Famous Asian Recipes Blog

Five Flavor Oil makes a great partner for fish and is a wonderful oil for dressing salads and noodles. This versatile seasoned oil is a light infusion that speak equally of different flavors.

Ingredients

1 cup of peanut oil or corn oil, 1/2 cup of sesame oil, 1 tablespoon of dried red chili flakes, 1 tablespoon of Szechuan pepper corns, 1 tablespoon of smashed ginger, 3 large scallions (cut into thick rings)

Method

• Use a heavy, non-aluminium saucepan and combine all ingredients into it.
• Over moderate heat, bring mixture to a bubbly 225°F, stir occasionally and simmer for 15 minutes. Check to ensure temperature does not rise. Remove from heat and let it cool or overnight.
• Strain oil into an impeccably clean glass jar without pressing the solid ingredients.
• Keep it at cool room temperature.

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Chili oil is a very common ingredient in Asian cooking. It provides a wonderful spicy addition to noodles, sauces, fillings, and marinades. Once made, store this bitingly fragrant treasure in a clean glass jar and keep it in a cool place. Just use the oil whenever you want to light a spark.

Ingredients

1/2 cup of dried chili flakes, 1/4 cup of sesame oil, 2 cups of cooking oil, 2 tbsp of minced ginger, 1 star anise, 3 cloves of garlic (lightly smashed)

Method

• Combined all ingredients except the cooking oil in a clean glass jar.
• Use a heavy, non-aluminium saucepan to heat up the cooking oil with moderate temperature.
• Off the heat when the oil temperature reached about 230°F.
• Pour the hot oil into the glass jar that contained  chili flakes mixture.
• Leave it to cool or overnight then store at cool room temperature.

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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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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Wanton wrapper or Wanton skin is widely used in Chinese cooking. You can use it to wrap Wanton, Dim Sum, Dumplings, Spring Rolls and many other Chinese delicacies. After all it is not too difficult to make this pastry. Keep this recipe in your cook book just in case you need it one day.
Ingredients
2 cup of plain flour
1 egg
pinch of salt
180ml of water
Method

• sift flour and salt into a mixing bowl and add small amount of water gradually to make a stiff dough.
• Adjust the amount of water or add little extra sifted flour for easy handling.
• Roll dough on a clean flat table top until it become paper thin.
• Cut wrappers into your desire sizes with a sharp knife.
• Dust each wrapper lightly with flour if you are stacking it for future use.

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Chili oil – Add few pieces of dried chilies to a bottle of cooking oil and leave it to infuse for about 2 weeks. If the flavor is not up to the mark, then leave it for another week. Keep the chilies in the oil as it will enhance the color of the oil and give a decorative effect.

Garlic oil – Add a few cloves of whole garlic in a bottle of cooking oil and leave it to infuse for about 2 weeks before using. Straint the oil into a clean bottle and store in a cool place away from sunlight.

These oils can use for cooking or use as seasoning sauce.

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The spices that make Indian cooking so distinctively aromatic lies in the the right combination of many spices. In some dish, one of the spices may be made to stand out. Cumin, aniseed, nutmeg, fennel and cardamom are digestive acids. Chilies are holistic, beneficial to phisical and spiritual weel being.

Do not confuse by the word masala and curry, curry and masala are really one and the same. Curry powder added to any liquid especially water or coconut milk, becomes a wet masala. Dry masala means curry powder without any additives.

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1. Golden syrup – This is a clear, golden colored sweetener that made from syrup obtained from the first boiling of sugar cane. It is a very rich, sweet flvor and is excellent for making cake and desserts.
2. Blue agave sweetener – Made from the blue agave cactus, this light and natural liquid is almost 3 times  sweeter than sugar but has much lower calories. The mild taste is  best for sweetning beverages.
3. Molasses – This is the thick residue extracted from the process of boiled sugar cane juice. Its sweet and strong flavor is ideal for baked food.
4. Honey – There are many varieties of honey which are different in color, sweetness and flavor. This is very much depending on the type flowers that produce the nectar collected by honey bees.

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Ingredients
1 chicken (about 1.5 kg)
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped shallot
2 tsp light soy sauce
2 tbsp oyster sauce
salt and pepper to taste
150 ml water
1 tsp sugar
1 tbsp cornstarch solution
Mehtod
Marinate chicken with 1 tsp of light soy sauce and litter bit of salt for 15 minutes. Deep fry in hot oil until chicken is browned and cooked. Set aside to cool and cut into serving size.
Heat up 1 tbsp of cooking oil and saute chopped ginger, garlic and shallot to fragrant. Add water, oyster sauce and 1 tsp of soy sauce and bring to a gentle boil. Add sugar and corstarch solution, when sauce become thicken, dish up and spread over chicken and serve.

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