Famous Asian Recipes Blog

This traditional Chinese desserts will make a superb ending to a Chinese meal.

Ingredients

½ watermelon, 1 cup of water,  ½ cup of green ginger wine, 2 tablespoons sugar, 2 pieces preserved ginger (shredded)

Method

• Scoop out the flesh of watermelon with a melon baller and place it in a large cocktail bowl.
• Combine water, sugar and ginger wine in a pan, heat with medium fire until sugar disoved.
• Add shredded ginger into the syrup and leave it to cool then pour it over watermelon balls.
• Keep it in the refrigerator for few hours and served after meal.

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A healthy person’s blood pH level should be slightly alkaline (in the range of pH7.35 -pH7.45). However, most people today have an acidic blood level due to polution, poor eating habits, stress and lack of exercise.

Slight alkalinity is a sign of good health; however acidic body is leading to chronic diseases. This acidity adds to the stress of the organs involved in blood circulation and cleansing, such as liver, heart, kidneys, spleen, pancreas, etc.

Fruit Venigar has a broad range of benifits, ranging from slimming, improving metabolism, reducing urea acid, alleviating hangovers, lightening the skin, removing blemishes, balancing body ph level and etc. Vinegar can quickly return the body to a healthy alkaline level and help maintain this level, so it promotes cell revitalization and reduces the chances of contracting diseaces.

In general, vinegar diluted in 5 parts of water as healthy drink. In fact, you may experiance the fantastic taste if you add the vinegar into your favorites salad to replace mayonnaise or add into the soft drink to become healthy and delicious drink.

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Ingredients
2 kg of very ripe tomatoes, 1 large onion, 6 cloves, 4 allspice berries, 6 peppercones, 1 fresh rosemary sprig,25 grams of ginger (sliced), 1 celery heart, 30 ml brown sugar, 65 ml raspberry vinegar, 3 cloves peeled garlic, 1 tsp salt
Method
Soak tomatoes in boiling water for 1 minute, drain and peel tomatoes hten set aside in a large pan. Peel the onion and stud it with cloves.
Put onion, allspice, peppercone, rosemary and ginger into double layer of muslin and tie it up. Add it into the pan together with sugar, vinegar, garlic and salt.
Bring mixture to a boil with occasional stiring, reduce to low heat and simmer for another 2 hours, stir regularly until mixture reduce by half.
Blend the mixture with a food processor and return to pan. Bring to a boil and off the heat.
Leave it to cool completely and bottle it in clean sterillized jars and store in refrigerator.
Use within 2 weeks.
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Ingredients(Pastry)
3 cups plain flour, 185g lard, 5 tablespoons hot water, pinch of salt
Ingredients (Custard)
2 eggs, ½ cup sugar, 1½ cup milk, few drops of yellow food coloring
Method
To make the pastry, sift flour and salt into bowl. Rub lard into the flour until mixture resembles fine bread-crumbs.
Mix in hot water to make a firm dough. Knead gently on thinly floured surface.
Roll out to about 3mm thickness, cut out with an 8cm fluted cutter then put it into greased patty tins.
Beat eggs and sugar together, add milk gradually and mix in the food coloring. Pour custard carefully into the pastry cases and bake in hot oven for 10 minutes. Reduce heat to moderate and bake further for another 12 minurtes until custard is set.
Note: oven temperature – 250-260ºC (hot) 220-230º(moderate)
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The color of button mushrooms should be white, or blone for swiss brown. Avoid those with spots and bruises. The mushrooms should be closed tight and the grills not visible.
Supermarket-bought mushrooms usually need no cleaning, or just a quick dusting with a damp paper towel. If necessary, rinse mushrooms under running water and drain in a colander. It is not true that the mushrooms will absorb water. Trim the base of the stem and sprinkle lemon juice over to prevent discoloration. It is unnecessary to peel button mushrooms.How to cook?
The white button mushrooms is one of the few mushrooms that can be eaten raw. Use it raw in salad or blanch in water with squeeze of lemon. Over cooking button mushrooms can change its flavor. It is best to saute in butter or oil, in a single layer and over high heat and use the remaining pan juice for sauce.

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Place tomatoes in a big heatproof bowl, cover with boiling water and leave it to stand for 1 minute. Drain hot water and fill bowl with cold water to cover the tomatoes. Soak tomatoes in cold water for another minute, then drain. You can slip off the skin easily and remove seeds for further use.

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Ingredients
500g pork(belly part)
2 boiled eggs (shelled)
Sauce ingredients
600ml water, 180 ml light soy sauce, 2 tsp dark soy sauce, ½ tbsp rock sugar,  ½ tsp white pepper, 2 star anise, 5 cloves of garlic, ½ tsp five spice powder, pinch of salt
Method
Mix water and sauce ingredients and bring to a boil, add pork and eggs in and let it boil for a while then simmer with low heat for 30 minutes till meat is tender. Cut pork into thick slices and serve.

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I am still wondering why they call it Roti Babi where there is no babi (pork) in this snack at all.
Ingredients
1 thick slice of bread, cabbage (shredded) onions (chopped) 1 egg
Seasoning
sugar, pepper, five spice powder, chicken stock powder
Method
Mix cabbage, onions and seasoning then set aside. Slit open bread and stuff fillings into the opening. Coat bread with beaten egg and pan fry bread till golden brown. cut into three parts and serve.

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Ingredients
2 sections lotus root, 1 tsp preserved osmanthus, 6 tbsp of glutinous reice, 150g cane sugar, 3 cups of water
Method
Rinse glutinous rice then soak in hot water for 30 minutes until rice turn soft, drain well and set aside.
Peel and rinse lotus root, cut 1 inch from the top and keep it as a cap for later use. Stuff soften glutinous rice into all the pod holes till almost full up, cover the lid and seal with toothpicks.
Heat 3 cups of water to stew the stuffed lotus root until it is tender then add in cane sugar and continue to stew with low heat until ingredients completely cooked and tender. Add preserved osmanthus, stir to mix well then cut into slices and serve.

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Steamboat or hot pot is a popular choice for CNY eve dinner. A pot of well cooked chicken stock is the most basic ingredient of all.
What do you need?
2  chicken carcass
200g lean pork
1 large yam bean (Chinese turnip, peeled and crushed)
1 large carrot
2 big onions
1 tsp of peppercorns
salt to taste
4 liters of water
Method
Bring water to boil in a large pot, add all ingredients in and let it boil fo 10 minutes. Turn to low heat and simmer for another 2 hours, then strain into another pot and let it cool completely. Remove fat from the surface then set aside. Reheat stock in either traditional steamboat cooker or electical multi cooker when use.

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