Recipes
Asia Miles' Cooking Class
Asia Miles' Cooking Class
Recipe Details
Ingredients
Sichuan Style Paella with Prawns
Soy Milk Pancake topped with Bubble Tea Foam
Step by Step Instructions
Step 1
Sichuan Style Paella with Prawns: Add some oil to the pan and sauté the onion over medium heat until tender. Followed by chorizo, red bell pepper and stir fry until fragrant; Add risotto rice and toss well. Add Chinese rose wine, Sichuan spicy sauce and tomato paste, stir fry until the rice are well coated with the sauce; Combine chicken stock and water, pour into the pot and bring to simmer. Turn the heat to medium low and cook for 15-20 minutes until the liquid has reduced; Place squid rings, mussels and prawns on top of the rice and cover the lid. Cook for 5 minutes over low heat. Turn off the heat and let the paella stands for 5 minutes until the rice is cooked through. Drizzle some Sichuan pepper oil before serve. Enjoy!
Step 2
Soy Milk Pancake topped with Bubble Tea Foam: Combine pancake mix with egg and soy milk, whisk until smooth; Coat the pancake ring with some oil as to prevent pancake from sticking; Pre-heat the non-stick pan over medium heat then turn down to low heat. Place the pancake ring on pan, pour in the pancake batter and cook for 15 minutes. Flip the pancake over and cook for another 5 minutes; Transfer the pancake to plate and let cool. Remove the ring and set aside; Cook the tapioca pearl with a pot of boiling water. Drained and stir in the dark brown sugar; Mix together the instant milk tea powder with 2 tsp of hot water; Add sugar into the whipping cream and whisk until the trails appear. Add the milk tea mixture and continue to whisk until the cream turns to a thick liquid; On a serving plate, stack the pancake, drizzle some milk tea foam and top with the tapioca pearls. Serve immediately.
Ingredients
Sichuan Style Paella with Prawns
Soy Milk Pancake topped with Bubble Tea Foam
Step by Step Instructions
Step 1
Sichuan Style Paella with Prawns: Add some oil to the pan and sauté the onion over medium heat until tender. Followed by chorizo, red bell pepper and stir fry until fragrant; Add risotto rice and toss well. Add Chinese rose wine, Sichuan spicy sauce and tomato paste, stir fry until the rice are well coated with the sauce; Combine chicken stock and water, pour into the pot and bring to simmer. Turn the heat to medium low and cook for 15-20 minutes until the liquid has reduced; Place squid rings, mussels and prawns on top of the rice and cover the lid. Cook for 5 minutes over low heat. Turn off the heat and let the paella stands for 5 minutes until the rice is cooked through. Drizzle some Sichuan pepper oil before serve. Enjoy!
Step 2
Soy Milk Pancake topped with Bubble Tea Foam: Combine pancake mix with egg and soy milk, whisk until smooth; Coat the pancake ring with some oil as to prevent pancake from sticking; Pre-heat the non-stick pan over medium heat then turn down to low heat. Place the pancake ring on pan, pour in the pancake batter and cook for 15 minutes. Flip the pancake over and cook for another 5 minutes; Transfer the pancake to plate and let cool. Remove the ring and set aside; Cook the tapioca pearl with a pot of boiling water. Drained and stir in the dark brown sugar; Mix together the instant milk tea powder with 2 tsp of hot water; Add sugar into the whipping cream and whisk until the trails appear. Add the milk tea mixture and continue to whisk until the cream turns to a thick liquid; On a serving plate, stack the pancake, drizzle some milk tea foam and top with the tapioca pearls. Serve immediately.