Eva Pau's Asian Kitchen Season 2 Episode 1-6 All Recipes

Eva Pau's Asian Kitchen Season 2 - Episode 1 Recipes

Now Available on RTE Player

Chicken Katsu Curry 

Serves: 4

Prep Time: 15mins

Cook Time: 15mins

Ingredients:

• 4 boneless chicken thighs
• Salt and pepper
• 60g plain flour
• 2 large eggs
• 120g panko breadcrumbs
• 500–700 ml neutral oil, for frying

For the curry sauce:

• 1 tbsp neutral oil
• 2 medium sized onions, finely diced
• 3 cloves garlic, minced
• 2 cm piece of fresh ginger, grated
• 1/2 apple, peeled and finely grated 
• 2 tbsp plain flour
• 2 tsp Japanese curry powder or mild curry powder
• 600ml water 
• 3tbsp light soy sauce
• 1 tsp dark soy sauce
• 2tsp Worcestershire sauce
• 2tsp tomato puree
• 2 tsp sugar
• Pinch of salt

To serve:

• 600g cooked Japanese short grain rice 
• Takuan Japanese pickled radish (optional)
• Beni Shoga Japanese pickled ginger (optional)

 

Method:

1. In a hot pan, add the oil and when hot, add the onion and apple and cook for 8 - 10 minutes until lightly golden and soft.

2. Add the garlic, ginger and stir fry for 1-2 minutes.

3. Sprinkle in the flour and curry powder, stirring constantly for 1–2 minutes then gradually add the water, stirring well to avoid any lumps forming. 

4. Use a hand blender and blitz the sauce for 2-3minutes until really smooth. Add the light soy sauce, dark soy, worcestershire sauce, tomato puree, sugar, salt and simmer over a low heat for 2-3minutes, 

5. To prepare the chicken katsu, place the chicken between two sheets of baking paper and use a rolling pin to gently bash the chicken evenly to a thickness of about 1cm.

6. Season both sides with salt and pepper then place the flour into a bowl. Beat the eggs in a second, separate bowls and place the panko into a third bowl. Coat each piece of chicken in the seasoned flour then dip in the beaten egg and finally, coat in the panko breadcrumbs. Set aside.

7. Heat 1 1/2inch of oil in a deep sided frying pan or wok until it reaches 175 C. Fry the chicken for 4–5 minutes per side, until golden and cooked through then remove to drain on kitchen paper.

8. To serve, place a mound of steamed rice on each plate and slice each chicken katsu thinly. Spoon some of the hot curry next to or over the rice and top with sliced katsu. Serve the pickled radish on the side.

 

Teriyaki Salmon (with rice/veggies) 

Serves: 4

PrepTime: 15mins

Cook Time: 15mins

Ingredients:

• 4 skinless salmon fillets ( approx 430g)
• 250g of Sugar Snap Peas
• 250g of tenderstem broccoli or Chinese broccoli (aka Kai Lan)
• 1 red pepper ( finely sliced)
• 150g of fresh beansprouts
• 3 cloves garlic (finely chopped)
• 1 tsp of sugar
• ½ tsp salt
• Oil for frying
• Roasted white sesame seeds for garnish

Teriyaki Sauce:

• 100ml of Light Soy Sauce
• 100ml of Mirin
• 100ml of Sake
• 3 tbsp of Sugar
• 1 tsp of Cornstarch mixed with 80ml of cold water

Method:

1. To make the teriyaki sauce, pour all the ingredients into a small pot.  Bring it to a boil and simmer for 3-4 mins until the sugar has melted. Let it cool for 10mins. 

2. Place the salmon in a flat dish, pour ¼ of the teriyaki sauce (reserving the remainder for your sauce)  over the salmon and let it marinade for a minimum of 30mins. 

3. Now, wash, prepare and chop the vegetables. Set them aside.

4. On a lined baking tray, remove salmon from marinade and set onto the tray and bake in the oven for 10mins at 180degrees fan or in an air fryer for 10mins. 

5. While the salmon is cooking, in a small bowl, mix together the cornstarch and cold water. Place the reserved teriyaki sauce on the heat and pour the cornstarch mixture into it, stirring to combine and simmer it on low heat until it thickens.

6. In a wok, add some oil, let it heat and then add in the garlic. Stir on medium heat for 20 seconds to release the aroma of the garlic, then add in the sugar snap peas, broccoli and red pepper. Stir fry for 3 minutes and then add in your beansprouts, salt and sugar. Stir fry for a further 2mins until the veggies are soft but still have a slight crunch to them.

7. To serve, divide the vegetables between 4 small bowls and place the cooked salmon on top, pour over some teriyaki sauce and garnish with some roasted sesame seeds. If you like, serve with some steamed rice.

 

Banana Fritters

Serves: 4

Prep Time: 10minutes

Cook time: 10minutes 

 

Ingredients:

• 4 ripe bananas

Batter ingredients:

• 120g plain flour
• 60g cornflour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 200ml cold water 
• 2 tsp vanilla bean paste
• Neutral oil, for deep frying

 

To serve:

• 4 tbsp roasted white sesame seeds
• Golden syrup

 

Method:

1. Heat  1 ½ inches of oil in a large, deep sided pan to 175°C.

2. In a mixing bowl, combine all the batter ingredients and whisk until you get a smooth batter.

3. Peel and split the banana lengthways. Then cut them into 2inch chunks. 

4. Dip each banana slice into the batter, ensuring it’s well coated, then carefully place it into the hot oil.

5. Fry the fritters on both sides for 2-3 minutes until they are golden in colour and crispy. Remove and drain on paper towels to absorb excess oil.

6. To serve, drizzle the banana fritters with golden syrup and sprinkle with the sesame seeds.

 

Eva Pau's Asian Kitchen Season 2 - Episode 2 Recipes

Now Available on RTE Player

Hoisin Ribs with Asian Slaw

• Serves: 4
• Prep Time: 25mins
• Cook Time: 3 hours

Ingredients:

• 2 full racks of pork ribs (each rack should have between 10-13ribs)

 

Dry rub mix:

• 2tbsp salt
• 1tsp five spice
• 2tsp coarse black pepper
  

BBQ Hoisin Sauce:

• 200g Lee Kum Kee Hoisin sauce
• 75g Lee Kum Kee Premium oyster sauce
• 60g brown sugar
• 40g ketchup
• 2tbsp Lee Kum Kee rice vinegar
• 2tbsp Worcestershire sauce
• 1tsp five spice
• 2tsp coarse black pepper
• 1tbsp salt

 

For the Asian Slaw:

• 150g white cabbage, shredded
• 100g purple cabbage, shredded
• 1 carrot, shredded
• 2 scallions, finely chopped
• 1 small bunch of coriander, finely chopped
• 70g mayonnaise
• 40ml korean apple vinegar or white rice vinegar
• 2tsp honey
• 1tsp light soy sauce
• 1tsp sesame oil
• salt and pepper

 

Method: 

1. In a small bowl, mix together the dry rub mix. 

2. Cut the rack of ribs in half and set them onto a large baking tray. Sprinkle the dry rub over the top and back of the ribs, using your hands to really massage them into the ribs. 

3. Cover the baking tray with 2 layers of tin foil, creating a little vacuum of the ribs to steam cook in the oven. 

4. Set the ribs into the oven at 120 degrees fan for 2 ½ - 3hours. When they come out of the oven, the ribs should be really tender. 

5. In a medium sized bowl, mix together all the ingredients for the BBQ hoisin mix.  Baste this sauce over the back of the ribs and grill them on high at 220degrees for 5 minutes, turn the ribs over, baste again and grill for a further 5 mins until the ribs are bubbling. Ready to serve.

6. To prepare the Asian slaw, in a small bowl, mix together the mayonnaise, vinegar, honey, soy sauce and sesame oil and season with salt and pepper. 

7. In a medium bowl, combine the white and purple cabbage, carrot, scallions and coriander. Pour over the sauce and mix well. Keep in the fridge until ready to serve.

 

Prawn and Thai Basil Yuk Sung

Serves 4

Prep Time: 10mins

Cook Time: 10mins 

 

Ingredients:

• 500g raw peeled and deveined prawns
• 4 large garlic cloves
• 2 banana shallots
• 2 medium red chillis, deseeded
• 2 scallions, finely chopped
• 150g tinned water chestnuts, blitzed or finely chopped 
• 100g Fresh Thai Basil, use leaves only 
• 2 baby gem lettuce
• Chopped spring onion and red chilli to garnish
• 2tbsp groundnut/peanut oil (for frying)

 

Marinade for prawns:

• ¼ tsp salt
• two pinches white pepper
• 1tsp caster sugar
• 2tsp fish sauce
• 1tsp Lee Kum Kee Premium light soy sauce
• 1tsp cornflour

Sauce:

• 2tbsp LKK Premium oyster sauce
• 2tbsp Thai sweet soy sauce
• 2tsp caster sugar

 

Method:

1. Chop the prawns into small bite sized pieces.  Marinade with salt, white pepper, sugar, fish sauce, light soy and cornflour.  Set aside.

2. Mix the sauce ingredients together and set aside. 

3. Blitz the chillies, garlic, shallots and 2/3 of the scallion in a blender of food processor until they're finely chopped but still have some texture

4. In a hot wok, add 2 tbsp of groundnut oil. Once the oil is hot, add the       blitzed aromatics and stir fry for 2 mins on medium heat until fragrant. Do not let the garlic burn or turn too golden brown. 

5. Add the chillies, two thirds of the scallion and stir fry for 1 min.Then add in your prawns. Stir fry for 3mins.

6. Now add the fresh basil leaves, water chestnuts and sauce. Stir fry for a further 1-2mins until the leaves have shrivelled. 

7. To plate, dish the prawn mixture into a bowl, garnish with the rest of the chopped scallion. Place it in the centre of a large plate. Surround the bowl with some baby gem lettuce leaves. Ready to serve. 

 

 

Black Sesame Yuzu Tart 

• Serves: 8-10
• Prep Time: 15mins
• Cook Time: 40mins plus chilling
  

Ingredients:

Sesame pastry:

• 125g plain flour
• 50g dark brown sugar
• 115g butter, melted
• 1tsp vanilla bean paste
• 1/4tsp salt
• 10g black sesame seeds, roasted

 

Yuzu Curd:

• 200ml Yuzu juice
• 300g caster sugar
• 150g butter
• 6 eggs, beaten

 

Garnish:

• 2 tbsp of black sesame seeds, roasted
• 2 tbsp of white sesame seeds, roasted

 

Method: 

1. Preheat the oven to 170degrees fan. Grease a 23cm round deep-sided, loose bottomed tart tin with some butter. 

2. Sift the flour in a medium-sized bowl, add the sugar, salt, melted butter and vanilla bean paste. Combine to a loose dough. Add in your sesame seeds.

3. Press this dough into the base of the tart tin and a little around the edges.

4. Bake for 15-20mins in the middle of the oven. Set aside to cool. 

5. To make the yuzu curd,  add the yuzu juice into a deep sided medium pot with the sugar and butter.  Cook on low to medium heat, until the butter melts. Then slowly whisk in the beaten eggs and keep stirring until the curd is thick. Set aside to cool for 10-15mins. 

6. Pour the curd into the baked tart case and set in the fridge for 3-4hours. Garnish with a mixture of black and white sesame seeds around the edges of the tart. Ready to serve.

 

Eva Pau's Asian Kitchen Season 2 - Episode 3 Recipes

Now Available on RTE Player

Chinese Style Garlic Butter Spaghetti 

Serves 2

Time: 15mins

 

Ingredients:

• 200g dried spaghetti 
• 25g butter
• 4 cloves garlic, finely chopped
• 3tbsp   oyster sauce
• 30g grated parmesan cheese

 

Garnish:

• Chopped scallions
• Chopped red chilli
• Chilli oil 
• 
  
  

Method:

1. In a pot, boil some water and add your spaghetti into it with some oil and salt. Cook per packet or until ‘al dente’. 

2. Heat a pan or wok on medium heat and add your butter and garlic. Stir for 1-2 mins to release the aroma of the garlic.  Be careful not to burn your garlic. 

3. Pour your pasta through a sieve and add your cooked spaghetti to the pan, pour in the oyster sauce and sprinkle over the cheese. Combine over low heat until the cheese is all melted. 

4. Garnish with spring onions, fresh chillies and chilli oil. 

 

Prawn Tom Yum Soup with Noodles

Serves 2

Prep Time: 15-20mins

Cook Time: 10mins

 

Ingredients: 

• 200g frozen prawns, peeled & deveined 
• 2inch piece of galangal
• 5 lime leaves ( frozen or substitute with Lime zest, do not use dried lime leaves)
• 1 banana shallot
• 3 stalks lemongrass
• Bunch of coriander
• 3 garlic cloves
• 80g oyster mushrooms
• 3 tbsp fish sauce
• 2 tbsp thai chilli paste
• 2 tbsp lime juice
• 1 tsp salt
• 200g rice vermicelli noodles cooked

 

To Garnish:

Extra coriander and red chillies. 

 

Method:

1. Peel and slice your galangal, finely chop your shallot, cut the white part off the lemon grass and just use the roots, cut the leaves off a bunch of coriander and just use the root, crush the cloves of garlic.

2. Add a litre of water to a pot. Once boiling add in your galangal, lime leaves, banana shallot, lemongrass, coriander roots, garlic. Let it boil for 2 minutes.  

3. Add in your prawns and mushrooms and simmer for 4minutes.

4. Add in your fish sauce, chilli paste, lime juice, salt and tom yum paste. Simmer for a further minute.

5. Divide the cooked noodles amongst the bowls and pour over your tom yum soup. Garnish with some coriander and red chillies. 

 

 

Korean Style Beef Burgers with Kimchi Ketchup & Lotus Root Crisps

Serves 4

Prep Time: 20mins

Cook Time: 10mins

 

Ingredients: 

• 500g beef mince
• 4 burger buns
• 1 x Iceberg Lettuce (sliced)
• 1 Tomato - Sliced
• 1 small onion thinly sliced
• 4 slices of cheese

 

Burger Mix:

•  2 spring onions
• 4 cloves of garlic
• 1/2inch of ginger peeled and sliced
• 1tsp light soy sauce
• 4 tbsp Ssamjang 
• 1 tsp  Pure sesame oil
• 1tsp  brown Sugar
• Pinch of ground black pepper

 

Lotus Root Crisps

• 1 10cm piece of lotus root, peeled and very thinly sliced
• Vegetable oil, for frying
• salt for seasoning

 

Kimchi Ketchup:

• 4 garlic cloves
• 1 onion finely sliced
• 380g tomatoes sliced
• 100g kimchi finely sliced
• 1 tbsp kimchi juice 
• 1 tbsp sugar
• 1 tbsp white wine vinegar
• Pinch of salt

 

Method:

1. In a food processor, add in your spring onion, garlic and ginger, light soy sauce, ssamjang, sesame oil, sugar and black pepper. Blend to a smooth paste and mix into the beef mince.

2. Divide the burgers out into 4 patties. Flatten to approximate Heat a frying pan and pan fry each side for 3-4 minutes until cooked.

3. To make the kimchi ketchup, in a pan, saute the garlic and onions for 3-4minutes, then add in your tomatoes and kimchi. Slowly reduce until the sauce is thickened, 10-15mins. Add in a pinch of salt, sugar and vinegar. If you like your ketchup to be chunky you can leave as it is, or if you want it to be smooth, blitz it to be a smooth ketchup.

4. To make the lotus root crips, heat 1inch of oil in a frying pan to 175degrees. When the oil is up to temp, add your slices of lotus root into the hot oil and shallow fry for 2-3 mins on each side until they are golden brown. Set them onto some kitchen paper, when slightly cooled, sprinkle with some salt, set aside. 

5. To assemble the burger, lightly toast the baps, then add one layer of lettuce, tomatoes, onions,  burger, cheese and top with the kimchi ketchup and extra kimchi if desired.  Serve with a side of lotus root crisps. 

 

Eva Pau’s Asian Kitchen Series 2- Episode 4: Comfort Food Recipes

Airs on RTE One and RTE Player on 25th March 8PM

Chinese Chicken Noodle Soup

Serves: 4

Prep Time: 20mins

Cook Time: 50minutes

 

Ingredients:

• 4 chicken legs, skin on and bone in
• 2inch of fresh ginger, approx 40g, cut into thick slices
• 3 litres of water
• 1 tsp Mushroom Seasoning Powder 
• 4 scallions, cut into 1 inch pieces
• 20g dried goji berries (optional)
• 1 tbsp salt
• 200g dried egg noodles
• 100g Green baby bok choy
• 50g fresh shiitake mushrooms, lightly rinsed & cut in half
• pinch white pepper
•  Pure Sesame Oil 

 

To Garnish:

1 fresh red chilli, thinly sliced

small bunch of fresh coriander, thinly sliced

 

Method: 

1. In a medium sized pot, add 1 tbsp of oil, when hot, add the chicken legs and pan fry on both sides for 3-4minutes until slightly browned. Pour out the chicken fat, leaving approximately 1 tbsp of fat in the pot. 

2. Add in your ginger and scallion. Stir fry for 1minute to release the aromas. Add the water and gently simmer for 60minutes. 10minutes before the end of cooking, add in your goji berries. 

3. While the stock is simmering, cook your noodles according to the packet instructions and set aside.

4. Prepare your bok choy  by cutting the brown ends off and slicing them in half. 

5. Slice your shiitake mushrooms and set aside.

6. When the chicken stock is ready, take out the chicken and shred it. 

7. Add salt, mushroom powder, bok choy and mushrooms into the stock and further cook for 2-3minutes. 

8. To assemble, divide your noodles into 4 bowls, season with a sprinkle of white pepper and a small drizzle of sesame oil. Divide the shredded chicken and pour over the soup stock with pak choi and mushrooms. Garnish with some chopped red chilli and fresh coriander. Ready to serve. 

 

 

Beef Massaman Curry Pie

Serves: 4

Prep Time: 20mins

Cook Time: 60mins

 

Ingredients:

• 900g beef chuck, cut into 1inch bite sized pieces
• 2 small onions, finely sliced
• 300g potatoes, cut into bite sized pieces
• 200g carrots
• 1 can of coconut milk
• 200ml beef stock
• 40g palm sugar (or light brown sugar)
• 1tbsp fish sauce
• 2tbsp tamarind concentrate
• 100g roasted salted peanuts
• 1/2tsp salt
• 1 sheet of ready to roll puff pastry
  

 

Massaman Paste:

• 1tbsp cumin seeds
• 1tbsp coriander seeds
• 8 cardamom seeds
• 4 cloves
• 5 dried small red chillies, presoak for 10-15mins in water
• ½ tsp salt
• 2 banana shallots
• 5 cloves garlic, crushed
• 2 inch galangal, peeled and sliced
• 3 stalks of lemongrass, white parts only, finely sliced
• 1/4tsp ground cinnamon
• 1/4tsp turmeric
• 1/2tsp white pepper
• 1tsp shrimp paste (or 1tbsp fish sauce)

 

Method: 

1. Start by making the paste. In a small shallow frying pan, add the cumin, coriander seeds, cloves and cardamom. Fry on low heat for 2mins until the spices have released their aroma. Add this into a blender, along with all the other massaman paste ingredients. 

2. In a hot wok, add 2tbsp of oil. When hot, add in the paste and fry for a minute until fragrant. Then add in the onions and fry for a further 2mins. 

3. Add the beef and stir fry for 3mins, then add the potatoes and carrots and fry for 2mins. 

4. Add the coconut milk, stock, palm sugar, 1tbsp fish sauce, tamarind, peanuts and 1/2tsp salt.  Simmer on low to medium heat with the lid on for 20mins then lid off for a further 30mins or until the beef is tender and the sauce has reduced down.

5. Spoon the beef curry into a casserole dish and allow to cool. Then roll over the ready made puff pastry and crimp it around the edges to stop any overflow while cooking. Brush it with some egg wash and place it in a preheated oven at 190 degrees for 20-25mins until the pastry is golden brown.  Ready to serve.

 

Chinese Baked Tomato Pork Chop Rice

Serves: 4

Prep Time: 20mins

Cook Time: 30mins

 

Ingredients:

• 4 pork chops
• 1 red onion
• 170g vine tomatoes or cherry tomatoes, chopped in half
• 400g tomato passata
• Stock - 2 tbsp oyster sauce mixed with 100ml warm water.
• 150g tinned pineapple
• 1 egg
• 40g plain flour, seasoned with some salt and pepper
• 200g grated cheddar and mozzarella cheese
  

Fried Rice:

• 2 eggs beaten
• 600g cooked rice (day old is best, if fresh allow to fully cool)
• Salt and pepper

 

Marinade for Pork Chops:

• 1tsp light soy sauce
• 1 tbsp oyster sauce 
• ½ tsp sugar
• 1tsp cornflour
• 2 pinches of white pepper
• 1tsp Chinese cooking wine
• 1/4tsp pure sesame oil

 

Method:

1. Preheat your oven to 180degrees fan.

2. Mix together all the marinade ingredients, place the pork chops into the marinade and set aside. 

3. In a hot wok, add a tablespoon of oil. When hot, add in your beaten egg, then when it is still slightly runny, add in your rice. Stir fry and mix together for 2-3 mins until well combined. Season with some salt and pepper. Set it into the base of a rectangular oven dish. Sprinkle half of the grated cheese. 

4. Dip a marinated pork chop into the egg and then into the seasoned flour. Repeat this process for all the pork chops. Shallow fry the pork chops in a hot pan with 1inch of oil for approximately 3mins on each side and place them on top of the fried rice.

5. To make the sauce, add a tablespoon of oil into a wok/pan. When the oil is hot, add in your onion. Stir fry for 2-3mins. 

6. Now add in your tomatoes, passata, oyster sauce stock and pineapple. Let it simmer for 2-3 minutes until you can see the tomatoes have softened.  

7. Pour the sauce over the pork chops and rice and then sprinkle with a generous helping of grated mozzarella and cheddar cheese. Bake in the oven for 15minutes. Ready to serve. 

 

Eva Pau’s Asian Kitchen Series 2 - Episode 5: Midweek Magic Recipes

Airs on RTE One and RTE Player on 1st April 8PM.

 

Crispy Peking Beef with Fried Noodles

Serves 2

PrepTime: 15mins

Cook Time: 15mins 

 

Ingredients:

• 300g beef sirloin ( finely sliced)
• 1/2 onion
• 2 garlic cloves

 

To garnish:

Roasted white sesame seeds

Chopped scallions

 

For the marinade: 

• 1tsp bicarbonate of soda
• 1 tbsp Lee Kum Kee Premium light soy sauce
• 1/2tsp Lee Kum Kee pure sesame oil
• ½ tbsp of Chinese cooking wine
• 1/4tsp white pepper

 

For the sauce: 

• 2 tbsp Lee Kum Kee Premium light soy sauce
• 2 tbsp Chinese Cooking wine
• 2 tbsp of Black vinegar/Seasoned Vinegar 
• 2 tbsp of tomato puree
• 3 1/2tbsp of sugar
• 3tsp of Lee Kum Kee Chilli Bean Sauce
• 150ml of water
• 1/2 tsp Lee Kum Kee pure sesame oil
• 1 tsp cornflour mixed with 1 tbsp of cold water

 

For the noodles:

• 180g dried fine egg noodles
• 2 scallions, cut into ⅕ inch pieces
• ½ onion, finely sliced
• 200g fresh beansprouts
• 2tbsp dark soy sauce
• 2tbsp Lee Kum Kee Premium light soy sauce
• 1tbsp Lee Kum Kee Premium oyster sauce
• 1tsp sugar

 

Method:

1. Add the marinade ingredients into a bowl with the beef and set aside.

2. Finely slice a small onion and mince garlic. 

3. Mix all the ingredients for the sauce into a bowl and set aside.

4. Heat 1 inch of oil in a wok.  While that heats add  30g of cornflour and one egg to the beef. Mix well so that the flour coats all the beef pieces. Fry in the oil for 2-3 minutes until crispy. Remove and set onto a plate lined with kitchen paper.

5. In a wok, add a tablespoon of oil. Once the oil is hot, add in your onions and garlic. Then pour in your sauce. Let it simmer for a minute or two. Then add in your crispy beef.

6. To make your fried noodles, in a pot, add some hot water to rehydrate your noodles, soak for 3-4 minutes or  according to packet instructions.  

7. Once cooked, pour through a sieve and run under cold water. Set Aside.  

8. In a small bowl, mix together the noodle sauce, light soy, dark soy, sugar and oyster sauce and set aside. 

9. In a hot wok, add a tablespoon of oil. When hot, add in your scallion, onion and beansprouts, stir fry for 2minutes, then add in your cooked noodles and pour over the sauce.  Using a chopstick and a pair of tongs, mix all the ingredients together. Divide the noodles into two bowls. 

10. Serve the beef and noodles garnished with sesame seeds and spring onions.

 

 

Chicken Pad Thai 

Serves: 2 

Prep time: 15 minutes, plus soaking 

Cook time: 15 minutes

 

Ingredients:

• 200g dried thin flat rice noodles
• 200g chicken thighs 
• 2 tbsp neutral oil 
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• 2 eggs, beaten
• 100g fresh bean sprouts
• 2 spring onions, cut into 3 cm pieces
  

 

Marinade for chicken:

• 1tsp Lee Kum Kee Premium oyster sauce
• 1/2tsp sugar
• 1/4tsp salt
• pinch of black pepper

 

For the sauce:

• 2 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp Lee Kum Kee Premium dark soy sauce
• 1½ tbsp palm sugar, or light brown sugar
• 1 tsp Lee Kum Kee Premium light soy sauce
• 1 tsp sriracha
• 2 tbsp warm water 

 

To garnish:

• 2 tbsp roasted peanuts, crushed in a pestle and mortar
• 1 lime, cut into wedges
• Small handful of fresh coriander leaves
• Pinch of chilli flakes
  

 

Method:

1. Cut the chicken into medium sized strips, and place into a bowl. Add the marinade ingredients to the chicken - oyster sauce, salt, sugar and black pepper. Set aside. 

2. Soak the rice noodles in boiling water for 10minutes -until soft but still slightly firm then drain and set aside.

3. In a small bowl, mix the tamarind concentrate, fish sauce, dark soy, palm sugar, light soy, sriracha, and warm water. then set aside.

4. Heat 2tbsp oil in a wok, stir fry the chicken for 5mins, then add in  the garlic and chopped shallot and saute for 1-2 minutes until fragrant.

5. Push the chicken and aromatics to one side of the pan and pour in the beaten eggs. Scramble lightly and cook until just set, then mix together with the chicken and aromatics.

6. Add the drained noodles, beansprouts and spring onion to the pan. Pour over the sauce and toss everything together using tongs or a spatula for 2 minutes over a medium heat, until the noodles absorb the sauce and are glossy and evenly coated.

7. Serve the noodles on plates and garnish with crushed peanuts, lime wedges, coriander leaves and extra chilli flakes.

 

 

Spicy Pork & Tofu with Jasmine Rice 

 

Serves: 2

Prep Time: 15minutes

Cook Time: 15minutes 

 

Ingredients:

• 500g fresh tofu, firm
• 150g pork mince
• 3 cloves garlic, minced
• 1inch ginger, peeled and finely minced
• 2tbsp LKK Sichuan Toban chilli sauce (or regular chilli sauce for less heat)
• 1/2tbsp fermented black beans, rehydrated in some water 
• 1tsp chilli powder
• 2tsp sugar
• 1tsp Lee Kum Kee Premium dark soy sauce
• 1/4tsp ground sichuan pepper powder (optional, for extra heat) 
• 100m water
• 1tsp cornstarch mixed with 1 tbsp of cold water
• 2 sprigs of scallion, finely chopped for garnish
• Steamed jasmine rice to serve

 

Marinade for pork:

• ¼ tsp sugar
• pinch of salt
• pinch of white pepper
• 1tsp Lee Kum Kee Premium light soy sauce
• ½ tsp Chinese rice wine

 

Method:

1. In a bowl, add the pork and all the marinade ingredients. Set aside.

2. Place the tofu on the chopping board and cut into roughly 1 inch cubes.

3. Fill a pot to two thirds full of water and when boiled, blanch your tofu for 1 minute, drain and set aside. This helps firm the tofu and also gets rid of the slight beany flavour. 

4. In a wok, add two tablespoons of oil, when hot, add in your mince and stir fry for 2 minutes, push the mince to one side of the wok and add in another tablespoon of oil, then add in your ginger, garlic, sichuan style chilli sauce, black beans, chilli powder, sugar.  soy sauce, ground sichuan pepper powder and water. Stir fry all the ingredients together for 2minutes. 

5. Add the tofu into the sauce mix and then thicken with the cornstarch and water mix. Garnish with some scallions. Ready to serve with some steamed jasmine rice. 

Eva Pau’s Asian Kitchen Series 2 - Episode 6: Weekend Feast - Recipes

Hong Kong Style French Toast

Serves 2

Prep Time: 10-15mins

Cook Time: 10mins

 

Ingredients:

• 6 slices of white bread
• 2-3 tsp of peanut butter
• 4tbsp Ready made custard
• 3 eggs
• 2tbsp milk
• ½ tsp vanilla extract
• 1tsp sugar
• Sweetened condensed milk
• Maple syrup or golden syrup
• Slice of butter
• Neutral oil for frying

 

Method:

1. Stack the bread 3 slices together and cut the crust off the bread. Repeat with the other 3 slices. 

2. Lay the slices of bread on a chopping board or tray. Spread a tsp of peanut butter on one side of bread. Place another slice on top. Then spread a tbsp of custard on top and place another slice on top. Repeat this process for the other 3 slices of bread. You should now have two three stacked sandwiches. 

3. In a shallow bowl, mix together the eggs, milk, vanilla extract and sugar. 

4. Dip all sides of the sandwich in the egg mixture. 

5. Heat a small deep pan with 1 ½ inch of oil.  Shallow fry on both sides for 2- 3 minutes until golden. 

6. Drizzle with sweetened condensed milk, maple syrup and top with a small square of butter. Ready to serve. 

 

Vietnamese Coffee Tiramisu Cake

Serves: 6-8 

Prep Time: 30mins

Set Time in fridge: 6-8 hours

 

Ingredients:

• 250g mascarpone cheese
• 2 egg whites
• 200ml double cream
• 2 tsp gelatine mixed with 3tbsp of hot water
• 3 tbsp milk
• 60g caster sugar
• 40omls fresh brewed vietnamese coffee
• 400ml hot water
• 4 tbsp condensed milk
• 4 squares of chocolate

 

Cake Base:

• 2 eggs
• 4 egg yolks
• 115g caster sugar
• 115g plain flour
• pinch of salt
  

Method:

1. Preheat your oven to 190 degrees fan. 

2. Using an electric whisk, make the cake base by whisking the eggs and sugar for 4-5mins until it has turned pale in colour and thick in texture. Sift in the flour and add the salt. 

3. Spread the cake mixture onto a lined baking tray to approximately 25cm x 30cm and 1cm in depth. 

4. Bake in the oven for 10-12minutes until the top is lightly golden brown. Let it cool. 

5. To make your filling, whisk 2 egg whites until stiff.

6. In another bowl, whisk the cream until it forms soft peaks.

7. Dissolve the gelatine in hot water, then add in the milk and stir well. 

8. Mix the mascarpone and sugar until creamy. Add in the gelatine, whipped cream and fold in the whipped egg whites. 

9. Brew 400ml of hot vietnamese coffee and mix with  4 tbsp of condensed milk. 

10. Take your 2lb loaf tin (8inch x 5inch) and use the base to measure out the cake to cut it into three equal pieces. 

11. Line your loaf tin with two long pieces of cling film with 5-6 inches of extra film on all edges. 

12. Spoon ⅓ of the mascarpone mixture into the base of the tin, place a slice of cake sponge on top, spoon one third of the coffee mixture onto the sponge, letting it soak up all the coffee. Repeat twice again until you end up with a cake layer on top. Cover and let it sit in the fridge for 6- 8 hours. 

13. When ready to serve, place a rectangle serving plate over the cake tin and turn it upside down. Take the cake tin off and the cling film. Grate some chocolate to cover the top. Ready to serve. 

 

 

Aromatic Duck Pancakes 

Serves: 4, as a starter or cook 2 ducks for a main course for 4

Prep Time: 20mins

Cook Time: 1.5hours

 

Ingredients:

For the duck:

• 1 full duck (2-2.6kg) 
• 3 tsps Chinese five-spice powder
• 1¼ tsp salt
• 2 tbsp neutral oil
• 30g fresh ginger, peeled and sliced
• 4 spring onions, cut into 1 inch pieces
• 8 star anise
• 8 bay leaves
• 4 cinnamon sticks
• 3 tbsps Shaoxing wine
  

Basting sauce:

• 2 tsp Lee Kum Kee Premium light soy sauce 
• 2 tsp honey
• 2 tbsp hoisin sauce
  

For the hoisin sauce:

• 90ml Lee Kum Kee hoisin sauce
• 30g sugar
• 100ml of water

 

To serve:

• 1 pack of 24 Chinese-style pancakes, warmed according to packet instructions
• ½ cucumber, cut into thin matchsticks
• 8 spring onions, finely shredded

 

Method: 

1. Preheat the oven to 210C /190C fan.

2. Pat dry the duck. Mix the Chinese five spice and a pinch of salt together in a small bowl and rub or brush this mixture all over the whole front and back of the duck.

3. Add the oil to a small frying pan and place over a medium heat. Once hot add the ginger, spring onions, star anise, bay leaves and cinnamon sticks and fry for about 40 seconds until aromatic. Scoop ⅓ of this mixture into the cavity of the duck and pour the rest onto a baking tray then arrange the duck on top and drizzle over the Shaoxing wine. 

4. Place in the oven for 1 hour until the duck is cooked and the skin has turned a lovely dark roasted colour. Whilst the duck roasts, make the hoisin sauce by adding all of the sauce ingredients into a saucepan and bring to the boil, then turn the heat down to a simmer and cook for a couple of minutes. When it has thickened, pour it into a bowl and set aside. 

5. When the duck is cooked, it  onto a new tray. Mix together your basting sauce, and brush it all over the duck skin. Turn the oven up to 220 C / 200 C fan and place the duck back into the oven to crisp the skin for 5 - 10 minutes - keep an eye on it as it cooks as you  don’t want the skin to burn, just to turn a lovely, dark golden brown colour. 

6. When the duck is cooked, remove the skin and meat from the bones and place onto a serving platter. Serve with the hoisin sauce mix, the pancakes and the shredded vegetables.