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Eva Pau's Asian Christmas (2025) Season 1 Episode 1
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Short filmTranscript
00:01Happy Christmas, everyone.
00:03I absolutely love this time of year.
00:06The sparkle, the decorating, presents from Santa,
00:09gathering with family and friends,
00:11and, of course, the food.
00:14For many, Christmas dinner is a traditional turkey and ham,
00:17and they are delicious,
00:19but it's also fun to try something new.
00:22I'm Eva Powell, and you're welcome to my Asian Christmas.
00:30So I love Christmas,
00:36but I know it can be stressful for a whole host of reasons,
00:40not least having to produce the Christmas dinner.
00:43So I'm going to offer you some of the recipes I love,
00:46and maybe you'll decide to go all in and reproduce it yourself,
00:51or maybe you'll cherry-pick some ideas
00:53to bring to your own traditional feast.
00:56I've got a light and delicate starter,
00:58Thai-style crab cakes with dipping sauce,
01:01fragrant and fresh with lime and coriander.
01:04Look at that gorgeous golden crispy colour.
01:07For the main course, it's five-spice roast duck
01:10filled with aromatic flavours
01:12and served with a sublime plum sauce.
01:14Smells incredible. I wish you could smell it.
01:17Spicy Hasselback potatoes elevate roasties to new heights.
01:21My chilli, garlic, Brussels sprouts,
01:23even sprout haters will like,
01:25all rounded off with a delicious mould pear and candied ginger cream.
01:29But what you really need in order to enjoy a relaxed Christmas Day dinner
01:34is good time management.
01:36That means having a plan and doing some prep the day before.
01:40Welcome to Yesterday.
01:49I have my plan all laid out.
01:51First up, it's my delicious dessert.
01:59Mulled pears are a real treat.
02:02We're starting off with a lovely spiced sugar syrup,
02:06which will form part of our mulling liquid.
02:08Some water and then all the traditional Christmas spices.
02:13You have your cinnamon, your star anise,
02:16cloves, cardamom, some ginger.
02:20Also going to add some orange slices.
02:23Ooh!
02:24And some lemon.
02:26Wow!
02:27Christmas just walked in the door.
02:29Our sugar now.
02:32I love making up this sugar syrup.
02:34The whole kitchen just smells of all the gorgeous Christmassy spices.
02:39A light fruit dessert is a great option
02:42on a day that you're having a big meal.
02:44But it won't be just fruit
02:46when we've worked some Christmas magic on it.
02:49Nashie pears are a type of Chinese pear
02:52and they're really round and juicy.
02:55In Chinese, we actually have a term to describe it.
02:59We say hou song.
03:00So song means crisp and refreshing.
03:03Irish pears are more pear-shaped,
03:05but this dessert will not go pear-shaped
03:07no matter what shape your pear is.
03:09That sounds like a lame Christmas cracker joke.
03:12The fruit and spices have done their job,
03:15so out they come.
03:16Now, some Japanese plum sake.
03:20I'm using a specific red one
03:22to add to the colour for the mulled pears.
03:25It's basically sake,
03:27but then they infuse it with some ume plum,
03:30which is a Japanese unripened plum,
03:32and they add a bit of sugar to it.
03:34So it has a lovely sweetness
03:36and it works really well with this dessert.
03:39Let's get our Nashie pears into the mulling liquid.
03:43I'm just going to gently set them in.
03:45You want the pears completely submerged
03:48and I'm going to pop a lid on it.
03:53Simmer it for about an hour
03:56for it to become really nice and soft.
03:58Next, ginger cream.
04:01Start off by softly whipping some double cream.
04:04Once your cream is whipped,
04:08blitz up your ginger nuts.
04:10It's not the ginger nut biscuit,
04:12but it's actually pieces of young ginger root
04:15boiled in sugar syrup.
04:17If you can't get your hands on ginger nuts,
04:20you can use, like, a ginger syrup
04:22that you would add into a coffee
04:24and you'll get that hint of ginger flavour.
04:27So I'm going to add a little bit
04:30of vanilla bean paste.
04:33And some ginger syrup.
04:36You need a little bit of liquid
04:38while blitzing for it to work.
04:40So...
04:49Smells amazing.
04:50It has that lovely, strong hit
04:52of ginger flavour in here.
04:54Add the ginger paste into your cream
04:58and fold it in.
05:01Mmm.
05:04Gorgeous.
05:05I'm going to pop it in the fridge.
05:06So you've got everything ticked off.
05:07Mm-hmm.
05:08To Camilla...
05:09From George, we were saying.
05:10From George.
05:11Yeah.
05:12Let me check on the pears.
05:14They should be lovely and soft.
05:16Perfect.
05:17I'm going to take them out of the mulling liquid
05:19because we want to reduce it and turn it into a gorgeous syrup.
05:26You want to turn up the heat and get that liquid boiling.
05:33And it'll take a good 20-25 minutes to reduce this down to a gorgeous thick syrup.
05:40This is beautifully syrupy now.
05:41If you're making it the day before, like I am, you can pop it in the fridge and turn it into a gorgeous syrup.
05:47And turn it into a gorgeous syrup.
05:48You want to turn up the heat and get that liquid boiling.
05:51And it'll take a good 20-25 minutes to reduce this down to a gorgeous thick syrup.
05:57This is beautifully syrupy now.
06:07If you're making it the day before, like I am, you can pop everything into the fridge.
06:12Time to cross off the first thing off my list.
06:16OK.
06:17This is how I'm going to plate it up tomorrow.
06:22A little bit of syrup on the base.
06:26Ginger cream.
06:29So you want to plate it all in the middle.
06:33And the pear will sit on top of this gorgeous cream.
06:38A little bit of extra syrup on top.
06:41Finish it with a little sprig of mint.
06:44And there you have it.
06:45Mulled pear with ginger cream.
06:54Can I take one of these?
06:55Yeah.
06:56Stick one of those.
06:57Who's that one for now?
06:58Santa.
06:59Santa.
07:00Oh, that's nice.
07:01Can you spell Christmas?
07:02C-H-R-I-S.
07:04M-A-T.
07:05Your T.
07:06In my house, we like to rotate between turkey, goose and duck.
07:13They are all delicious.
07:15But the added beauty of a duck is that it cooks far quicker than a turkey.
07:21Seasoned and served with homemade plum sauce.
07:24Wow.
07:25I'm starting with my seasoning mix.
07:34A tablespoon of chouhou paste.
07:37This is a really nice, savory, thick, five-spice paste.
07:42A tablespoon of premium oyster sauce.
07:46Now, this just has a really nice, thick, umami, salty flavor.
07:51To that, we're going to add some sugar, white pepper, some ginger powder, and some salt.
08:01It 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.
08:11That's ready now.
08:12I just have to prepare the skin of the duck.
08:16So, the first step is to pour some boiling water over the duck.
08:22Now, this helps to tighten the skin, making it a lot crispier.
08:28Fill the cavity with this lovely five-spice paste.
08:32And you just want to smear it all around the inside.
08:37This will infuse the meat with such wonderful flavor.
08:41Now, some aromatics.
08:43Because we're going to be sewing up the duck.
08:46And this will create a lovely place for all these aromatics to steam.
08:51Infusing the duck with even more flavor.
08:54So, I have my scallion, my ginger, my shallots, and some star anise in there.
09:01Sew up this end of the duck.
09:03Quick hand wash.
09:09So, the last step is the basing liquid.
09:12I have some maltose here melting.
09:15And to that add in some vinegar.
09:17Maltose is used a lot in Chinese cooking.
09:22And it's specifically used for when you're roasting meats.
09:27To get that crispy golden color.
09:29And a little bit of sweetness too.
09:32But if you can't get your hands on maltose, what you could use is some golden syrup.
09:38It will work too.
09:40So, we need to base this three times.
09:43I'm going to pop some tin foil over that.
09:49We need to let it air dry for six to eight hours or overnight is even better.
09:54And this just helps it to lose all the moisture to give it a really crispy skin.
10:05And our final Christmas Eve task is to make our sublime plum sauce.
10:11Making your own plum sauce is like making your own homemade jam.
10:15It's fruitier.
10:16It's lighter.
10:17It's better.
10:18But of course, you can buy plum sauce in the shops.
10:22I have some preserved salted plums here.
10:24Just remove the stones.
10:26Add some oil to a pot.
10:29Place in some ginger slices and the chopped plums.
10:33Let them cook for a couple of minutes.
10:35And then it's time for the aromatics.
10:37I have star anise, cinnamon sticks, and bay leaves.
10:41Cook for about 40 seconds until fragrant and then top up with some water.
10:46Add in some rock sugar, which will give our sauce a lovely glossy finish.
10:51Once that's melted, add in a little corn flour and water mix to thicken the sauce.
10:56That looks perfect now.
10:59So remove the aromatics and it's ready.
11:07Quick taste.
11:08Mmm, that's beautiful.
11:11Now that's all my prep done.
11:13All we need to do now is wait for Santa to come.
11:17Here's the carrot for.
11:30Rudolph.
11:31And the cookie?
11:32Santa.
11:33Okay, off to bed.
11:34Here we go.
11:39Whether it's breakfast, lunch, or a quick snack.
11:42Choo Chow It with Lee Kum Kee.
11:43Proud sponsor of Eva Pao's Asian Christmas.
11:46For every flavour.
11:47Every meal.
11:48Every moment.
11:49Lee Kum Kee.
11:50Proud sponsor of Eva Pao's Asian Christmas.
11:53Wow!
11:54You want some presents?
11:56Buckle sounds sore, but hopefully it's the one I want.
12:00I knew it!
12:01Just watch it, watch it, watch it.
12:05Here it goes.
12:07Christmas Day is so special, so you'll want to serve a starter.
12:15And I have just the thing.
12:25You are going to love these crab cakes.
12:28We're going to start off by making a gorgeous mixture to combine with our crab meat.
12:33And I've chopped some scallion.
12:36In they go to our blender.
12:40Fresh coriander.
12:42Two frozen lime leaves, or used lime zest.
12:46And red chilli.
12:48I'm going to leave the seeds in my one.
12:51But if you prefer for a less spicy mixture, you can take the seeds out.
12:57In goes the prawn.
12:59Add in some corn starch.
13:01Tablespoon.
13:02Some fish sauce.
13:04A bit of salt.
13:07And some white pepper.
13:09Blend it into a fine paste.
13:19Combine this with your crab meat and you'll have melt-in-your-mouth crab cakes.
13:24The prawn will help bind the crab together.
13:28I've got some beaten egg and panko breadcrumbs here.
13:32So just a heaped tablespoon.
13:35And you just want to form them into patties.
13:39So they might feel a bit sticky, but you can just gently wrap them in the egg.
13:47And then plop them into your panko breadcrumbs.
13:50And that is where it really comes together.
14:03I definitely need to wash my hands now.
14:12I'm going to make a quick dipping sauce.
14:15This sauce is actually known as a Thai seafood sauce.
14:20It's sweet, sour, slightly spicy.
14:24So I have some red chillies and some green chillies in here.
14:28And although it's called a seafood sauce, there's actually no seafood in it.
14:33It's used as a dipping sauce for seafood.
14:37But if you are traveling in Thailand, it's almost at every table.
14:42I'm going to add some fresh coriander, a few cloves of garlic, some lime juice.
14:51This will add a lovely zingy freshness to your sauce.
14:57And then some fish sauce for that salty, umami flavor.
15:02So I also have some palm sugar syrup.
15:05Now this is what the palm sugar looks like.
15:09And I've just dissolved it with a bit of water.
15:14And it adds a really nice caramelly flavor to this sauce.
15:20But if you don't have palm sugar, you can add a little bit of brown sugar in.
15:24Give it a quick blitz.
15:33My sauce is ready.
15:34A quick lean down and then we're ready to fry.
15:36So I'm cooking mine earlier on in the day, but you can reheat them just before serving.
15:50And they still taste amazing.
15:53These need to fry for three minutes on each side at around 170 degrees.
15:59Look at that gorgeous golden crispy color.
16:12Allow them to drain on some kitchen paper.
16:26Now for a quick taste.
16:28Look at how pretty it is.
16:33Look at how pretty it is.
16:38Hmm.
16:41These are so delicate and Moorish.
16:44Just divine.
16:45Now back to the main event.
17:03My duck has been marinating overnight in the fridge.
17:07And it's been infused with all those gorgeous flavors.
17:11I'm just going to show you a quick trick.
17:13So in China, they actually hang the duck in the oven, but they have a special bullet oven to do that.
17:20So at home, propping up the duck will help all the fat fall to the base of the tray.
17:26And then that will create a crispier skin.
17:30So in it goes.
17:31Another tick.
17:32Time to get on with our sides.
17:33I'm making one of the coolest looking spuds you'll ever see with a spicy kick.
17:48What you do with spuds at Christmas time really matters, especially when you're in Ireland.
17:58But I moved to Ireland when I was one month old, so I really do have a potato gene.
18:04To make these Hasselback potatoes, I've got two chopsticks.
18:09Just make really thin incisions right down to the chopstick.
18:14By doing this, you'll end up with more surface so that all the lovely topping can seep in
18:21and it will give a nicer and crispier potato.
18:24Looks like a deck of cards.
18:27Pop that into your water and we'll keep going.
18:30The chopsticks stop you from cutting all the way through.
18:37Next, for the spicy butter that will drip in between all those slices,
18:44we're going to add some Korean red chilli pepper paste,
18:49minced garlic, sesame oil,
18:53mushroom powder for a little bit of umami flavour,
18:58some salt,
19:01and a bit of pepper.
19:03Mix that all together.
19:05And of course, my butter is at room temperature.
19:11Give the potatoes a quick pat dry.
19:15Smear the tops of the potato with the butter.
19:19So I've tried putting the butter in between the slices, but actually it doesn't make too much difference.
19:26So just smear it on the top and as they bake, it'll open up and that gorgeous butter will seep into all the different slices of potato.
19:38It really does take roast potatoes to a new level.
19:43I can smell the lovely sizzling duck in the background in the oven and it's filling the kitchen with beautiful smells.
19:51And in they go.
19:59Another tick off my list.
20:05On to our little green friends.
20:07I love the annual national conversation about how to best disguise Brussels sprouts.
20:13Now they certainly do divide opinion.
20:16I happen to love them.
20:17But if you don't, this next recipe might change your mind.
20:22Trim off the ends of the Brussels sprouts and boil them in salted water until slightly soft.
20:33For the sauce, simply combine a tablespoon of chili paste with some water
20:38and then add in rice vinegar, light soy sauce and some sugar.
20:45Heat one tablespoon of oil, finely chop some garlic and cook until fragrant.
20:53Strain the Brussels sprouts and get them in with the garlic.
20:56Stir fry for one minute and then pour in the sauce and simmer for another minute.
21:05Turn the heat down low and slowly add in your cornstarch water until the sauce is thickened and glossy.
21:12And they're ready to serve.
21:17Sprinkle with some sesame seeds and hey presto, your Brussels sprouts are disguised.
21:22Another thing off my list.
21:30Wow, doesn't that look amazing?
21:33It smells incredible.
21:35I wish you could smell it.
21:45Wait till you taste these.
21:47Finish the potatoes with a sprinkle of scallions and a drizzle of chili oil.
21:56Everything is prepared and we're ready for dinner.
21:59Nice.
22:00Let's see here.
22:01Let's go.
22:05Crack it.
22:06Ooh, looks good!
22:07Daddy?
22:08Yes, please.
22:09Thank you guys.
22:10Really good.
22:11Yes, please.
22:12Thank you guys.
22:13Mmm.
22:14Really good.
22:15Oh, nice.
22:16Great.
22:17Oh, one sec.
22:18Last tick on my list.
22:19Oh, very good.
22:20There you go.
22:21Look at that one.
22:22Want some plum sauce?
22:23Yummy.
22:24Cheers.
22:25Cheers, everyone.
22:26Cheers.
22:27Merry Christmas.
22:28Cheers.
22:29Merry Christmas.
22:30Merry Christmas.
22:31Merry Christmas.
22:32Merry Christmas.
22:33Merry Christmas.
22:34Merry Christmas.
22:35Merry Christmas.
22:36Merry Christmas.
22:37Merry Christmas.
22:38Dessert time.
22:39Dessert time.
22:40Dessert time.
22:41Poached mulled pear.
22:43Mmm.
22:44Those are super.
22:45Really juicy.
22:46Yeah, let's see crackers.
22:47Three, two, one.
22:48Yeah.
22:49Whee!
22:50Woo!
22:51I hope that I've given you the last time.
22:53Cheers.
22:54Cheers, everyone.
22:55Cheers.
22:56Cheers.
22:57Cheers.
22:58Cheers.
22:59Cheers.
23:00Cheers.
23:01Cheers.
23:02Cheers.
23:03Cheers.
23:04Cheers.
23:05Cheers.
23:06Cheers.
23:07I hope that I've given you some food for thought, literally, as you start to plan your festive
23:13Feast this year.
23:14And I wish you peace in your hearts, your homes, and especially in your kitchens.
23:19Have fun cooking and happy, happy Christmas to you and yours.
23:24Guys, we've got more Christmas crackers.
23:25Yay.
23:26I love you.
23:27I love you.
23:28I love you.
23:29There we go.
23:30Nice.
23:31For all the recipes from tonight's show, visit rte.ie forward slash food.
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