Crispy Salt and Pepper Tofu Recipe | Easy Cantonese-Style Tofu | 椒盐玉子豆腐 Taste of Asian Food 2026-09-23 | Crispy Salt and Pepper Tofu Recipe | Easy Cantonese-Style Tofu | 椒盐玉子豆腐
Green Beans with Mushrooms stir-fry in 15 minutes? Watch this now! Taste of Asian Food 2024-10-20 | This Green Beans with Mushrooms recipe offers a delightful blend of textures and colors, enhanced by adding bacon. The light soy sauce adds an Asian flair to this classic side dish. It's simple to prepare and complements any meat-based main course. Give it a try for your next home-cooked dinner!=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/green-beans-with-mushrooms )Ingredients:200g green beans70g bacon1 tbsp olive oil for frying1 medium size onion, sliced4 cloves garlic, coarsely chopped150g button mushrooms1/2 tsp salt1.5 tbsp light soy sauce1/4 tsp ground black pepperSteps:1. Start by trimming the ends of the green beans.2. Then, boil a pot of water and add one tablespoon of salt for every liter. Put the green beans in the boiling water and cook until crisp-tender, which should take two to seven minutes, depending on their size. 3. Once done, remove the green beans from the boiling water and immediately submerge them in cold water to stop cooking. 4. Cut the mushrooms into thick slices and the bacon into small cubes.5. Heat olive oil in a large skillet or nonstick pan. Sauté the bacon until crispy. Remove the bacon, but keep the remaining oil in the pan.6. Sauté the sliced onions until they become transparent. Halfway through, add the chopped garlic and continue sautéing.7. Add the sliced mushrooms, Mix all the ingredients thoroughly, and sauté over medium heat for one to two minutes.8. Season with salt, light soy sauce, and ground black pepper.9. Finally, return the blanched green beans and bacon to the pan and stir-fry for about half a minute over medium-high heat.======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Chinese Baked Fish (with traditional Chinese steamed fish sauce) Taste of Asian Food 2024-10-16 | Baked fish is one of the easiest methods to prepare fish at home. I'd like to share a simple Chinese baked fish recipe with an Asian twist. All you need are fish fillets of your choice and a few common ingredients from your kitchen pantry.This recipe is an adaptation of traditional Chinese steamed fish. Instead of steaming the whole fish, it is baked in the oven, and substituting it with fish fillets makes it much more enjoyable to consume.=======================================Recipe:Please download and print the recipe at simpledeliciouseats.com/chinese-baked-fish )Ingredients300g fish fillet of your choice1/4 tsp salt1/4 tsp ground black pepper40g fresh ginger, cut into thin slices2 stalks green onion, cut into sections1.5 tbsp vegetable oil5 tbsp premier light soy sauce2 tsp sugar1/4 tsp ground white pepper1/2 cup water1 tsp sesame oilMethod:1. Place the fish fillet in a greased baking dish. Drizzle olive oil over the fish fillet and season it with salt and pepper.2. Preheat the oven to 400°F/200°C. Bake the fish for 15 to 20 minutes until it flakes easily with a fork. The actual cooking time depends on the size of the fish fillet. Flipping the fish fillet is unnecessary, as it is pretty delicate.3. Cut the ginger into thin slices and the green onion into short sections.4. Sauté the ginger and green onion in oil until fragrant. Then, add the light soy sauce, sugar, ground white pepper, and water. Bring it to a boil and let it simmer for 10 minutes until the ginger and green onions release their flavors. 5. Remove them by straining the soy sauce mixture through a wire mesh strainer. Finally, add the sesame oil and the wine(optional).6. Gently transfer the fish to a serving plate. Drizzle the fish sauce on the fish. Serve with fresh vegetables such as broccoli, asparagus, tomatoes, or any vegetable you choose. Garnish with green onions to serve=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang=======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
How to make Char Siu (叉烧) (Homemade Chinese barbeque pork) Taste of Asian Food 2024-10-13 | Char Siu is a unique Cantonese cuisine. While it can be expensive in restaurants, it is more affordable at home. However, only some have open fire pits at home, and even though you can use the oven to make it, it is still quite a lot of work that will make you think twice before settling for takeout or dining at a restaurant.Therefore, I will show you my homemade version of making Char Siu at home using a nonstick pan. This recipe is easy to follow and so simple that anyone can do it.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/how-to-make-char-siu )Ingredients:700g pork shoulder or pork belly (cut into thick strips)1/2 tsp five spice powder4 tbsp honey2 tbsp brown sugar1cube red fermented beancurd3 tbsp light soy sauce1 tsp dark soy sauce1 tbsp oyster sauce2 tsp minced garlic1.5 tbsp hoisin sauceMethod:1. Cut the pork into large pieces. You can use either pork belly or pork shoulder.2. Prepare some chopped garlic, or use garlic powder as a substitute. I prefer garlic powder because it requires less effort and is more effective for marinating the pork as it is already in powder form.3. Marinate the pork with the following ingredients: 1/4 cup of sugar, three tablespoons of Shaoxing wine, two tablespoons of dark soy sauce, two tablespoons of oyster sauce, and two tablespoons of honey. Mix well.4. Marinate the pork for at least one to two hours, or preferably overnight.5. Heat two to three tablespoons of oil in a nonstick pan to pan-fry the Char Siu.6. Place the marinated pork in the pan over medium heat. Do not cover it and pan-fry it until one side turns dark brown. Move the pork around occasionally to prevent it from burning.7. Flip the pork over and continue to pan-fry the other side until both sides are dark brown and nicely caramelized. 8. Put the lid on and cook for a minute to ensure the pork is fully cooked.9. When the desired color is achieved, the pork should be nicely caramelized on both sides and the gravy nearly dried. Remove it from the pan. It should look pretty good now, and you can smell the lovely aroma.10. Wait until the Char Siu has returned to room temperature, then slice it into half-centimeter-thick pieces.11. Pour the remaining marinade into the pan and simmer over low heat, stirring continuously, until it reduces to a thick sauce.12/ Pour the Char Siu sauce over the Char Siu to serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang========================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Beef Stir-fry With Vegetables | Easy Chinese recipe (with bell peppers and bok choy) Taste of Asian Food 2024-10-11 | Beef stir-fry with vegetables is a popular American Chinese recipe. While the traditional Chinese uses pork and chicken, beef is more common in the West. The addition of bell peppers further westernizes the dish, but it retains its Chinese cooking technique with the Chinese seasoning and stir-fry technique. This video will show you how to prepare beef stir-fry with vegetables. Enjoy!=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/beef-stir-fry-with-vegetables )Ingredients A (Marinate the Beef)6 oz beef sirloin steak (or beef top round steak)1/8 tsp salt1/8 tsp ground black pepperIngredients B (others)4 tbsp beef broth1.5 tbsp light soy sauce1.5 tbsp black vinegar2 tbsp honey1 tsp cornstarch1/8 tsp crushed red pepper2 tbsp cooking oil8 thin slices of fresh ginger1 bell pepper, seeded and cut into strips (half red and half green)1/2 medium red onion, cut into wedges3 stalks of bok choy Method: 1. Trim the fat from the beef if necessary. If desired, partially freeze the steak for easier slicing. Thinly slice the steak across the grain into bite-sized strips. Season the sliced beef with salt and pepper, then set aside.2. In a small bowl, whisk together the broth, light soy sauce, vinegar, honey, and crushed red pepper. Set aside the seasonings.3. Add a tablespoon of vegetable oil to a large skillet or wok. Heat the oil over medium heat, then add the ginger to saute until it turns aromatic. Add the beef and cook until it is 80% cooked. Remove from the skillet. Do not overcook the beef to ensure it stays tender, as it will be cooked again with the sauce.4. Stir-fry the bok choy (cut into short sections) for 2 to 3 minutes until crisp-tender. If it is too dry, you may need to add some water.5. Now include the bell peppers and onion, and cook for another 1 to 2 minutes. Then, remove all the vegetables from the skillet.6. Return the beef strips to the skillet and mix with the seasonings we prepared earlier. Add the vegetables and mix for 15 seconds. Add some sesame oil if you like (optional). 7. Thicken the sauce with cornstarch slurry. Stir-fry over medium-high heat. Transfer it to a plate and sprinkle some sesame seeds before serving. Serve immediately over white rice.========================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Amos Ever Hadani - Dancing with My Baby=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Asparagus omelet with cheese and bacon (15-minute recipe) Taste of Asian Food 2024-10-02 | Try this asparagus omelet if you're short on time, looking for a healthy option, and have limited ingredients at home.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/asparagus-omelet )Ingredients:4 oz. asparagus (weight after snap off the end)1 tbsp olive oil4 large eggs2 tbsp milk60g bacon, diced50g cheese of your choice, small dice1/4 cup bell pepper strips, multicolorSalt and pepper to tasteMethod:1. Wash the asparagus and break off the tough ends. Cut the softer stalks diagonally into pieces about 1 cm long.2. Sauté the bacon in olive oil, then add the asparagus and continue sautéing until crisp-tender. Finally, add the bell pepper and sauté for 15 seconds.3. In a bowl, whisk eggs with the milk, salt, and pepper. Add the asparagus, bacon, cubed cheese, and bell pepper, and mix everything well.4. Add about two teaspoons of olive oil to a nonstick skillet.5. Pour the egg mixture into the skillet. Push the egg liquid around to let the uncooked egg flow to the bottom. Continue cooking the omelet over medium heat until it is set.6. Once the eggs at the bottom of the pan have set, fold the omelet in half and transfer it to a serving plate.---------------------------------------------------------------------The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Amos Ever Hadani - Dancing with My Baby=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Seaweed Egg Drop Soup- Chinese Recipe | 紫菜蛋花汤 Taste of Asian Food 2024-09-30 | Seaweed egg drop soup is a variation of the regular egg drop soup popular in Chinese cuisine. Due to its slightly slippery texture and unique umami taste, adding seaweed significantly changes the soup's texture and flavor. In this recipe, I will present the most common way of making this soup in Chinese restaurants in Malaysia.The egg drop soup recipe seems simple, requiring only a few ingredients. However, it is remarkably flavorful due to the rich flavor of both egg and seaweed.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/seaweed-egg-drop-soup )- Soak the dried seaweed in water for 10 minutes or until it softens. Once the dried seaweed has softened and rehydrated, remove it with a wire mesh strainer and set it aside.- Soak the dried shrimp in water for about 10 minutes. Wash away all the dirt, drain, and set aside.- Cut the green onion into short sections about half an inch in length and the carrot into one-inch-long strips.- Slice the pork or chicken into thin slices, then marinate with salt, oil, light soy sauce, and cornstarch for 10 to 15 minutes.- Heat a tablespoon of vegetable oil in a wok or a large skillet. Then, lightly pan-fry the dried shrimp until they turn aromatic, which takes about one minute.- Add the water and chicken stock to the wok. Add the dried seaweed, ginger slices, and carrot strips when it comes to a boil. - Add the marinated meat.- Season the soup with salt, ground white pepper, and sesame oil.- Crack and beat two eggs in a large bowl. Pour the beaten eggs into the wok from about half to one foot above the surface, slowly forming a thin stream of eggs. Do not stir the soup in the first half minute. After half a minute, the egg will be partially cooked. Now, use the spoon to push the egg slowly to form thin ribbons.- Mix one tablespoon of cornstarch with cold water to form a slurry. Add the slurry to the soup slowly while continuously stirring. - Lastly, add the cut green onions to the soup, garnish, and serve.======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
How to cook Yi Mein (yee mee / 伊面) - Cantonese noodles recipe Taste of Asian Food 2024-09-24 | The secret to Yi Mein’s deliciousness is that it is deep-fried Cantonese egg noodles. This means that when you purchase it, this golden yellow color noodle is already cooked, but since it is deep-fried and dry, it can be stored for a long time without losing its flavor. The deep-frying process adds flavor to the noodles, making them distinctly different.I am happy to share this traditional Chinese braised Yi Mein recipe with you, which is popular among the Chinese in Malaysia. =======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/yi-mein-recipe )Ingredients A300g Yi Mein170g chicken bread meat, sliced thinly6 medium-sized shrimp, clean, devein, and leave the tail on1 tbsp chopped garlic1 stalks of green onion, cut into one-inch sections1 small carrot, cut into one-inch long strips150g choy sum, cut into two-inch sectionsIngredients B2 tbsp light soy sauce1 tbsp oyster sauce2 tsp sesame oil1/4 tsp white pepper1 tbsp Shaoxing wine (optional)1 tbsp cornstarch (plus 3 tbsp of cold water to form a slurry)1/2 tsp salt1/4 tsp ground white pepper1 cup chicken stock1 cup waterMethod:1. Slice the chicken breast into thin pieces and marinate with soy sauce, salt, and sesame oil for at least 15 minutes.2. Remove the shrimp's heads and shells, devein them, and soak them in a mixture of baking soda, salt, and water for 10 minutes. Rinse thoroughly and set aside.3. Cut the choy sum into short sections, green onions and carrots into short strips.4. In a wok or pan, heat two tablespoons of vegetable oil. Add the chicken slices and stir-fry for about 20 seconds over low to medium heat. Then add a tablespoon of chopped garlic. 5. Continue stir-frying until the chicken changes color, then add the shrimp.6. Continue stir-frying the chicken and shrimp until the shrimp is cooked. Remove and set aside.7. Stir-fry the choy sum over medium to high heat. When the vegetables start to wilt, add chicken broth or water and bring to a boil. Season with light soy sauce, oyster sauce, salt, white pepper, and Shaoxing wine, salt and pepper.8. Thicken the sauce with cornstarch slurry. mix well.9. There are two serving options: A. Place the noodles on a serving plate and pour the gravy over them.B. Boil a pot of water, add the dry noodles for about 30 seconds, drain, then return the drained noodles to the wok and mix with other ingredients before serving. =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Rotiboy Coffee Bun | Homemade Mexican bun recipe Taste of Asian Food 2024-09-05 | Rotiboy coffee buns are known for their fluffy texture, filled with generous butter and topped with a crunchy coffee cookie crust. This distinctive combination creates a pleasing contrast between the soft inside and the crunchy outside.While the original recipe is closely guarded, it can be replicated by following the general principles of bun making. Here's my version, which tastes almost identical to the original Rotiboy coffee bun.Rotiboy is a well-known Malaysian bakery chain famous for its "Rotiboy" bun, also known as the Mexican coffee bun. Established in April 1998 in Bukit Mertajam, Penang, by Hiro Tan, the name "Rotiboy" means "breadboy" in Malay, which was inspired by a playful nickname in the founder's family.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/rotiboy-coffee-bun )Ingredients for the dough:200g bread flour40g castor sugar1/8 tsp salt35g milk powder 7g instant yeast90g water1 egg20g unsalted butterIngredient for the filling:60g salted butterIngredients for the topping:60g unsalted butter60g castor sugar1 egg3 tsp instant coffee powder1 tbsp boiling water80g regular flourMethod:Prepare the dough:- Combine bread flour, salt, milk powder, castor sugar, dry yeast, egg, and water in a large bowl. - Knead the dough for 4 minutes or until it comes together. Add the softened butter.- Continue kneading for another 8 minutes or until the dough passes the window pane test - Let it proof at a warm place until it doubles in size.Wrap the butter (filling) inside the dough:- Prepare six portions of 10 grams of butter, shape them into round balls, and freeze them.- Once the dough has doubled in size, divide it into six equal portions. For each small portion, further divide them into small and large pieces.- Encase each frozen butter cube within a small piece of dough, keeping the seam side facing up.- Roll out the larger portion to a round shape and place it on top of the smaller dough.- Completely wrap the smaller dough using the larger dough, with the seam of the larger dough tucked underneath. - Cover the buns and set them aside to rise until they double in size again.Make the coffee topping and bake the buns:- Dissolve the instant coffee powder in a tablespoon of hot water. - Whip the unsalted butter and sugar until the mixture becomes light and fluffy.- Add the beaten egg and the coffee mixture. Mix until homogeneous.- Add the regular flour and gently combine without overdoing it.- Transfer the mixture to a piping bag and seal the bag.- Preheat the oven to 180°C/355°F. Pipe a layer of the topping on top of the buns, covering at least the top two-thirds of the dough. Fill in any gaps in the topping.- Bake the buns until the topping has formed a crisp crust, which takes around 20 minutes.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Char Siu Bao Recipe (Chinese steamed BBQ pork buns | 叉烧包) Taste of Asian Food 2024-08-28 | =======================================Recipe:(Please read the full details at tasteasianfood.com/char-siu-bao-recipe )INGREDIENTSDough:600 g (2.2 cups) of pao flour10 g (3.2 tsp) instant dry yeast145 g (1.1 cups) castor sugar285 ml (1.2 cups) of lukewarm water10 g (2.5 tsp) baking powder1/4 teaspoon ammonium bicarbonate, optional50 g (1/4 cup) shortening2 g (1/2 tsp) of saltIngredients (Filling):400 g (0.9 pounds) Char Siu (Barbeque pork)4 tbsp of sugar12 g (1 1/4 tbsp) cornstarch200 ml of water70 g (4.5 tbsp) oyster sauce25 g (1.5 tsp) light soy sauce35 g (2.5tbsp) dark soy sauce50 g (1/3 cup) of onion3 tbsp of oilMETHODFillings:- Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.- Add the remaining ingredients. Stir and cook until the gravy thickens.- Transfer to a plate and let it cool.Dough:- Combine all the ingredients for the dough in a large mixing bowl.- Knead for 8 to 10 minutes.- Cover the dough with a damp cloth and let it prove for 30 minutes, or until it has doubled in size.- Divide the dough into 60g portions. Let the dough rest for 10 minutes.- Flatten the dough with a rolling pin to form a circle 8-10 cm in diameter. - - - Place 35g of filling in the middle, wrap, and pleat the dough to seal. Place it on 1.5 inches (4cm) square baking paper, sealed side up. Rest for 25 minutes before steaming.- Place the Char Siu Pao in a steamer, leaving about 2-3 cm gap between each. - Steam on high heat for 8 minutes in a preheated steamer.- Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.Note: Here is the recipe for the homemade Char Siu: tasteasianfood.com/char-siu-recipe=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang=======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Shrimp fruit salad (Chinese style) recipe with mayo dressing Taste of Asian Food 2024-08-17 | Combining shrimp and fruit in one dish is not something I had considered before. However, as it has gained popularity in traditional Chinese restaurants in Malaysia, I am convinced it is a perfect combination. The Cantonese fruit and shrimp salad combines cold fruits with poached shrimp mixed with a mayonnaise-based sauce. This dish is often served as an appetizer for banquet dinners.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/shrimp-fruit-salad )Ingredients:500g shrimp (washed, remove shell and head, deveined)150g pineapples200 g honeydew80gb Japanese cucumber2 green apple2 red apple120g mayonnaise3 tsp condensed milk1 tbsp lemon juice1/4 tsp lemon rindSalt to soak the applesMethod:- Wash the shrimp, remove the shell, head, tails, and devein. Then add a teaspoon of salt, mix well with the shrimp, and let it rest for five minutes. - Bring a pot of water to a boil, add the shrimp, and cook over medium heat. Generally, medium-sized shrimp are cooked once the water returns to a boil, usually taking about 45 seconds to a minute. - Transfer them to a bowl of ice-cold water. - Place it on a kitchen towel to dry as much as possible. - Cut all the vegetables and fruits into about half an inch or smaller cubes. - Prepare the salad dressing by combining the mayonnaise, lemon juice, lemon rind, and condensed milk.- Mix all the fruits, shrimp, and salad dressing into a mixing bowl. Keep in the refrigerator for at least one hour before serving.======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Green Curry with Chicken | Eight-ingredient Easy Thai Recipe Taste of Asian Food 2024-08-15 | Thai green curry is unique because its taste differs from most Indian curries. Besides, it's not red due to the green chilies, resulting in a distinct flavor compared to other curries.This recipe uses store-bought green curry paste instead of making it from scratch. I use the green curry paste made in Thailand to ensure this is an authentic Thai green curry recipe.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/green-curry )Ingredients A100 g Thai green curry paste (store-bought)500 g chicken breast meat (or chicken thigh)1/2 cup of coconut cream8 sprigs of Thai basil leaf (use the leaf only)1/2 cup water70 g eggplants70 g king oyster mushroom2 tbsp vegetable oilIngredients B (optional)4 pieces kaffir lime leaves2 tbsp fish sauceMethod:- First, cut the chicken meat into half-inch cubes or small slices. - Similarly, cut the Thai eggplant and king oyster mushrooms into small pieces, similar to the vegetables.- Heat the oil in a pan to saute the green curry paste. - Add the chicken to the curry paste and cook over medium heat until it's almost done. Then add the rest of the vegetables and mushrooms and cook until the vegetables are tender.- Now, add the water and coconut cream to form the curry sauce. - Blend the basil leaves with a little bit of water, and then add to the curry sauce.- Taste the curry and adjust the flavor with salt, fish sauce, and sugar if needed. Serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Green Bean Omelet | 豆角煎蛋 | Simple & Delicious Chinese recipe Taste of Asian Food 2024-08-12 | I want to share with you one of the simplest recipes I have ever written: the Chinese-style green bean omelet. What I like about this recipe is its simplicity. It only involves less than six ingredients, including oil for frying. It is a perfect recipe for when you are short on time and ingredients but still want to cook something rich in flavor.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/green-bean-omelet ）RecipeIngredients:4 large eggs1 tbsp chopped Chinese preserved radish100g green bean1/4 tsp salt1/4 tsp ground white pepper1 tbsp olive oilSteps:- Trim both ends of the green beans and then slice the green beans crosswise into thin pieces.- Cut the preserved radish into small pieces.- Blanch the green bean for about 15 seconds. Drain.- Combine all the ingredients with the beaten eggs thoroughly.- Heat the oil in a pan over medium heat, then pour the egg mixture into the pan. Allow the egg to set without moving it for the first minute, - When the bottom part of the egg is fully set, slide the egg onto a large plate.- Flip it over so that the top side of the egg omelet is now facing down in the pan. Continue cooking the omelet over low heat until it is fully set.- Cut the omelet into wedges to serve.The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Crispy Baked Eggplant with Parmesan cheese | Added with curry powder & Cajun seasoning! Taste of Asian Food 2024-08-08 | This eggplant has a crispy exterior and a soft texture inside. We added curry powder, Cajun seasoning, bread crumbs, and Parmesan cheese, which creates a unique and delectable flavor. Try this crispy baked eggplant; you'll be amazed by how tasty, quick, and easy it is to prepare.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/crispy-baked-eggplant )Ingredients:1lb eggplant1 cup Panko breadcrumbs2 oz Parmesan cheese1 tsp curry powder1/2 tsp Cajun seasoning1/8 tsp salt1 eggMethod:- Cut the eggplant into 1/4-inch slices. - Place the eggplant slices in a large mixing bowl and add two teaspoons of salt. Mix well and set aside for 10 to 15 minutes. Wash the eggplants to remove as much salt as possible. Dry the eggplant slices with a dry kitchen towel and a paper towel to remove excess moisture.- Prepare the coating for the eggplant slices by combining Parmesan cheese, bread crumbs, salt, Cajun seasoning, curry powder, and chopped parsley in a bowl. Set aside.- Beat two eggs to prepare an egg wash. Dip the eggplant slices in the egg wash and coat them with the Parmesan cheese and breadcrumb mixture. Press the breadcrumb mixture onto the surface of the eggplant slices with a spoon to ensure even coverage.- Preheat the oven or air fryer to 190°C/ 375°F. Bake (or ari fry) the breaded eggplant slices for about 20 minutes, flipping them halfway through to ensure even baking.- Once done, remove the eggplant slices from the oven or air fryer and sprinkle with more chopped parsley. Serve the baked eggplant slices immediately.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang-----------------------------------------------------------------------------The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Kam Heong chicken (golden fragrant chicken | 甘香鸡) -Malaysian recipe with fantastic flavor Taste of Asian Food 2024-08-03 | I want to share one of my favorite homegrown Malaysian Chinese recipes with you: Kam Heong Chicken (甘香鸡). Most people in Malaysia are already familiar with this dish, so there's no need for an introduction. Anyway, I will add the recipe to the comment section. For those unfamiliar with Kam Heong, it means "golden fragrance." This dish, created by locals, combines Malay and Chinese cooking ingredients to create a super delicious and intensely flavorful dish.No other sauces come close to it, and the closest will be the XO sauce from Hong Kong, minus the curry flavor.Due to its intense savory flavor, the Kam Heong sauce is also perfect for meat, seafood, and chicken.Here is the recipe for Kam Heong chicken.Enjoy:)=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/kam-heong-chicken )Ingredients A5 tbsps vegetable oil45g dried shrimp2 cloves garlic1 small red onion1/4 bowl of curry leaves3 bird’s eye chiliIngredients B1 tbsp Malaysian curry powder1 tbsp oyster sauce1 tbsp light soy sauce2 tsp sugar1/2 tsp dark soy sauce2 tbsp waterIngredients C500 g bone-in chicken, cut into 2-inch chunks2 tsp light soy sauce2 tsp oyster sauce1 tsp cornstarch1 tbsp vegetable oilMethodThe sauce:- To rehydrate the dried shrimp, soak them in water for 15 to 20 minutes. - Drain them in a colander and pat them dry with a paper towel.- Chopped the bird's eye chilies, red onion, and garlic coarsely.- Saute the garlic and onion over medium heat with vegetable oil until aromatic.- Add the dried shrimp, bird's eye chilies, and curry leaves and continue to saute until automatic.- Add Ingredients B to the wok.- Cook over low to medium heat until all the water evaporates.The chicken:- Marinate the chicken with Ingredient C for an hour.- Preheat the oven to 185°C/355°F.- Rub some oil on the chicken pieces. - Roast the chicken for thirty minutes or until golden brown.- Still-fry the chicken pieces with the Kam Heong sauce until each piece has absorbed and is covered with the sauce.- Dish out and garnish it with curry leaves to serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Instant Pot Honey Mustard Chicken (Deliciously tender recipe) Taste of Asian Food 2024-08-01 | This delicious Instant Pot Honey Mustard Chicken combines sweet and tangy flavors that the whole family loves. The tender chicken thighs are coated with a thick and glossy sauce, making every bite blissful. The best part is that it is made entirely in a multi-cooker for searing, braising, and sauce thickening, making the entire process easy and enjoyable.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/instant-pot-honey-mustard-chicken )Ingredients A (Chicken)2 lb chicken breasts1 tsp Salt1/2 tsp black pepper1 tsp Garlic powderIngredients B (sauce)3 tbsp honey3 tbsp Dijon mustard2 tsp Worcestershire sauceIngredients C (others)2 tbsp olive oil2 garlic cloves, minced1/4 tsp dried mixed herbs1/2 tsp freshly ground black pepper1/2 tsp salt1/2 cup chicken broth2 tbsp chopped parsley1/4 cup heavy creamMethod- Season the chicken pieces with salt, garlic powder, and freshly ground black pepper. Mix well and let it marinate for 15 minutes to half an hour.- Set the multi-cooker to Sauté Function. When the cooker is heated, add olive oil. Place the chicken pieces in the pot.- Once the first side of the chicken has turned golden brown, sear the other side.- Remove the chicken. Use the remaining oil to sauté the chopped garlic until aromatic.- Combine Worcestershire sauce, salt, and mixed herbs in a small bowl. - - -- Add this seasoning mixture and chicken broth to the garlic to form a gravy.- Return the cooked chicken to the pot. Pressure-cook the chicken until it is tender.- Once the chicken is done, remove it from the pot and set your multi-cooker to the sauce thickening function.- Add the cream and cornstarch slurry to thicken the sauce..- Return the chicken to the pot again, and add the chopped parsley. Mix to combine and serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang--------------------------------------------------------------------------------The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Young Rich Pixies - Saturday Shopping - No Whistles=======================================Recipe:(Please download the recipe and read the full details at =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Popcorn chicken (Chinese style) – How to make it at home Taste of Asian Food 2024-07-30 | Taiwanese popcorn chicken 盐酥鸡 is a famous street food that is extraordinarily crispy and sprinkled with sharp and biting spice seasoning. The unusual spice mix leaves a slight numbing feeling on your tongue!Even the basil leaves accompanying the dish are uniquely deep-fried, adding a delightful texture that will shatter like paper-thin glass. If that is enough to make you drool profusely, here is the detailed recipe to guide you through making it home. =======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/popcorn-chicken )Ingredients A (Chinese salt and pepper, use 1 tsp for this recipe)2 tbsp of Sichuan peppercorn1 tbsp of white peppercorn2 tbsp of salt1 tsp chili powderIngredients B (marinade & chicken)350g of chicken thigh or breast meat, cut into one-inch cubes2 tsp of light soy sauce1/2 tsp of salt2 tsp of garlic, chopped1 tsp of ginger, chopped1/2 tsp of five-spice powder1/2 egg white1 tbsp of all-purpose flour1 tbsp of Shaoxing wineIngredients C (Others)1 cup of cornstarchA handful of basil leavesOIl for deep fryingMethod:The spice mix:- Toast the Szechuan peppercorns and white peppercorns in a frying pan over low heat until they become aromatic. - Ground the peppercorns with the spice grinder. - Sieve the ground peppercorns to remove any large pieces.- Combine the ground peppercorns with salt and chili powder. The chicken:- Cut the chicken meat, skinless, into bite-size.- Combine with all the ingredients in B.- Marinate for at least one hour.- Coat the marinated chicken with plenty of cornstarch.- Remove the excess and let it rest for 15 minutes.- Heat the oil to 150°C/300°F.- Drop the chicken into the oil in small batches until pale yellow, which will take approximately 4 minutes. - Remove the chicken, let it cool in a wire mesh strainer.- Now increase the heat to 190°C/375°F.- Deep-fry fry the chicken (the second time) until golden, which will take between one to two minutes. - Throw a handful of basil leaves into the oil. Cover the pan with a lid to prevent the oil from splattering.- After ten seconds, remove the basil and the chicken immediately and drain on a colander or wire mesh strainer. - Sprinkle half a teaspoon of the spice mix A and mix well. Serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang========================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Salt and pepper tofu with air-fryer- Easy and healthy recipe Taste of Asian Food 2024-07-28 | Salt and pepper tofu is a delicious and easy-to-make recipe that has become a staple in Asia and many other Western countries. Its uniqueness comes from the combination of the ground seasoning's savory, salty, and peppery notes.In this recipe, I air fry the tofu instead of deep frying. The difference is that it is slightly less crispy but uses much less oil and is healthier.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/salt-and-pepper-tofu-with-air-fryer )Ingredients A4 pieces firm tofu (about 500g)1 tbsp vegetable oilIngredients B1/2 tbsp green onion (white section)1 red dry chilies (remove seeds)1/2 tbsp chopped ginger1/2 tbsp chopped garlicIngredients C1/2 tbsp white peppercorns1/2 tsp cumin seeds,1/2 tbsp Sichuan peppercorns1 tbsp saltIngredients Dgreen onion ringschopped fresh red chiliMethod- Place the tofu on a piece of kitchen paper towel in a single layer to absorb as much moisture as possible. Cut it into one-inch cubes. - Preheat the air fryer according to the instructions. (Based on the model I used, I set the temperature to 240 degrees Celsius for 20 minutes in the deep fry mode.)- Add a teaspoon of oil to the air fryer and place the tofu cubes inside. If your air fryer doesn't have a tilt-and-rotate feature, pause halfway through, open the cover, and stir before continuing.- Heat some oil in a pan over low heat to sauté the green section of green onions, dry chilies, garlic, and ginger slowly until aromatic. Then, add the tofu cubes and mix thoroughly.- Toast the white peppercorns, cumin seeds, and Sichuan peppercorns in a pan over low heat until aromatic, cool, grind, sieve, and mix with salt to use as the coating for the tofu.- Before serving, add the salt and pepper mixture to the tofu in the pan and mix well. - Transfer the tofu to a serving plate, garnish with finely chopped red chilies and green onions, and it's ready to serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Malaysian Curry Chicken (kari ayam) - Best curry recipe Taste of Asian Food 2024-07-24 | Today, I'd like to share my Malaysian curry chicken recipe, which I've used for many years in my restaurant. This curry chicken has become incredibly popular and is always in demand from our customers. We've never shared our recipe before, but I've decided to share it today because it's so delicious that I can't keep it to myself.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/malaysian-curry-chicken )Ingredients A1kg chicken thighs, bone-in, skin-on, cut into large chunks1 tbsp light soy sauce1 tbsp cornflourIngredients B (blend)1/4 cup of vegetable oil1 medium size onion100g red chilies1 inch gingerIngredients C400g potatoes2 stalks curry leaves4 stalks lemongrass4 tbsp Malaysian curry powder1 tbsp Kashmiri curry powder3.5 tsp salt2 tbsp sugar600ml water150 ml coconut creamMethod:- Clean the chicken, leaving the skin on and the bone in. - Cut the chicken into large chunks. Pat the chicken dry and marinate with light soy sauce and cornstarch for at least half a day.- Cut the potato into large wedges, about one to two inches long.Use an electric blender to blend the chili, ginger, and onion with the vegetable oil until smooth.- Deep fry the potatoes and chicken until the surface turns golden. Set aside.- Cook the blended curry paste over medium heat until it reduces in volume by half. - Next, add the curry powder, chili powder, bashed lemongrass, and more water to form a paste.- Season the curry gravy with salt and sugar.- Return the deep-fried chicken and add the curry leaves.- Halfway through cooking the chicken, add the fried potatoes and coconut cream.- When the chicken is tender, remove the chicken curry from the wok when ready to serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Eggplant and Mushroom Stir-fry | Classic Chinese Recipe Taste of Asian Food 2024-07-17 | Today, I'd like to share my favorite eggplant dish with you: stir-fried eggplant with mushrooms. This dish is typically Cantonese-style, but I've added some Sichuan chili oil for extra spiciness.The challenge of this dish is to maintain the eggplant's purplish color. To do so, I first soak it in salt and vinegar, then rinse it, coat it with cornstarch, and deep fry it. This method effectively preserves the eggplant's vibrant color, as you can see in the image above.You can use any type of mushroom you like; I personally use king oyster and shiitake mushrooms as they are widely available where I live.Feel free to experiment with different flavors and types of mushrooms. Try this recipe and let me know what you think in the comments section.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/eggplant-and-mushroom )Ingredients A300 g Chinese eggplants1 tsp salt1 tbsp white vinegar Ingredients B150g king oyster mushrooms150g shiitake mushrooms1 tbsp chopped garlic1 tbsp chopped ginger1 tbsp chopped green onion (white section)1 dried chili50g cornstarch1 tsp Lau Gan Ma chili oilVegetable oil for deep frying and stir-frying1 medium size onion1 tsp sugar2 tbsp vegetarian oyster sauce2 tbsp light soy sauce1/4 cup waterGreen onions to garnishMethod:- Cut the eggplant into batons about two inches long. Place the eggplant in a large mixing bowl. Add the salt and vinegar, combine thoroughly, and let it sit for about 10 minutes. - Rinse the excess salt and vinegar. Use a dry cloth or kitchen paper towel to remove as much water as possible.Cut the king oyster mushroom into pieces similar to the eggplant, the shiitake mushrooms into thick slices, and the onions into large chunks.- Place the eggplant in the mixing bowl and add about 50 grams of cornflour to coat each piece of eggplant. Shake off the excess cornflour and set aside.- Heat the oil to about 180 degrees Celsius. Place the eggplant into the hot oil and deep-fry in batches for about one minute. Once the surface of the eggplant turns crispy, immediately remove it from the oil and place it on a paper towel.- Heat the vegetable oil and a teaspoon of Sichuan chili oil in the wok or a large skillet. Sauté the chopped garlic, ginger, white section of the green onions, and the dry red chili until aromatic.- Then, add the king oyster mushrooms and onions and sauté until they soften. - Add some water if they become too dry. Also, add the shiitake mushrooms along the way. Stir-fry over medium-high heat for about two minutes until all the mushrooms have softened. - Season with light soy sauce, oyster sauce, sugar, and salt.- Finally, return the deep-fried eggplant pieces to the wok, mix well with all other ingredients, and remove them immediately.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang=======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee
Healthy Kung Pao Chicken Recipe- Easy Home-cooked Meal Taste of Asian Food 2024-07-12 | I am excited to share a fantastic way to make a healthier version of the classic Kung Pao chicken! Using an air fryer instead of deep-frying, you can enjoy all the delicious flavors with a fraction of the oil. This healthy Kung Pao chicken is quick and easy and requires only one tablespoon of oil. You need an air fryer to make this delicious and healthy Chinese chicken dish.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/healthy-kung-pao-chicken )Ingredients:Chicken:500 g chicken breast meat5g salt2 tablespoons cornstarch1 tbsp vegetable oilSauce:½ tbsp black vinegar2 tsp sugar2 tbsp light soy sauceSpices and aromatic1 tbsp garlic, chopped1 tbsp ginger, chopped1 tbsp green onion, white section only6 dry red chili, cut to about 2 cm length, remove seeds20 g cashew nutsMethod:- Cut the chicken breast into bite-sized pieces, about half an inch square. This size is best for cooking in the air fryer, as larger pieces will take longer and won't absorb the sauce well during stir-frying.- Marinate the chicken with salt, cornstarch, and vegetable oil. It is a small amount of vegetable oil compared to deep frying. Mix well and set aside to marinate for 20 to 30 minutes.- While marinating the chicken, prepare the Kung Pao sauce by mixing vinegar, sugar, and light soy sauce in a small bowl.- After 20 minutes, preheat the air fryer to 240°C/ 460°F. Transfer the marinated chicken to the air fryer and cook for about 20 minutes or until golden brown.- Heat some vegetable oil over medium heat and sauté the chopped garlic and ginger until aromatic in a large skillet or wok. Keep the heat low to medium to avoid burning the garlic.- Next, add the white part of the green onion. You can substitute it with chopped onion if you don't have green onion. At this point, you also need to add the dried chilies. Continue sautéing over low heat until they become fragrant.- Once these ingredients are aromatic, pour the Kung Pao sauce we made earlier into the skillet to combine.- After the sauce boils, add the cooked chicken back to the skillet and mix well.- Sauté over medium-high heat for about 20 seconds, then reduce the heat and add the cashew nuts. Dish out to serve.- For additional flavor, add a splash of Shaoxing wine or dry sherry just before removing the chicken from the wok.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Air fryer sweet and sour pork recipe | 咕噜肉 | Chinese takeout Taste of Asian Food 2024-07-11 | Perhaps the most popular Chinese dish worldwide is sweet and sour pork. Its bold flavor is easily embraced by the food culture of most countries and loved by people of all ages. It is also easy to prepare, as it only involves deep-frying and doused in a sweet and sour sauce.However, deep frying may not be the best option for home cooking, as it requires a lot of oil and is considered unhealthy. In this video, I will attempt to replace deep frying with air frying. The result is nearly identical, although the pork may not be as crispy. Furthermore, using an air fryer cuts down on the oil you need, so it’s a healthier choice and way easier to clean up without all that extra oil.Note: (the temperature used in this recipe)The air fryer I have at home (Toros brand) only has an upper element and works more like a broiler. Therefore, it needs a higher temperature (240 degrees Celcius) to operate. However, this setting is specific to my air fryer. Other models may require different temperatures and timing.=======================================Recipe:Ingredients A (marinate the meat)500g collar butt pork2 tsp light soy sauce1/2 tsp salt3 tbsp cornstarch1 tbsp vegetable oilIngredients B (vegetables)100g pineapples, cut into pieces1 red bell pepper, cut into wedges100g cucumber, cut into wedges100g onion, cut into cubesIngredients C (sauce)1 tbsp lemon juice2 tbsp honey5 tbsp tomato ketchup1 tsp salt3 tbsp waterMethod:1. Cut the cut of pork your choice into bite-sized pieces, about half to one-inch cubes.2. Mix the pork with light soy sauce and salt. Marinate for 15 to 20 minutes.3. Cut the pineapple, bell pepper, cucumber, and onions into bite-sized pieces similar to the pork.4. After marinating the pork, add 2 tablespoons of cornstarch and mix well. Shake off the excess cornstarch, then coat the pork with a tablespoon of vegetable oil. Set aside.5. Preheat the air fryer to 240°C/460°F. Air fry the pork for about 20 minutes or until golden brown.6.For the sweet and sour sauce, whisk together Ingredients C.7. Stir-fry the onions, followed by cucumber, pineapple, and bell pepper over medium-high heat for about a minute.8. Next, mix the sweet and sour sauce with the vegetables.9. Finally, return the pork pieces to the wok and stir-fry with the vegetables over medium to high heat. Serve immediately.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang======================================+The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246David Gives - Nocturne in B Major Op 9 No 3
Cashew Shrimp Recipe (腰果蝦仁) - Quick & Easy Chinese Stir-fry Taste of Asian Food 2024-07-10 | Cashew shrimp is not a traditional Chinese dish but has become popular in Chinese restaurants across the United States and other Western countries. Overseas Chinese have incorporated local ingredients into Chinese cooking, and cashew shrimp is one great example. I will share my method for preparing this delicious dish in this video.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/cashew-shrimp )Ingredients A (shrimp)175g shrimp (weight after removing head and shell)1 tsp baking soda1 tsp salt1 cup waterIngredients B (vegetables)50g celery50g carrot50g red bell pepper50g snow peas1 tsp chopped ginger1 tsp chopped garlic2 tbsp vegetable oil3 tbsp cashew nutsIngredients C (sauce)1 tbsp oyster sauce1 tsp light soy sauce1/4 tsp salt1 tbsp cooking wine1 tsp cornstarch2 tbsp waterMethod:Preparation:- Soak the shrimp in a baking soda and salt solution for 15 minutes. Then, rinse to remove all the baking soda and excess salt. Drain on a kitchen towel to dry.- Cut the vegetables into bite-sized pieces, about the same size or slightly smaller than the shrimp. - For the snow peas, snap away both ends and pull out the string so they are not fibrous.Stir-frying:- Saute the chopped garlic and ginger with oil until aromatic. - Next, add the carrots and continue stir-frying. After about half a minute, add three to four tablespoons of water to the carrots and continue cooking. Keep cooking until the water has evaporated and the carrots are dry. - Now, add the remaining vegetables. Continue stir-frying for another 30 seconds. Add water if it is too dry. Remove from the wok when done.- Let's make the stir-fry sauce by combining all ingredients C.- Stir fry the shrimp on both sides in oil over medium-high heat until they change color. Season with a pinch of salt and pepper.- Return the cooked vegetables to the wok and mix them well with the shrimp. Then, add the pre-made stir-fry sauce. Combine the sauce with the vegetables and shrimp thoroughly until it thickens.- Finally, mix the roasted cashew nuts with the shrimp and vegetables. Remove the dish from the wok and serve immediately.=====================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Shrimp and eggs recipe (Cantonese style)- 滑蛋虾仁 ( plus trick on how to make the shrimp crunchy) Taste of Asian Food 2024-07-06 | Check out this amazing Cantonese-style Shrimp and eggs recipe with a soft, velvety texture that will leave you craving more. Imagine plump, crunchy pink shrimp gently enveloped in flavorful, velvety eggs. This simple yet incredibly delicious dish is sure to be a family favorite.Cantonese shrimp with eggs (滑蛋虾仁) is treasured for its incredible flavor and simple cooking process. However, many home cooks struggle to recreate the perfect restaurant-style dish, often ending up with eggs that are too runny or firm and shrimp that don't have that satisfying crunch.This video will help you to produce the perfect stir-fried Shrimp and eggs recipe,Please download the recipe at tasteasianfood.com/shrimp-with-eggs and read more tips on preparing the perfect egg and shrimp stir-fry.====================RECIPEIngredients5 large eggs1/2 teaspoon of salt1/4 teaspoon of ground white pepper1/2 teaspoon of sesame oil2 teaspoons of cornstarch (mixed with 2 tablespoons of water)250 g of shrimp meat1 stalk of green onion, choppedMethodPrepare the shrimps:- Remove the shell, and devein the shrimp.- Add 1 teaspoon of baking soda and 1 salt to the shrimp. Keep it in the refrigerator for 15 minutes. Rinse. Dry with a paper towel.- Pan-fry the shrimp with oil over medium to high heat until cooked on both sides, which takes roughly one minute. Remove.Cook the eggs:- Mix the eggs, salt, sugar, and sesame oil in a bowl. - Mix the cornstarch and water in a separate bowl to form a slurry. - Combine the cornflour slurry with the egg liquid and beat until light and fluffy.- Heat the oil in the wok until it starts smoky. Pour the egg into the wok. - Allow it to sit for about 10 seconds without stirring. After 10 seconds, use a spatula to lift the cooked egg layer, fold it over, and allow the uncooked egg to flow underneath. Continue stacking the cooked egg layers on top of each other to ensure the texture of the egg is smooth and velvety.- Return the shrimp and chopped green onion to the wok. Mix well and dish out immediately.=======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Borrtex - A Quick Coffee=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Parmesan crusted chicken in air fryer recipe (easy & crispy) Taste of Asian Food 2024-07-03 | A simple and delicious Parmesan crusted chicken with a twist of Asian flavor.Are you looking to take your Parmesan crusted chicken to the next level? This air fry (or oven baked) Parmesan crusted chicken recipe is a game-changer. With a surprising twist featuring Worcestershire sauce and soy sauce, it's not your ordinary Parmesan crusted chicken. This recipe is a must-try if you're ready for a delicious adventure.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/parmesan-crusted-chicken )IngredientsMarinade (a):500g chicken breast (deboned chicken thigh if you prefer)5g salt1.5 tsp mixed herbs1 tbsp chopped parsley1 tbsp Worcestershire sauce1 tbsp light soy sauce1/4 tsp black pepperFor breading (b):50g regular flour1 egg35g Breadcrumbs35g powdered parmesan cheeseMethod- Flatten the deboned chicken thigh to about 1/4 inch thick with a meat mallet.- Marinate the chicken with the marinade (a) for 30 minutes.- Set up the breading station. The ingredients are flour, egg wash breadcrumbs, and cheese mixture.- Dredge the chicken in the flour and shake off the excess flour until only a thin coating of flour remains on the surface of the chicken meat.- Dip the chicken meat into the egg wash and coat it evenly. Drip away the excess egg wash.- Combine the breadcrumbs and cheese. Dredge the piece of chicken in the crumbs mixture, making sure the mixture completely covers the surface of the chicken.- Place it in the preheated oven at 375°F/190°C for 20 minutes or until the internal temperature of the chicken reaches 175°F/80°C.- To serve, slice the chicken into 1cm pieces and drizzle with fresh lemon juice for a burst of freshness.======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Ian Post - Cheesecake=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Mongolian beef- easy home recipe (ready in 30 minutes) Taste of Asian Food 2024-06-27 | After my recent trip to Mongolia, I can confirm that the famous take-out dish, "Mongolian beef," is not served in Mongolia. Mongolian cuisine is simple, often involving boiling and barbecuing on hot stones. Despite this, I still love Mongolian beef's flavorful combination of soy sauce, ginger, garlic, and sugar. It's best enjoyed right after frying when the beef is still crispy.=======================================Recipe:(Please download the recipe and read the full details at simpledeliciouseats.com/mongolian-beef )Ingredients A (beef)300 g beef, (sirloin, tenderloin, chuck)2 teaspoons vegetable oil2 teaspoons light soy sauce2 tablespoons corn starchIngredients B (Coating powder)2 tablespoons wheat flour2 tablespoons cornstarch1/4 teaspoon saltIngredients C (aromatics)1 tablespoon vegetable oil20 g ginger, coarsely chopped3 pieces dry red chili, cut into short pieces]4 cloves garlic, coarsely choppedIngredients D (Gravy)2 tablespoons light soy sauce2 teaspoon dark soy sauce]2 tablespoons brown sugar4 tablespoons waterIngredients E (Others)1 teaspoon cornstarch slurry consisting of 1 tsp of cornstarch with 1 tbsp of watervegetable oil for deep-fryingInstructions- Cut the beef into thin slices. Marinate with the rest of the ingredient A for 15 minutes.- Coat the marinated beef with ingredient (B). Deep-fried the beef slices in hot oil for two minutes. Remove and drain.- Saute the remaining ingredients (C) with oil until they turn fragrant.- Add ingredients (D) and wait until it returns to a boil.- Add the cornflour slurry to thicken the gravy.- Add the beef. Flash fry for ten seconds. Serve.=======================================Website: tasteasianfood.comsimpledeliciouseats.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Pressure cooker pho ga- Vietnamese chicken noodle soup Taste of Asian Food 2024-06-22 | Vietnamese chicken noodle soup, also known as pho ga, is the chicken counterpart to the more popular beef pho (pho bo). I prepare it using a pressure cooker, which produces a superb result of clear broth and succulent chicken in less than thirty minutes. This method has proven to be a time-saver, eliminating the lengthy simmering process typically associated with making pho, which can take several hours. While the approach differs from the traditional method, it is convenient, time-efficient, and easy to prepare, making it perfect for home preparation.Let's enjoy the Pho Ga (chicken noodle soup)=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/pressure-cooker-pho-ga)Ingredients A2 medium-sized onions2-inch ginger1 cinnamon stick4 cloves4 cardamon2 star anise1 tsp coriander seeds8 drumsticks25g rock sugar2.5 tsp salt1.5 liter waterIngredients B200g dried rice noodles5 tbsp fish sauce1 handful of bean sprouts1 tbsp green onions1 tsp cut red chiliSmall bunch of mint leavesSmall bunch of Thai basil leavesOne limeMethod- Place the ginger and shallots on a baking pan lined with aluminum foil and place it on the top rack of the oven to broil it for 20 minutes. Discard the blackened skins of the ginger and onions.- Roast the star anise, cinnamon stick, green cardamom pods, cloves, star anise, and coriander seeds until they become fragrant.- Put all the ingredients A into the pressure cooker.- Use pressure cooking mode to cook for 20 minutes.- Once the pressure cooking has finished and the pressure has been released, Remove the drumsticks. After that, season the broth with fish sauce.- Remove all the ingredients and let the broth pass through a strainer. - Prepare the noodles by following the instructions on the package.- Pour the hot broth into the bowl. Add the chicken meat and garnish with green onions and sliced red chili. Serve along with the herbs on the side.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Chicken Karaage- How to make the best Japanese fried chicken Taste of Asian Food 2024-06-19 | Chicken karaage is the Japanese version of fried chicken that is incredibly delicious- light, crisp, flavorful, and moist. It has a universal flavor that is not too exotic, yet it differs from fried chicken in the US, China, and other countries. It is excellent as a main dish, an appetizer with drinks, an item in the bento box, and perfect for takeaway sets or picnics.Karaage is easy to make at home. All the ingredients are easy to find in the markets. It only takes fifteen minutes (excluding marination time) to prepare. =======================================Ingredients500 g chicken thighs, skin-on, boneless, cut into 2.5 cm pieces1 tablespoon ginger,, grated1 clove garlic,, minced4 teaspoons Japanese soy sauce1 tablespoon sake1 teaspoon sugarequal portion of wheat flour and potato starch for coatingLemon wedges to garnishVegetable oil, for fryingMethod- Add the ginger, garlic, soy sauce, and sake in a bowl.- Score the skinless side of the chicken in a crosshatch pattern. Be careful not to cut through the meat.- Cut the chicken into bite-size pieces 2.5 cm in length, leaving the skin on it for extra crispiness.Marinate with ginger, garlic, soy sauce, and sake and refrigerate for at least 30 minutes and up to 8 hours.- Drain off any excess liquid from the chicken. Then, dredge the chicken meat into the potato starch and wheat flour combination.- Leave them aside, then dip them in the flour again.- Pour at least a 1.5-inch layer of vegetable oil into a heavy-bottomed pot or wok and heat the oil to up 360 °F (180 °C).- Deep fry the chicken until cooked and golden brown for about 5-7 minutes. Stir occasionally with chopsticks to avoid the chicken pieces sticking together.- Drain the chicken pieces on a plate lined with a paper towel.- Serve with lemon wedges.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
One pot cajun chicken and rice recipe Taste of Asian Food 2024-06-15 | Whip up this easy one-pot Cajun Chicken and Rice in just 30 minutes for a flavorful and satisfying meal. Combine tender chicken, fluffy rice, and Cajun seasoning for a bold burst of flavor using a single skillet. This quick and simple recipe requires minimal ingredients and is sure to become a family favorite.=======================================Recipe:Ingredients A500g boneless, skinless chicken thighs, sliced thinly 1/2 tsp salt1/4 tsp freshly ground black pepper2 tsp garlic paste1 tbsp lemon juice1 tbsp Cajun seasoningIngredients B2 tbsp olive oil1 cup chopped onion1 red bell pepper, cut into small dice1 green bell pepper, cut into small dice1 tbsp chopped garlic1 tbsp Cajun Seasoning1/2 tsp salt1 tsp red pepper flakes (optional)1 medium sized tomato, dice 1 cup rice, washed and drained1.5 cups chicken broth Method:- Cut the chicken into bite-sized pieces.- In a bowl, marinate the chicken with salt, black pepper, garlic powder, lemon juice, and Cajun seasoning. Refrigerate for at least two hours.- Heat a tablespoon of olive oil in a pan over medium heat.- Pan fry the chicken until golden brown and slightly charred on both sides. Set aside.In the same pan, sauté the onions until translucent. Add bell peppers and garlic, then sauté for another minute.- Wash the rice and drain in a colander.- Stir in tomatoes and rice, then season with more salt and Cajun seasoning if desired.- Add water or broth, then stir well.- Arrange the cooked chicken on top of the rice.- Cover and cook over low heat for about 30 minutes, or until the rice is fully cooked and the liquid has been absorbed.- Remove from heat and let it sit for 10 minutes before removing the lid.- Garnish with chopped cilantro before serving.===========================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Randy Sharp - Howdy
Air fryer meatloaf recipe- how to make in 30 minutes Taste of Asian Food 2024-06-04 | Check out this fantastic Air-Fryer Meatloaf recipe. It cooks quickly and forms a delicious crust, ideal for a simple and tasty weeknight dinner!This one-lb meatloaf is ideal for a quick and easy family meal on a busy weeknight. It can be prepared in no time and requires minimal cleanup.=======================================Recipe:Ingredeints A1 medium size onion, finely chopped1 tbsp minced garlic1 tbsp of yellow mustard2 tbsp ketchup1 tsp ground black pepper1 tbsp salt1 tbsp sugar1/2 cup milk2 eggs 2 cups panko breadcrumbs1 pound ground beef1 pound ground porkIngredients B1/3 cup ketchup1 tbsp sugar1 tbsp yellow mustard1 tbsp Worcestershire SauceMethod:- Saute the chopped onion and minced garlic with oil for two minutes. Set aside to let it cool.- Mix the onion, garlic, mustard, ketchup, ground pepper, salt, and sugar in a large mixing bowl.- Combine the milk and eggs with the above.- Mix in the breadcrumbs.- Combine with the ground beef, but be careful not to over-mix.- Shape the mixture into two loaves that will fit into the air fryer.- Place the raw meatloaf on a baking tray, then place it inside the air fryer basket.- Cook the meatloaf at 185°c/ 370°F for approximately 15 minutes. - Prepare the glaze by mixing all the ingredients in B- Remove and brush a layer of the glaze on top of the loaf.- Use a meat thermometer to check the internal temperature of the meatloaf. It should reach at least 70°/160°F.- Once cooked, remove the meatloaf from the air fryer and rest for 5-10 minutes before slicing and serving.=======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Evert Z - Happy Go Lucky=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Easy chessy cauliflower soup recipe Taste of Asian Food 2024-05-30 | Cheesy Cauliflower Soup is a comforting and nourishing dish. This luxurious-tasting soup recipe doesn't require heavy cream for its delicious taste.A generous amount of farm-fresh vegetables such as carrots, celery, onion, cauliflower, and sweet corn are gently cooked in a creamy, savory broth that combines the richness of blended cauliflower and chicken stock. The soup is then elevated with freshly shredded cheese, creating a truly indulgent and joyfully flavorful dish that will brighten your day.Recipe: Ingredients:2 tbsp olive oil1/2 cup carrots, small dice1 stalk celery, thinly sliced1 large onion, small dice2 cloves garlic, chopped1 large potato, peeled and dice2 cups vegetable broth1 cup milk1 cup water1 head cauliflower, chopped into florets4oz freshly shredded Parmesan cheeseSalt and pepper to tasteBacon bits and chopped parsley to garnishSteps:- Add the olive into a large skillet or pan. Saute the chopped onions until slightly brown.- Add the celery and carrot and continue sauteing.- While sautéing the vegetables, season them with salt halfway through, and add the chopped garlic. Saute the vegetables over medium heat until tender, about 5 minutes. To speed up the softening process, you can put a lid on the pot about halfway through.- Transfer the vegetables to a soup pot.- Slowly pour the vegetable broth into the vegetable. Add the milk, then turn the heat to bring the soup to a boil. - Finally, add the potato cubes and cauliflower florets, turn the heat down to medium-low, and simmer until very tender, for about 10 minutes. - Remove half of the vegetables from the stock pot and transfer them to a food processor to puree them with some water. Blend until smooth, then return the puree to the stock pot.- When it comes to a boil again, turn down the heat and add the grated cheese. Stir until completely smooth. Taste the soup and add more seasoned salt and pepper to your liking. - Serve with chopped parsley as a garnish. If you are not looking for a vegetarian dish., add some fried bacon.=================================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Raz Burg - Summer Dive=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Sauteed Cajun shrimp recipe- with garlic butter sauce | SimpleDeliciousEats Taste of Asian Food 2024-05-19 | If you're looking for a quick and tasty dinner, Cajun shrimp may be just the thing for you. You can whip up a delicious meal in just a few minutes to impress the whole family. This recipe is packed with flavor and is guaranteed to become a new household favorite.=======================================Recipe:Ingredients2 tbsp butter3 garlic cloves minced or sliced1 pound shrimp (peeled and deveined)1 tbsp Cajun Seasoning1 tbsp parleyMethod:- Pat dry the shrimp and season with Cajun seasoning. Mix well and let marinate for 15 minutes to absorb the spices.- Melt some butter in a large nonstick skillet.- Add some minced garlic to the pan. - Then, saute the shrimp over medium heat on a single layer. - Cook the shrimp for 3-5 minutes (and flip over occasionally) until it is opaque and cooked. To ensure that your shrimp stays juicy, make sure not to overcook it.- Garnish with fresh parsley.#cajunshrimp #SauteCajunShrimp=======================================The soundtracks in this video have the following Artlist license:License Owner - KWAN KA PANGLicense Number - 540246Name of the soundtrack: Ian Post - Trickster==========================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Taste of Asean Food to Simple Delicious Eats - beyond Asean Food Taste of Asian Food 2024-05-18 | Hey, what's up, everybody? It's KP Kwan. Welcome back to my channel, Taste of Asena Food. Today, I'm not cooking anything for you. There's no recipe to be uploaded, but instead, I would like to take this opportunity to mention a few things.Among all of these, the direction of the taste of Asian food is important. Why am I going to make some changes in the direction? Well, you know that Taste of Asian Food is always talking about how to create the traditional types of Asian food, particularly Chinese and Malaysian food. but over the past years, I've been working in a Western-style cafe and restaurant, and I'm exposed to other types of food. So, I do not want to restrict myself to Asian food alone, and I would like to take this opportunity to try different kinds of recipes.So, heads up. If you suddenly find that what I've uploaded is not Asian food, don't be surprised. This is an announcement that I'm going to do that. It doesn't mean that I'm not going to cook Asian food. I still cook Asian food. It is just an addition. I just want to take away the limits by the name of my channel. If I have the opportunity and the ability to make something that is really good, very simple, and very delicious, but not Asian, I will put it into this channel.I will put all this into a new playlist by the name of Simple Delicious Eats, and these three words summarize everything about these new groups of recipes that are simple to make, definitely have to be delicious, and it is suitable to cook at home so that they are not complicated.That's all for today, and I will make the new video very soon. See you later,=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Malaysian butter chicken - with creamy sauce (lai yao kai / 奶油鸡) Taste of Asian Food 2024-05-12 | Malaysian butter chicken (奶油鸡 )is a popular dish made by coating fried chicken with a creamy sauce made with evaporated milk and butter. The chicken is crispy and savory when consumed immediately after preparation, a local favorite in Malaysia and Singapore. The recipe is simple and can be prepared at home easily.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/malaysian-butter-chicken )Ingredients A 450g of chicken thigh meat1/2 beaten egg 1/2 tsp saltA few dashes of white pepper3 tbsp of cornstarch2 tbsp regular flourIngredients B1 tbsp cooking oil30g of butter5 cloves of chopped garlicA small bunch of curry leaves1 chopped bird's eye chili (optional)3/4 cup of evaporated milk1/2 tsp of sugar1 tsp of saltMethod:- Marinate the chicken with ingredients A A. Let it stand for 30 minutes before frying. - Heat enough oil at a high smoking point, and deep-fry the chicken pieces until they turn golden brown. - Add cooking oil to mix with butter and heat over low heat in a separate pan.- Add the chopped garlic and curry leaves to saute until fragrant.- Season with salt and sugar.- Add the evaporated milk.- Continue to simmer the butter and milk sauce over medium heat until it starts to thicken.- Return the fried chicken pieces to the thick and creamy sauce, dousing it in the sauce to ensure the sauce covers every morsel of chicken.#Butterchicken #buttermilkchicken #malaysianbutterchicken=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Beef asparagus stir-fry recipe- spicy Sichuan style Taste of Asian Food 2024-05-02 | This Beef asparagus stir-fry recipe adapts the classic stir-fry minced pork with a Sichuan green bean dish. The green beans are substituted with asparagus, and ground beef is used instead of pork. The result is a delicious, savory dish perfect for a quick and easy dinner. Give it a try, and you won't be disappointed!=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/beef-asparagus-stir-fry )RecipeIngredients300g asparagus150g ground beef2 tbsp chopped garlic2 tbsp Lau Gan Ma chili oil2 tbsp sesame oil1 tbsp oyster sauce1 tbsp light soy sauce1/4 tsp saltMethod- Cut off about 3cm from the bottom of each spear.- Use a vegetable peeler to remove the tough, stringy exterior from the bottom half of the spears.- Bring a large pot of water to boil. Add the asparagus.- Blanch the asparagus for one minute or until the interior becomes semi-transparent. - Transfer the asparagus to a bowl of cold water to cool it down and stop the cooking process. - Drain with a colander and set aside.- Heat a large skillet. Add the ground beef and cook it over low heat. - While cooking, include a tablespoon of chopped garlic or minced garlic- Season the beef with Sichuan chili oil), salt, light soy sauce, and oyster sauce. - Continue to fry the meat until it becomes fragrant and toasted. Once done, remove from the skillet and set aside. - Add the drained asparagus to the ground beef in the pan and increase the heat. - Stir-fry for twenty to thirty seconds over medium-high heat. - Dish out to serve=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Minced chicken and tofu - quick and easy Chinese tofu recipe Taste of Asian Food 2024-04-29 | I ordered chicken and tofu in a thick gravy at a rice store. I was surprised that such a good-quality dish was served in this tiny store, which typically offers economically priced food for the masses. This dish inspired me to create my version by incorporating some of my ideas. This dish is incredibly delicious for a few reasons. 1. Firstly, it's made of firm egg tofu, which has an egg flavor and is firm enough to withstand being mixed with the thick gravy. 2. Secondly, the gravy itself is amazing. It tastes like Chinese hot and sour soup but is less peppery and thicker. 3. Lastly, the sauce is thick and adheres to each piece of tofu, making every bite a perfect blend of tofu, chicken, and gravy.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/minced-chicken-and-tofu )Ingredients A (marinate the chicken)150g minced chicken1 tsp soy sauce2 tsp vegetable oilIngredients B (other ingredients)2 dried Shitake mushrooms4 g cloud fungus2 tubes tofu5 g mung bean vermicelli (glass noodles)1/4 carrot cut into fine strips1/4 cup green beans500ml chicken stockIngredients C (seasonings)1/2 tsp dark soy sauce1 tsp sesame oil1 tbsp Shaoxing wine1/8 tsp ground white pepper1/2 tsp sugar1 tbsp light soy sauce1/4 tsp salt1 tbsp black vinegar1 tbsp cornstarch (mix with 2 tbsp cold water)MethodPreparation- Soak the dried shitake mushrooms in water until soft; remove the stem and cut into small dice.Soak the cloud fungus in water until it is fully hydrated and expands in size. Cut the cloud fungus into smaller pieces.- Season the minced chicken meat with light soy sauce and vegetable oil. - Cut two tubes of egg tofu into thick pieces, about a quarter an inch thick.- Cut half of a medium-sized carrot into thin strips.- Measure two tablespoons of frozen peas for this purpose. - Soak the glass noodles (mungbean noodles/冬粉 in water to rehydrate them. After the noodles have turned soft, cut them short using scissors.Pan-fry the tofu- First, heat some oil in a pan over medium heat. - Then, fry the tofu pieces until both sides turn golden brown. Prepare the gravy- Heat some oil and stir-fry the carrot strips until soft. - Add the marinated ground chicken and continue stir-frying until it is cooked. - Add the chicken stock, mushrooms, glass noodles, and cloud fungus once the chicken is cooked. - Season with ingredients C- Add the frozen peas.- Thicken the gravy by adding a cornstarch slurry,To serve- Arrange the fried tofu on a serving plate and pour the thick sauce on the tofu to serve.#chickenwithtofu #tofuwithchicken =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Teriyaki steak recipe - with homemade teriyaki sauce Taste of Asian Food 2024-04-24 | I've teriyaki steak for tonight's dinner. It is not an ordinary salt and pepper steak. Instead, the steak is marinated and served with a homemade teriyaki sauce to create a fusion of Western and Eastern cuisine. This unique recipe combines the best of both Eastern and Western cuisines.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/teriyaki-steak )IngredientsTo marinate the beef350g steak7g ginger (to make ginger garlic juice)2 cloves garlic (to make ginger garlic juice)1 tbsp sake1/4 tsp salt1 tbsp vegetable oilTo make teriyaki sauce2 tbsp Japanese soy sauce2 tbsp sake2 tbsp sugarOthersGreen onion and toasted sesame seeds to garnishMethod- Combine Japanese soy sauce, sake, and sugar in equal parts in a small bowl, then boil it in a small pan. Once boiled, reduce the mixture until it forms a thick and sticky sauce.- Marinate the steak using sake, salt, vegetable oil, garlic, and ginger paste. - To avoid the garlic and ginger from falling off the steak during grilling, mince them and squeeze out the juice to use in the marinade. Mix the teriyaki marinade with the steak to marinate for at least fifteen minutes.- Heat some vegetable oil on the grill pan until it is hot enough. Then, place the steak and let it grill over medium-high heat for about 2 minutes without moving it. Then, turn the steak 90 degrees to create cross-section grill marks. Finally, flip the steak over and grill the other side. Remove the steak from the hot grill when the internal temperature reaches 125 degrees F(about 50 degrees C).- Place the steak on a cutting board and rest at room temperature for approximately 10 minutes. Then, slice it into thin strips at an angle. - Next, transfer the sliced steak to a serving plate and pour the prepared teriyaki sauce.Sprinkle toasted sesame seeds on top of the meat and garnish it with green onions.#teriyakisteak #grilledstteak=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Mushroom fried rice recipe with egg, carrot and peas Taste of Asian Food 2024-04-14 | If you're looking for a yummy vegetarian recipe, you've got to try this mushroom fried rice. Some folks think that food can't be tasty without meat, but that's just not true. Lots of non-meat items are packed with flavor, and mushrooms are a perfect example. This dish will totally change your mind about vegetarian food, trust me. Preparing this delicious mushroom fried rice is not difficult once you grasp the basic technique. I'll be using Shitake, button, and king oyster mushrooms to make this fried rice super delicious and totally satisfying.Here is my latest recipe- Mushroom Fried Rice.#mushroomfriedrice #friedricerecipe =======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/mushroom-fried-rice )Ingredients A350g leftover cooked rice 5 dried shitake mushrooms100g king oyster mushrooms80g fresh button mushrooms100g carrot1 tbsp chopped garlic3 tbsp green peas4 tbsp vegetable oil for frying1 eggIngredients B1.5 tbsp light soy sauce1/2 tsp dark soy sauce1 tbsp vegan oyster sauce2 tsp sesame oil1/8 tsp ground white pepperIngredients C1 tbsp fried garlic1 tbsp chopped green onionsMethodPreparation- Soak the dry shitake mushrooms in advance until they become soft. - Then, cut all the mushrooms you have chosen into small pieces or strips.- Remove the cooked rice from the refrigerator and let it return to room temperature.- Use a clean hand with a glove to break up any lumps and separate each grain. - Prepare a tablespoon of freshly chopped garlic and another tablespoon of fried garlic.- Combine ingredient B to form the stir-fry sauce for the fried rice.Cooking- Add vegetable oil to a large wok or frying pan, then pour in a beaten egg to make a thin omelet. Then, use the wok spatula to break the omelet into small pieces.- Add more oil to the wok and sauté the chopped garlic. When the chopped garlic releases its fragrance, add the mushrooms and carrots. Then, add some water to the sauteed mushrooms and carrots and cook for 2-3 minutes until the carrots turn soft.- Add half the prepared stir-fry sauce to the mushrooms and carrots. Stir-fry until they absorb all the flavor, then remove them from the wok.- Add the cooked rice to a clean wok with oil. Stir-fry the rice over low heat, gradually increasing to medium-high to stir-fry the rice until it develops an aromatic wok aroma.- Add the remaining stir-fry sauce.- Return the mushrooms, carrots, and green peas to the wok and combine them with the fried rice. Turn to high flame, quickly stir, and combine all the rice and the mushrooms. - Turn off the heat and add the spring onions. The rice's latent heat will partially cook it. - Dish out and serve.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Thai basil tofu stir-fry (pad krapow) - easy vegetarian recipe Taste of Asian Food 2024-04-04 | Thai tofu basil stir fry is the vegan version of the popular Thai basil chicken. While I have previously shared the recipe for the chicken stir fry with basil on my food blog, I understand that many people are looking for a vegan option. Therefore, I have developed this vegan version of the bail stir-fry recipe. It is done by replacing the chicken with extra-firm tofu.Other ingredients used in this recipe are mostly the same as the chicken version. This dish combines savory, sweet, and spicy flavors and the fragrant taste of fresh Thai basil leaves. It is a must-try for anyone who loves Thai cuisine and is best served with steamed rice.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/thai-basil-tofu )A (main ingredients)400g firm tofu, cut into small cubes3 stalks of long beans (50g), cut into short sections1 large handful of Thai basil (30g dry weight)B (seasonings)2 tbsp fish sauce1.5 tbsp oyster sauce1.5 tbsp light soy sauce2 tsp dark soy sauce2 tbsp sugar2 tbsp waterC (others)8 bird's eye chiles4 cloves garlic2 red chiliesMethodFried the tofu and prepare the sauce- Remove the tofu from its packaging and place it on a dry cloth to remove the excess moisture.- Cut the firm tofu into cubes about half a centimeter in size.- Place the tofu cubes in a nonstick skillet without oil. Gradually increase the heat and pan-fry the tofu cubes until most of the excess water evaporates. - Add oil to mix with the tofu, and adjust the heat to medium-high to stir-fry the tofu until golden brown.- Roughly chop the chili, mash the garlic cloves, and grind them with a mortar and pestle. - Mix the ingredients B to form the sauce.The stir-frying process- Saute the chili and garlic paste with oil until they become aromatic.- Add the green beans and stir-fry until tender and slightly crisp. If they get too dry, add some water halfway through.- Pour the fried tofu into the pan and mix it with the green beans. - Add the stir-fry sauce.- Turn up the heat and stir everything until it is well combined.- Add a handful of Thai basil leaves to the pan and quickly mix them with all the tofu pieces. - Lastly, turn off the heat and let the latent heat cook through the basil until it is slightly wilted.- Garnish with fresh basil leaves to serve. #Thaitofurecipe #Thaibasiltofu #pad krapow=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Mashed potato patties with ground meat 香煎肉碎薯仔饼- A traditional Cantonese recipe Taste of Asian Food 2024-03-31 | I loved mashed potato patties since I was a kid. My mom used to make it for me all the time when I was in primary school.What sets my mom's recipe apart from most Western mashed potato patties is that she added ground meat. This gives the patty a unique texture and flavor that's simply delicious. Give it a try, and let me know what you think of my mom's cooking.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/mashed-potato-patties )Ingredients 300g mashed potato180g ground pork 40g finely chopped onions1 tbsp light soy sauce1 tsp salt1/4 tsp ground black pepper1/2 beaten egg2 tbsp vegetable oil for fryingMethod- Peel off the skin of the potatoes, cut them into large chunks, and boil them until they can easily mashed with a fork. - Place all the ingredients in a mixing bowl and mix them thoroughly. Once combined, gently form the mash into balls of the size you prefer. - Heat sufficient oil in a nonstick pan or a well-seasoned cast iron skillet at low to medium heat.- Shape the mashed potatoes into small balls and place them in the pan to fry. Flatten the patties with a spatula. The potato patty should be thin. Otherwise, the ground meat inside may not be fully cooked.- When the first side of the patties turns golden, turn and pan-fry the other side. - Remove the patties from the pan to serve.#mashedpotatopatties #potatopancakerecipe =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
How to make creamy garlic chicken with Parmesan cheese Taste of Asian Food 2024-03-28 | This creamy garlic chicken is a delicious and easy one-pot dish that takes only 30 minutes to prepare, making it perfect for a busy weeknight. The chicken is coated in a creamy, buttery, garlicky sauce, which is also perfect as a paste sauce.Don’t be surprised; this time, I have a non-Asian recipe 🙂. I live in Malaysia, a multicultural country mainly comprised of Malay, Chinese, and Indian. It has also been colonized by several European countries, which has enriched our culinary culture and made it multifaceted. As a result, non-Asian foods with cream sauce are equally popular, even among average families.So here I am, venturing slightly out of my comfort zone, presenting my version of Creamy Garlic Chicken. I really hope that you will love it.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/creamy-garlic-chicken )Ingredients A2 chicken breasts1/2 tsp salt1/4 tsp ground black pepper1/2 tsp garlic powderIngredients B100g flour1/4 salt1/8 ground pepperIngredients C3 tbsp olive oil1 small onion, chopped8 garlic cloves1/3 cup chicken brothA dash of dried herbs1/4 cup heavy cream30g Parmesan cheese1 tbsp unsalted butter1 tbsp fried garlicMethodPan-fry the chicken- Slicing the chicken breast horizontally in half.- Pound them with a meat mallet to tenderize the meat.- Season it with salt, freshly ground black pepper, and garlic powder. - Coat the chicken breast meat with flour mix (Ingredients B). Shake off any excess flour and set aside.- Add olive oil to a pan or a large skillet to pan-fry chicken over medium heat, ensuring it is not overcrowded. - When the chicken has turned golden, turn it over to pan-fry the other side. - Remove and leave the oil in the pan.Prepare the sauce- Use the remaining oil in the pan to sauté the chopped onion. Halfway through, add the garlic cloves to the pan and mix them with the onion. - Continue sautéing until the garlic cloves turn slightly golden brown.- Add the chicken broth to deglaze all the browned bits in the pan. You may also include some herbs of your preference. - Add about 1/4 cup of heavy cream to the pan to make the garlic sauce creamy. - Next, add the Parmesan cheese to the sauce. - Return the tender chicken breasts to the pan and coat them with the creamy sauce.- Add a small piece of unsalted butter to make the sauce even creamier. - Cook it down until you reach the desired consistency, and then remove it from the pan.- Place the chicken pieces on a serving plate. Drizzle the cream sauce on top, sprinkle some fresh parsley to garnish, and fried garlic for extra garlic flavor.#creamygarlicchicken =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Thai tofu recipe - crispy tofu with a spicy and savory sauce Taste of Asian Food 2024-03-25 | Today, I want to share a delicious Thai tofu recipe inspired by a Thai dish I made in a restaurant while I was recently on a trip to Sekinchan, Malaysia. While this recipe is typical in Thai restaurants in Malaysia and might not be authentic Thai cuisine, it is incredibly tasty. The tofu is deep-fried until crisp on the outside and soft inside, and then it is dressed with a terrific sauce. Although unsure of the sauce's exact ingredients, I can taste some fish sauce, lime juice, sugar, garlic, and tom yum paste. After returning home, the flavor lingered in my mind, so I recreated it with a slight twist.Here is the recipe for my tofu recipe. So satisfying! Enjoy 🙂=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/thai-tofu-recipe )Ingredients600g firm tofu2 tbsp chopped garlic1/2 medium onion, sliced1/4 carrot, cut into strips2 chili padi, chopped4 tbsp palm sugar2 tsp tom yum paste4 tbsp fish sauce4 tbsp lime juicecoriander leaves and red chili to garnishMethodDeep-frying the tofu- Put the block of tofu on a dry cloth and remove any excess water. - Deep-fry the tofu cubes on medium-high heat at about 180 to 190°C. The cooking time depends on the tofu's moisture content, but it usually takes about three to five minutes to become golden brown.- Once the tofu is deep-fried to golden brown, remove it from the oil and place it on a serving plate.Prepare the sauce- Add oil to the wok and sautéing the chopped garlic and onion slices until they release an aromatic flavor. - Add the bird's eye chilies, carrot strips, Tom Yum paste, fish sauce, palm sugar, and water. - - Let it cook over low heat for a minute to reduce some volume. - Finally, add lime juice and mix well before removing from heat.To serve- Pour the sauce over the crispy tofu on the serving plate, allowing it to spread and fill up the space around it. Garnish with chopped red chilies, fresh coriander leaves, and green onions before serving.#ThaiTofu #ThaiTofuRecipe =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Salted egg squid (sotong) - easy Malaysian recipe (咸蛋苏东) Taste of Asian Food 2024-03-22 | These squid rings are different from the typical deep-fried ones that you would find in a fish and chips shop. Instead, they are coated with a unique sauce made of salted egg yolks, butter, milk, and authentic Malaysian ingredients like curry leaves and Malaysian curry powder.Salted eggs have become popular to the point where they are used in almost every dish. So yesterday, I also followed the trend and made this salted egg squid.I want to share this recipe, which is authentically Chinese yet has a unique Malaysian twist. It holds a special place in our hearts.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/salted-egg-squid )Ingredients:350g squid4 salted eggsOil to deep-fry2 tbsp chopped garlic2 bird’s eye chilies2 tbsp unsalted butter2 stalks curry leaves2 tsp curry powder5 tbsp evaporated milk1/2 tsp salt1/2 tsp sugarRed chili slices to garnishMethod:Deep-fry the squid- Cleaned, removed the eyes and ink sac of the squid, and peeled off the skin.- Cut the squid into 1/2 cm long rings. - Place the squid rings on a dry cloth to remove the excess water. - Add two salted egg whites and mix well. After that, place the squid rings in a slotted spoon to remove the excess salted egg whites.- Dredge the squid rings in cornstarch. Then, shake off the excess.- Deep-fry the coated squids in oil over medium heat for 2 minutes or until their color change to light golden.- Strain the oil through a fine strainer to remove any debris. - Return the squid to the oil and deep fry over high heat (190°C) for half to one minute or until golden brown. - Remove the squid rings from the oil and place them on paper towels to absorb the excess oil.Prepare the salted egg sauce- Separate the salted egg yolks and egg whites. (The egg whites are used in the previous step to cover the squid rings.)- Steam the egg yolks for about five minutes or until cooked.- Prepare some finely chopped garlic and cut the bird's eye chilies into small pieces. - Heat some butter in a pan. Once it has melted, add the chopped garlic, curry leaves, and bird's eye chilies. Keep the flame low to avoid burning the butter.- Mash the cooked salted egg yolks and add it to the butter. - Add the curry powder and evaporated milk. - Return the deep-fried squid rings to the sauce and thoroughly mix them. Then, dish out and garnish with some coriander leaves. #saltedeggs #saltedeggsquid #saltedeggsrecipe=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Ayam Pongteh recipe- Baba and Nyonya chicken and potato stew Taste of Asian Food 2024-03-19 | Chicken Pongteh (Ayam Pongteh) is a delicious Nyonya cuisine dish. It is a stew made with chicken, potatoes, fermented bean sauce (taucu), and palm sugar. The dish's origin dates back to the Peranakan community, descendants of Chinese and Malay intermarriage. The Peranakan community is known for its unique blend of Chinese and Malay influences, and Chicken Pongteh is a prime example of this cultural fusion. It is one of the most popular dishes in Nyonya cuisine, and it stands out because it combines Chinese and Malay cooking styles. In this video, I will share my Ayam Pongteh recipe, a classic Peranakan chicken stew with potatoes.#ayampongteh #chickenpongteh #Nyonyacuisine=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/ayam-pongteh )Ingredients:100g shallots8 cloves of Garlic3 tbsp of fermented bean paste (Taucu)1kg chicken thighs, bone-in, skin-on chunks2 tbsp light soy sauce2 tbsp dark soy sauce1 cup of water450g potatoes, cut into large chunks5 medium-sized dried shitake mushrooms (soak and cut into slices)2 tbsp palm Sugar (Gula Melaka)1/4 tsp saltMethod:- Peel and cut the potatoes into one-inch chunks. Drain them in a colander and wipe them with a dry cloth. - Heat oil in a wok and fry the potatoes until they are slightly charred at the edges and a light golden brown. Once done, place them on a paper towel to absorb the excess oil.- Peel the shallots and garlic and chop them roughly. Then, blend them in a food processor until they form a paste. - Soak the dried shiitake mushrooms in water until soft, remove stems, and cut into slices before use.- Saute the blended shallot and garlic paste with oil over medium heat until the color turns slightly darker and releases an aromatic flavor.- Add the light soy sauce, fermented yellow soybean paste, dark soy sauce, and water.- Add the chicken pieces, mushrooms, and potatoes to the wok. Add salt and palm sugar.- Cook the chicken and potatoes over low heat. Once the chicken is fully cooked, stop cooking it, as overcooking can toughen the meat.- Remove them from the wok and transfer them to a serving dish.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Ayam Paprik - Thai style stir-fry spicy chicken Taste of Asian Food 2024-03-16 | Ayam Paprik is a popular Thai-style Malaysian dish that combines the best of Thai and Malaysian flavors. This Malaysian version has a unique taste because it includes sweet soy sauce and the local ground chili (cili boh) instead of Thai red chili paste. Nevertheless, the main ingredients are still Thai, which include kaffir lime leaves, fish sauce, and Tom Yum paste.In this video, I want to introduce you to this unique dish, and I anticipate that you will be delighted with its savory, special taste. =======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/ayam-paprik )Ingredients A400g chicken breast meat, dice100g cauliflower, cut into small florets100g carrot, slice thinly5 long beans, cut into sections1 red bell paper, cut into one-inch pieces5 baby cornIngredients B (Sauce)1.5 tbsp sweet soy sauce2 tsp Tom Yam paste2 tbsp oyster sauce1 tsp sugar2 tbsp fish sauce1/4 tsp salt Ingredients C (others)5 tsp chili paste2 bird’s eye chilies, remove seeds2 lemongrass, bashed3 clove garlic, chopped1 inch ginger, chopped1 yellow onion, sliced thinly5 kaffir lime leavesMethod- Cut the chicken breast meat into dice, the cauliflower into small florets, slice the carrot thinly, cut the long beans into sections, and bell pepper into one-inch pieces.- Combine ingredients in B to form the sauce.- Heat oil in a wok to stir-fry the cauliflower florets, carrot slices, and long beans until they turn soft. Add a few tablespoons of water to the wok to help the vegetables cook quickly.- Then, add the baby corn and bell pepper halfway through the cooking process. Remove from wok.- Add oil to a clean wok and sauté the ginger and garlic slices until aromatic. Next, add the lemongrass and chili paste. When the oil begins to separate from the chili paste, add the sauce as well as the kaffir lime leaves, bird’s eye chilies, and some water to form a gravy.- Add the chicken to the gravy over medium heat until fully cooked.- Return the vegetables to the wok to combine with the chicken.Lastly, add the onion strips and stir-fry for 10 to 20 seconds. #ayampaprik #paprikchicken=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Sweet potato balls recipe- an easy-to-make Chinese dessert 双色番薯蛋 Taste of Asian Food 2024-03-14 | Sweet potato balls are a simple and delicious Malaysian dessert prepared with only three ingredients. It is a traditional Malaysian Chinese street food sold in the night markets and street food stores. These balls have a crispy exterior and a soft and chewy interior, providing a delightful contrast in texture that makes them a favorite among the locals. They are easy to make with minimal skill.This video will provide a detailed guide on preparing sweet potato balls. While the recipe is pretty straightforward, two points are critical to ensure success: the correct amount of tapioca starch and the proper frying temperature.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/sweet-potato-balls )Ingredients200g sweet potatoes (yellow or purple sweet potatoes)30g caster sugar1/8 tsp of salt50g of tapioca starch (please refer to the test of the article for the exact amount requiredSufficient vegetable oil for deep fryingMethod- Peel the sweet potatoes and slice them thinly. Then, steam the sweet potato slices in a steamer for 15 to 20 minutes until soft and cooked. - Mash the sweet potatoes until smooth.- Add the sugar and salt when the mashed sweet potato is still hot. The heat from the hot sweet potato slices will help dissolve the sugar and salt.- Add the tapioca starch to form a dough. The amount should be added until the dough is non-sticky and does not break while rolling it out. The texture of the dough should be soft and pliable, similar to that of plasticine. (Please refer to the text above)- Portion it into 10g pieces and roll it until round.- Deep-fry the balls at 120°C/250°F until they expand and float to the top of the oil. Use a chopstick to stir the balls constantly to prevent them from sticking together. - After two minutes of frying the sweet potato balls over low heat, they will expand and float to the top. Press down the balls lightly with a ladle or use the bottom of a slotted pan to submerge them in the oil as much as possible. - Continuously stir and press the balls until they turn to light golden. Then, remove them from the oil.- Next, turn up the heat to 170°C/340°F. Return the sweet potato balls to the hot oil and deep-fry them over high heat for about a minute or until golden brown.- Place the sweet potato balls on a paper towel to remove the excess oil. Note: This recipe made 30 sweet potato balls, each weighing 10g.#sweetpotoatoballs #sweetpotato =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Tom Yum noodles recipe (Thai-style fried bee hoon) Taste of Asian Food 2024-03-01 | Many of my previous customers have asked me for the recipe for our most popular item on the menu, Tom Yum Bee Hoon. So, I am sharing the complete recipe with added chicken and prawns this time. However, if you are a vegetarian, you can omit the meat. We previously made it as a vegetarian dish,This Tom Yum noodles recipe may be different from the traditional way of making Tom Yum in Thailand. It has become the top seller due to its delicious flavor, which suits our customers' palates. I hope it is equally appealing to you and enjoy it as much as our customers.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/tom-yum-noodles )Ingredients:100g chicken meat, cut into slices2 tsp fish sauce1/8 tsp ground white pepper500g bee hoon (weight after soak and drain)50 g beansprout50g carrot, cut into fine strips1 lemongrass, cut into thin slices5 kaffir lime leaves, cut into very thin slices1 medium size onion, cut into slices1 tbsp chopped garlic2 large handful of cabbage strips125g tom yum paste1 tbsp sugarSalt to taste1 egg, form omelet, and cut into stripsMore kaffir lime leave strips and spring onions to garnishMethod:Preparation:- Clean the bean sprouts with plenty of water. Cut the cabbage into strips.- Soak the rice vermicelli in water for about 20 minutes or until it becomes soft. Once it is ready, drain it in a colander.- Cut the chicken into bite-size pieces and marinate it with fish sauce and ground white pepper. - Make a thin omelet that is fully cooked, then cut into strips.Cooking:- Heat some oil in a wok and stir-fry the chicken until it turns golden brown.- Add the prawns that have been washed, deveined, and unshelled. Remove everything from the wok once the prawns are fully cooked.- Heat oil in the wok and sauté the garlic and onion over medium heat..- Add the finely sliced lemongrass, kaffir lime leaves, Tom Yum paste, sugar, and some water to form a Tom Yum gravy.- Add the cabbage strips and carrot and continue cooking for a minute or two until the vegetables become soft.- Add the rice vermicelli to the wok and increase the heat to medium. Mix it with the Tom Yum gravy. Gradually add the bean sprouts to the wok at this stage.- Once everything is mixed well, return the cooked chicken and prawns to the wok and mix them with all the ingredients.- Transfer the fried noodles to a serving bowl. Top it with egg strips and garnish it with chopped spring onion and red chilies. #TomYumNoodles #TomYumBeeHoon=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 𝐰𝐢𝐭𝐡 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 腊肠冬菇蒸鸡 Taste of Asian Food 2024-02-24 | Today, I plan to prepare a simple home-cooked meal using the Chinese sausage I recently bought for the Chinese New Year celebration. I will be steaming it with chicken and dried shiitake mushrooms.After having so much rich and extravagant food during the festival season, it would be refreshing to give our taste buds a break from the excessive stimulation.Steamed Chinese Sausage with Chicken is a traditional everyday Chinese meal made with boneless chicken, Chinese sausage, dried shiitake mushrooms, cloud ears mushrooms, and Chinese red dates. Cantonese families have enjoyed this classic dish for generations, and I, too, have been eating it since I was young.You should have had this dish if you grew up in a Chinese family. However, if you haven't, my family recipe is a great starting point for you to try something authentically Cantonese.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/steamed-chicken-with-chinese-sausage )RecipeIngredient A (marinate the chicken)400g chicken meat (breast or thigh), cut into bite-size1 tbsp light soy sauce1 tbsp sesame oil1/4 tsp salt1 tbsp oyster sauce1 tbsp Shaoxing wine1/2 tbsp cornstarch1 tbsp vegetable oilIngredient B5 red dates (remove the seeds)7g wood ear mushrooms, soak to rehydrate, cut into thin strips5 dried shitake mushrooms, soak to rehydrate, cut into thin strips1 pair of Chinese sausages, blanch, then cut into thin slicesMethodPreparation:Cut the chicken meat into bite-size pieces. Marinate the chicken with Ingredient A.Blanch the Chinese sausages in boiling water for 30 seconds. Remove the sausage casing. Sliced thinly and diagonally into thin pieces.Rehydrate the dried shiitake mushrooms by soaking them in water. Then, cut away the tough stems and slice them thinly.Cut the dried red dates to remove the seeds.Rehydrate the cloud ear mushrooms just like the dried shitake mushrooms.Steam the sausage, chicken, and the restPlace all the ingredients on a steaming plate. Steam for 15-20 minutes over high heat until thoroughly cooked.Once it is ready, remove it from the steamer.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Beef stew with potatoes Chinese style recipe 土豆炖牛肉 Taste of Asian Food 2024-02-17 | Chinese beef stew with potatoes is a delicious and easy-to-make recipe involving beef with various Chinese spices and root vegetables like potatoes and carrots. The beef is cooked with warm spices such as cinnamon and star anise, which gives it a uniquely Asian flavor. Chinese Shaoxing wine, oyster sauce, and dark and light soy sauce are added to enhance the taste. I have previously uploaded a recipe for Cantonese beef stew, but today, I would like to modify it by adding some Sichuan-style flavor. I will use chili bean paste to transform the beef stew from a standard recipe to a Sichuan-style one. Here is my recipe to prepare my favorite beef stew with potatoes.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/beef-stew-with-potatoes )Ingredients A1kg beef 2 tbsp rice wine2 stalks spring onions6 thick slices gingerIngredients B1 cinnamon sticks3 bay leaves8 cloves2 star aniseIngredients C3 tbsp light soy sauce2 tbsp dark soy sauce3 tbsp rice wine3 tbsp rock sugar1 tsp saltIngredients D1 tbsp chopped garlic2 tbsp chili bean pasteWater sufficient to submerge the beef350g potatoes, cut into large chunks250 g carrots, cut into large chunks1 tbsp cornstarch (mix with 2 1tbsp of cold water to form a slurry)Vegetable oil to brown the beef and saute the garlicMethodBlanch and brown the beef - Fill a stock pot with water and wait for it to come to a rolling boil. - Place Ingredients A in it to boil for five minutes.- Remove the scum that floats on top.- Cut the beef into one and a half inches in size. Put the meat in a colander to drain away as much water as possible. - Place the beef in a wok without oil over low to medium heat and stir-fry it until all the water during blanching has evaporated.- Once the beef has become dry, add some oil to sear the beef until brown. Stew the beef- Place the beef and ingredients B and C into a large pot.- Add water sufficient to submerge all the ingredients.- In a different pan, saute the chopped garlic with oil until it gives off a pleasant smell. Next, add the chili bean paste and continue sauteing until it becomes aromatic. Then, transfer the garlic and chili bean paste to the beef.- Set the heat to the lowest setting possible to simmer the beef for 90 minutes.- After 90 minutes, add the potatoes and carrots and continue cooking for another 20 minutes until the vegetables are soft. Thicken the sauce- Remove all the ingredients from the pot, but keep the stewing liquid in it. Then, reduce the quantity of the liquid by boiling it if there is too much.- Thicken it with cornstarch slurry to your desired consistency.- Transfer the beef stew to a serving bowl and drizzle with the gravy. Serve as a standalone dish or with plain rice.=======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Steamed garlic prawns with glass noodles (Chinese style) 蒜蓉蒸虾 Taste of Asian Food 2024-02-08 | I will share my recipe for preparing steamed garlic prawns in this video. This traditional and luxurious Chinese delicacy is often served during festive occasions such as Chinese New Year. The good news is that it is a simple dish to prepare, as the steps are simple.Steaming the prawns is the best way to bring out their natural flavor. Therefore, the most crucial aspect is using the freshest prawns available. Using medium to large prawns is also recommended for the best results.The glass noodles that are steamed alongside the prawns will absorb all the delicious flavors of the prawns, making them exceptionally tasty.If you usually cook prawns by baking or grilling, try steaming them instead for a new experience.=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/steamed-garlic-prawns )Ingredients A2 tbsp of vegetable oil5 cloves of garlic, chopped1 tbsp oyster sauce1/2 tsp sugar1 tbsp light soy sauce1 tbsp Shaoxing wine1/3 cup of waterIngredients B80g glass noodles500g medium-sized prawns (weigh before washing)Fried garlic and chopped green onions as toppingMethodClean and prepare the prawns for steaming- After cleaning the prawns, trim the legs and cut off any sharp parts. Retain most parts of the head and the eyes to make them more presentable.- Use scissors to open the back of the prawn shell and cut into the prawn meat, starting from the part near the head to the tail. Pull out the digestive tract with your hand or with a toothpick.- Wash the prawns thoroughly with water and let them dry in a colander.How to prepare the garlic sauce- Heat some oil in a pan, add the chopped garlic, and fry until it becomes aromatic.- Next, add oyster sauce, sugar, light soy sauce, Shaoxing wine, and water.- Let it return to a boil and set aside. - Rehydrate the glass noodles- Place the glass noodles in a container and then fill it with water until enough to submerge them. - Let it soak for 15 minutes or until the glass noodles turn soft and rehydrate. - Then, drain the glass noodles by putting them in a colander. - Transfer the glass noodles to the steaming plate.Prepare the fried garlic- Place the chopped garlic in the oil and fry it until golden brown. - Once it reaches a light golden color, remove the fried garlic from the oil by pouring it through a strainer to catch all the crispy garlic. - Transfer the garlic on a paper towel to absorb the excess oil. Steam the prawns- Arrange the prawns on the bed of glass noodles on the plate.- Drizzle the garlic sauce into the opening of the back of the prawns. Pour the remaining garlic sauce onto the area outside the prawns if there is excess.- Steam over high heat for about 4 to 5 minutes. - Sprinkle the fried garlic on the steamed prawns, and use chopped spring onions and chili to garnish.#蒜蓉蒸虾 #SteamedGarlicPrawns =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
Eggplant with basil stir-fry recipe (added with chicken) | 九层塔炒茄子 Taste of Asian Food 2024-02-02 | Eggplant with basil is a perfect combination, as the subtle taste of the eggplant is complemented by the basil's herbaceous aroma and peppery sweetness. Today, I want to share my recipe for stir-fried eggplants with basil leaves, with added chicken meat, to make it a one-pot complete meal.You can imagine the fantastic flavor of eggplant combined with various seasoning agents. But that's not all - I add basil leaves during the final cooking stage to enhance the flavor further. These leaves bring a whole new dimension to the dish!=======================================Recipe:(Please download the recipe and read the full details at tasteasianfood.com/eggplant-with-basil )Ingredients A300g eggplant1 tsp salt2 tbsp rice vinegarWater sufficient to submerge the eggplantsIngredients B200g chicken 1/2 tsp salt2 tsp light soy sauce1/8 tsp ground white pepper1 tbsp vegetable oil1 tsp cornstarchIngredients C2 egg whites1 tbsp chopped garlic2 handful of basil leavesSufficient oil to stir and deep-fryIngredients D1 tbsp light soy sauce2 tsp sugar2 tsp sesame oil2 tsp yellow bean paste4 tsp chili bean pasteIngredients EChopped chili to garnishBasil leaves to garnishMethodPrepare the eggplant for cooking:- Wash the eggplants, removing both ends and cutting them into 2-inch pieces or thin eggplant slices.- Place the eggplant pieces in a bowl of water added with salt and rice vinegar for 15 minutes, then remove it and drain.- Spread the eggplant pieces in a single layer on a dry cloth or paper towel to dry them off as much as possible. - Coat each eggplant piece with egg white.For the chicken:- Cut the chicken into one-inch pieces.- Marinate it with Ingredients B for half an hour. - Fry the chopped garlic with oil until it turns aromatic.- Add the marinated chicken to the garlic and stir-fry over medium heat until both sides turn golden brown. Fry the eggplant:- Deep-fry the eggplants in hot oil for half to one minute over medium-high heat, then remove and drain the excess oil.- Stir-fry the eggplants with a few tablespoons until golden brown.To finish the cooking process:- Add seasoning D to the eggplant. - Return the chicken to the wok and mix it with the eggplant. - Add a cup of basil leaves to the eggplant and stir-fry it briefly until it wits. - Dish out and garnish them with chopped chili and fresh basil leaves.#Eggplantwithbasilstirfry #eggplantrecipe =======================================Website: tasteasianfood.comfacebook.com/TasteOfAsianFoodtwitter.com/KwanKaPangpinterest.com/kwankapanginstagram.com/kwankapang
