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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A healthy person’s blood pH level should be slightly alkaline (in the range of pH7.35 -pH7.45). However, most people today have an acidic blood level due to polution, poor eating habits, stress and lack of exercise.

Slight alkalinity is a sign of good health; however acidic body is leading to chronic diseases. This acidity adds to the stress of the organs involved in blood circulation and cleansing, such as liver, heart, kidneys, spleen, pancreas, etc.

Fruit Venigar has a broad range of benifits, ranging from slimming, improving metabolism, reducing urea acid, alleviating hangovers, lightening the skin, removing blemishes, balancing body ph level and etc. Vinegar can quickly return the body to a healthy alkaline level and help maintain this level, so it promotes cell revitalization and reduces the chances of contracting diseaces.

In general, vinegar diluted in 5 parts of water as healthy drink. In fact, you may experiance the fantastic taste if you add the vinegar into your favorites salad to replace mayonnaise or add into the soft drink to become healthy and delicious drink.

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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 **

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.
*Asian Recipes*

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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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
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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