Famous Asian Recipes Blog

This dish is tasty, healthy and easy to prepare, it can also be served hot or chilled.

Ingredients
6 pieces of fresh mushrooms, 1/2 can of tuna fish, 1 tbsp finely chopped onion, cornstarch

Marinade
2 tsp ginger juice, 2 tbsp wine, sugar, salt and pepper to taste

Method
Drain all excess oil and liquid from the can tuna, add chopped onion and stir to mix well. Set aside and serve as filling.
Trim and rinse mushrooms, drain and season with marinade for 15 minutes.
Pat a thin layer of cornstarch onto the mushrooms and stuff it with 2 teaspoons of tuna filling. Steam stuffed mushrooms for about 10 minutes and serve hot.

The alternative way is to blanch mushrooms in boiling water, then leave it to cool. Stuff in the tuna then refrigerated and served cold.

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Ingredients
800 grams large prawns, 4 tbsp Chinese celery (diced), 4 shallots (chopped), 1 tbsp red chili (cut into rings), 2 tsp curry powder
Marinade
2 tbsp Chinese cooking wine, pinch of pepper
Seasoning
100 ml chicken stock, 1 tbsp light soy sauce, dash of sesame oil, salt, sugar and pepper to taste
Method

• Trim prawns, keep shell and rinse well then pat dry.
• Marinate prawns for 20 minutes, coated with little bit of cornstarch and deep-fry briefly until slight golden in color.
• Saute shallots and curry powder to fragrant, return prawns and sprinkle cooking wine then add seasoning and stock.
• Let the dish boil for 2 minutes and when gravy thicken and almost dry up, stir in the celery and chili, toss wel and dish up.

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Ingredients

8 eggs, 4 tbsp sugar, 4 tsp Japanese soy sauce, 6 tbsp sake or dry white wine, wasabi and pickled ginger to garnish

Method

• Beat eggs in a big bowl and set aside. Mix sugar, soy sauce and wine then stir gently into the beaten egg mixture. Separated into two portions.
• Coat thin layer of cooking oil in a flat frying pan, pour half of the the egg mixture from one bowl, tilt to spread the egg even and let it set. Remove and set aside.
• Repeat the procesfor remaining egg mixture and roll up tightly 2 layers of egg each time with a bamboo mat then press neatly into a rectangular shape.
• Leave it to cool and slice the omelet into 1-inch pieces. Garnish with little bit of wasabi and pickled ginger and serve with soy sauce.

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The make Tempura crispy, the batter should be lumpy so do not overmixing the batter and make sure the oil is efficiently hot.

Ingredients
400 grams skinless chicken breast (cut into bite sizes), 1 cup of flour, 3 eggs, ½ tsp baking powder, ½ tsp salt, 1 stalk chinese lettuce, 1 cup of ice water

Method

• Whisk eggs and water in a large mixing bowl until blended, then stir in baking owder, flour and salt. Stir mixture well but keep it lumpy.
• Heat emough oil for deep-frying to medium-high heat. Dip chicken pieces in batter and fry in batches without over crowding in hot oil until coating urn brown and crysp. This should take about 5 minutes.
• Dish up and drain oil well then serve it with Chinese lettuce.

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Ingredients
1 tofu in round tube ( cut into 1 cm thick slice, pat dry)
few pieces of Chinese lettuce
200 g medium size prawns (shelled and deveined)
4 medium size squids (cut into thin rings)
3 tbsp of green peas
2 tbsp diced carrots
5 pieces baby corn (sliced)
5 pieces dried mushrooms (soak and slice)
10 button mushrooms (halved)
2 tbsp cornstarch
3 tbsp cornstach solution
1 egg white
1 tbsp chopped garlic & 2 slice of ginger
pepper, salt and chicken stock powder to taste
200 ml water
3 tbsp cooking oil
Method
Coat tofu thinly with constarch and pan-fry till both sides golden in color. Dish out and set aside.
In remaining oil, stir in ginger and garlic and saute to fragrant. Add both mushrooms and diced carrots in and stir-fry until aromatic then add prawns, squids and baby corn and continue to stir-fry for 1 minute. Add water in and bring to a light boil then return tofu into the dish and let it cook for 1 minute. Add seasoning and cornstarch solution then follow by egg white. Dish out in 30 seconds and serve in a plate top with Chinese lettuce.
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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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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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Ingredients
6 fish (mackerel or other small sea fish)
5 slices tamarind pulp (asam keping)
1 stalk smashed lemongrass
2 red chilies
5 cups of water
30 g toasted belacan
2 tsp sugar
pinch of chicken stock powder
salt to taste
Method
Bring 5 cups of water to a boil, add tamarind pulp, lemongrass, chilies and simmer with low heat for 10 minutes. Add toasted belacan and fish then further simmer for another 10 minutes. Season soup with little bit of chicken stock powder, salt and sugar. Best serve hot.
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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.

** Asian recipes **