McAsia Mart Chinese New Year Offers and Recipes!

 If you're looking to spice up your home cooking with a dash of Asian goodness, McAsia Mart virtual grocery store got you covered. You can now get authentic Asian ingredients and snacks from regions like China, Japan, Korea, Thailand, Vietnam, Malaysia, and Indonesia straight to your door from Your-Go-To Asian Mart! 

Here are a list of McAsia Mart food ingredients you can use to take your home cooking to the next level and can help you celebrate Chinese New Year with the following products:

PARROT Traditional Rice Vermicelli 400G

Twirl to perfection with PARROT’s Traditional Rice Vermicelli! It is a traditional Malaysian rice vermicelli noodles used for stir-fried, and noodle soup dishes that enhances flavor and experience Asian!
For better use, it is best soaked in tap water for at least 20 minutes before using. This is called “bun” in Vietnam.

JADE BRIDGE Mushroom Soy sauce 500 ML

This is a special kind of soy sauce with the extract of mushroom. Natural fermented directly with strong sauce and preserved beans flavor. This gives a delicious aroma to cooked dishes.

JADE BRIDGE Light Soy Sauce 500 ML

Jade bridge Light Soy Sauce is reddish-brown soy sauce naturally brewed with Non-GMO soy bean and wheat flour. Light soy sauce has been the most essential condiments in both Asian and Western cuisines.

KNORR AROI Sure Chicken Powder Seasoning 800G 

Knorr Aroy sure All-In-One Seasoning chicken Flavoured – so aromatic and delicious that you need to ask for more! Blended with spices and flavours to give you that full-bodied meaty taste and pork and chicken aroma. Blended with aromatic spices. Well-rounded touch to all applications. For carefully balanced flavours and aromas, try Knorr chicken flavoured seasoning. Ideal for adding to stews, stir-fries, soups, bakes and marinades.

THAI DANCER Oyster Sauce 200 ML
Oyster sauce is made from oyster extracts, sugar, salt and water thickened with corn starch. It’s sweet, salty and rich in umami; that’s why the main purpose of oyster sauce would be to add salty flavors to various types of dishes. It is also used in salad dressing, noodles, stews and soups.

KING CHEF Canola Oil 1L
Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid. Is a safe and healthy form of fat that will reduce blood LDL cholesterol levels and heart disease risk compared to carbohydrates or saturated fats such as found in beef tallow or butter.

THAI DANCER Sweet & Sour Sauce 300ML 
One of the most well-known of all Chinese sauces, with the perfect balance of sweet and sour flavors in the traditional Thai style. It is especially good with pork, shrimp and fish.


Shaoxing wine is one of the most famous varieties of Huangjiu, or traditional Chinese wines, fermented from rice. It adds an unmistakable flavor and fragrance to dishes and an essential in ingredient in Chinese cooking Every Chinese restaurant uses cooking wine in almost every savory dish. It is used to make stir fry sauces, soup broths, marinades, wontons, etc.

Authentic Chinese Cooking Wine, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China.

KING CHEF Whole Mushroom

Whole mushroom is the style of canned mushrooms that consists of the caps with attached stems which are more than 1/8 inch in length when measured from the underside of the cap to the cut end of the stem. Mushrooms are a fantastic ingredient, whether simply stir-fried or in soups.

THAI DANCER Spring Rolls Chili Sauce Sweet Flavor 300 ML

The sweetened version of Spring Rolls Chili Sauce for a more fragrant, almost smoky rich sugary chili flavor that goes perfectly with spring rolls.

UM-MAMI Gyoza Spicy 15pcs  and UM-MAMI Japanese Gyoza Original 15Pcs 285 G

Gyoza is a Japanese pan-fried dumpling, filled with meat and vegetables and wrapped in a thin dough. Enjoy this Um-Mami Japanese Pork Dumplings (Gyoza) through pan-frying and steaming. Perfectly-combined with ready-to-use sauce, available in 65ml. Cooking instructions are also provided.

ERAWAN Glutinous Rice Flour 500 G

Glutinous Rice Flour is ground from long-grain or short-grain sweet white rice and is also called sweet rice flour or sweet rice powder. Sweet rice grains are typically solid white. Dough made from glutinous rice flour becomes sticky in texture when heated. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. Although called glutinous flour, it is actually gluten free.

MALI Condensed Milk Sweetened 380G

This is a sweetened condensed milk. Can be mixed with beverages such as tea, coffee, shaved ice, other desserts, etc., or to cook various kinds of food such as bakery, desserts, roti, toast, etc. to enhance the sweet and delicious flavor.

KATAGI Sesame Seed White 1 KG 

These are white sesame seeds that will add a savoury nutty flavor to any meal. Sprinkle it on top of your rice, salads, sushi or add it on your desserts like ice cream, yogurt or bread and pastries.

Here are some delicious Chinese New Year recipes you can try: 

Pancit Bihon Recipe


¼ cup Canola oil

3 tbsp. Garlic, chopped 

¼ cup Onion, chopped

2 pcs. Chinese sausage, sliced

½ cup Pork belly, thinly sliced

½ cup, shrimps, peeled and deveined 

3 Tbsp. Jade Bridge Light soy sauce

3 Tbsp. Jade Bridge Mushroom soy sauce

3 Tbsp. Thai Dancer Oyster sauce

½ Tbsp. Knorr Aroi Sure Chicken powder seasoning

To taste black pepper

1 ½ cup carrots, julienned

1 ½ cups snow peas

1 pack Parrot Traditional rice vermicelli, soaked for 20 minutes in tap water

1-2 cups water or chicken/pork broth

2 cups cabbage shredded

2 tbsp. Kinchay, chopped



  1. In a wok over medium heat, sauté garlic and onions until fragrant. 
  2. Add Chinese sausage, pork, shrimps and all seasoning and continue to sauté until shrimps are cooked. Take out shrimp and set aside.
  3. Add the carrots, snow peas and rice vermicelli. Add 1 cup broth (add more as necessary) and bring to a boil until noodles are half done. 
  4. Stir in cabbage and kinchay.

🛎 The so-called Longevity Noodles symbolize longevity: in fact, they are longer than normal noodles and uncut. The longer, the better.
Sweet and Sour Fish 


For the fish

1 pc. Lapu-Lapu cleaned and scaled

To taste Chicken powder seasoning- Knorr Aroi Sure

To taste Pepper

¼ cup Flour 

¼ cup cornstarch


King Chef Canola oil for frying 


For the sauce

1 ½ cups Thai Dancer Sweet and sour sauce

As needed red bell pepper, fine julienned

As needed Leeks, fine julienned


1. Pat dry whole fish with paper towels. Cut slits on the sides of the fish. 
2. Season with chicken powder and pepper 
3. Combine flour and cornstarch together. Dredge fish in flour mixture. 
4. Deep-Fry in Canola Oil until crisp and golden. Set aside to drain excess oil. 
5. Meanwhile, in another pan heat sweet and sour sauce and add the vegetables. Reserve some for garnish. 
6. Transfer fish into a platter and pour sweet and sour sauce on top. 

Garnish with leeks and red bell pepper.

🛎 In Chinese culture, fish is believed to bring abundance to the New Year.

Stir-Fried Vegetable 


3 Tbsp.    King Chef Canola Oil

1/3 Cup   Pork liempo, sliced

To taste   Salt

To taste   Pepper

As needed Cornstarch

1/3 Cup   SHRIMP 

½ Pc White onions, sliced

3 Cloves  Garlic, sliced

2 Tbsp.    Shao Xing Wine

3  Tbsp.   light soy sauce

3 Tbsp.    Oyster Sauce

1 tsp. Chicken powder

To taste   Pepper

To taste   sugar

¼ cup Water or stock

½ Can Young corn, cut in half

½ Can King Chef Whole Mushrooms, halved

1 cup Baguio beans, cut in half

½ Pc carrot, rondelle

2 Stalks Celery, oriental cut

2 Stalks Leeks, oriental cut

1 Pc Bell pepper, diced

1 cup Cauli flower, florets, blanched

1 cup broccoli florets, blanched

½ Whole Baguio pechay, cut 2”

As needed Corn-starch slurry


1. In a clean bowl, season pork with salt and pepper and toss in cornstarch. 

2. Fry pork until slightly cooked. 

3. Add in shrimps and cooked until half done. 

4. Add in onions and garlic. 

5. Deglaze pan with wine, simmer until slightly reduced. 

6. Add in soy sauce, oyster sauce, chicken pepper, sugar and stock. 

7. Toss in young corn, mushrooms, carrots and celery. 

8. Add in the rest of the vegetables. 

9. Thicken with slurry and cook until the sauce is slightly thickened.

Chinese Spring Rolls 

For the pork

250g ground pork

To taste salt

½ tsp sesame oil

1 tsp Shaoxing wine

½ tsp cornstarch

¼ tsp white pepper

For the vegetables

2 tablespoons oil

1 clove garlic, chopped

10 dried shiitake mushrooms (soaked until softened and thinly sliced)

1 cup carrots, julienned

1 cup bamboo shoots, julienned

1 small baguio pechay shredded

1 tbsp. Shaoxing wine

2 tbsp. light soy sauce

1 tsp. sesame oil

to taste salt (or)

to taste white pepper 

1/4 tsp. sugar

2 tbsp cornstarch (dissolved in 2 tbsp. water)

To assemble and fry

1 pack small square spring roll wrappers  

Canola oil , for frying

spring roll sauce for dipping


  1. For the pork: mix all ingredients together until well combined. set aside.
  2. In wok over medium heat, saute pork until  half cooked.
  3. add the garlic, and continue sauteeing until fragrant. add the rest of the vegetables and seasoning. 
  4. Thicken with cornstarch slurry. Set aside to cool.
  5. to assemble: place 2 heaping tablespoons of filling in the center of spring roll wrappers.
  6. fold-in both sides, roll and seal ends. repeat process for the rest of the ingredients.
  7. Deep fry until golden and drain off excess oil over paper towels.
  8. Serve with dip on the side

 🛎 “A ton of gold, referring to spring rolls as a carrier of prosperity.


For the Mung Bean Filling 

2 cans Red Mung Beans, drained

1/4 cup- 1/2 cup MALI Condensed Milk Sweetened

For the Dough 

1 1/3 cups water 
3/4 cup sugar
3 cups glutinous rice flour
1 cup sesame seed white- KATAGI
King Chef Canola Oil for deep frying


For the filling: 

1. Mix condensed milk and mung beans in a food processor or blender and pulse until pureed and smooth. 

2. Transfer into a non-stick pan and cook over low heat until very thick and paste-like consistency. Set aside to cool. 

For the dough: 

1. Mix sugar water and rice flour in a bowl until it forms into a smooth dough, cover with cling wrap rest for 30 minutes to 1 hour. 

To assemble: 

1. Divide dough into 20-24 equal portions. Roll into 2" size balls and cover with cling wrap to prevent from drying. 

2. Take 1 rice ball and slightly flatten, place a small scoop of filling and seal by gathering the edges together. 

3. Roll into sesame seeds then form into a smooth ball. 

4. Repeat the process with the remaining ingredients. 

Deep fry until it floats and golden in color. 

UM-MAMI Japanese Gyoza

Enjoy the mouthwatering delicious hot UM-MAMI Gyoza the best and classic food of its kind. 

Shop your favourite recipes anytime, anywhere. 

𝑻𝒓𝒚 𝒂𝒏𝒅 𝑺𝒉𝒐𝒑 your ingredients now at McAsia Mart!


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  1. Thank you for sharing the recipe po looks delicious ng food must try🤤🤤

  2. Wow thank you for sharing . Ang daming mga recipe na pwede natin gayahin sa bahay at tlga nman masasarap 🤤😍

  3. I really appreciate all the recipe and dishes that filled our hearts! Yummyyy flavours and textures

  4. Ang ganda naman pong mamili sa McAsia Mart .. perfect place kung gusto mamili ng mga Asian products or ingredients . ❤️
    Thank you po for sharing these yummy-licious dishes ..

  5. Woow!! They all got what we need!! Nice!!

  6. This is so cool and awesome❤️OMG!I love it!

  7. So nice naman po and ang daming pwedeng mabili and may mga great deals and offers din sila and pwede ka pa matuto ng mga iba't ibang recipes❤️


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