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 for Stock
1 kilogram of shrimps heads and shells (rinse well and drained), 500 grams of lean pork, 2 tbsp rock sugar, 2 liters water, 500 grams yellow noodle (scalded), 1 packet of rice noodle (scalded)

Toppings
300 grams shrimps (shelled and deveined), water spinach (scalded), some bean sprouts (scalded), 4 hard boiled eggs (quatered), some crispy fried shallot

Chili paste
20 dried chilies (soaked in warm water and remove seeds), 3 cloves garlic (peeled), 6 shallots (peeled), 1½ tbsp water, 4 tbsp cooking oil

Method

• Blend all chili paste ingredients in a blender or food processor into fine paste. Heat up 4 tablespoons of cooking oil in a wok and stir fry chili paste to fragrant for about 5 minute. Add a little seasoning and set aside to let it cool.

• Add a little bit of oil in the wok and pan fry the shrimps till cooked. Sliced into half and and set aside for toppings. Using the same wok, heat little bit of oil again and stir fry the shrimps heads and shells for 10 minutes until ingredients become aromatic.

• Bring 2 liters of water in a deep pot to a boil. Add fried shrimps head and shells in and let it boil for 10 minutes then simmer with low heat for another 2 hours until the stock is well flavored with the shrimps taste. Strain the stock with a fine siever and discard the shrimps head and shells but keep the lean pork (sliced thinly) as toppings.

• Bring the stock to a light boil again then add in half the cooked chili paste. You can reduce the amount of chili paste in the stock if you do not want it too spicy.

• Add rock sugar and seasoning to taste and keep it warm.

• Serve both noodles in a large bowl top with sliced shrimps, sliced pork, water spinach, bean sprouts and hard boiled egg then ladle hot stock to cover the dish and garnish with little bit of crispy fried shalots.

• Add more chili paste at your desire and serve immediately.

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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
3 pieces fish Japanese cake, 2 pieces sushi, 2 pieces mussel, 1 crab stick, salad sauce, wasabi, lemon wedges

Method

• Slice the Japanese fish cakes into ½ an inch in thickness. Scald mussel in boing water of a while and then arrange all ingredients on a serving plate.
• Spread salad sauce and lemon juice over the dish then keep it in chiller.
• Serve cold with wasabi.

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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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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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