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Eva Pau's Asian Christmas (2025) Season 1 Episode 2
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Short filmTranscript
00:00I'm Eva and I really love Christmas.
00:14It's all about the wonderful traditions of the season,
00:17time with family and friends and parties with lots of good food.
00:21That's where I can help.
00:23Welcome to my Asian Christmas.
00:30It really is lovely to have people over,
00:35but you don't want to be a stressed-out wreck by the time everyone arrives.
00:39So choosing recipes that are both delicious and simple is vital.
00:44I have four of those for you today.
00:47My Korean sausage roll wreath makes a wonderful centerpiece
00:51and takes the humble sausage roll to new flavor heights.
00:54This is a dish your guests will definitely want the recipe for.
00:58Crunchy, juicy panko prawns with a yuzu mayo will get people talking.
01:04Gorgeous, crispy, bang-bang cauliflower will get them dancing.
01:08And my soy caramel chocolate mousse will have them jumping for joy.
01:13So come with me back to this morning where all this began.
01:17I'm starting off with something chocolatey and truly indulgent
01:28with a little surprise and a touch of sophistication.
01:36We're starting with the caramel.
01:38Into the pan we're going to add some brown sugar and some water.
01:42Soy and caramel.
01:45You're probably thinking, that can't be right.
01:48But it is.
01:49Think salted caramel, but better.
01:52That will take about 8 to 10 minutes.
01:54And in here I have some chocolate melting and to that, salted butter.
01:59For melting chocolate, I have a little bit of water on the base of this pot.
02:03So what you don't want is for it to be really bubbling
02:06because your chocolate might burn.
02:09So I'm just going to stir that butter in
02:11and it's going to go really nice and glossy.
02:18Take the chocolate out for it to cool before we add in the egg yolks.
02:26Separate out four eggs.
02:27Whisk the egg whites.
02:43Once you have some soft peaks like this, you can add in the sugar.
02:47This will make it really nice and glossy.
02:49They've become lovely, soft peaks like snowy mountains.
03:00To finish our chocolate mousse, add our egg yolks into the melted chocolate.
03:07You want your chocolate cooled so when you add the egg yolks in,
03:11they won't curdle.
03:13Gently fold in the egg whites.
03:15This will make your chocolate mousse nice and airy.
03:21You can see little bubbles forming in the chocolate mousse.
03:25And this is a good sign.
03:27We're going to set that aside and work on our caramel.
03:33So the sugar has completely dissolved, so it's time to add in double cream.
03:39Its higher fat content makes for a more luxurious caramel.
03:42And now, some soya sauce.
03:46So this secret sauce turns ordinary caramel into sublime caramel.
03:53One and a half tablespoons.
03:58Mix that in.
04:01Turn up the heat and let the caramel thicken.
04:04This will take about five to six minutes, so let's move on to the biscuit base.
04:09So we're going to have a bit of fun with an Asian twist.
04:13First, add your digestives into a Ziploc bag.
04:18And you want to crush them.
04:20Put that in.
04:20Okay.
04:27Pop that into a bowl.
04:29Into that, some roasted coconut.
04:32Roasted sesame seeds.
04:34Melted butter to bind it all together.
04:39And for the game changer, half a teaspoon of Sichuan peppercorn powder.
04:43Give that all a stir.
04:47I can smell that hint of Sichuan peppercorn.
04:50It's just such a unique spice.
04:53If you think you want an extra kick, two pinches of chilli powder.
05:02Now back to my caramel.
05:04This has thickened up perfectly, so I'll transfer it to a bowl to cool,
05:09and I have all my elements ready.
05:11I'm going to get my production line on the go.
05:15I love using glass bowls to build my chocolate mousse
05:19because then you can see the lovely layers.
05:21Start off by spooning in some of the biscuit base.
05:25That tiny bit of Sichuan peppercorn powder
05:28just adds so much excitement into this biscuit.
05:33Perfect. Onto our caramel layer.
05:41Mmm. Sweet, salty, umami heaven.
05:47Our chocolate mousse.
05:54Look how rich and velvety this looks.
05:59Making individual servings for a party works so well.
06:02You can just have them on the table,
06:04and then people can grab them when they want.
06:06I'm making these first because they need to chill for a few hours.
06:18And here's one that's set.
06:21I'm going to pop some raspberries on the top for decoration.
06:25That lovely hit of red.
06:27Crumble some flake on top as well.
06:29Time for a quick taste.
06:34I'm going to get right down to that gooey caramel layer.
06:40Mmm.
06:42That chocolate is just so decadent.
06:45And you get down to that gorgeous gooey caramel,
06:48and that biscuit base gives such a hint of little spice and surprise.
06:53The perfect dessert.
06:53I love traditional Christmas wreaths
07:09with their evergreen foliate, red berries, and pine cones.
07:13But I also like to make edible ones.
07:16Let's start by shaking up our sausage meat
07:26with some scrumptious spicy mix.
07:29We're going to add in some samjang paste.
07:32Now, samjang is a gorgeous Korean dipping sauce.
07:35Now, it's made with a mixture of donjang,
07:38which is a Korean soybean paste,
07:40and also Korean chili paste.
07:42And it's mixed in with some honey and some garlic and some onion,
07:46and it just tastes amazing.
07:49Into that, some minced garlic,
07:51some spring onions, finely chopped,
07:54and some gochujaru.
07:56Now, gochujaru are just Korean red pepper chili flakes.
08:00They're not really, really spicy,
08:02but they add that gorgeous hit of color.
08:05And some sugar.
08:07A drop of sesame oil.
08:09And a pinch of black pepper.
08:17Already smelling good.
08:21So you want to mix it in really well
08:24so that this spicy mix is evenly distributed
08:28in the sausage meat.
08:30Let's pop it into a piping bag.
08:32If you don't have a piping bag,
08:34you can put it into a Ziploc bag.
08:35It works the same.
08:36So we're just going to snip the end of this.
08:41So here would be perfect.
08:45Now that's ready.
08:47And with people coming over,
08:49I'm not going to be making my own pastry.
08:53These shop board sheets work perfectly.
08:56So cut it in half.
08:58I'm going to make two sausage rolls
09:04and then join them together
09:05to make a beautiful wreath.
09:08Using a piping bag is great
09:10because you can really control
09:12how much sausage meat comes out
09:14and it gives it a really nice structure.
09:21Wrap
09:21the puff pastry over the sausage.
09:25You want the edge
09:26where it joins
09:28on the base.
09:31And for the second one.
09:34We're going to make little incisions
09:36but not all the way through.
09:38You want to leave
09:39about a centimetre
09:41at the edge.
09:44Cutting them like this
09:45makes it really easy
09:46for a guest
09:47to tear a little piece off
09:49and it makes
09:50a lovely centrepiece.
09:52Join them
09:53to make a lovely
09:55round shape.
09:56You want the edges
09:57to face outside.
09:59You can leave it like that
10:01but it works really nice
10:03if you just twist it
10:04and then press it down a bit.
10:07You twist it
10:08and press it down.
10:13And it just makes
10:14for a nicer looking wreath.
10:16Quick hand wash.
10:25Now for a little egg wash.
10:27This will make that pastry
10:29go lovely and golden.
10:32So you want to cover over
10:33everywhere that you see pastry.
10:38And final sprinkling
10:39of some roasted sesame seeds.
10:42I have a mixture
10:43of green, black and white.
10:46The green one is actually
10:48a wasabi flavoured
10:50roasted sesame seed.
10:54Into the oven.
10:55And now for a very quick
11:03dipping sauce.
11:05You really don't want
11:06to make something
11:06too complicated
11:07but you want it
11:08to be interesting
11:09and tasty.
11:11So I've got some
11:12Japanese mayonnaise here.
11:14This is slightly creamier
11:16and a little bit more tangy
11:17than normal mayo
11:18but if you don't have it
11:20use normal mayo.
11:23And a teaspoon of chilli oil.
11:26This really adds that hit
11:29of gorgeous spice.
11:31A sprinkle of sugar.
11:34A little salt.
11:37And a little pepper.
11:38Perfect.
11:48Creamy and a bit spicy.
11:50And now a quick clean down.
11:58Doesn't this just look gorgeous?
12:01The pastry is so lovely
12:03and golden.
12:03I'm just going to set it
12:05down onto my platter.
12:08Gently.
12:11Now.
12:12Time for a taste.
12:16The pastry breaks off
12:18so easily.
12:21Lovely and hot.
12:23I'm going to dip it
12:24into my gorgeous spicy mayo.
12:26Flaky pastry.
12:35Sweet filling
12:36with a little bit of spice.
12:38This is a dish
12:39that your guests
12:40will definitely
12:41want the recipe for.
12:42Whether it's breakfast,
12:58lunch,
12:59or a quick snack.
13:00Choo chow it
13:00with Lee Kum Kee.
13:01Proud sponsor
13:02of Eva Pau's Asian Christmas.
13:04For every flavour,
13:05every meal,
13:06every moment.
13:07Lee Kum Kee.
13:08Proud sponsor
13:09of Eva Pau's Asian Christmas.
13:12Crispy golden
13:19bread of prawns
13:20are the first thing
13:21that'll disappear
13:22at a party.
13:23I always have to remind myself
13:25to make more
13:25than I think I'll need.
13:31So we're going to start off
13:33with our dipping sauce
13:34and seasoning mix.
13:36This is a really nice
13:37Japanese seasoning mix
13:39called furikake.
13:40So some roasted sesame seeds
13:42and crunch some snack seaweed in.
13:45Now this is a little bit
13:46different to nori seaweed,
13:48which we would usually
13:49use for sushi.
13:51It's thinner
13:51and it's crispier
13:53and this will add
13:54a bit of colour
13:55but also really nice flavour.
13:59Once you smell
14:00that lovely aroma
14:01of the seaweed
14:02and the sesame seeds,
14:04it's done.
14:04Traditionally,
14:07panko prawns
14:08are served
14:09with a tonkatsu sauce,
14:11which is like
14:12a thicker version
14:13of a Worcester sauce.
14:14It's quite tangy.
14:15It has a deep colour
14:16but we're going
14:18to be making yuzu mayo.
14:19I'm using
14:20Japanese mayonnaise here,
14:22some cream cheese,
14:23which will help
14:24thicken it,
14:26a little bit of sugar
14:27and now some yuzu.
14:30Now yuzu tastes
14:31a cross between
14:32a lemon,
14:34a lime and a grapefruit,
14:35all in one fruit.
14:37It's unique
14:37and it works really well
14:39in this mayo dip.
14:42Add in some yuzu chilli sauce
14:44to give it
14:45a little bit of heat
14:46and need a bit of salt
14:48to balance.
14:56Mmm, perfect.
14:58The sauce is ready,
14:59the seasoning mix is ready.
15:01Time to move on
15:02to our panko prawns.
15:06So I have some
15:08lovely large prawns here
15:10and we're going
15:11to skewer them.
15:13Panko prawns
15:14is actually known
15:16as ebi fry in Japan
15:18and they are
15:20really, really popular
15:21and one of the features
15:22of them is that
15:23the prawn is straight.
15:25So there are
15:25a few techniques
15:26to do it.
15:27One is to make
15:28a little slit
15:28into the belly
15:29and then when you fry it,
15:31it should go straight
15:32or a skewer
15:33helps it
15:34to become straight
15:35when you deep fry it.
15:37The skewer
15:38also makes it
15:39really handy
15:40to eat at the party.
15:41Okay, let's get them breaded.
15:51Firstly,
15:53into your seasoned flour,
15:55then into your egg,
15:58into your panko breadcrumb.
16:02So panko breadcrumbs
16:03are just a really fine breadcrumb
16:06and they just make your batter
16:09really nice and crispy.
16:11But to get that ebi fry
16:13thick batter coating,
16:15what we need to do
16:16is double dip it.
16:18So we're going to go
16:19back into our egg
16:20and then into our panko breadcrumb again
16:24so that when you fry it,
16:27it's going to give you
16:28a lovely thicker coating.
16:31So you can actually make
16:33your own panko breadcrumbs
16:35if you want to use
16:36gluten-free bread.
16:37You can just blitz them
16:39in a blender
16:40and then stick them
16:41in the oven for a few minutes
16:43and they crisp up
16:44really nicely.
17:00into the hot oil
17:03for three to four minutes.
17:12You just want them
17:14to be lovely
17:15and golden in colour.
17:16And three to four minutes
17:18on the other side too.
17:19Ooh, I'm suddenly feeling
17:21very hungry.
17:23They're the perfect colour now.
17:26Out they come.
17:26I usually like
17:30to make these
17:31ahead of time
17:32and just before serving
17:35you can pop them
17:36into an air fryer
17:37and they crisp up beautifully.
17:40Or you can pop them
17:41in the oven
17:42and keep them gently heated
17:44just before the party.
17:48Ready to serve up.
17:49And now for a sprinkle
18:01of our furikake seasoning mix.
18:13Mmm.
18:15Crispy,
18:16crunchy,
18:18juicy
18:18and tangy.
18:20So delicious.
18:39It's always nice
18:40to have a vegetarian option
18:41at a party
18:42but vegetarians
18:43will need to be quick
18:45because this next dish
18:46is very popular
18:47with everyone.
18:48Crispy,
18:55battered,
18:56bite-sized
18:57pieces of cauliflower.
18:59Let's get going
18:59with our batter.
19:01Some flour.
19:05Cornflour.
19:06Now,
19:07cornflour gives you
19:08a really nice
19:09crispy batter
19:10but if you don't have
19:11cornflour
19:12you can just use
19:13plain flour.
19:14I'm going for a really
19:15light, airy batter.
19:17So I'm adding in
19:19some baking powder
19:21and some bicarb.
19:24And a little bit
19:25of garlic powder
19:27for some extra flavour.
19:29Good pinch of salt
19:32and pepper.
19:34then I'm just using
19:37cold water here.
19:40Whisk it together
19:41so that you don't
19:42get any lumps.
19:48Lovely thick batter.
19:50It will coat
19:51the cauliflower
19:52beautifully.
19:53I'm going to slice
19:54it in half.
19:55Take the core out
20:00and then the little
20:02florets
20:03will just break
20:04off beautifully
20:05and cut them
20:08into bite-sized
20:09pieces.
20:11Coat the cauliflower
20:13all over
20:14with the batter
20:15and then set it
20:16into some hot oil
20:17and you can see
20:19that they're
20:19instantly starting
20:21to crisp up here.
20:23Just like the prawns
20:25you can pre-fry
20:26this earlier
20:27on in the day
20:28and then just
20:29before your guests
20:29arrive
20:30you can pop them
20:31in the air fryer
20:32or the oven
20:33just to reheat them
20:34and they go
20:34really lovely
20:35and crispy.
20:36It just takes
20:37about three
20:38to four minutes
20:39on each side
20:40for them
20:40to turn golden.
20:41Set them on
20:47some kitchen paper
20:48to remove
20:49any excess oil.
20:52Don't these
20:52look incredible?
20:54Quick clean down
20:55and then
20:55onto our
20:56Bang Bang sauce.
21:09Bang Bang chicken
21:10was actually
21:11the original dish
21:12because the chicken
21:13was Bang Bang
21:14to tenderise it
21:15but now
21:15it actually
21:16refers to the sauce.
21:18So start off
21:19with some mayonnaise.
21:22Add some sweet chilli sauce
21:25into it.
21:26Roughly two tablespoons.
21:30Some sriracha.
21:34A bit of salt.
21:37Give it a little mix.
21:40The sweet chilli
21:41and the sriracha
21:42give it such
21:43a lovely colour.
21:45Time to serve.
21:55I'm going to give it
21:56a little sprinkle
21:57of sashimi tagarashi,
21:59the seven spice
22:01Japanese powder.
22:02I love sprinkling
22:03this over things
22:04because it gives
22:05a little hint of spice.
22:07Not too much
22:08but it adds
22:09a lovely colour.
22:11Some chopped scallion.
22:13My guests
22:14are going to be
22:15arriving soon
22:16so I better
22:16pop into my
22:17party dress
22:18but time
22:19for a quick taste.
22:25Mmm.
22:27Crispy batter
22:29and the cauliflower
22:30is just lovely
22:31and soft
22:32and that hit
22:33of spicy mayo.
22:34Divine.
22:35Oh, I better
22:42get changed.
22:43I bet I get changed.
22:43I bet you're the
22:56closest to the
22:57lady's first.
23:00Yeah, you can just tear it off.
23:03Yeah.
23:03It's made of soy sauce and caramel, and then the base has some Sichuan peppercorn in it.
23:12So you have to get right down.
23:20If you've been thinking of hosting a Christmas party this year,
23:23I hope today's recipes inspire you to go for it.
23:26Simple yet delicious food which puts everyone in a good mood.
23:31There might even be some dancing later.
23:33Wishing you and yours peace, love, and joy this Christmas.
23:38For all the recipes from tonight's show, visit rte.ie forward slash food.
24:01From marinades to stir-fries, grills and glaze, seasoning or drizzling.
24:18Flavors that bind by Mekum Kee, proud sponsor of Eva Pao's Asian Christmas.
24:23dassel scriptural用 hat
24:30Sub indo by broth3rmax
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