Famous Asian Recipes Blog

Mustard green cooked with rice is a traditional dish from Fu Jian Province China. In Fu Jian or Hokkian dialect, it is all Kua Cai P’ng. The slight bitterness of the vegetable blend in well with Chinese roasted pork, dried oyster and mushroom. It is a simple dish that will take you only 20 minutes to prepare. You can keep it warm in the rice cooker and eat it whenever you feel like it.

Here are the ingredients

1 kg mustard greens (cut into small pieces and blanched before used), 200 grams Chinese roasted pork (cut into small pieces), 4 pcs Chinese dried mushroom (soaked and diced), 2 pcs dried oyster ( cut into small pieces), 1 tbsp ginger (minced), 3 pcs shallots (chopped), 2 cloves garlic (minced), 1 tbsp fish sauce, sugar and salt to taste

Method

• Heat up some cooking oil in a wok, add ginger, shallots garlic, dried oyster and mushrooms. Saute till fragrant.
• Add the roasted pork, blanched mustard green into the dish then add seasoning and toss well and off the heat.
• Rinse 3 cups of rice in a rice cooker, add the dish onto rice then top up normal amount of water for cooking rice.
• When rice is cooked, let it sit for 15-20 minutes then serve.

Yuan Xiao Jie or The Lantern Festival, which falls on the 15th day on the First Month of the lunar calendar, marks the end of the Chinese New Year’s Holidays. By this time, most family will still have some nian gao (Sticky Rice Cake) left behind at home.

What is the best way to do with this sticky, chewy and harden rice cake?

With a simple process, you can turn this into a sandwich like fritter which give you the feel of crispness of the crust and hidden inside the crust, the sweet potato and yam slice is cook to the perfect tenderness that wrap up the soft and caramelize nian gao.

Ingredients

2 blocks 2×4 cooked nian gao (cut 1 cm square), 1 yam (peel and sliced 1 cm), 2 large sweet potato (peel and sliced 1 cm), 1 cup rice flour, 1 cup all purpose flour, 1 tsp baking powder, 100 ml water, 1 egg, 1 tsp salt, 3 cup oil for frying

Method:

• Peel, wash and  cut yam, sweet potato and nian gao then set aside.
• Preheat oil in stainless steel wok or pan at 300 F or 150C.
• Mix egg, rice flour, all purpose flour, salt, baking powder and water in a deep bowl, whisk and combine all ingredients well until batter become smooth. Add water little by little If the batter is too thick.
• Sanwich 1 piece of nian gao between sweet potato and yam.  Hold it with a pair of long chopstick and dip it into the batter and deep-fry over slow medium heat for 1-2 minutes or until golden brown. Drain well and serve.

This dish is tasty, healthy and easy to prepare, it can also be served hot or chilled.

Ingredients
6 pieces of fresh mushrooms, 1/2 can of tuna fish, 1 tbsp finely chopped onion, cornstarch

Marinade
2 tsp ginger juice, 2 tbsp wine, sugar, salt and pepper to taste

Method
Drain all excess oil and liquid from the can tuna, add chopped onion and stir to mix well. Set aside and serve as filling.
Trim and rinse mushrooms, drain and season with marinade for 15 minutes.
Pat a thin layer of cornstarch onto the mushrooms and stuff it with 2 teaspoons of tuna filling. Steam stuffed mushrooms for about 10 minutes and serve hot.

The alternative way is to blanch mushrooms in boiling water, then leave it to cool. Stuff in the tuna then refrigerated and served cold.

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Ingredients

500g beef, 300g turnips (cut into small diagonal chunk), 4 thin slices of ginger, 2 cloves of garlic (crushed), 1 slice tangerine peel (soaked), 2 stalks spring onions(sectioned), 2 tsp fermented bean paste, 1 star anise

Seasoning

1 cup beef stock, 2 tbsp light soy sauce, 1 tsp sugar, dash of sesame oil, 1 tbsp of cooking wine, salt and pepper to taste

Method

Scald beef and turnips separately, rinse well and set aside.

Bring 1 liter of water to boil and cook beef with medium heat until beef become tender and cut into small chunks. Reserve stock for later use.

Heat 2 tbsp of oil to saute ginger, garlic and bean paste, add beef, turnips and toss well.

Transfer dish to an earthen pot then add seasoning and beef stock and bring it to a light boil.

Simmer with low heat until all ingredients become completely soft. Garnish with spring onions and serve hot.

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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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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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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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