Famous Asian Recipes Blog

The name of this dish is shi zi tou in Chinese. It may derived from the rather strange idea that the meatballs look like a lion’s head.

Ingredients

450 g minced pork, 2 tsp finely chopped spring onion, 1 tsp finely chopped fresh ginger, 50 g cooked prawns (peeled, finely chopped), 50 g mushrooms (soaked, chopped), 2 tbsp light soy sauce, 1 tsp sugar, 1 tbsp Chinese cooking wine, 1 tbsp cornstarch, 6oo g Chinese cabbage (cut into big pieces), 4 tbsp cooking oil, 300 ml chicken stock, salt to taste, coriander leave to garnish

Method

Combine the pork, spring onion, ginger, mushrooms, prawns, soy sauce, sugar, cooking wine, constarch in a large mixing bowl. Use hand to mix it well then shape the mixture into 6 meatballs.

Heat oil in a big wok or deep frying pan. Pan-fry the meat balls until golden brown on the surface then set aside. Add cabages into the remaining oil and stir-fry for 2 or 3 minutes then add stock and let it boil for a while.

Add Meatballs into dish, cover and let it simmer for 30 minutes, Add seasoning to taste and serve hot.

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You may be surprised by this combination of ingredients, but actually there is nothing new with meat or poultry being marinated or seasoned with unusual flavor. Have tried chicken marinated with stout, beer, coca-cola, fermented bean curd, prawn paste and etc, just do it as long as you like it.

Ingredients
600g spare ribs, 1 stalk lettuce
Marinade
1 tbsp Chinese cooking wine tbsp corn starch, little bit of sesame oil and bicarbonate of soda, pinch of salt
Seasoning
1 tbsp instant coffee, 1 tbsp sugar, 3 tbsp water
Method

• Chopped spare ribs into serving size and marinate for 2 hours.
• Heat oil in a wok and deep-fried spare ribs until golden in color, drain oil and set aside.
• Keep about 1 tbsp of oil in the wok and add seasoning, simmer with low heat to a light boil.
• Add chicken in and toss to mix well with gravy.
• Dish up when gravy started to thicken and chicken is well covered with the sauce.

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Ingredients

600 grams frog legs, 1 plate rice noodle, 2 stalks of Chinese mustard green (sectioned), 1 tablespoon of cooking oil, 1 tablespoon tapioca flour, 500 ml chicken stock, 1 teaspoon chopped garlic, 1 tablespoon of cornstarch slution, salt and sugar to taste

Method

• Marinate frog legs with tapioca flour, little bit of oil and pinch of salt for 10 minutes.
• Deep fried rice noodles until it turn crispy, drain oil and place it on a serving plate.
• Heat 1 tablespoon of oil and stir-fry frog legs over high heat for a while and spread over the rice noodle.
• Saute garlic to fragrant, stir in mustard green and toss well. Add chicken stock and bring to a boil, thicken gravy with cornstarch solution and pou it over the rice noodle and frog legs.

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To make the traditional Mei Cai Kou Rou is a complicated and time consuming process. I will show you a much more simpler way to cook a mei cai dish quite similar to the traditional version. The only big different is that you have to take away the pork belly and replaced by minced pork. In a way, this is a much healthier dish.

Ingredients

200 grams of minced pork, 200 grams salty mei cai, 100 grams sweet mei cai, 3 cloves of garlic, 1 teaspoons light soy sauce, 2 teaspoons sugar, 1 tablespoon Chinese cooking wine, 1 tablespoon oyster sauce

Method

• As I have mentioned before, it is absolutely important to make sure that the mei cai is well cleaned and soaked in clean water for at least 45 minutes. Cut into small pieces, press dry and set aside.
• Heat 3 tablespoons of cooking oil (preferable to use pork lard, this is to replace the lost flavor of pork belly).
• Saute garlic for a while then add in the mei cai and stir-fry until dish is dried and aromatic.
• Add minced pork, and all other seasoning then stir-fried until meat is cooked.
• Add water just to cover the dish and bring it to a boil. Simmer with low heat for 1 hour until the gravy reduced and dish is completely soften.
• Serve with rice or poridge.

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This is another simple and quick dish that you can put on the dinner table in just 10 minutes if  you organized it well. The ingredients are easy to obtained, the actual time of cooking won’t take more than 5 minutes. Try this easy cooking and healthy dish yourself.

Ingredients

150 grams Minced pork, 1 block firm tofu (cubed),  250 grams leeks (cut into slices diagonally), 1 clove garlic (chopped), 1 tablespoon fermented soy bean paste, 2 tablespoons of cooking oil

Method

• Heat 2 tablespoons of cooking oil in a wok and pan-fried the tofu and harden the surface. Dish out and set aside.
• Saute garlic and fermented soy bena paste to fragrant  with remaining oil. Add minced pork and stir-fry for 1 minute then add leeks and continue to fry for 2 minutes or until leeks turn soft.
• Add 200 ml of water and return tofu to the dish. Let it boil for a while the add seasoning to taste. Dish up when gravy start to reduce and serve hot.

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Preserved Szechuan Pickle give a sourish taste and a crunchy texture which goes perfectly well with pork and other vegetables to make soup. Chicken feet is essential to thicken the soup. Try this simple and delicious recipe yourself.

Ingredients

200 grams preserved szechuan pickles (sliced)

200 grams pork (shoulder part, cut into bite size)

1 carrot ( cut into chunk)

2 big onions (halved)

10 chicken feet

Method

Scald pork and chicken feet with boiling water for 3 minutes then rinse with clean water and set aside. Soaked preserved szechuan pickle with clean water for 30 minutes.

Bring about 3 liters of water to boil then return pork and chicken feet and let it boil for 5 minutes, add all other ingredients in and simmer for another 1 hour. Add seasoning to taste and serve hot.

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How to keep the chicken wings tender and juicy and at the same time you get the flavor from all spices sucked up by the chicken wings?

This recipe here will show you the secret.

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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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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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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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