Food as comfort doesn’t need to be hearty all the time. But, it must be appealing. It should bring a smile to the weary diner, and perhaps whet an appetite dulled by the cares of the world.

Over the years, I’ve collected a file of recipes under this category, all with Asian influences. This is a collection of whimsical snacks and tidbits, little culinary tricks that I have used to tempt broken-hearted friends, or depressed colleagues needing a little mental and physical pick-me-up.

PLUM BLOSSOM SAUSAGES

INGREDIENTS

5 hotdogs or chicken sausages
Fish, prawn or meat paste

METHOD

Place sausages neatly on a piece of aluminum foil. Shape fish paste into a thin roll same length as sausages. Roll up aluminum foil so sausages wrap around the fish paste. Roll up foil and twist ends tight. Steam over high fire for 10 minutes. Rest 10 minutes before unwrapping. When the roll is cool, unwrap and cut crosswise. You will get a pink five-petalled flower with a white heart. Serve steamed, or you can lightly fry the flowers. Drop a few black sesame seeds in the centre of each bloom. Garnish with fried parsley or basil leaves.

Quirky recipes for instant pick-me-up when you need a mood boost

This is a beautiful flower-shaped snack. I don’t remember where I learned it from, but the original recipe has raw dough in the middle. I think using fish paste is easier, and definitely tastier. If fish paste is not available, try using finely minced chicken or beef mixed with a beaten egg and cornflour.

The tough part is rolling it up properly so that the sausages wrap around the paste, but practice makes perfect is the first and only rule in the kitchen.

DRIED WHITEBAIT AND PEANUTS

INGREDIENTS

1 kg dried whitebait
1 kg peanuts, with skin
Salt and sugar
Crushed black seaweed
Chilli flakes

METHOD

Do a whole batch. This is a multipurpose snack and garnish. Pluck and clean fish, removing head and innards. Place fish fillets on a large baking sheet. Bake at 180° C for 15 minutes to crisp. Cool and store in an airtight container.

Pick through peanuts, removing bad nuts and grit. Spread peanuts on a tray, bake at 160 C for 10 minutes first, then stir and bake additional 10 minutes. When nuts are crisp, remove from the oven. They will crisp even more when cooled. Keep in airtight containers.

To serve: Mix one cup each fish and nuts in a mixing bowl. Sprinkle over one teaspoon each sugar and salt. Sprinkle crushed crispy seaweed and chilli flakes. Toss to mix well. The mix can be added to noodles or fried rice.

Dried whitebait is popular throughout Asia to make soup stock, snacks and as a condiment. We always had a bottle stashed away in a cool dark place. It was our pantry essential.

EGGS WITH CHILI AND SPRING ONIONS

INGREDIENTS

2 eggs
Shredded spring onions
Shredded chilli
Thick sweet dark soya sauce

METHOD

Heat generous amount of oil or butter in pan. Break eggs into a little bowl and slide into hot fat. Allow edges of white to sizzle and crisp. Cook yolks to desired firmness. Drain. Place on saucer and pile on freshly shredded spring onions and chilli. Dribble thick sweet Soya sauce over. The hot fat coats and calms the pickled stomach lining and egg is instant protein. It is also a very colourful dish and visually appealing. Paired with a glass of tomato juice spiked with hot sauce, it is perfect.

GARLIC CHICKEN WINGS

INGREDIENTS

24 chicken wings, cut into sections
300 gm garlic, finely minced
Salt and peppergrass mix
Rice flour for dredging

METHOD

Marinate chicken wing sections in minced garlic and a tablespoon each of salt, and black pepper. Place in large ziplock bag overnight. Place 500 gm rice flour (not glutinous) in a large plastic bag.

Prepare oil for deep frying. Dredge chicken wings by popping into the bag of rice flour. Shake well to coat. Place wings in a sieve and shake to remove excess flour. Deep fry for eight minutes. Drain. To reheat, use air fryer and heat for five minutes. Serve.

Pungent garlic makes these chicken wings irresistible and they are the ultimate comfort food.

paulined@chinadaily.com.cn
By arrangement with China Daily

Published in Dawn, EOS, April 21st, 2019