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
300 grams yellow noolde, 1 onion, 50 grams cabbage, 3 black mushrooms, few slices red carrot,3stalk spring onion, 2 stalk spinach, 1 tbsp soy bean paste, 1 tsp chopped garlic, 1 tsp chopped red chili

Seasoning
1½ tbsp light soy sauce, 1 tsp oyster sauce, drops of sesame oil, ½ tsp of chicken powder,  2 tbsp water

Method

• Rinse noodles, drain well and set aside.
• cut onion and vegetables into small pieces.
• Soak mushrooms s and cut into thin slices.
• Heat 2 tbsp of oil, saute garlic to fragrant and stir-fried mushrooms and vegetables for 2 minutes, add noodles in and follow by seasoning, toast to mix well all ingredients.
• Add little bit of water if dish is too dry and fry until noodle is cook.

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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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Assam babi means sour pork in a Malay, being fusion food or mixture of Chinese and Malay cooking culture, it is not surprise to find pork cook in Malay style in Nyonya cuisine.
Ingredients
600g pork (belly part, cut into serving size)
200g potatoes wedges (prefried)
6 slices of dried tamarind (assam keping)
2 pcs of pandan leaves (tied into knot)
4 pcs lime leaves (daun limau perut)
1 stalk sliced bunga kantan (torch ginger flower)
8 tbsp cooking oil
4 cups water
1 cup thick coconut milk
sugar and salt to taste             (more…)