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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.
04:20Okay.
04:21Pop that into a bowl.
04:29Into that, some roasted coconut, roasted sesame seeds.
04:34Melted butter to bind it all together.
04:38And 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.
04:58Now, 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, because 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 just adds so much excitement into this biscuit.
05:33Perfect.
05:34Onto our caramel layer.
05:41Mmm.
05:43Sweet, salty, umami heaven.
05:47Our chocolate mousse.
05:51Look 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, and 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.
06:20I'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.
06:31Time 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.
06:44And you get down to that gorgeous gooey caramel, and that biscuit base gives such a hint of little spice and surprise.
06:52The perfect dessert.
06:53I love traditional Christmas wreaths with 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 with 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, which is a Korean soybean paste, and also Korean chili paste.
07:42And it's mixed in with some honey, and some garlic, and some onion, and it just tastes amazing.
07:48Into that, some minced garlic, some spring onions, finely chopped, and some gochujaru.
07:56Now, gochujaru are just Korean red pepper chili flakes.
08:00They're not really, really spicy, but they add that gorgeous hit of color.
08:05And some sugar, a drop of sesame oil, and a pinch of black pepper.
08:16Already smelling good.
08:18So, you want to mix it in really well, so that this spicy mix is evenly distributed in the sausage meat.
08:30Let's pop it into a piping bag.
08:32If you don't have a piping bag, you can put it into a Ziploc bag.
08:36It works the same.
08:38So, we're just going to snip the end of this.
08:41So, here would be perfect.
08:45Now, that's ready.
08:46And with people coming over, I'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 and then join them together to make a beautiful wreath.
09:08Using a piping bag is great because you can really control how much sausage meat comes out, and it gives it a really nice structure.
09:16Wrap the puff pastry over the sausage.
09:25You want the edge where it joins on the base.
09:29And for the second one, we're going to make little incisions, but not all the way through.
09:38You want to leave about a centimetre at the edge.
09:44Cutting them like this makes it really easy for a glass to tear a little piece off, and it makes a lovely centre piece.
09:51Join them to make a lovely round shape.
09:56You want the edges to face outside.
09:58You can leave it like that, but it works really nice if you just twist it and then press it down a bit.
10:06And it just makes for a nicer looking wreath.
10:19Quick hand wash.
10:25Now for a little egg wash.
10:27This will make that pastry go lovely and golden.
10:30So you want to cover over everywhere that you see pastry.
10:38And final sprinkling of some roasted sesame seeds.
10:42I have a mixture of green, black and white.
10:47The green one is actually a wasabi flavoured roasted sesame seed.
10:54Into the oven.
11:00And now for a very quick dipping sauce.
11:05You really don't want to make something too complicated, but you want it to be interesting and tasty.
11:11So I've got some Japanese mayonnaise here.
11:14This is slightly creamier and a little bit more tangy than normal mayo.
11:18But if you don't have it, use normal mayo.
11:21And a teaspoon of chilli oil.
11:26This really adds that hit of gorgeous spice.
11:31A sprinkle of sugar.
11:34A little salt.
11:37And a little pepper.
11:46Mmm. Perfect. Creamy and a bit spicy.
11:49And now, quick clean down.
11:58Doesn't this just look gorgeous?
12:01The pastry is so lovely and golden.
12:04I'm just going to set it down onto my platter.
12:08Gently.
12:11Now, time for a taste.
12:13The pastry breaks off so easily.
12:21Lovely and hot.
12:22I'm going to dip it into my gorgeous spicy mayo.
12:29Mmm.
12:32Flaky pastry.
12:35Sweet filling with a little bit of spice.
12:38This is a dish that your guests will definitely
12:41want the recipe for.
12:57Whether it's breakfast, lunch, or a quick snack.
13:00Choo chow it with Lee Kum Kee.
13:01Proud sponsor of Eva Pau's Asian Christmas.
13:04For every flavour, every meal, every moment.
13:07Lee Kum Kee.
13:08Proud sponsor of Eva Pau's Asian Christmas.
13:11Crispy golden bread of prawns are the first thing that'll disappear at a party.
13:23I always have to remind myself to make more than I think I'll need.
13:26So we're going to start off with our dipping sauce and seasoning mix.
13:36This is a really nice Japanese seasoning mix called furikake.
13:40So some roasted sesame seeds and crunch some snack seaweed in.
13:45Now, this is a little bit different to nori seaweed, which we would usually use for sushi.
13:51It's thinner and it's crispier.
13:53And this will add a bit of colour, but also really nice flavour.
13:59Once you smell that lovely aroma of the seaweed and the sesame seeds, it's done.
14:06Traditionally, panko prawns are served with a tonkatsu sauce,
14:11which is like a thicker version of a Worcester sauce.
14:14It's quite tangy.
14:15It has a deep colour.
14:17But we're going to be making yuzu mayo.
14:19I'm using Japanese mayonnaise here.
14:22Some cream cheese, which will help thicken it.
14:26A little bit of sugar.
14:28And now some yuzu.
14:30Now yuzu tastes a cross between a lemon, a lime, and a grapefruit, all in one fruit.
14:37It's unique and it works really well in this mayo dip.
14:40Add in some yuzu chilli sauce to give it a little bit of heat.
14:46And need a bit of salt to balance.
14:56Perfect.
14:58The sauce is ready.
14:59The seasoning mix is ready.
15:01Time to move on to our panko prawns.
15:03So I have some lovely large prawns here.
15:10And we're going to skewer them.
15:13Panko prawns is actually known as ebi fry in Japan.
15:18And they are really, really popular.
15:21And one of the features of them is that the prawn is straight.
15:24So there are a few techniques to do it.
15:27One is to make a little slit into the belly.
15:30And then when you fry it, it should go straight.
15:32Or a skewer helps it to become straight when you deep fry it.
15:37The skewer also makes it really handy to eat at the party.
15:50Okay, let's get them breaded.
15:52Firstly, into your seasoned flour.
15:56Then into your egg.
15:57Into your panko breadcrumb.
16:02So panko breadcrumbs are just a really fine breadcrumb.
16:08And they just make your batter really nice and crispy.
16:11But to get that ebi fry thick batter coating.
16:16What we need to do is double dip it.
16:18So we're going to go back into our egg.
16:20And then into our panko breadcrumb again.
16:25So that when you fry it, it's going to give you a lovely thicker coating.
16:31So you can actually make your own panko breadcrumbs.
16:35If you want to use gluten-free bread, you can just blitz them in a blender.
16:40And then stick them in the oven for a few minutes.
16:43And they crisp up really nicely.
16:46Into the hot oil for three to four minutes.
17:00You just want them to be lovely and golden in colour.
17:16And three to four minutes on the other side too.
17:19Ooh, I'm suddenly feeling very hungry.
17:21They're the perfect colour now.
17:25Out they come.
17:30I usually like to make these ahead of time.
17:33And just before serving, you can pop them into an air fryer.
17:37And they crisp up beautifully.
17:40Or you can pop them in the oven and keep them gently heated just before the party.
17:48Ready to serve up.
17:51And now for a sprinkle of our furikake seasoning mix.
18:13Mmm.
18:15Crispy, crunchy, juicy and tangy.
18:20So delicious.
18:21It's always nice to have a vegetarian option at a party.
18:42But vegetarians will need to be quick because this next dish is very popular with everyone.
18:48Crispy, battered, bite-sized pieces of cauliflower.
18:58Let's get going with our batter.
19:01Some flour.
19:05Corn flour.
19:06Now, corn flour gives you a really nice crispy batter.
19:10But if you don't have corn flour, you can just use plain flour.
19:14I'm going for a really light, airy batter.
19:18So I'm adding in some baking powder and some bicarb.
19:23And a little bit of garlic powder for some extra flavour.
19:30Good pinch of salt and pepper.
19:33And pepper.
19:34Then, I'm just using cold water here.
19:40Whisk it together so that you don't get any lumps.
19:43Lovely, thick batter.
19:51It will coat the cauliflower beautifully.
19:53I'm going to slice it in half.
19:55Take the core out and then the little florets will just break off beautifully.
20:07And cut them into bite-sized pieces.
20:10Coat the cauliflower all over with the batter and then set it into some hot oil.
20:18And you can see that they're instantly starting to crisp up here.
20:23Just like the prawns, you can pre-fry this earlier on in the day.
20:28And then just before your guests arrive, you can pop them in the air fryer or the oven just to
20:33reheat them.
20:34And they go really lovely and crispy.
20:36It just takes about three to four minutes on each side for them to turn golden.
20:46Set them on some kitchen paper to remove any excess oil.
20:52Don't these look incredible?
20:54Quick clean down and then onto our bang bang sauce.
21:06Bang bang chicken was actually the original dish because the chicken was bang bang to tenderise it.
21:15But now it actually refers to the sauce.
21:18So start off with some mayonnaise.
21:22Add some sweet chilli sauce into it.
21:26Roughly two tablespoons.
21:28Add some sriracha.
21:34Bit of salt.
21:37Give it a little mix.
21:40The sweet chilli and the sriracha give it such a lovely colour.
21:45Time to serve.
21:46I'm going to give it a little sprinkle of sashimi tagarashi.
21:59The seven spice Japanese powder.
22:02I love sprinkling this over things because it gives a little hint of spice.
22:07Not too much, but it adds a lovely colour.
22:11Some chopped scallion.
22:12My guests are going to be arriving soon.
22:16So I better pop into my party dress.
22:18But time for a quick taste.
22:25Mmm.
22:27Crispy batter and the cauliflower is just lovely and soft.
22:32And that hit of spicy mayo.
22:34Divine.
22:38Mmm.
22:39Mmm.
22:41Ooh.
22:41I bet I get changed.
22:56I suppose you're the closest to them.
22:57Ladies, sirs.
23:02Yeah, you can just tear it off.
23:03Yeah.
23:07It's made of, like, soy sauce and caramel.
23:10And then the base has some Sichuan peppercorn in it.
23:13So I have to get right down.
23:20If you've been thinking of hosting a Christmas party this year,
23:24I hope today's recipes inspire you to go for it.
23:27Simple yet delicious food which puts everyone in a good mood.
23:31There might even be some dancing later.
23:34Wishing you and yours peace, love, and joy this Christmas.
23:39For 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.
24:20By Lee Kum Kee.
24:21Proud sponsor of Eva Pao's Asian Christmas.
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