Famous Asian Recipes Blog

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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Mei cai kou rou is surely one of the best dish among Hakka Food. Whenever you think about the Hakka, this dish would certainly comes into your mind even if you are not very familiar with Chinese cuisines.

Some people are confused with the term mei cai and moy choy,  but this is just a different pronunciation of Mandarin and Hakka dialect. Mei cai is actually a kind of preserved dried vegetable which can be obtained in salty and sweet type. It is best to get both flavor blended into this steamed pork dish and I strongly recommend to mix both salty and sweet mei cai.

Mei cai need to be thoroughly clean to remove the fine salt and sand. Rinse it under clean running water until it is clean and then soak it for at least 45 minutes to 1 hour to remove the saltiness. It would be very unpleasant if you find the dish sandy and too saltish only after you have done all the hard work. So, make sure this preserved vegetables is well cleaned before used.

Mei Cai Kou Rou Recipe

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Prawns is quick and easy to cook. You can grill, steam, fry or simply cook in boiling water and it will give you a different flavor by different ways of cooking. The important thing is that the ingredient must be fresh and you must never over cooked it.

The Nyonya way of preparing prawns is one of my favotites not only because it is simple and quick to prepare, but most important is that the dish is very appetizing especially if you take it with nasi lemak (rice cooked with coconut milk) and the spicy sambal.

Nyonya Asam Prawns Recipe

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One of the best way to prevent deep-fried chicken from burnt on the outside and yet you can keep your fried-chicken juicy inside is to wrap it up when deep-frying.

There are many types of materials you can use to wrap the well seasoned chicken. Foil is most convenience but the disadvantage is that it has higher heat resistance and need more time to cook.  Rice paper, cellophane paper or other greaseproof paper is more suitable for deep-frying process. Check out this Chinese recipe in my collection.

Paper-Wrapped Chicken Recipe

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I am quite surprised to learn that growing water-spinach is prohibited in some states in America. This fast growing plant is said to be growing at the rate of 4 inches a day and is a significant threat to native plant habitats and flood control.

In Asia,  water-spinach has been one of the most common vegetables that consumed by every household. This vegetable dose not possessed very strong taste but has a crunchy texture that simply taste good even if it is just quick fried with garlic oil and seasoning.

In most South East Asian countries where people prefer spicy flavor, sambal (chili paste) and belachan (shrimp paste) is the most popular combination to prepare a stir-fried water-spinach dish.

Water-Spinach with Sambal Belachan Recipe

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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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Ingredients
250g tenderloin, 300g leek tuber (sectioned), few slices of carrot, 1 clove garlic (chopped), 2 tsp light soy sauce, 1 tbsp cooking wine, sugar and salt to taste
Marinade
2 tsp light soy sauce, 1 tsp cornstarch, pinch of pepper
Method
Cut tenderloin into thin slices across the grain and marinate for 15 minutes. Heat 2 tbsp of oil in wok and stir-fry beef for 30 seconds then set aside.
Add leek tuber into the remaining oil and stir-fry for a while, add little bit of water and continue to fry the leek tuber until it soften. Dish up and set aside.
Heat up 1 tbsp of cooking oil in the wok and saute garlic to fragrant. Return beef and leek tuber back into the wok, sprinkle some cooking wine onto the dish and quick fry for 1 minute. Add seasoning to taste and serve hot.

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Ingredients
2 kg of very ripe tomatoes, 1 large onion, 6 cloves, 4 allspice berries, 6 peppercones, 1 fresh rosemary sprig,25 grams of ginger (sliced), 1 celery heart, 30 ml brown sugar, 65 ml raspberry vinegar, 3 cloves peeled garlic, 1 tsp salt
Method
Soak tomatoes in boiling water for 1 minute, drain and peel tomatoes hten set aside in a large pan. Peel the onion and stud it with cloves.
Put onion, allspice, peppercone, rosemary and ginger into double layer of muslin and tie it up. Add it into the pan together with sugar, vinegar, garlic and salt.
Bring mixture to a boil with occasional stiring, reduce to low heat and simmer for another 2 hours, stir regularly until mixture reduce by half.
Blend the mixture with a food processor and return to pan. Bring to a boil and off the heat.
Leave it to cool completely and bottle it in clean sterillized jars and store in refrigerator.
Use within 2 weeks.
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Ingredients(Pastry)
3 cups plain flour, 185g lard, 5 tablespoons hot water, pinch of salt
Ingredients (Custard)
2 eggs, ½ cup sugar, 1½ cup milk, few drops of yellow food coloring
Method
To make the pastry, sift flour and salt into bowl. Rub lard into the flour until mixture resembles fine bread-crumbs.
Mix in hot water to make a firm dough. Knead gently on thinly floured surface.
Roll out to about 3mm thickness, cut out with an 8cm fluted cutter then put it into greased patty tins.
Beat eggs and sugar together, add milk gradually and mix in the food coloring. Pour custard carefully into the pastry cases and bake in hot oven for 10 minutes. Reduce heat to moderate and bake further for another 12 minurtes until custard is set.
Note: oven temperature – 250-260ºC (hot) 220-230º(moderate)
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