Eva Pau's Asian Christmas (2025) Season 1 Episode 1

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00:00flavors that bind by lee cum key proud sponsor of eva powe's asian christmas

00:06happy christmas everyone i absolutely love this time of year the sparkle the decorating

00:12presents from santa gathering with family and friends and of course the food for many christmas

00:20dinner is the traditional turkey and ham and they are delicious but it's also fun to try something

00:26new i'm eva powe and you're welcome to my asian christmas

00:39so i love christmas but i know it can be stressful for a whole host of reasons not least having to

00:46produce the christmas dinner so i'm going to offer you some of the recipes i love and maybe you'll

00:52decide to go all in and reproduce it yourself or maybe you'll cherry pick some ideas to bring to

00:59your own traditional feast i've got a light and delicate starter thai style crab cakes with

01:05dipping sauce fragrant and fresh with lime and coriander look at that gorgeous golden crispy

01:12color for the main course it's five spice roast duck filled with aromatic flavors and served with a

01:18sublime plum sauce smells incredible i wish you could smell it spicy hasselback potatoes elevate roasties

01:25to new heights my chili garlic brussels sprouts even sprout haters will like all rounded off with a

01:31delicious mulled pear and candied ginger cream but what you really need in order to enjoy a relaxed christmas

01:38day dinner is good time management that means having a plan and doing some prep the day before

01:51welcome to yesterday i have my plan all laid out first up it's my delicious dessert

01:58mulled pears are a real treat we're starting off with the lovely spiced sugar syrup which will form

02:12part of our mulling liquid some water and then all the traditional christmas spices you have your cinnamon

02:20your star anise cloves cardamom some ginger also going to add some orange slices and some lemon wow christmas

02:33just walked in the door our sugar now i love making up this sugar syrup the whole kitchen just smells of

02:41all the gorgeous christmassy spices a light fruit dessert is a great option on a day that you're having

02:48a big meal but it won't be just fruit when we've worked some christmas magic on it nasi pears are a

02:55type of chinese pear and they're really round and juicy in chinese we actually have a term to describe

03:03it we say whole song so song means crisp and refreshing irish pears are more pear shaped but this

03:11dessert will not go pear shape no matter what shape your pear is that sounds like a lame christmas cracker joke

03:18fruit and spices have done their job so out they come now some japanese plum sake i'm using a specific

03:26red one to add to the color for the mulled pears it's basically sake but then they infuse it with

03:33some ume plum which is a japanese unripened plum and they add a bit of sugar to it so it has a lovely

03:41sweetness and it works really well with this dessert let's get our nasi pears into the mulling liquid i'm

03:48just gonna gently set them in you want the pears completely submerged i'm gonna pop a lid on it

03:58simmer it for about an hour for it to become really nice and soft next ginger cream start off by softly

04:08whipping some double cream

04:10once your cream is whipped blitz up your ginger nuts it's not the ginger nut biscuit but it's actually

04:18pieces of young ginger root boiled in sugar syrup if you can't get your hands on ginger nuts you can use

04:26like a ginger syrup that you would add into a coffee and you'll get that hint of ginger flavor so i'm gonna

04:33add a little bit of vanilla bean paste and some ginger syrup you need a little bit of liquid while

04:44blitzing for it to work so

04:54smells amazing has that lovely strong hit of ginger flavor in here add the ginger paste into your cream

05:03and fold it in

05:12oh gorgeous i'm gonna pop it in the fridge

05:20so you've got everything ticked off

05:21from george we were saying yeah

05:33let me check on the pears should be lovely and soft perfect i'm gonna take them out of the mulling

05:42liquid because we want to reduce it and turn it into a gorgeous syrup

05:51you want to turn up the heat and get that liquid boiling

05:56and it'll take a good 20-25 minutes to reduce this down to a gorgeous thick syrup

06:02this is beautifully syrupy now if you're making it the day before like i am you can pop everything

06:15into the fridge time to cross off the first thing off my list

06:21okay this is how i'm going to plate it up tomorrow

06:27a little bit of syrup on the base

06:29ginger cream

06:35so you want to plate it all in the middle and the pear will sit on top of this gorgeous cream

06:43a little bit of extra syrup on top finish it with a little sprig of mint and there you have it

06:49a little bit more pear with ginger cream

06:59can i take one of these yes who's that one for now

07:03santa santa oh that's nice okay at least about christmas

07:07c h r i s m t your t

07:10in my house we like to rotate between turkey goose and duck they are all delicious but the added

07:21beauty of a duck is that it cooks far quicker than a turkey seasoned and served with homemade plum sauce

07:29and starting with my seasoning mix a tablespoon of chew hoe paste this is a really nice savory thick five spice paste

07:47a tablespoon of premium oyster sauce now this just has a really nice thick umami salty flavor

07:56to that we're going to add some sugar white pepper some ginger powder

08:04and some salt it may look like i'm adding in quite a bit of salt but we're going to be basting this in the cavity of the duck

08:16that's ready now i just have to prepare the skin of the duck

08:20so the first step is to pour some boiling water

08:25over the duck now this helps to tighten the skin making it a lot crispier

08:33fill the cavity with this lovely five spice paste and you just want to smear it all around the inside

08:42this will infuse the meat with such wonderful flavor

08:46now some aromatics because we're going to be sewing up the duck

08:51and this will create a lovely place for all these aromatics to steam

08:56infusing the duck with even more flavor so i have my scallion my ginger my shallots and some star anise in

09:05there sew up this end of the duck quick hand wash

09:09so the last step is the basing liquid i have some maltose here melting and to that add in some vinegar

09:22maltose is used a lot in chinese cooking and it's specifically used for when you're roasting meats

09:32to get that crispy golden color and a little bit of sweetness too but if you can't get your hands on

09:39maltose what you could use is some golden syrup it will work too so we need to base this three times

09:48i'm going to pop some tin foil over that

09:53we need to let it air dry for six to eight hours or overnight is even better and this just helps it

10:01to lose all the moisture to give it a really crispy skin

10:10and our final christmas eve task is to make our sublime plum sauce

10:16making your own plum sauce is like making your own homemade jam it's fruitier it's lighter it's better

10:23but of course you can buy plum sauce in the shops i have some preserved salted plums here

10:29just remove the stones add some oil to a pot place in some ginger slices and the chopped plums

10:38let them cook for a couple of minutes and then it's time for the aromatics i have star anise cinnamon

10:44sticks and bay leaves cook for about 40 seconds until fragrant and then top up with some water add in some

10:52rock sugar which will give our sauce a lovely glossy finish once that's melted add in a little corn flour

10:59and water mix to thicken the sauce that looks perfect now so remove the aromatics and it's ready

11:06quick taste

11:14mmm that's beautiful now that's all my prep done all we need to do now is wait for santa to come

11:21here's the carrot for and the cookie santa okay off to bed here we go

11:44whether it's breakfast lunch or a quick snack to chow it with lee come key proud sponsor of eva

11:49pao's asian christmas

12:00christmas day is so special so you'll want to serve a starter and i have just the thing

12:30you are going to love these crab cakes we're going to start off by making a gorgeous mixture to

12:36combine with our crab meat and i've chopped some scallion in they go to our blender fresh coriander

12:47two frozen lime leaves or use lime zest and red chilli i'm going to leave the seeds in my one but

12:56if you prefer for a less spicy mixture you can take the seeds out in goes the prawn add in some cornstarch

13:06tablespoon some fish sauce a bit of salt and some white pepper blend it into a fine paste

13:16combine this with your crab meat and you'll have melt in your mouth crab cakes

13:29the prawn will help bind the crab together i've got some beaten egg and panko breadcrumbs here so just a

13:38heaped tablespoon and you just want to form them into patties so they might feel a bit sticky but you can

13:48just gently wrap them in the egg and then plop them into your panko breadcrumbs and that is where it really

13:57comes together

14:08i definitely need to wash my hands now

14:17i'm going to make a quick dipping sauce this sauce is actually known as a thai seafood sauce

14:25it's sweet sour slightly spicy so i have some red chilies and some green chilies in here and although

14:34it's called a seafood sauce there's actually no seafood in it it's used as a dipping sauce for seafood

14:42but if you are traveling in thailand it's almost at every table i'm going to add some fresh coriander

14:49a few cloves of garlic some lime juice this will add a lovely zingy freshness to your sauce

15:02and then some fish sauce for that salty umami flavor so i also have some palm sugar syrup now this is what

15:12the palm sugar looks like and i've just dissolved it with a bit of water and it adds a really nice

15:22caramelly flavor to this sauce but if you don't have palm sugar you can add a little bit of brown sugar in

15:30give it a quick blitz

15:31so i'm cooking mine earlier on in the day but you can reheat them just before serving and they still

15:56taste amazing these need to fry for three minutes on each side at around 170 degrees

16:08look at that gorgeous golden crispy color

16:12allow them to drain on some kitchen paper

16:31now for a quick taste

16:32look at how pretty it is

16:44hmm these are so delicate and moorish just divine

17:02so

17:06now back to the main event my duck has been marinating overnight in the fridge and it's been

17:13infusing with all those gorgeous flavors i'm just going to show you a quick trick

17:18so in china they actually hang the duck in the oven but they have a special bullet oven to do that

17:25so at home propping up the duck

17:28will help all the fat fall to the base of the tray and then that will create a crispier skin

17:35so in it goes

17:39another tick time to get on with our sides i'm making one of the coolest looking spuds you'll ever

17:51see with a spicy kick

17:58what you do with spuds at christmas time really matters especially when you're in ireland but i

18:03moved to ireland when i was one month old so i really do have a potato gene to make these

18:10hasselback potatoes i've got two chopsticks just make really thin incisions right down to the chopstick

18:19by doing this you'll end up with more surface so that all the lovely topping can seep in and

18:26it will give a nicer and crispier potato looks like a deck of cards pop that into your water and keep going

18:38the chopsticks stop you from cutting all the way through

18:44next for the spicy butter that will drip in between all those slices we're going to add some

18:51korean red chili pepper paste minced garlic sesame oil mushroom powder for a little bit of umami flavor

19:03some salt

19:07and a bit of pepper mix that all together

19:13and of course my butter is at room temperature

19:16give the potatoes a quick pat dry smear the tops of the potato with the butter

19:26so i've tried putting the butter in between the slices but actually it doesn't make too much

19:31difference so just smear it on the top and as they bake it'll open up and that gorgeous butter will

19:39seep into all the different slices of potato it really does take roast potatoes to a new level

19:48i can smell the lovely sizzling duck in the background in the oven and it's filling the kitchen with

19:54beautiful smells and in they go

20:04another tick off my list

20:10on to our little green friends i love the annual national conversation about how to best disguise

20:16brussels sprouts now they certainly do divide opinion i happen to love them but if you don't

20:23this next recipe might change your mind

20:31trim off the ends of the brussels sprouts and boil them in salted water until slightly soft

20:37for the sauce simply combine a tablespoon of chili paste with some water and then add in rice vinegar

20:45light soy sauce and some sugar

20:50heat one tablespoon of oil finely chop some garlic and cook until fragrant

20:58strain the brussels sprouts and get them in with the garlic stir fry for one minute and then pour in the

21:04sauce and simmer for another minute

21:10turn the heat down low and slowly add in your cornstarch water until the sauce is thickened and glossy

21:17and they're ready to serve

21:21sprinkle with some sesame seeds and hey presto your brussels sprouts are disguised another thing off my list

21:28wow doesn't that look amazing it smells incredible i wish you could smell it

21:41wait till you taste these

21:54finish the potatoes with a sprinkle of scallions and a drizzle of chili oil

21:59everything is prepared and we're ready for dinner

22:10crack it oh looks good daddy yes please thank you guys

22:17this is really good

22:22the potatoes

22:23oh nice

22:24wow

22:25great

22:25oh one sec

22:30last tick on my list

22:31oh very good

22:37want some plum sauce yummy

22:42cheers everyone cheers

22:44merry christmas merry christmas

22:45merry christmas mommy

22:46dessert time

22:47dessert time

22:49poached mulled pear

22:56those are super really juicy

23:01yeah let's do crackers

23:04three two one

23:05yep

23:06way

23:11i hope that i've given you some food for thought literally as you start to plan your festive feast

23:18this year and i wish you peace in your hearts your homes and especially in your kitchens have fun

23:24cooking and happy happy christmas to you and yours guys we've got more christmas crackers

23:30thank you

23:35for all the recipes from tonight's show visit rte.ie forward slash food

23:50for marinades to stir fries grills and glaze seasoning or drizzling flavors that

24:20bind

24:20by lee kum key proud sponsor of evapow's asian

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