Famous Asian Recipes Blog

Ingredients

8 eggs, 4 tbsp sugar, 4 tsp Japanese soy sauce, 6 tbsp sake or dry white wine, wasabi and pickled ginger to garnish

Method

• Beat eggs in a big bowl and set aside. Mix sugar, soy sauce and wine then stir gently into the beaten egg mixture. Separated into two portions.
• Coat thin layer of cooking oil in a flat frying pan, pour half of the the egg mixture from one bowl, tilt to spread the egg even and let it set. Remove and set aside.
• Repeat the procesfor remaining egg mixture and roll up tightly 2 layers of egg each time with a bamboo mat then press neatly into a rectangular shape.
• Leave it to cool and slice the omelet into 1-inch pieces. Garnish with little bit of wasabi and pickled ginger and serve with soy sauce.

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The name of this dish is shi zi tou in Chinese. It may derived from the rather strange idea that the meatballs look like a lion’s head.

Ingredients

450 g minced pork, 2 tsp finely chopped spring onion, 1 tsp finely chopped fresh ginger, 50 g cooked prawns (peeled, finely chopped), 50 g mushrooms (soaked, chopped), 2 tbsp light soy sauce, 1 tsp sugar, 1 tbsp Chinese cooking wine, 1 tbsp cornstarch, 6oo g Chinese cabbage (cut into big pieces), 4 tbsp cooking oil, 300 ml chicken stock, salt to taste, coriander leave to garnish

Method

Combine the pork, spring onion, ginger, mushrooms, prawns, soy sauce, sugar, cooking wine, constarch in a large mixing bowl. Use hand to mix it well then shape the mixture into 6 meatballs.

Heat oil in a big wok or deep frying pan. Pan-fry the meat balls until golden brown on the surface then set aside. Add cabages into the remaining oil and stir-fry for 2 or 3 minutes then add stock and let it boil for a while.

Add Meatballs into dish, cover and let it simmer for 30 minutes, Add seasoning to taste and serve hot.

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Ingredients
3 pieces fish Japanese cake, 2 pieces sushi, 2 pieces mussel, 1 crab stick, salad sauce, wasabi, lemon wedges

Method

• Slice the Japanese fish cakes into ½ an inch in thickness. Scald mussel in boing water of a while and then arrange all ingredients on a serving plate.
• Spread salad sauce and lemon juice over the dish then keep it in chiller.
• Serve cold with wasabi.

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The make Tempura crispy, the batter should be lumpy so do not overmixing the batter and make sure the oil is efficiently hot.

Ingredients
400 grams skinless chicken breast (cut into bite sizes), 1 cup of flour, 3 eggs, ½ tsp baking powder, ½ tsp salt, 1 stalk chinese lettuce, 1 cup of ice water

Method

• Whisk eggs and water in a large mixing bowl until blended, then stir in baking owder, flour and salt. Stir mixture well but keep it lumpy.
• Heat emough oil for deep-frying to medium-high heat. Dip chicken pieces in batter and fry in batches without over crowding in hot oil until coating urn brown and crysp. This should take about 5 minutes.
• Dish up and drain oil well then serve it with Chinese lettuce.

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You may be surprised by this combination of ingredients, but actually there is nothing new with meat or poultry being marinated or seasoned with unusual flavor. Have tried chicken marinated with stout, beer, coca-cola, fermented bean curd, prawn paste and etc, just do it as long as you like it.

Ingredients
600g spare ribs, 1 stalk lettuce
Marinade
1 tbsp Chinese cooking wine tbsp corn starch, little bit of sesame oil and bicarbonate of soda, pinch of salt
Seasoning
1 tbsp instant coffee, 1 tbsp sugar, 3 tbsp water
Method

• Chopped spare ribs into serving size and marinate for 2 hours.
• Heat oil in a wok and deep-fried spare ribs until golden in color, drain oil and set aside.
• Keep about 1 tbsp of oil in the wok and add seasoning, simmer with low heat to a light boil.
• Add chicken in and toss to mix well with gravy.
• Dish up when gravy started to thicken and chicken is well covered with the sauce.

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Ingredients

600 grams frog legs, 1 plate rice noodle, 2 stalks of Chinese mustard green (sectioned), 1 tablespoon of cooking oil, 1 tablespoon tapioca flour, 500 ml chicken stock, 1 teaspoon chopped garlic, 1 tablespoon of cornstarch slution, salt and sugar to taste

Method

• Marinate frog legs with tapioca flour, little bit of oil and pinch of salt for 10 minutes.
• Deep fried rice noodles until it turn crispy, drain oil and place it on a serving plate.
• Heat 1 tablespoon of oil and stir-fry frog legs over high heat for a while and spread over the rice noodle.
• Saute garlic to fragrant, stir in mustard green and toss well. Add chicken stock and bring to a boil, thicken gravy with cornstarch solution and pou it over the rice noodle and frog legs.

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This sound strange isn’t it?

The explanation is when you cut down on the fat in your diet and increase the complex carbohydrates, you can consume larger amount of food for the same calories.

If one gram of fat contains 9 calories and one gram of carbohydrates and protein contains 4 calories, that means when you consume fat, you have consumed a larger amount of calories. It also means 1.5 ounces of potato chips has the same amount of calories as two medium potatoes or twelve ounces of potatoes.

So you can actually consume more food for the same amount of calories intake.

But in my opinion, I think the best policy is a balance diet. Chinese believed in Ying and Yang which stressed the importance of balance in everything.

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To make the traditional Mei Cai Kou Rou is a complicated and time consuming process. I will show you a much more simpler way to cook a mei cai dish quite similar to the traditional version. The only big different is that you have to take away the pork belly and replaced by minced pork. In a way, this is a much healthier dish.

Ingredients

200 grams of minced pork, 200 grams salty mei cai, 100 grams sweet mei cai, 3 cloves of garlic, 1 teaspoons light soy sauce, 2 teaspoons sugar, 1 tablespoon Chinese cooking wine, 1 tablespoon oyster sauce

Method

• As I have mentioned before, it is absolutely important to make sure that the mei cai is well cleaned and soaked in clean water for at least 45 minutes. Cut into small pieces, press dry and set aside.
• Heat 3 tablespoons of cooking oil (preferable to use pork lard, this is to replace the lost flavor of pork belly).
• Saute garlic for a while then add in the mei cai and stir-fry until dish is dried and aromatic.
• Add minced pork, and all other seasoning then stir-fried until meat is cooked.
• Add water just to cover the dish and bring it to a boil. Simmer with low heat for 1 hour until the gravy reduced and dish is completely soften.
• Serve with rice or poridge.

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This is another simple and quick dish that you can put on the dinner table in just 10 minutes if  you organized it well. The ingredients are easy to obtained, the actual time of cooking won’t take more than 5 minutes. Try this easy cooking and healthy dish yourself.

Ingredients

150 grams Minced pork, 1 block firm tofu (cubed),  250 grams leeks (cut into slices diagonally), 1 clove garlic (chopped), 1 tablespoon fermented soy bean paste, 2 tablespoons of cooking oil

Method

• Heat 2 tablespoons of cooking oil in a wok and pan-fried the tofu and harden the surface. Dish out and set aside.
• Saute garlic and fermented soy bena paste to fragrant  with remaining oil. Add minced pork and stir-fry for 1 minute then add leeks and continue to fry for 2 minutes or until leeks turn soft.
• Add 200 ml of water and return tofu to the dish. Let it boil for a while the add seasoning to taste. Dish up when gravy start to reduce and serve hot.

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Preserved Szechuan Pickle give a sourish taste and a crunchy texture which goes perfectly well with pork and other vegetables to make soup. Chicken feet is essential to thicken the soup. Try this simple and delicious recipe yourself.

Ingredients

200 grams preserved szechuan pickles (sliced)

200 grams pork (shoulder part, cut into bite size)

1 carrot ( cut into chunk)

2 big onions (halved)

10 chicken feet

Method

Scald pork and chicken feet with boiling water for 3 minutes then rinse with clean water and set aside. Soaked preserved szechuan pickle with clean water for 30 minutes.

Bring about 3 liters of water to boil then return pork and chicken feet and let it boil for 5 minutes, add all other ingredients in and simmer for another 1 hour. Add seasoning to taste and serve hot.

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