Famous Asian Recipes Blog

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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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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Having dinner in one Indo-China restaurant. Ordering from the menu, I thought it is the traditional Vietnamese spring roll with lot of veges that wrap in rice paper, but it turn out to be totally different stuff. This crispy deep-fried minced meat and prawns spring roll with lots of finely chopped veges were wrapped in rice noodles instead of rice paper. With the special sweet and spicy dipping sauce, I really have no complaint about it.

*A1-Asian Recipes.com*

This is a simple Malay snack that made from flour, sugar and water. I am not too concern about how it taste but I like the way they made this snack. The utensils used is so simple and the cooking process is so relax. Just pour the flour mixture into the coconut shell puntured with few small holes that hang over the wok fill with warm oil. Swing the coconut shell gently in circle and the flour mixture will drop into the hot oil and form into piece of thin crispy noodle like wafer.

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Ingredients
450 g cauliflower
2 eggs
1 tbsp chopped carrot
Salad dressing
1 tbsp salad oil
2 cloves garlic
2 tbsp vinegar
pinch of pepper and salt
Method
Hard-boil eggs , remove shell and dice egg white and egg yolk separately. Trim and rinse cauliflower, blanch in boil water with little bit of oil and salt for 3 minutes. Drain cauliflower well and place it in a big bowl. Spread diced egg and chopped carrot into the bowl and add salad dressing. Shake to mix well and serve.
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Ingredients
2 cups of red bean
1 small piece of dried Chinese orange peel
400 g rock sugar
200 g lotus seeds (soak for 10 minutes and remove the green bitter shoot)
6 cups of water
Method
Wash red beans and place in a deep sauce pan. Add lotus seeds, orange peel and 6 cups of water. Bring to a boil and continue to simmer for 30 minutes until red beans are half cooked. Add rock sugar and continue to simmer for another 15 minutes until red beans are well cooked and soften. Serve hot.

*Asian Recipes*

Make this easy pumpkin cake for the festive holiday. This golden colored, soft, delicious dessert go along well with moon cakes and Chinese tea. Try it out with the recipe here.

A1-Asian Recipes/Healthy Kids Recipes