Category: Chinese

Asian Fresh Fruit Cake

Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.

Heavenly moist rich Asian Fresh Fruit Cake is a delicious authentic Asian style sponge cake that will hypnotize you with its allure as your senses tingle with pleasure from the fresh flavors. The stabilized whipped cream is perfectly balanced with sweetness and is very good with your favorite fresh fruit. This recipe unlocks some secretes to a style of cake that is traditionally an Asian store featured item. The cake is not too sweet and is almost subtle in how elegant it delivers its taste profile. The combination of homemade and natural made flavors are perfect on any occasion. I highly recommend trying this recipe at least once to see for yourself just how delicious it really is.

Watch the video and follow the instructions below to have this Asian Fresh Fruit Cake on a plate near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is perfect for celebrations, gatherings or just with a nice cup of tea or coffee. Thanks for visiting an I hope you enjoy this dessert on your next eatfoodlicious experience.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Separate the egg whites from the egg yolks.

In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix.

Add flour, baking powder & salt to the bowl. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.

Mix everything together. 

In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.

Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth. Divide the batter into 2 round pans (8″). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter. 

Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1″ above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack. 

Stabilized Whipped Cream

Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use. 

Assemble 

Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved. Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake

Then add a thick layer of whipped cream on top.

Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup.

Spread whipped cream on top and sides of the cake.

Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.

Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel. Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream. 

Slice & Enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Asian Fresh Fruit Cake

Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Baked Goods, Dessert
Cuisine Asian, Chinese, Japanese, Korean, vietnamese
Servings 8
Calories

Equipment

  • 2 8" round pans

Ingredients
  

Cake

  • 4 large eggs
  • 1 cup cake flour
  • ½ cup (divided) granulated sugar
  • ½ cup whole milk room temp
  • ¼ cup canola oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cream of tartar

Stabilize Whipped Cream

  • 2 ½ cups cold heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbsp water
  • 2 tsp gelatin no flavor

Cake Syrup

  • 4 tbsp hot water
  • 2 tbsp sugar

Fruit Syrup

  • 2 tbsp hot water
  • 2 tbsp sugar

Instructions
 

  • Preheat the oven to 325°F. Place parchment paper on the bottom of the two 8" round pan & grease the sides with cooking flour spray or butter. Separate the egg whites from the egg yolks. Set aside.
  • In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix. Add flour, baking powder & salt to the bowl. Mix everything together. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.
  • In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.
  • Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth.
  • Divide the batter into 2 round pans (8"). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter.
  • Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1" above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack.

Stabilized Whipped Cream

  • Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside
  • Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use.

Assemble

  • Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved.
  • Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake, then add a thick layer of whipped cream on top. Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup. Spread whipped cream on top and sides of the cake. Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.
  • Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel.
  • Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream.

Slice, serve & enjoy!

    Video

    Keyword asian fresh fruit cake, best asian fresh fruit cake, easy asian fresh fruit cake, homemade asian fresh fruit cake, homemade asian fresh fruit sponge cake
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Baked Goods

    Asian Recipes

    EatFoodliciousLeave a comment

    Cashew Chicken

    Cashew Chicken is full of crunchy buttery flavors and juicy tender textures that join for a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and juicy chicken sharing a plate with a one of may favorite nuts is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have tender juicy chicken sharing a plate with buttery cashew today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken in this recipe is savory and balances perfectly with the natural addictive flavors of the Cashew. Thanks for visiting and see you again soon.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Marinate 

    Trim fat from the meat of the chicken. Then, cut into 1″ cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

    In a bowl: combine all the sauce ingredients together and set aside until ready to use.

    Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total. 

    Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together.

    Add chopped bell peppers, mix and cook for 2 minutes.

    Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute.

    Add cashews and mix everything together until well coated.

    Remove from heat source.

    Serve with white rice. Enjoy!

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Cashews Chicken

    Restaurant quality Cashew Chicken is full of natural flavors and juices without the preservatives making this entree a simple to prepare meal everyone must try.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    Marinate

    • 1 ½ lbs chicken thighs cut into 1" cubes
    • 2 tbsp Shaoxing wine
    • 1 tbsp cornstarch

    Sauce

    • 3 tbsp oyster sauce
    • 3 tbsp soy sauce
    • 2 tbsp Shaoxing cooking wine
    • 1 ½ tbsp cornstarch
    • 2 tsp sesame oil
    • 2 tsp granulated sugar
    • ½ tsp white pepper
    • ½ cup water

    Other ingredients

    • 1 cup cashews roasted & unsalted
    • 2 tbsp vegetable or canola oil 
    • 1 green bell pepper
    • 3 garlic cloves minced
    • ½ onion sliced

    Instructions
     

    Marinate

    • Trim fat from the meat of the chicken. Then, cut into 1" cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

    Cook

    • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
    • Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total.
    • Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together. Add chopped bell peppers, mix and cook for 2 minutes. Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute. Add cashews and mix everything together until well coated. Remove from heat source.

    Serve with white rice. Enjoy!

      Video

      Keyword Authentic cashew chicken, best cashew chicken, Cashew chicken, chinese cashew chicken, easy cashew chicken, quick and easy cashew chicken, Restaurant cashew chicken
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Asian Recipes

      Chicken Recipes

      EatFoodliciousLeave a comment

      One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

      Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

      Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

      Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

      Add chicken thighs (skin side up), ginger, green onions to the pan. 

      Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

      Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

      Mix the rice and season with salt if needed.

      Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

      Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

      Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

      Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Main Course
      Cuisine Asian, Chinese, vietnamese
      Servings 4
      Calories

      Ingredients
        

      • 4 bone-in chicken thighs with skin
      • 2 cups unsalted chicken broth
      • 1 ½ cups Jasmine white rice
      • 1 tbsp cooking oil
      • 0.50 oz ginger peeled & sliced
      • 2 green onions
      • 2 garlic cloves minced
      • salt

      Scallion Sauce

      • ½ cup chopped scallions
      • ¼ cup canola, vegetable or peanut oil
      • 1 tbsp grated ginger
      • 4 garlic cloves minced

      Sesame Soy Sauce

      • 2 tbsp soy sauce
      • 1 tbsp lime
      • 1 tsp sesame oil
      • 1-2 Thai peppers

      Instructions
       

      Hainaniese Chicken

      • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
      • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
      • Add chicken thighs (skin side up), ginger, green onions to the pan.
      • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
      • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

      Scallion Garlic Sauce

      • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

      Chili Soy Sauce

      • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

      Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

        Video

        Keyword best hainanese chicken, com ga hai nam, easy hainanese chicken thighs, one pot hainanese chicken, one pot hainanese chicken thighs, quick and easy hainanese chicken
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Asian Recipes

        One Pot Meals

        EatFoodliciousLeave a comment

        Rice Cooker Fried Rice (Chinese Sausage)

        Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

        Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

        Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

        Then, mix everything together. Season with soy sauce or salt if needed.

        Garnish or top with chopped green onions.

        Add scrambled or fried egg.

        Serve and enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Rice Cooker Fried Rice (Chinese Sausage)

        Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
        No ratings yet
        Print Recipe Pin Recipe
        Course Main Course
        Cuisine Asian, Chinese, vietnamese
        Servings 6
        Calories

        Equipment

        • Rice Cooker

        Ingredients
          

        • 2 cups Jasmine white rice
        • 2 cups filtered water
        • 1 ½ cups frozen mixed vegetables
        • 2 tbsp sesame oil
        • 1 tbsp soy sauce
        • 1 tbsp oyster sauce
        • ½ tsp salt
        • 2 Chinese sausages

        Instructions
         

        • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
        • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
        • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
        • Optional: Add Fried or Scrambled eggs to the fried rice.

        Garnish or top with chopped green onions. Serve and enjoy!

          Video

          Keyword best rice cooker fried rice, easy rice cooker chinese sausage fried rice, one pot rice cooker meal, rice cooker fried rice, rice cooker meals
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Asian Recipes

          Rice Recipes

          EatFoodliciousLeave a comment

          Honey Walnut Shrimp

          Delicious crispy walnuts covered in sweet honey are perfect with juicy and tender shrimp. The shrimp are also glazed with a nutty flavored honey mixture that will make your taste buds almost pop with pleasure. This light and healthy meal is perfect on any occasion. A nice meal like this one is fun and rewarding to eat. The natural sweetness of the honey will also give you that natural mood elevation that only comes form natures rewarding nectar. My family loves this recipe and I hope your does too.

          Watch the video and follow the instructions below to have this elegant dish today. Like and share this or any of my recipes you find interesting form my growing catalogue of menu selections. Done forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Sweet smelling, soft, tender, with a subtle crunch makes such a nice medley of experiences that are absolutely awesome. These cook times are spot on and will yield almost perfect shrimp, enjoy!

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a bowl: combine mayonnaise, honey, lemon juice and whisk until smooth. Set aside until ready to eat.

          In a large bowl: combine shrimp and cornstarch. Mix well until the shrimp is coated with cornstarch.

          In separate bowl: combine flour, salt, carbonated water then whisk until smooth. Dip the shrimp into the wet batter.

          Cook the shrimp in the oil for 2-3 minutes per-side. Transfer the cooked shrimp to a cooling rack. Repeat steps for rest of the shrimp.

          Heat a non-stick pan to medium heat. Add brown sugar, water, butter and walnuts. Mix everything together and cook for 3-4 minutes or until the liquid has absorbed into the walnuts. Set aside.

          Serve with rice, noodles or salad. Enjoy!

          More Shrimp Recipes

          Recent Posts