring all three to your festive table. Minced prawn and minced chicken wrapped with a whole prawn, these golden delights are served with the bold flavours of Maggi Sambal Tumis and Maggi Thai Chilli sauce together with shallots and lime juice for dipping sauce that adds a perfect balance of heat and tang. Preparing prawn rolls together with loved ones turns festive cooking into a joyful bonding experience that adds warmth and meaning to reunion meals. Prawns symbolise, happiness and prosperity, making prawn rolls a meaningful dish for CNY. The combination of springy prawn, tender chicken and crunchy chestnut delivers a satisfying texture in every bite. Enhanced with Maggi Oyster Sauce and Maggi CukupRasa, the filling is rich in flavour while remaining well-balanced for all ages to enjoy. These crispy prawn rolls are light, and perfect as a shared starter at the reunion table. CNY is a time to honour the hands that bring the celebration to life. From preparing the ingredients to carefully frying prawn rolls until crisp and golden, every step reflects the care and dedication of the cook. These prawn rolls should be enjoyed with the delicious and easy to make dipping sauce. Try out this recipe for a more appetising spread. Let these abundant bliss prawn rolls be part of your CNY tradition and a delicious way to celebrate happiness, prosperity and precious moments shared around the table.

Triple Treasure Steamed Luffa Gourd What could be more meaningful this CNY than a wholesome steamed luffa gourd dish prepared together with loved ones? This light yet flavourful recipe brings together silky luffa gourd, crispy bean curd skin and fragrant toppings, all coated in a savoury sauce. This dish reflects harmony, abundance and shared joy at the table. Luffa gourd is known for its refreshing taste and soft texture that absorbs flavours beautifully. Paired with chewy black fungus and crunchy Nai pak as well as carrot, it creates a well-balanced dish that is unique and nourishing. From slicing the gourd and carrots to neatly arranging the ingredients before steaming, every step reflects the cook’s dedication and thoughtfulness. This Triple Treasure Steamed Luffa Gourd dish becomes a meaningful expression of gratitude, bringing love, patience and togetherness to this CNY. The balance of light vegetables and rich festive dishes makes the entire reunion dinner more enjoyable for everyone. Let this delicious recipe be part of your CNY celebration and a delicious reminder that the most meaningful moments are created when we cook, eat and celebrate together with the people we love.

Ingredients: A (Wrap + fry) 20 prawns, cleaned 20 pieces crispy tofu skin, briefly soaked Oil, for frying B (Chicken & prawn filling) 150g chicken breast 100g prawns, cleaned & deveined 3 tbsp Maggi Oyster Sauce ½ tsp white pepper 1 tsp Maggi CukupRasa 2 tbsp tapioca starch C (Veg filling + dipping sauce) 4 jicama, chopped ½ small carrot, chopped 6 shallots, chopped 2 tbsp Chinese celery, chopped 50g red onion, sliced 1 pack (60g) Maggi Sambal Tumis 40ml water 2 tbsp lime juice 60g Maggi Thai Chilli Sauce Instructions: 1. Chopped or blend ingredients A and fold in ingredients B until well combined. 2. Place the soft bean curd in the plate and Scoop one tablespoon of the meat paste. 3. Spread evenly on the bean curd. Place 1 prawn and roll up. Repeat until all prawn is finished. Set aside. 4. In a bowl, mix ingredient C until well combined. 5. Fry the prawn until cooked and crispy and serve hot with the dipping sauce.

B (Dried shrimp & anchovies) 30g fine dried anchovies 25g dried shrimp, dry-ground Cooking oil, for frying

C (Sauce) 2 tbsp leftover oil (from B) 1 tbsp Maggi Oyster Sauce 1 clove garlic, crushed 200ml water 2 tbsp Maggi Concentrated Chicken Stock 2 tbsp cornstarch 2 tbsp water (to mix with cornstarch) Instructions: 1. In a pan, fry ingredients B until golden brown and crispy. Set aside. 2. Pre-heat steamer. On a plate, arrange ingredients A. Blanch nai pak and set aside. 3. Heat oil, add Maggi oyster sauce, stir until bubbling and fragrant. Add garlic, stir for a while. 4. Pour water and Maggi concentrated chicken stock, let it simmer and remove from heat. 5. Pour the ½ cup of C on the vegetable, and steam for 20 minutes. 6. To make the sauce, mix corn starch with water and thicken the leftover of C to make the sauce 7. Pour it over the cooked vegetable and sprinkle with ingredients B and serve hot.

Prep time: 51 minutes Serves: 6

Ingredients: A (Vegetables) 1 pack nai pak (bok choy), cleaned 10 pieces crispy tofu skin 400g luffa/ridged gourd, sliced 1 small carrot, sliced 80g black fungus, soaked until soft

Time: 50 minutes Serves: 12

CNY DELIGHTS

Le Meridien Putrajaya CNY celebrations are anchored in ritual, and few are as expressive as yee sang, the communal toss that turns a simple dish into a shared wish for prosperity. At Le Mei, this tradition is approached with care and variety, offering a spectrum of yee sang combinations that balance symbolism with indulgence. Options range from the light, refreshing snow pear yee sang (RM65 medium, RM128 large)

Marriott Hotel Putrajaya Carrying the momentum of the Year of the Horse, the Ride into Prosperity menu is shaped around themes of forward motion, abundance and shared success. At Summer Palace, classic flavours are refined through premium ingredients and precise technique, resulting in dishes that feel ceremonial without losing warmth. The menu’s centrepiece features crisp shredded elements and fresh fruit slices, brought together with a

to the richly layered salmon yee sang (RM98 medium, RM188 large), with more elaborate choices such as salmon fish, fish skin and salmon roe yee sang (RM118 medium, RM218 large), Four Seasons Prosperity Yee Sang (RM128 medium, RM228 large) and the celebratory whole abalone yee sang (RM198 medium, RM388 large).

house-made pineapple dressing that symbolises rising fortune and auspicious beginnings. For group celebrations, the Prosperity Set is priced at RM1,588 nett per table of 10 persons, while the Fortune Set is offered at RM1,788 nett per table of 10 persons, each accompanied by a complimentary bottle of wine.

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Aloft Langkawi Pantai Tengah Until Feb 13 and on Feb 15, the CNY daily buffet offers a festive spread centred on abundance and familiar celebratory flavours, priced at RM98 nett per adult, with 50% off for children and 30% off for senior citizens. On Reunion Dinner as well as CNY day one and day two, the experience is elevated into a more communal celebration at RM168 nett per person. Guests begin the evening around a Long Table Yee Sang, tossing together in a shared gesture of prosperity, accompanied by free-flow beer. The menu then unfolds with heartier

Penang For those who prefer to mark the season at home, the fresh salmon Yee Sang takeaway extends the ritual beyond the dining room. Available until March 3 at RM188 nett per set, it pairs fresh salmon with crisp vegetables, house-made sauces

and crunchy fish skin, allowing families and friends to recreate the moment of togetherness in their own space. Self-pickup is available daily from 11.00am to 6.00pm, with orders required at least one week in advance.

highlights, including Whole Roasted Lamb rubbed with Middle Eastern spices and slow-roasted until tender, alongside Teochew-style Steamed Seabass served in an aromatic broth with preserved vegetables and fragrant herbs. The peking duck carving, where the crisp, golden-skinned duck is sliced tableside as a theatrical centrepiece.