Famous Asian Recipes Blog

A wholesome dish of fish or seafood steamed in its own juice and infused with fragrant herbs and spices. Claypot’s versatile, all-natural Herbal brings you to new culinary heights in creating healthy dishes your family will love.

Ingredients

500 grams fish Fillet, 10 pieces yu zhu, 2 slices of dang gui,  Chinese Wolfbery (ji zi) 1 tbsp, 2 slices of fresh ginger, 750ml of chicken stock, fresh coriander leaves to garnish, salt and soy sauce to taste

Method

Bing 750ml of chicken stock to a boil and add in all Chinese herbs then continue to simmer with low heat for 30 minutes.

Place fish in a deep steaming plate and pour herbal soup over, add seasoning to taste.

Steam fish over boiling water for 10-12 minutes, garnish with fresh coriander and serve hot.

Note: All Chinese herbs mentioned above can be easily obtained in Chinese Medical Hall.

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Ingredients

1/2 chicken, 450 gram winter melon, few slices of Yunnan ham, 2 slices of ginger, salt to taste

Method

• Rinse and chicken thoroughly, cut into chunks and scald with boiling water. Drain and set aside.
• peel and remove seed from melon, cut into chunks and set aside.
• Place all ingredients into an earthern pot except melon, add 2 liters of water to cover the ingredients, bring it to a boil and simmer with low heat for 1 hour.
• Add melon into the soup, bring it to a light boil and continue to simmer for another 30 minutes. Add salt to taste and serve hot.

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This sound strange isn’t it?

The explanation is when you cut down on the fat in your diet and increase the complex carbohydrates, you can consume larger amount of food for the same calories.

If one gram of fat contains 9 calories and one gram of carbohydrates and protein contains 4 calories, that means when you consume fat, you have consumed a larger amount of calories. It also means 1.5 ounces of potato chips has the same amount of calories as two medium potatoes or twelve ounces of potatoes.

So you can actually consume more food for the same amount of calories intake.

But in my opinion, I think the best policy is a balance diet. Chinese believed in Ying and Yang which stressed the importance of balance in everything.

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The name of these prawns may not sound too pleasant but you will sure be overwhelm by it’s sweet flesh and good texture.
Ingredients
3 large pissing prawns (preferable live stock of about 200g each), 6 cloves of chopped garlic, 1 tsp of chopped ginger, 1 tbsp cooked oil, 1 tbsp Chinese parsley
Seasoning
2 tsp of cooking wine, dash of sesame oil, pinch of pepper, sugar and slat to taste
Method
Trim clams and slit open prawns on the spine and remove intsatines. Rinse well and drain then sprinkle with litter bit of salt and pepper.
Mix chopped garlic and ginger with seasoning and stir well. Stuff part of the seasoning into the open slits and spread the rest of the seasoning on top of the prawns.
Steam prawns over high heat for 8 minutes, pour cook oil over and garnish with Chinese parsley.

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Count down to new year 2010 will begin in just few hours. Enjoy your new year eve with your love one and I wish everyone a peaceful and prosperous 2010.  Cheers!!!

Web Link: 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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This is a north China specialty that is crispy and cruncy with a slight sour taste.
Ingredients
350 g fresh yellow potatoes (peel and shred)
40 g green chilies (chopped)
30 g red chilies (chopped)
pinch of Chinese five spice powder
1 tsp white vinegar
salt to taste
Method
Soak shredded potatoes in cold water for 30 minutes, drain dry and set aside.
Heat 1 tablespoon of cooking oil in a wok and stir-fry the green and red chilies to fragrant. Add shredded potato and toss lightly for 5 minutes then add five spice powder, vinegar and salt, stir-fry to mix well and Serve hot.
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A rich sauce of lycopene, tomatoes help prevent cell ageing. Cooked tomatoes release five time more lycopene than raw tomatoes. Increasingly research is suggesting that, of the many types of carotenoids found in food, lycopene is the most beneficial for protecting against coronary heart desease and cancer, especially cancer of the lung, stomach, mouth, colon, rectum and postate gland.

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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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