Are you looking for a culinary journey around the world without leaving your kitchen? Look no further than Cassie Yeung’s delectable recipe collection! With over 18 mouth-watering dishes to try, you’ll be spoiled for choice. Whether you’re in the mood for something sweet and sour or savory and spicy, Cassie Yeung has got you covered.
From classic Chinese comfort food like braised pork belly with arrowroot to innovative twists on old favorites like crispy salt and pepper squid, every dish is a labor of love crafted by Cassie herself. With recipes ranging from simple and quick to complex and satisfying, there’s something for every skill level and occasion. In this article, we’ll take you on a culinary tour of Cassie Yeung’s most beloved dishes, each one carefully curated to bring people together around the dinner table.
Cassie Yeung’s Famous Honey Walnut Shrimp
This sweet and savory dish is a beloved favorite among friends and family, perfect for special occasions or casual get-togethers. With its crispy shrimp, crunchy walnuts, and sticky honey glaze, it’s no wonder this recipe has earned its reputation as “famous”!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1/4 cup chopped walnuts
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together honey, soy sauce, rice vinegar, and cornstarch.
2. Add sesame oil and stir until smooth.
3. Add shrimp and toss to coat.
4. Heat a large skillet or wok over high heat. Add walnuts and cook for 2-3 minutes, or until fragrant and lightly toasted.
5. Add shrimp mixture and cook for an additional 2-3 minutes, or until shrimp are pink and cooked through.
6. Serve immediately, garnished with additional walnuts if desired.
Cooking Time: 8-10 minutes
Cassie Yeung’s Homemade Pork and Shrimp Dumplings
Cassie Yeung’s classic recipe for homemade pork and shrimp dumplings is a staple in many Asian households. With this simple and delicious recipe, you can enjoy the tender and flavorful dumplings with your favorite dipping sauce.
Ingredients:
– 1 pound ground pork
– 1/2 cup finely chopped shrimp
– 1/4 cup finely chopped cabbage
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Dumpling wrappers (about 20-25 pieces)
Instructions:
1. In a large mixing bowl, combine ground pork, chopped shrimp, cabbage, scallions, garlic, soy sauce, sesame oil, and cornstarch.
2. Mix well until all ingredients are fully incorporated.
3. Lay a dumpling wrapper on a flat surface. Place about 1 tablespoon of the pork-shrimp mixture in the center of the wrapper.
4. Fold the wrapper into a half-moon shape, making sure to seal the edges by pressing them with your fingers.
5. Cook dumplings in boiling water for 10-12 minutes or pan-fry until golden brown.
Cooking Time: 15-20 minutes
Cassie Yeung’s Special Soy Sauce Chicken
A flavorful and savory dish that’s perfect for a quick weeknight dinner or a special occasion. This recipe is a game-changer, with the bold flavors of soy sauce, garlic, and ginger coming together in harmony.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– 1/4 teaspoon black pepper
– 1/4 cup chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, garlic, ginger, brown sugar, and sesame oil.
3. Place chicken breasts in a shallow baking dish and brush the soy sauce mixture evenly over both pieces.
4. Sprinkle black pepper over the top of each breast.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with chopped scallions before serving.
Cooking Time: 25-30 minutes
Cassie Yeung’s Crispy Salt and Pepper Squid
Inspired by the flavors of Cantonese cuisine, this recipe for Crispy Salt and Pepper Squid is a delicious and easy-to-make appetizer or snack. With a light batter and a generous seasoning of salt, pepper, and aromatics, these crispy squid rings are sure to impress.
Ingredients:
– 1 pound cleaned and cut squid rings
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon white pepper
Instructions:
1. In a bowl, mix together flour, cornstarch, and a pinch of salt.
2. Add squid rings to the batter and toss until evenly coated.
3. Heat vegetable oil in a wok or deep frying pan over medium-high heat.
4. Fry squid rings in batches for 2-3 minutes on each side, or until crispy and golden brown.
5. Remove from oil and place on paper towels to drain excess oil.
6. In a small bowl, mix together minced garlic, grated ginger, salt, black pepper, and white pepper.
7. Sprinkle the seasoning mixture over the fried squid rings.
Cooking Time: 10-12 minutes
Cassie Yeung’s Classic Beef Chow Fun
Savor the rich flavors of this iconic Chinese dish, a staple in many Cantonese households. This recipe yields a hearty and satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 cups chow fun noodles
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and onion. Cook until onion is translucent, about 2 minutes.
4. Add mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
5. Add cooked beef back into the pan, along with chow fun noodles, soy sauce, and oyster sauce (if using). Stir-fry everything together for about 2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve immediately.
Cooking Time: About 15-20 minutes
Cassie Yeung’s Fluffy Scrambled Egg with Tomatoes
Start your day off right with this simple yet satisfying recipe that combines the creaminess of scrambled eggs with the sweetness of fresh tomatoes. Cassie Yeung’s Fluffy Scrambled Egg with Tomatoes is a classic breakfast dish that’s easy to make and perfect for any meal.
Ingredients:
– 2 large eggs
– 1/2 cup diced fresh tomatoes (such as cherry or grape tomatoes)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork until well combined.
2. Heat the butter in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook, stirring occasionally, until the eggs start to set (about 3-4 minutes).
4. Add the diced tomatoes to one half of the scrambled eggs and stir gently to combine.
5. Use a spatula to fold the other half of the eggs over the tomatoes.
6. Cook for an additional 1-2 minutes, until the eggs are cooked through and the tomatoes are heated through.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or chives, if desired.
Cooking Time: 6-8 minutes
Cassie Yeung’s Authentic Mapo Tofu
Mapo tofu, a Sichuan classic, is a spicy and savory dish that combines silken tofu with ground pork and a medley of aromatics. This recipe from Cassie Yeung is a faithful adaptation of the original, featuring a rich and numbing sauce that will leave you craving for more.
Ingredients:
– 1 block firm silken tofu
– 1/4 cup ground pork
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup Sichuan peppercorns, toasted and crushed
– 1/4 cup fermented soybeans (doubanjiang)
– 2 tablespoons vegetable oil
– 2 tablespoons cornstarch
– 2 cups chicken broth
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking up with a spatula as needed.
3. Add the garlic, ginger, Sichuan peppercorns, and soybeans; stir-fry for 30 seconds.
4. Add the tofu and stir-fry until coated with the sauce.
5. Mix the cornstarch with chicken broth and add to the wok; bring to a boil.
6. Reduce heat and simmer for 2-3 minutes or until the sauce thickens.
7. Season with salt and pepper to taste.
8. Garnish with scallions, if desired.
Cooking Time: 15-20 minutes
Cassie Yeung’s Spicy Sichuan Wontons
Cassie Yeung’s Spicy Sichuan Wontons is a twist on traditional wonton recipes, combining the classic Chinese dish with the bold flavors of Sichuan cuisine. These spicy wontons are filled with a mix of pork and vegetables, served in a savory broth.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup ground pork
– 1/4 cup finely chopped cabbage
– 1/4 cup finely chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Vegetable oil for cooking
– Sichuan peppercorn-infused broth (see below) or store-bought Sichuan chili oil
Instructions:
1. In a mixing bowl, combine pork, cabbage, scallions, garlic, soy sauce, Shaoxing wine, and cornstarch. Mix well.
2. Lay a wonton wrapper on a flat surface. Place 1-2 teaspoons of the filling in the center of the wrapper.
3. Moisten the edges with water and fold the wrapper into a triangle, pressing the edges to seal.
4. Cook wontons in boiling water for 5 minutes or pan-fry until golden brown.
5. Serve wontons in Sichuan peppercorn-infused broth (see below) or drizzle with store-bought Sichuan chili oil.
Cooking Time: 15-20 minutes
Cassie Yeung’s Savory Chinese Scallion Pancakes
A flavorful twist on traditional scallion pancakes, these savory treats are perfect for a quick snack or appetizer. The combination of crispy exterior and tender interior, filled with aromatic scallions, will leave you wanting more.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 2 tablespoons vegetable oil
– 1/4 cup finely chopped scallions (green and white parts)
– 1 egg, beaten
Instructions:
1. In a large mixing bowl, combine flour, warm water, salt, and baking powder. Mix until a dough forms.
2. Knead the dough for 5 minutes until smooth and elastic.
3. Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten slightly into disk shapes.
4. Heat vegetable oil in a non-stick pan or wok over medium-high heat.
5. Place a pancake in the pan and cook for 1-2 minutes on each side, until golden brown.
6. Repeat with remaining dough.
7. Serve warm with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Cassie Yeung’s Braised Pork Belly with Arrowroot
This rich and comforting dish is a staple of Cantonese cuisine, featuring tender pork belly slow-cooked in a flavorful sauce and served with a side of creamy arrowroot. With its velvety texture and deep flavors, this recipe is sure to become a family favorite.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup arrowroot powder
– 2 cups water
– 1 star anise pod
– 1 cinnamon stick
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine soy sauce, Shaoxing wine, brown sugar, garlic, and ginger.
3. Add the pork belly, making sure it’s fully covered by the liquid.
4. Cover the pot with a lid and braise for 2 hours.
5. Remove the lid and add the arrowroot powder, water, star anise pod, and cinnamon stick.
6. Return to the oven and braise for another hour.
7. Serve the pork belly with some of the braising liquid and a side of cooked arrowroot.
Cooking Time: 3 hours
Cassie Yeung’s Steamed Fish with Ginger and Scallions
This classic Cantonese-style steamed fish recipe is a staple in many Chinese households. With the simplicity of steaming, you’ll achieve tender and flavorful fish without overpowering it.
Ingredients:
– 1 whole fish (such as tilapia or cod), scaled and gutted
– 2 inches fresh ginger, sliced into thin strips
– 4 scallions, cut into 2-inch pieces
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Rinse the fish under cold water, pat dry with paper towels.
2. Place the fish on a heatproof plate or wok steamer.
3. Arrange the ginger and scallion pieces around the fish.
4. In a small bowl, mix soy sauce and sesame oil. Brush the mixture evenly over the fish.
5. Steam the fish for 8-10 minutes per pound or until cooked through.
6. Serve hot with a squeeze of lemon juice, if desired.
Cooking Time: approximately 12-15 minutes
Cassie Yeung’s Oyster Sauce Stir-Fried Greens
Cassie Yeung’s Oyster Sauce Stir-Fried Greens Recipe
Summary: Quick and easy recipe to stir-fry your favorite greens with a savory oyster sauce and crunchy garlic. Perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 cup mixed greens (such as Chinese broccoli, bok choy, and/or spinach)
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons oyster sauce
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry until fragrant, about 30 seconds.
3. Add the mixed greens and stir-fry until they start to wilt, about 2 minutes.
4. Pour in the oyster sauce and stir-fry for another minute, until the greens are coated evenly.
5. Season with salt, pepper, and red pepper flakes (if using).
6. Serve hot as a side dish or add your favorite protein (such as chicken or tofu) to make it a complete meal.
Cooking Time: 5-7 minutes
Cassie Yeung’s Sweet and Sour Crispy Pork
This Cantonese-inspired dish combines the crunch of crispy pork with a tangy sweet and sour sauce, making it a popular Chinese takeaway favorite. With this simple recipe, you can recreate this deliciousness at home.
Ingredients:
– 500g pork loin or shoulder, sliced into thin strips
– 1 cup cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup sweet and sour sauce (store-bought or homemade)
– 1/4 cup chopped scallions for garnish
Instructions:
1. In a bowl, mix together cornstarch, salt, and pepper. Add the pork slices and toss to coat evenly.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the pork and cook until golden brown, about 3-4 minutes. Remove from wok and set aside.
3. In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and stir-fry for 30 seconds.
4. Pour in sweet and sour sauce and bring to a simmer. Add the cooked pork back into the wok and toss to coat evenly.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Cassie Yeung’s Heartwarming Egg Drop Soup
Warm up with a comforting bowl of Cassie Yeung’s Heartwarming Egg Drop Soup, a classic Chinese comfort food. This simple and soothing soup is perfect for any occasion.
Ingredients:
– 4 cups chicken broth
– 2 large egg whites
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together egg whites and salt until frothy.
2. Bring chicken broth to a simmer in a large pot over medium heat.
3. Gradually add the cornstarch mixture to the broth, stirring constantly to prevent lumps.
4. Reduce heat to low and cook for 5 minutes or until soup thickens slightly.
5. Stir in oil and egg whites; cook for an additional 2-3 minutes or until eggs are cooked through.
6. Season with white pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Cassie Yeung’s Garlicky Green Beans with Minced Pork
A flavorful and savory twist on classic green beans, this recipe combines the crunch of fresh vegetables with the richness of pork.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 1/4 cup finely chopped cooked pork (such as bacon or ham)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon soy sauce (for added depth)
Instructions:
1. Bring a pot of salted water to a boil. Blanch the green beans for 3-5 minutes, or until slightly tender.
2. Drain the green beans and immediately submerge them in an ice bath to stop cooking.
3. In a large skillet, heat the olive oil over medium-high. Add the minced garlic and cook for 1 minute, stirring constantly.
4. Add the chopped pork to the skillet and stir to combine with the garlic. Cook for an additional 2 minutes, or until heated through.
5. Add the blanched green beans to the skillet and toss to combine with the garlicky pork mixture. Season with salt, pepper, and soy sauce (if using).
6. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes.
Cassie Yeung’s Sticky Rice with Chinese Sausage
This comforting dish is a staple in many Hong Kong households, and for good reason – the combination of sticky rice and savory Chinese sausage is a match made in heaven. This recipe is a simple yet flavorful take on this beloved dish.
Ingredients:
– 1 cup uncooked glutinous rice
– 2 cups water
– 1 Chinese sausage (lap cheong), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for 15 minutes or until the rice is cooked.
3. Heat the oil in a wok or large skillet over medium-high heat. Add the sliced onion and cook until softened, about 2-3 minutes.
4. Add the sliced Chinese sausage and cook until browned and crispy, about 2-3 minutes.
5. Serve the sticky rice with the Chinese sausage mixture spooned on top. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Cassie Yeung’s Quick and Easy Chicken Fried Rice
A classic Chinese dish that’s a cinch to whip up, Cassie Yeung’s Quick and Easy Chicken Fried Rice is a staple for busy days. This recipe combines cooked rice with scrambled eggs, chicken, vegetables, and soy sauce, making it a satisfying meal or snack.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed veggies (e.g., peas, carrots, corn)
– 1 cup diced cooked chicken
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent (about 3 minutes).
3. Push the onion aside; add the minced garlic and stir-fry for 30 seconds.
4. Scramble the beaten eggs into the pan, breaking them up with a spatula as they set.
5. Mix in the cooked chicken, mixed veggies, and cooked rice. Stir-fry until everything is well combined.
6. Add soy sauce to taste; season with salt and pepper if needed.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Cassie Yeung’s Steamed Egg Custard with Minced Meat
A comforting and savory twist on traditional steamed egg custard, this recipe adds a delicious burst of flavor from minced meat.
Ingredients:
– 3 large eggs
– 1/2 cup milk
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons minced pork or beef
Instructions:
1. Crack the eggs into a bowl and whisk until well-beaten.
2. Add milk, water, vegetable oil, salt, and black pepper. Whisk until smooth.
3. Stir in minced meat until evenly distributed.
4. Pour the mixture into small individual cups or ramekins.
5. Place the cups in a steamer basket with a heatproof plate on top to collect any condensation.
6. Steam over boiling water for 12-15 minutes, or until the edges are set and the centers still slightly jiggly.
7. Remove from heat and let cool before serving.
Cooking Time: 12-15 minutes
Enjoy your savory and creamy Steamed Egg Custard with Minced Meat!
Summary
Celebrate the flavors of Asia with Cassie Yeung’s 18 delectable recipes, perfect for any occasion. From savory classics like homemade pork and shrimp dumplings and crispy salt and pepper squid, to comforting dishes like braised pork belly with arrowroot and hearty egg drop soup, there’s something for everyone. Whether you’re in the mood for something spicy like Sichuan wontons or sweet and sour crispy pork, Cassie Yeung’s recipes are sure to delight your taste buds. Try them out today and experience the rich culinary heritage of Asia!
