Hungarian Pork

Ingredients

10 oz pork tenderloin, trimmed and thinly sliced
2 Tbsp butter
1 medium onion, cut into eight
2 garlic cloves, peeled and crushed
2 medium carrots, cut into julienne strips
4 large tomatoes, seeded and chopped
4 Tbsp pork or vegetable stock
2 tsp paprika
1/4 cup sour cream
2 Tbsp fresh parsley, chopped

Method

  1. Place all ingredients, except the sour cream and parsley, in a deep, heatproof bowl which fits into the steamer top.
  2. Put in the steamer and cover with a tight-fitting lid. Steam for 30 minutes until the meat is tender and cooked through.
  3. Add the sour cream and parsley to the bowl, stirring well. Replace the lid, and steam for a further 5 minutes.
  4. Serve with mashed or sauteed potatoes, or noodles.

Makes 4 servings.

Source: Steam Cuisine

Steamed Chocolate Pudding

Ingredients

1/2 cup butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
3 tbsp cocoa
1/8 tsp salt
3 eggs
1/2 tsp vanilla extract
1/4 cup half and half cream
confectioners’ sugar

Method

  1. Cream the butter in mixer bowl with electric mixer until light and fluffy. Add the sugar and beat for about 5 minutes.
  2. Sift the flour, cocoa and salt together.
  3. Beat in the flour mixture and eggs alternately, beginning and ending with the flour mixture.
  4. Add the vanilla extract and cream and beat in thoroughly. Turn into a very heavily buttered 1 to 1-1/2-quart metal mold or pyrex dish.
  5. Use 1 to 2 tablespoons butter to grease mold. Place a double thickness of buttered waxed paper over top, then cover with a double thickness of heavy-duty foil. Tie this tightly with heavy string. Trim paper and foil, leaving only about 1 inch overhang. If mold has a lid, place on top.
  6. Place rack in steamer and add boiling water just to bottom of rack.
  7. Place the mold on the rack. Bring to a boil, then cover with lid. Reduce heat to low and cook at a low boil for 2 hours, adding boiling water occasionally to keep water level just below rack.
  8. Remove mold from steamer. Let rest for about 2 minutes, then remove covers and un-mold.
  9. Dust generously with confectioners’ sugar. Serve plain, with whipped cream, a chocolate sauce or Brandy Butter.

Makes 6 servings.

Source: The Creative Cooking Course

Vietnamese-style White Rose Dumplings

Ingredients

20 pieces rice paper skins
16 oz raw shrimp, peeled
2 tsp minced garlic
2 tsp minced shallot
1 tsp salt
1 tsp pepper
1 tsp sesame oil

Sweet Dipping Sauce

1 cup fish sauce
1-1/2 cups sugar
3 cups water

Method

  1. Put shrimp, garlic, shallots, salt and pepper and sesame oil in a food processor, mix well.
  2. Put damp rice paper wrapper in palm of hand, place one teaspoon of mixture in center and fold in corners to form the shape of a flower.
  3. Steam for five minutes.
  4. Serve hot with sweet dipping sauce.

Makes 20 dumplings.

Source: The Cookbook of Streets International

Steamed Hot Chocolate Pudding

Ingredients

1/2 cup dark chocolate, grated
2 Tbsp milk
2 Tbsp brandy
1 cup all-purpose flour
1/2 cup butter or margarine, softened
4 Tbsp dark brown sugar
2 Tbsp ground almonds
2 eggs, beaten
1 Tbsp coffee extract or very strong coffee, cooled
icing sugar and grated semi-sweet chocolate, for decoration

Method

  1. Lightly butter a 1-quart pudding dish.
  2. Slowly melt the chocolate with the milk and brandy in a bowl over hot water.
  3. Sift the flour into a mixing bowl and cut in the butter until the mixture resembles bread crumbs.
  4. Stir in the sugar, ground almonds, eggs, coffee extract and melted chocolate mixture.
  5. Spoon the batter into the pudding dish, cover with pleated wax paper and foil secured with string. Steam, covered, for 1-1/2 to 2 hours or until a knife inserted in the center comes out clean.
  6. Turn the pudding out onto a warmed serving plate, dust with icing sugar, and sprinkle with grated chocolate.
  7. Serve hot with custard or cream on the side.

Makes 4 servings.

Source: Steam Cuisine

Chinese Hakka-style Steamed Ground Pork with Preserved Kholrabi

Ingredients

200 g lean ground pork
100 g pork fat
50 g preserved kohlrabi
2 cloves garlic
1 tbsp cornstarch
2 tbsp oat meal crushed
4 tbsp water
1 tsp light soy sauce
1/4 tsp salt
1 tsp sugar
1 tbsp oil
1/8 tsp sesame oi

Method

  1. Freeze pork fat for 1 hour, dice and chop to small pieces.
  2. Chop lean ground pork further to obtain a finer texture.
  3. Marinate ground pork in a large bowl with soy sauce, salt, sugar and water for 15 minutes.
  4. Stir pork with chopsticks in one direction for about 100 times or until gluey, then pick up the pork and dash it against the bowl for about 10 times.
  5. Add oat meal and pork fat to ground pork and mix well.
  6. Chop preserved kohlrabi and garlic and mix into pork together with cornstarch, oil and sesame oil.
  7. Form pork mixture into a round pie shape on a plate, cover with microwave wrap, and steam for about 8 minutes or until fully cooked.

Source: Hakka Cuisine