Steamed Chicken and Assorted Mushroom with Cous Cous

Ingredients

1 whole chicken
2 litre water
1 chicken leg
50 g fresh assorted mushroom
50 g cous cous
2-1/4 cups chicken broth

Marinade

3/4 tsp soy sauce
1 tsp Chinese rose wine
1/4 tsp sugar
2 tsp cornstarch
1 tbsp water
1 tsp oil

Method

  1. Rinse thoroughly the whole chicken, cut into 4 parts, and blanch.
  2. Bring 2 litre of water to the boil and add the chicken. When the water reboils again, turn to a low heat and cook for 3 hours. Remove the chicken. There will be about 600 ml of chicken broth left. Remove the oil and set aside the broth.
  3. Rinse thoroughly the chicken leg and mushrooms, drain to dry, chop into pieces, and mix well with the marinade to marinate for an hour.
  4. Put the cous cous into a pot, pour in the boiling chicken broth, and cover with a lid for 45 minutes until the cous cous becomes soft.
  5. Boil water and steam the mushrooms and chicken for 15 minutes. When they are done, serve with the cous cous.

Makes 2 servings.

Source: Chicken Delicacy

Advertisements

Fish and Vegetables Kebobs

Ingredients

2 lb white fish fillet or steaks, skinned
4 cherry tomatoes
4 pearl onions
1 zucchini, cut into chunks
salt and freshly ground black pepper
juice and zest of 1 medium lime
1 garlic clove, peeled and crushed
1 Tbsp garlic wine vinegar
2 Tbsp olive oil
1 tsp prepared Dijon mustard
1 Tbsp fresh dill, chopped
3/4 cup fish stock
lime wedges to garnish
green salad, to serve

Method

  1. Wash the fish under running water and pat dry. Cut into cubes, removing any bones if using steaks.
  2. Put fish and vegetables in a shallow glass dish. Season well.
  3. Mix the lime juice and zest, garlic, vinegar, olive oil, mustard and dill. Pour into the glass dish to coat the ingredients well. Cover and marinate for 2 hours, turning occasionally.
  4. Cut four wooden kebob skewers in half. Thread on the fish and vegetables, alternating ingredients. Reserve marinade.
  5. Bring the water in the base of the steamer to a boil. Lay a sheet of foil in the base of the top of the steamer and arrange kebobs inside. Cover with a tight-fitting lid and reduce heat slightly. Cook for 15 minutes.
  6. bring the marinade and stock to a boil in a saucepan until reduced by half. Arrange kebobs on a serving plate and pour the hot marinade over top. Garnish with lime wedges and serve.

Makes 4 servings.

Source: Steam Cuisine

Chinese Hakka-style Steamed Egg with Shallot Flavored Lard

Ingredients

3 eggs
10g dried shrimp
4 shallots
10 g fatty pork
1/2 tsp salt
1 tsp light soy sauce
some chopped spring onion

Method

  1. Peel and cut each shallot into 4 pieces, squash lightly.
  2. Cut fatty pork into small pieces and pan fry into lard. Discard the pork crisps. Add shallot pieces to the lard and brown slightly to make shallot flavored lard.
  3. Wash dried shrimps and boil in 1 cup of water for 10 minutes. Filter using a wire strainer, discard shrimps and save water for later use.
  4. Beat eggs and filter out air bubbles through a wire strainer.
  5. Add 2 parts of water saved from boiling dried shrimps to 1 part of filtered egg, add salt and stir gently, and seal tightly with microwave wrap.
  6. Steam for 12 to 15 minutes under medium high heat. Shake plate gently and take out if the center of the egg batter is firmed.
  7. Add soy sauce and shallot flavored lard. Sprinkle chopped spring onion on top.

Source: Hakka Cuisine

Taro Pudding

Ingredients

550 g taro
350 ml thick coconut milk
100 ml Pandan water
100 ml water
90 g sugar
85 g rice flour
85 g tapioca flour
a pinch of salt
200 g grated white coconut
2-3 Pandan leaves
a drop of purple food colouring

Method

  1. Steam grated coconut on pandan leaves with salt for 7-10 minutes. Leave it to cool.
  2. Cut taro and steam for 15 to 20 minutes until soft.
  3. Mash the taro until fine and mix well with all the ingredients (except grated coconut).
  4. Pour into a mould and steam for 25 to 30 minutes. Leave to cool.
  5. Remove taro puddings from the moulds and coat each one in grated coconut before serving.

Source: Delicious Nyonya Kueh and Dessert

Steamed Mussels with Creamy Fennel Sauce

Ingredients

4 lb mussels, scrubbed, beards removed
1 small carrot, cut into julienne strips
1 small fennel bulb
2 garlic cloves, peeled and crushed
2-1/2 cups fish stock

Sauce

2 Tbsp butter
1 small red onion, finely diced
1 garlic clove, peeled and crushed
1/4 cup dry white wine
1 Tbsp fresh mixed herbs, chopped
freshly ground black pepper
1/4 cup heavy cream

Method

  1. Clean the mussels, removing the beards, and discarding any shells that open when tapped. Place the mussels in the base of the steamer with the carrot strips.
  2. Finely shred half of the fennel and add to the pan with the garlic and stock. Cover with a tight-fitting lid and steam for 5 minutes.
  3. Discard any unopened mussels and remove all the mussels and vegetables from the stock with a slotted spoon. Keep warm.
  4. Measure up 3/4 cup of the stock and set aside.
  5. Meanwhile, melt the butter in a saucepan and saute the onion and garlic for 2 minutes until softened.
  6. Add the wine, herbs, black pepper and cream. Pour in the 3/4 cup of fish stock.
  7. Finely chop the remaining fennel and add to the pan. Bring to a boil and cook for 8 to 10 minutes.
  8. Spoon the mussels into warmed serving dishes and top with the vegetables. Serve with the wine and cream sauce.

Makes 4 servings.

Source: Steam Cuisine