Red Cook and Purple Yam Team Up for Chinese New Year

January 21, 2014

Kiam Lam Kho, Red Cook on line, is one of the sweetest people on earth.  Aside from being a good friend, he is knowledgeable about Chinese cooking techniques (he is coming out soon with a book precisely on that subject) and he does Chinese food close to the heart of Chinoys (Chinese Filipinos) because of his Hokkien background.  He came over to Purple Yam last week to test out recipes with Romy that we will be serving for the weekend of January 31 – February 2, 2014 to bring in the Year of the Horse.

Kian Lam Kho, who is Red Cook, does a beautiful, well researched food blog on Chinese food

He brought over some peanut candies, typical of Asian generosity. The peanut candies are also made by local Chinese bakeries in Manila Chinatown.

Chinese New Year Special Menu

Friday – Sunday

January 31 – February 2, 2014

Dinner, 5:30 – 10 pm

Menu by Kian Lam Kho (Red Cook) & Chef Romy Dorotan

For reservations, call (718) 940-8188 or email Amy at

(Selected menu items from the Purple Yam regular dinner menu will also be offered during these nights)


Cuapao with red pork belly,  $10

Eggplant with Szechuan lamb meatballs, $ 12

Dumplings with asparagus, water chestnut & fresh bamboo shoot, $ 9

Steamed sticky rice in banana leaves with Chinese sausage, shiitake, & quail egg. $8

Main Courses

Roast duck salad with pomelo & melon,  $ 29

Crisp-fried chicken with mandarin pancakes. $ 17

Braised heritage pork shank with red dates,  $ 22

Steamed fish with napa & persimmon kimchi,  $ 25

Manila clams with cellophane noodles, $ 18

Claypot veggies, $18

black rice, mustard cabbage, luffa, lotus root & mountain yam


Pumpkin Pancake with Champoy Ice Cream, $ 9

(Desserts from our regular menu are available)

From the Purple Yam regular dinner menu

Lumpia Shanghai & sweet-sour pineapple sauce, $   8

Amy’s Springroll  (shrimp, tofu, pork & veggies), $   8

Jap Chae (sweet potato  noodles), $   13; with Beef, $  17

Bibimbap with edamame, burdock, beansprouts, spinach & heirloom rice, $ 17

Chicken adobo (braised in vinegar, garlic, soy sauce),$ 18

Lechon kawali (deep fried pork belly) with pickled papaya, $ 21

Ask about our mixed soju cocktails and virgin drinks using bitters custom made for Purple Yam

By Shoots and Roots

Roast duck salad with plum sauce

Ccrispy fried chicken with fried garlic & ketjap manis, chiles & lime sauce

Heritage pork shank in sorghum molasses, Chinese wine humba style. This is Chef Romy Dorotan's contribution to the Chinese menu. This dish is also known as estofado in the Philippines.

Steamed red snapper with kimchi, sesame oil and scallions

Manila clams with cellophane noodles & fermented tofu

for dessert, we have squash pancake "tikoy" style made of glutinous rice flour, banana squash puree & butter fried with sesame seeds

Romy's Champoy ice cream is another seemingly strange combination of salty, sweet, creamy and cold flavors at the same time, but it works! Champoy is salted dried plums and every Filipino kid grew up eating this. The ice cream will be paired with the pumpkin pancake.

Thank you Kian for being such a great friend and sharing your recipes with us.

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