Famous Asian Recipes Blog

I am quite surprised to learn that growing water-spinach is prohibited in some states in America. This fast growing plant is said to be growing at the rate of 4 inches a day and is a significant threat to native plant habitats and flood control.

In Asia,  water-spinach has been one of the most common vegetables that consumed by every household. This vegetable dose not possessed very strong taste but has a crunchy texture that simply taste good even if it is just quick fried with garlic oil and seasoning.

In most South East Asian countries where people prefer spicy flavor, sambal (chili paste) and belachan (shrimp paste) is the most popular combination to prepare a stir-fried water-spinach dish.

Water-Spinach with Sambal Belachan Recipe

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Tofu is one of the most common ingredients in Chinese cooking. Made from beans and rich in protein, Tofu is a good substitute of meat for the Vegetarians. Tofu itself dose not possessed strong taste, but it is the mild flavor that makes it a perfect ingredients to blend in well with either meat, seafood or even with other vegetables.

Ther are many types of Tofu available in the market. You may think it is simple task to choose what Tofu to use, but still that require some basic knowledge. The Firm White Tofu are normally used for panfried and then mix stir-fried with other ingredients. The Tofu with softer texture are used for steamed, braised or stewed.

See how a delicious Clay Pot Tofu is cooked in the recipe Here .

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Cashew nuts are good source of protein and fibre, rich in minerals and vitamins. It is not only nutritious but is tasty as well. Cashew nuts are perfect snack food to go along with beer and  good ingredients for Chinese cooking recipe that harmonious well with stir-fried meat especially chicken and beef.

Cashew nuts sold in the market are usually roasted, and that makes things easier in the kitchen. All you need to do is to add it to the dish and toss well before dish up.

View Stir-fry beef with cashew nuts recipe here.

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This cucumber looking vegetable fruit is a common dish served in most Asian families.

The Asians, especially Chinese believed bitter gourd has medicinal effect on various ailments like Blood Disorders, Cholera, Diabetes Mellitus, Eye problem, Hangover and Piles. Besides, bitter gourd is also high in diatery fibre, low calories and rich in vitamins and minerals.

But how do you turn this bitter stuff into a delicious dish that well liked by adults or at least acceptable by the kids?

Learn the Secret Recipe Here.

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Today is actually not a day to celebrate because this is the day to remember a patriotic poet by the name of Qu Yuan who committed suicide 2500 years ago who wanted to send a strong protest to the King of Chu Guo in China for not listening to his advice in governing the state.

He was drown in the river and the prople who loved and respected him sent out boats to look for his body and at the same time thrown rice dumling packed in bamboo leaves to feed the fishes in the river hoping to preserved his body from fish bites.

This is how the tradition of Dragon Boat race and the making of Rice Dumplings has passed down from generation to generation to remember this great poet.

There are many types of rice dumpling or “zong zhi ” from the many clans of Chinese. The most popular is none other than this glutinous rice dumpling wrapping up the stewed pork, chestnuts, dried prawns and salted egg yolk.

View Recipes Here.

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This is a  quick and easy dish to cook if you have all the ingredients prepared before hand. Even the preparation of ingredients won’t take you too much trouble because I am using all very basic stuff for this delicious dish. You can use beef instead of pork if you like because the marinades and cooking method is very similar.

Ingredients

300 grams pork (tenderloin, sliced), 2 cloves garlic (crushed), 20 thin slices of young ginger,  2 stalks of spring onions (sectioned), 1 cup of water

Marinades

1 teaspoon light soy sauce, 1 teaspoon oyster sauce, ½ teaspoon sesame oil, pinch of salt and a dash of white pepper powder, 1 teaspoon of Chinese cooking wine (shaoxing wine or Huadiao), 1 teaspoon of cornstarch, 2 tablespoons of water

Seasoning

1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 1 tablespoon of Chinese cooking wine, 1 teaspoon of fermented bean paste (dou jiang), sugar, salt and white pepper powder to taste, cornstarch solution (1 tablespoon of cornstarch to 3 tablespoons of water)

Method

• Marinate pork for 30 minutes.
• Heat 4 tablespoons of cooking oil in a hot wok then stir in the marinated pork for a quick fried. Stir-fry for about 1 minute and not to over cook the sliced pork. Drain oil back to the wok and set aside pork.
• Add 1 tablespoon of cooking oil into the wok, stir in the garlic, ginger and spring onions, saute to fragrant then add fermented bean paste and stir-fry to bring out the aroma.
• Add 1 cup of water into the dish and bring to a gentle boil, add pork and let it simmer for 2 minutes then add in the seasoning. Drizzle cooking wine last to keep the aroma.
• Add cornstarch solution to thicken and shine the gravy. Stir to mix well and dish up.
• Best serve with rice.

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This traditional Chinese desserts will make a superb ending to a Chinese meal.

Ingredients

½ watermelon, 1 cup of water,  ½ cup of green ginger wine, 2 tablespoons sugar, 2 pieces preserved ginger (shredded)

Method

• Scoop out the flesh of watermelon with a melon baller and place it in a large cocktail bowl.
• Combine water, sugar and ginger wine in a pan, heat with medium fire until sugar disoved.
• Add shredded ginger into the syrup and leave it to cool then pour it over watermelon balls.
• Keep it in the refrigerator for few hours and served after meal.

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Ingredients
250g tenderloin, 300g leek tuber (sectioned), few slices of carrot, 1 clove garlic (chopped), 2 tsp light soy sauce, 1 tbsp cooking wine, sugar and salt to taste
Marinade
2 tsp light soy sauce, 1 tsp cornstarch, pinch of pepper
Method
Cut tenderloin into thin slices across the grain and marinate for 15 minutes. Heat 2 tbsp of oil in wok and stir-fry beef for 30 seconds then set aside.
Add leek tuber into the remaining oil and stir-fry for a while, add little bit of water and continue to fry the leek tuber until it soften. Dish up and set aside.
Heat up 1 tbsp of cooking oil in the wok and saute garlic to fragrant. Return beef and leek tuber back into the wok, sprinkle some cooking wine onto the dish and quick fry for 1 minute. Add seasoning to taste and serve hot.

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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
500g pork(belly part)
2 boiled eggs (shelled)
Sauce ingredients
600ml water, 180 ml light soy sauce, 2 tsp dark soy sauce, ½ tbsp rock sugar,  ½ tsp white pepper, 2 star anise, 5 cloves of garlic, ½ tsp five spice powder, pinch of salt
Method
Mix water and sauce ingredients and bring to a boil, add pork and eggs in and let it boil for a while then simmer with low heat for 30 minutes till meat is tender. Cut pork into thick slices and serve.

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