Famous Asian Recipes Blog

Dong Zhi means arrival of winter in Chinese. This is an important festival for the Chinese and is the time every household make Tang Yuan, which is small glutinous rice balls make from glutinous rice flour. This Tang Yuan can be serve with sweeten soup or saltish. It is quite simple to make the sweeten soup: just bring suitable amount of water to a boil, then add sugar (preference to use rock sugar), old ginger and pandan leaves tie in knots and simmer until sugar melted. Then add cooked gultinous rice ball and warm in the hot soup and serve. You can also try the saltish version from the Hakka recipe here.

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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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Ingredients
600 g chicken wings
2 onions (quatered)
2 cloves garlic
300 g can bamboo shoots (drained and sliced)
2 tbsp soy sauce
2 tbsp rice wine
1 tsp grated ginger
1 tsp sugar
300 ml water
2 tbsp cornstarch solution
salt to taste
Method
Marinate chicken wings with crushed garlic, soy sauce, rice wine, ginger, sugar and salt for 1 hour, drain and reserve marinade.
Heat oil in wok, add bamboo shoots and fry for 2 minutes, dish out and set aside. Add chicken wings and onions, stir fry with high heat until chicken wings are browned then add water and bring to boil then simmer with low heat for 15 minutes until chicken wings are tender.
Ad remaining marinade, mix well then add cornstarch solution. Simmer for another 2 minutes until gravy thicken, done.
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This is a traditional Hakka dessert which can be served as starter or as snacks for breakfast and afternoon tea. It is usually steamed and serve hot but if you want to keep for the next day, then deep-fried would be a better option. Details of recipe can be obtained here.

Link : A1-Asian Recipes

This is the Hakka version of char siew, but much salty and oily then the Cantonese char siew. All because this has to be marinated for 3 days, the spices and sauce are well absorb by the meat. It taste excellent with plain porridge and easy to prepare. Get details from recipe here.

Link : A1-Asian Recipes

Also know as Yu Tou Kou Rou,  this is a typical traditional Hakka dish of all, many people think that this is something similar to the steamed pork with mei chai (mei chai kou rou), but actually there are quite some difference between the 2 cooking process. The only similarity is that both dishes are quite complicated and time consuming to cook. Check out recipe here.

Link: A1-Asian Recipes

The most difficult part of making this dish is to treat the dried bamboo shoots. You need to soak it in water for three days and change water everyday then boil it once and soak for another day. Sound troublesome but this is worth the effort, taste to believe me. Check recipe right here.

Link : A1-Asian Recipes.Com

This stewed mutton required some Chinese herbs, and for those who are not familiar with Chinese herbs should check with Chinese medical hall to get the right proportion of the herbs. Just tell them how much meat you are going to cook and the herbs you want, they will get it right for you. For the rest of the details, click on this recipe here.

Link : A1-Asian Recipes.Com

This Hakka chicken recipe looks similar to the drunken chicken recipe, but it is actually prepared in a different way. This dish used a little bit more salt and have chicken chilled with mixed rice wine and Brandy over night before serving. See the method in details from  the recipe here.

Link : A1-Asian Recipes.Com

Thanks for visiting.

This is one of my favorite hakka dishes, I simply love the mix flavor of fish paste, minced meat, dried oyster and the crunchy texture of fish powder and water chestnuts. It is so good that I never fail to do it at least twice and year even I have to go through much trouble to cook up this dish. Will you take up the challenge? You can have the recipe right here.

Link: A1-Asian Recpes.Com