Cook Like a Pro with These Easy Chinese Recipes Perfect For The Holidays
Asian food that you love now comes with easy Chinese recipes you can cook in less time and with ingredients using Ettason’s Asian cooking condiments that bring authentic flavour to any dish. Asian dishes are popular for its natural “umami” or savoury taste. Easy Chinese recipes such as pork dumplings and sweet and sour chicken are some great examples. The advantage of using these Asian cooking sauces and other condiments from Ettason is that you don’t have to be a pro chef to follow and recreate crowd-favourite Chinese dishes.
Toss, mix and cook like a pro with these easy Chinese recipes and other famous Asian recipes using our homemade cooking sauces made of rich flavours.
Spicy-Flavoured Salted Egg Prawns
This classic Asian dish is budget-friendly and can be served as viand. Instead of using the traditional salted eggs which takes a lot of time, use the Knorr – Golden Salted Egg Powder to help make this an easy Chinese recipe to cook in under 10 minutes!
Quick Fact: Salted eggs are available in most Asian restaurants nowadays. It was originated in Dim Sum restaurants in Hong Kong and now made its way to the global Asian market with giant food chains mixing it with burgers, seafood dishes and even pastries.
- ½ stick butter (50g)
- 6 cloves garlic -minced
- Knorr Chili Liquid Seasoning (as fit to taste)
- 2 tablespoon oil
- Knorr – Golden Salted Egg Powder (as fit to taste)
- 50 ml water
- 125 ml table cream or all-purpose cream
- 500 g green prawns
- Heat pan and pour in oil. Add butter and melt over medium heat.
- Add the minced garlic to the recipe.
- Add Knorr – Golden Salted Egg Powder as is fitting to your taste.
- Stir in the chilli peppers and pour in the cream and water and blend thoroughly until the sauce becomes creamy.
- Stir in prawns and season with salt. Toss and cook prawns until it is well done.
Keep the prawn heads to get more flavour and help the sauce stick to the prawns better by slitting the back of the prawns.
Seafood Boil with Mukbang Sauce
Seafood boil is perfect for dinner; it is composed of prawns, lobsters, mussels and crab alongside potatoes, corn and sausage. A good tip is to choose large varieties of seafood to make the most of this recipe. Mukbang sauce has a reddish brown texture with a tangy flavour. The right consistency and flavour can be achieved using Amoy’s First Extract Soy Sauce for Seafood which is made from organic soya bean and naturally fermented to bring out its delightful aroma.
- 500 g small potatoes cut in half
- 4 ears corn on the cob cut into 10 cm pieces
- 3 lobster tails
- 500 g mussels scrubbed
- 500 g crab legs pre-cooked
- 500 g smoked sausage cut into 2.5cm pieces
- 500 g prawns peeled and deveined (leave tails on)
- 2 tablespoons chopped parsley
- If you are using lemon, cut it into wedges and squeeze out the other half to add to the sauce and reserve the remaining wedges for garnish.
- Add 14-16 cups of water in large pot and mix the lemon wedges and potatoes and cook for 8 minutes.
- Add the lobster tails and cook for 5 minutes.
- Add the mussels, crab, and corn, and cook for 5 minutes.
- Add the prawns and sausage and cook for 2-3 minutes.
- Drain the seafood broth and separate 1 cup of it for the sauce.
- Melt the butter and whisk it into the reserved broth. Pour the broth over the seafood mix.
- Garnish with chopped parsley and lemon wedges. Set aside.
Most ingredients require a lot of herbs and spices along with Cajun sauce, however, this recipe calls for fewer ingredients using Ettason’s line of Asian cooking condiments including CJ Food’s Hot Chili Paste and Amoy Teriyaki Sauce which is made from soy sauce rich in aroma, vinegar, and sugar, giving your dish a sweet, hot and slightly sour taste.
Quick Fact: Mukbang is a term used to describe a Korean food show where the host consumes so much food while engaging with the audience. It has gone viral ever since and has played a significant part of Asian dishes all around the world.
- 1tsp Lemon freshly squeezed or added as topping (optional)
- 4 to 6 sticks unsalted sweet butter or as preferred
- 1 tablespoon CJ Food’s Hot Chili Paste or as preferred
- 1 tablespoon Amoy Teriyaki Sauce or as preferred
Mix all the Mukbang ingredients along with the reserved broth and heat under the pan for 5 minutes. Add the seafood mix and mix until the entire seafood mix is covered in sauce. Serve hot.
Cantonese Steamed Chicken
If you’ve had a long busy day and want a simple dish, this easy Chinese recipe can be cooked in 45 minutes with minimal ingredients.
Quick fact: Amoy Soy Sauce is available in dark and light variants. It is 100% made in Hong Kong, and use Non-GMO Soybean. The light soy is naturally brewed, and perfect for marinating any meat, stir-fry, topping, dipping and salad dressing.
- 700 g assorted chicken pieces (bone-in)
- 4 to 6 Chinese mushrooms (medium-sized, dried)
- 1 ½ tablespoons Amoy Light Soy Sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon Amoy pure sesame oil
- 1 teaspoon sugar
- 1 ½ tablespoons corn starch
- 1 green onion (or spring onion, or scallion, diced)
- 2 slices ginger (shredded)
- Soften the dried mushrooms by soaking it in a bowl of warm water for 20 minutes. Afterwards, squeeze out the excess liquid, cut the stems and slice the mushrooms into thin pieces. Reserve 1 tablespoon of the mushroom liquid.
- Chop the chicken through the bone into bite-sized pieces using a heavy cleaver. Place the chopped pieces in a heatproof bowl and add the soy sauce, rice wine, sugar, sesame oil, reserved mushroom liquid, and corn starch. Allow to marinate while bringing water to a boil for steaming.
- Place the bowl in a pot then over a rack for steaming or you can also use a bamboo steamer. Place the chicken pieces in the middle and garnish with shredded ginger, green onion and mushrooms.
- Steam the chicken for 20 minutes and serve over rice.
Char Sui Pork
For pork lovers, Char Sui Pork or simply Chinese BBQ Pork is the best main course for lunch or dinner. You can marinate your pork with Amoy Light Soy Sauce and Amoy Char Siu Sauce. Marinating is best done 48 hours before you cook the pork.
Quick Fact: Char Sui Pork contains 52% fats and 43% protein.
- 2 – 1.5kg Scotch fillet pork or pork shoulder (these varieties cook faster)
- 1 ½ tablespoons Brown sugar
- 1 tablespoon Shaoxing Wine
- 1/3 cup Amoy Light Soy sauce
- 4 teaspoons Amoy Char Siu Sauce
- 1 tablespoon vegetable oil
- ¼ cup honey
- Cut the pork in half and divide into long strips. Marinate the pork with the Amoy Char Siu Sauce, brown sugar, vegetable oil, Amoy Light Soy sauce and transfer in a glass container or zip lock and inside the refrigerator for 24 to 48 hours. Marinate with a minimum of 3 hours if you need to cook on the day.
- Preheat oven to 160C/320F and place aluminium foil on the tray. Place tray under a rack.
- Remove pork from the marinade, set aside marinade. Place pork on rack.
- Roast marinated pork for 30 minutes.
- Transfer the marinade mix into a saucepan. Add honey to the marinade and simmer with medium high heat and cook for 2 minutes until it looks like syrup. Remove from heat.
- Remove pork from oven and brush with marinade on both sides of the roasted pork. Pour excess sauce then roast for another 30 minutes.
- Remove pork from oven. Repeat brushing with marinade on both sides, and roast for another 20 minutes. If it is charring too quickly, cover it with foil.
- Baste again on surface then roast for another 10 minutes until the pork is caramelised and sticky. The meat should be tender and compact. Let it sit for 10 minutes before slicing.
Create easy Chinese recipes using the most convenient, tasty and all-natural flavour at budget-friendly options. Shop online at Ettason for Asian cooking sauces and condiments.