Tag Archives: Asian Recipes

Asian recipes tag

Fried Spring Rolls

Ingredients:6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste:

2 tablespoon corn starch
5 tablespoon of water


Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Cook’s Note:

For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.

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Posted by on March 23, 2012 in Snacks


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Fried Tang Hoon

Love 4 Fried Tang Hoon


Tang Hoon
1/2 cup minced chicken
5-10 chilli padi, pounded
3tbsp lime juice
4 shallots, sliced finely
1/2 cup chye sim, cut into 3cm quickly dipped into boiling water for 1min & rinsed


1. Add oil into frying pan, add shallots. Fried till fragrant. Add minced chicken, prawns, squids and chilli padi. Add tang hoo.
2. Top with chye sim and lime juice.

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Posted by on September 12, 2011 in Asian Main Dishes


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Quick & Easy Steamed Paus

Here’s the pau skin recipe:

180g cake flour
20g corn starch
5g double action baking powder
100ml warm water
4g instant yeast (dry yeast)
18g sunflower seed oil or corn oil
30g-35g sugar

1. Mix everything together and knead till you get a smooth and pliable dough.
2. Prove or rest dough in a covered and warm place for 50 minutes.
3. Punch air out of dough and divide into 8 equal pieces of about 43g each.
4. Shape the pieces round, cover it with a wet towel and rest them for 5 minutes.
5. Flatten the dough piece and shape it into a round disc about 8 or 9 cm in diameter with the center thicker then the rim.
6. Wrap in 25 -35g of filling and pleat the dough into pau shape. Put the pau on a piece of grease-proof paper and line them in the steamer. Rest the pieces for 15 minutes.
7. Steam on high heat for 15 minutes. Serve them piping hot!!!

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Posted by on September 7, 2011 in Snacks


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Mei Cai Kou Rou 梅菜扣肉 (Steamed Pork Belly with Mustard Greens)


200g salty mei Cai (Preserved Mustard Greens)
100g sweet mei Cai (Preserved Mustard Greens)
600g pork belly 三层肉
1 bulb garlic, peeled and lightly squashed
1 thin piece of ginger
2-3 tbsp dark soya sauce
3-4 tsp sugar
2 dash of sesame oil
2 dash of pepper
2 dash of rice wine
500ml stock or water

to marinate the pork

1/2 tsp salt
1 tsp rice wine
1 tsp light soya sauce


1. soak all mustard greens for at least 3 hours, rinsing and changing the water every 1 hour to get rid of the sand and saltiness.
2. marinate the pork for at least 1 hour.
3. drain and chop the greens into 2-3cm long strips.

4. blanch the pork in a pot of boiling water for just a minute to get rid of the porky smell and drain.
5. with the skin side facing downwards, slice the pork into 1-2cm thick.
6. heat oil in the preheated wok or large heavy skillet. add garlic and ginger and stir fry till fragrant. stir in pork slices. brown both sides of the pork before adding all the seasoning in and half portion of the stock or water. simmer for at least a minute.
7. Mix in all the chopped mustard greens or mei cai and stir fry well before adding the rest of the stock or water. simmer for at least 5-10 minutes before tasting. feel free to add additional seasoning accordingly. switch off fire.
8. arrange the pork pieces neatly into a large bowl upside down before you add in the rest.

9. lastly, steam it over medium fire for 1 hour to 1.5 hours. remove and let it cool down for at least 15 minutes before you turn the bowl in a upside down position in another larger plate. do be extremely careful as the gravy is very hot.
10. serve HOT with at least 2 bowls of piping hot rice per person *wink*


ps : i like to buy the fattiest slab of pork belly when i cook this dish. Heee! But unfortunately, this slab of pork belly i bought this time isn’t fat enough. Fat ones were sold out by the time i went at 10am!

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Posted by on September 6, 2011 in Asian Main Dishes


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Steamed Mui Choy with Pork Belly | Mei Cai Kou Rou (梅菜扣肉)

sweet and salty preserved mustard greens

There are two types of mustard greens – sweet and salty. You may use either type, or a combination of both. I like to use all salty, or a mixture (300g salty and 100g sweet) to prepare this dish. You can buy it at the wet markets (the stalls selling goods like salted fish, salted vegetables and other dried foodstuff).

Making Mei Cai Kou Rou (梅菜扣肉)

(Serves 4)

– 400g preserved mustard greens/mei cai/mui choy/mui chye (梅菜)
– 350g pork belly
– 1/4 tsp dark soy sauce
– 3 tbsp cooking oil
– 5 cloves garlic, peeled
– 2 slices ginger
– 2 star anise

Sauce (A)
– 1/2 tbsp dark soy sauce
– 1/2 tbsp light soy sauce
– 1 tbsp Chinese wine
– 20g rock sugar
– 300ml water

1. Coat pork belly all over its surface with 1/4 tsp dark soy sauce. Let it marinade for at least half hour. Just before frying at step 4, pat dry the surface with kitchen paper towel.
2. Rinse mustard greens to wash away the sugar/salt (depending on the type you bought). Blanch washed mustard greens in boiling water for a few minutes. Rinse and soak in water for at least another 10 minutes. This process thoroughly get rids of tiny sand particles.
3. Wring excess water from mustard greens. Slice the leafy portion to 1 cm length and the stem portion to half cm length.
4. Heat cooking oil in a wok and shallow fry the pork belly on both sides until crisp on the surface. Drain oil and plunge fried pork belly in an ice water bath for 10 minutes. Cut pork belly to bite-sized, 3-layer pork slices and set aside.
4. Using the remaining oil in the wok, saute garlic cloves, ginger and star anise until fragrant. Add cut mustard greens and stir fry for a few minutes. Then add the sauce ingredients (A) and bring to a simmer until left with just a bit of sauce, about 30 minutes. Taste test a piece of mustard green and season to taste.
5. Transfer the contents of the wok to a steaming bowl by arranging the pork belly slices (skin-side down) at the bottom of the bowl, followed by the stir-fried mustard greens on top. Cover the bowl with lid or aluminium foil. Steam for about 2 hours over high heat.
6. Wait for the steaming bowl to cool before proceeding. Tilt the bowl to pour the sauce to another bowl, then carefully invert the steaming bowl onto a serving plate. Drizzle the steaming sauce over. Serve with rice, porridge or steamed buns.

Cooking Notes
1. If you prefer a thicker sauce, thicken the steaming sauce with cornstarch solution in a saucepan before drizzling it over the final dish.
2. This dish keeps well in the fridge, so you may prepare more with the intention of reheating the leftovers.
3. The method of deep-frying the pork and then plunging in ice bath results in better texture and bite.
4. You can also use the simmering method – At step 4, simmer the mustard greens together with sliced pork belly for at least 1 hour until the pork is tender. Adjust water and seasonings accordingly.

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Posted by on September 6, 2011 in Asian Main Dishes


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Fried Pork Balls With Ginger

Fried pork balls | קציצות בשר מטוגנות

Love 4 Fried Pork Balls


500g minced pork
2 egg yolks
1 tbsp finely chopped ginger
5 water chestnuts, coarsely chopped
1 stalk spring onions, chopped


1 tsp sesame oil
1 tsp light soya sauce
1 tsp sugar
1 tsp cornflour
salt and pepper to taste
2 tbsp water


1. Mix all the ingredients together, add seasoning and mix well.

2. Shape into bite-sized balls and dust with cornstarch.

3. Heat wok with cooking oil. Deep fry the pork balls until they are brown and cooked.

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Posted by on September 6, 2011 in Asian Main Dishes


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Claypot Chicken Rice


2 cups rice (300g)
2 cups water (350ml)
2 chicken drumsticks (300g)
5 dried Shitake mushrooms
2 dried Chinese sausages
2 stalks mustard greens
50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tsp sesame oil
1/2 tbsp ginger juice
1 tbsp Chinese rice wine
a dash of pepper
1 tsp cornflour


1. Soak mushrooms in warm water till softened. Cut off stalks, drain and squeeze dry.

2. Wash sausages and cut each into 6 to 8 pieces. Wash vegetables and cut into pieces.

3. Fry salted fish in a little oil till crispy and crumble into small pieces.

4. Wash and cut chicken drumsticks into pieces. Mix with marinade and salted fish and set aside for 30 minutes.

5. Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock. Bring to the boil over high heat. When steam holes appear on rice, add the chicken, mushrooms and sausages.

6. Cover claypot and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7. Add vegetables on top, cover and cook for a further 5 minutes. Remove from heat and let stand for 10 minutes.

8. Mix well before serving and drizzle some dark soya sauce over the rice.

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Posted by on September 6, 2011 in Asian Main Dishes


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