Famous Asian Recipes Blog

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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Ingredients
700 grams king prawns
3 egg yolks
1 piece bacon (cut into thin srips)
2 tsp of cornstach
salt and pepper to taste
Oil fo deep-frying
Method
Shell prawns and keep tail intact. slit the back of prawns open, clean vein, rinse and pat dry. Flatten the prawns gently from the splits and place bacon strips on the prawns.
Beat egg yolks, conrstarch and seasoning together, dip prawns into the egg yolk mixture and deep fry prawns in warm oil until color turn golden.
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This is a common Cantonese recipe most family do it the same way.
Ingredeient
300g fish fillet (sliced)
10 thin slices of ginger
2 stalks spring onion (sectioned)
1 block tofu (cubed)
1 tbsp fermented bean paste
1 tsp dark soy sauce
2 tbsp cornstarch solution
sugar and salt to taste
Method
Stir fry fish slices in warm oil for 1 minute, drain and set aside. Saute ginger and spring onions to fragrant then add fermented bean paste, sugar and salt,  stir fried until aromatic.
Add 150 ml of water and bring to a gentle boil then stir in tofu and dark soy sauce and let it cook for 2 minutes. Return fish slices into the dish and stir in cornstach solution to thicken the gravy. Serve hot.
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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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Ingredient
3 pieces loin beef (total about 200g)
1 kiwi fruit (sliced)
200 ml kiwi fruit juice
1 tbsp honey
1 tsp cornstarch
pepper and salt to taste
Method
Marinate beef with pepper, salt and cornstarch for 30 minutes and pan fry with 2 tbsp of oil until beef is done. Set aside.
Bring kiwi fruit juice to a light boil, season with honey and return beef back into the pan, mix gravy well with beef and simmer for 1 minute.
Garnish with sliced kiwi fruit and enjoy.
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Ingredients
1 chicken thigh (diced)
200 g lotus root (grated)
2 tbsp dried prawns (soaked untilsoft)
2 dried mushrooms (soaked and diced)
2 tbsp spring onions (chopped)
1 tbsp cornstarch
seasoning – sugar and salt to taste

Direction
Mix grated lotus root, diced chicken, mushrooms, dried prawns with cornstarch, seasoning and few drops of oil in a steaming plate and steam for 15 minutes with high heat.
Sprinkle with chopped spring onions and sizzle with cooked oil and serve.

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Ingredients

400 g old cucumber
3 dried scallop
75 g peanuts
200 g lean pork

Direction

Remove pith of old cucumber and cut into large pieces. Rinse and soak dried scallops and peanuts for 10 minutes. Scald and rinse lean pork.
Bring 2 liters of water to boil then add in all ingredients and continue to boil for 3 minutes. Simmer with low heat for another 2 hours, add salt to taste and serve hot.

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Ingredients
1 pomfret (about 400g)
1 tbsp grated ginger
Sauce
2 tbsp lemon juice
5 tbsp honey
1 tsp ginger juice
salt to taste
Method
Heat oil in wok and stir fry grated ginger until aromatic and crispy then dish up. Pan-fry pomfret with low heat until golden brown, set aside.
Bring sauce to boil. stir in grated ginger and spread over pomfret and serve.
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Ingredients(serve 2)
4 large prawns
4 tomatoes(diced)
1 onion(sliced)
1 cup of rice
1 tbsp honey
salt to taste
Method
Wash and trim prawns, pat dry and pan fry with little bit of oil until light golden brown and set aside.
Saute onions and tomatoes with remaining oil to fragrant, add 1 cup of water and seasoning then simmer until gravy thicken and set aside.
Cook rice with suitable amount of water in an earthen ware initially with high heat then simmer with low fire for 15 minutes, spread prawns and gravy over rice and cover for 3 minutes. Serve

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