Egg White Bundles

Ingredients

1 piece tofu
20 g crab roe
10 egg whites
1 egg yolk
2 scallops
6 stalks Shanghai bok choy (cooked)
4 peeled shrimps
dash ground white pepper
180 g mashed shrimp meat
1 cup stock

Thickening Solution

1 tsp cornstarch
1 Tbsp water

Method

  1. Cut peeled shrimp and scallops into small dices.
  2. Beat egg whites and using a flat bottom frying pan, make six thin egg white crepes.
  3. Mix mashed shrimp meat with egg yolk, tofu and pepper to form filling.
  4. Place filling, and diced shrimp and scallops on egg white crepes. Wrap and form into bundles.
  5. Steam bundles for 5-7 minutes until cooked.
  6. Make a clear sauce using the stock and the thickening solution.
  7. Place the bundles and shanghai bok choy on a serving platter. Garnish the bundles with crab roe.
  8. Spoon sauce on top of the egg white bundles and serve hot.

Source: Great Chefs in Hong Kong


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Chinese-style Stuffed Whole Chicken

Ingredients

1 whole chicken, deboned
5 oz chestnuts
5 oz diced pork
5 oz diced ham
2 oz dried Chinese mushrooms, soaked in water until soft and diced
2 cooked salted duck egg yolks
cooked vegetables to garnish

Seasoning

1 tsp light soy sauce
1 tsp dark soy sauce
1/2 cup chicken stock
dash of sugar and sesame oil

Thickening Solution

2 tsp cornstarch
1 tbsp water

Method

  1. Deep fry chicken in oil until golden brown. Remove and drain.
  2. Make the filling. Heat 1 tbsp oil in a wok. Stir-fry chestnuts, ham, pork, salted egg yolks and mushrooms. Add seasoning and mix well.
  3. Stuff chicken with the filling.
  4. Place stuffed chicken on a heat-proof dish and steam on high heat for 2 hours until chicken is tender. Remove to serving platter and garnish with cooked vegetable.
  5. Make the sauce. Pour the remaining liquid in the dish of the steamed chicken into the wok. Bring to a boil. Add thickening solution and cook until sauce thickens.
  6. Spoon sauce over chicken and serve hot.

Source: Recipes of Great Chefs in Hong Kong


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Japanese-style Sake-steamed Abalone

Ingredients

1 1b abalone with shell
6-1/2 oz fresh seaweed (wakame), cut into 1-1/2-inch lengths, substitute with dried seaweed (reconstitute in cold water for several minutes) or salt preserved seaweed (soak in cold water for 1 hour, then quickly blanch)
4 cups water
1 teaspoon natural sea salt
4 oz daikon, cut in 1/2-inch slices, optional
7 tablespoons sake

Method

  1. Remove abalone meat from its shell and the green liver on the underside of the abalone. Reserve the liver for other recipe.
  2. Cover the abalone with a handful of salt. Rub the salt with your hand to remove any sliminess. Scrub the abalone with a brush to clean thoroughly.
  3. Rinse the salt off the abalone and trim off the tough dark portion on the edge. Pat dry.
  4. Place abalone meat in a saucepan with water, sea salt, daikon, and half of the sake. Heat over high heat until boiling, then lower the heat to low and simmer for 2 hours.
  5. Place a steamer, large enough to accommodate a shallow bowl containing abalone and seaweed, over high heat until steam starts to rise.
  6. Arrange seaweed in a shallow bowl, place the braised abalone on top, and sprinkle with remaining sake. Steam over high heat for 10 minutes.
  7. Remove the bowl from the steamer, slice the piping hot abalone diagonally, and return it to its shell.
  8. Either serve in the shallow bowl (used for steaming) together with the hot soup, or arrange the seaweed on a large platter, place the abalone shell on top and serve the soup in sake cups. Serve hot or at room temperature.

Makes 4 servings.

Source: Shunju New Japanese Cuisine


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Caribbean Chicken

Ingredients

4 chicken breast fillets (4 oz each), skinned
salt and freshly ground black pepper
juice and zest of 1 medium lime
1 Tbsp olive oil
1 medium red onion, halved and thinly sliced
4 garlic cloves, peeled and crushed
2 tsp fresh ginger, grated
1 medium red chili pepper, chopped
2 large tomatoes, seeded and chopped
1 cup sweet potato, peeled and chopped
1 medium ripe plantain, chopped
2-1/2 cups chicken stock
1 cinnamon stick
1 cup rice
2 Tbsp butter
2 Tbsp light brown sugar
1 small pineapple, cored and cut into 16 wedges
fresh parsley, chopped, to garnish

Method

  1. Rinse the chicken under cold water and pat dry. Season with salt and pepper and roll in the lime juice and zest.
  2. Heat the oil in the base of the steamer and sauté the chicken for 3 to 4 minutes, turning until sealed.
  3. Add the onion, garlic, ginger and chili pepper, and cook for a further 2 minutes.
  4. Stir in the tomatoes, sweet potato and plantain. Add the stock and cinnamon, cover, and cook 1 hour.
  5. Boil the rice for 15 minutes and drain well. Line the steamer top with a clean damp dish towel and spoon in the rice. Cover with the lid and cook over the chicken mixture for 15 minutes until cooked through.
  6. Melt the butter in a skillet with the sugar and add the pineapple. Cook for 5 minutes, turning until hot and coated in syrup. Be careful not to burn.
  7. Spoon the rice onto a warm serving plate and top with the chicken mixture. Serve with the hot pineapple and garnish with parsley.

Makes 4 servings.

Source: Steam Cuisine


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Nyonya-style Steamed Nine Layer Kueh

Ingredients

480 g tapioca flour
150 g sago flour
35 g mung bean flour
50 g rice flour
720 ml thick coconut milk
650 g sugar
1 litre Water
3 – 4 Pandan leaves
a dash of red, green and blue food colouring
a pinch of Salt

Method

  1. Boil sugar with Pandan leaves in 1 litre of water until sugar melts. Strain the syrup and dilute with water to make 1.5 litres.
  2. Mix all the flour and salt together in a bowl. Pour in the coconut milk a little at a time and mix till smooth. Set aside.
  3. Pour the syrup from step (1) gradually into the flour mixture. Stir constantly till well blended.
  4. Divide the mixture into 4 portions. Leave one portion uncoloured, Mix each of the other 3 portions with one food colouring.
  5. Grease a 9″ square tin with oil. Place tin in a steamer and steam until tin is hot. Pour in the uncoloured mixture and steam for 6 – 8 minutes. Repeat another layer with the uncoloured mixture and steam again.
  6. Repeat step (5) with batter of different colours alternatively till mixture is used up. The top layer must be red. Leave cake to cool for 7 – 8 hours before cutting.

Makes 1 (9-inch square) kueh.

Source: Delicious Nyonya Kueh and Desserts


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