Chinese-style Steamed Crab with Black Bean Sauce


1 large fresh crab (about 1 kg)
1 cup chicken stock
handful of green onion julienne

Black Bean Sauce

1/2 red bell pepper
3 tablespoons peanut oil
7 green onion stems, cut into 6 cm lengths
3 garlic cloves, crushed
1 tbsp shredded ginger
3 red chilies, cut in half lengthwise and seeds removed
1 small red onion, cut in half and then into wedges
2 tablespoons salted black beans
3 tablespoons Shao Hsing wine
2 teaspoons sugar
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1/3 cup chicken stock
2 red chilies, sliced
2 teaspoons black vinegar


  1. Kill the crab, cut in half and then cut each half into 4 pieces.
  2. Place crab in a shallow heatproof bowl that will fit inside your steamer basket, and cover with chicken stock. Place bowl inside steamer over boiling water and steam, covered, for 7 minutes or until cooked – the crab meat should be white rather than translucent.
  3. Meanwhile, make the black bean and chili sauce. Remove seeds and membranes from bell pepper, cut into strips 1.5 cm wide, then cut each strip into squares.
  4. Heat peanut oil in a hot wok and stir-fry green onion, ginger, garlic, red chilies, onion, black beans and bell pepper for 3 minutes or until fragrant. Pour the Shao Hsing wine around the sides of the wok in a circular motion, then stir in sugar, oyster sauce, sesame oil, stock and red chilies. Stir-fry for 3 minutes to allow the ingredients to infuse, creating a rich sauce. Finally, add vinegar and remove from the heat.
  5. Remove crab from steamer and toss with the sauce. Serve on a large platter, garnished with green onion julienne.

Source: Kylie Kwong

Chinese-style Steamed Pork Ribs with Black Bean Sauce


14 oz pork ribs, sweet and sour cut
1/2 red chili, seeds removed and shredded
1 tbsp minced garlic


1 tbsp cornstarch
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
dash ground white pepper


2 tsp cooking wine
2 tsp sugar
2 tbsp fermented black beans


  1. Cut the ribs into bite-size pieces.
  2. Mix the ribs with the marinade. Set aside for 20 minutes.
  3. Mix the seasoning ingredients in a small bowl. Microwave until the sugar is dissolved.
  4. Add seasoning to the ribs. Mix well with the marinade and set aside for 15 more minutes.
  5. Mix garlic and chili with the marinated ribs.
  6. Steam ribs over high heat until the pork is done, about 15 minutes. Serve hot.

Source: Hong Kong magazine

Steamed Sea Bass with Lemongrass


four 8-ounce boneless sea bass or striped bass fillets, skin on
1/2 cup bottled clam juice
1/2 cup dry sherry
2 tablespoons plus 2 teaspoons soy sauce
1/2 cup unsweetened coconut milk
2 or 3 lemongrass stalks, crushed
2 tablespoons peeled, minced ginger
1 dried chili or 1/4 teaspoon crushed red pepper flakes
1/4 cup chopped scallions, plus more for serving
12 large shiitake mushrooms, stems removed and discarded
1 small bok choy, halved and sliced lengthwise into wedges
1 tablespoon Thai red curry paste, or to taste
lettuce leaves, for lining the steamer basket
fine sea salt and freshly ground black pepper


  1. Pour the clam juice, sherry, soy sauce, and coconut milk into a heavy-bottomed saute pan or pot the same diameter as your bamboo steaming basket and bring the mixture to a boil over high heat. Reduce the heat so the liquid is simmering and add the lemongrass, ginger, chili, scallions, mushrooms, bok choy, and curry paste. Continue to simmer gently for 15 minutes to let the flavors mingle.
  2. Arrange a layer of lettuce leaves in the steamer basket to keep the fish from touching the raw bamboo. Season the fillets with salt and pepper and arrange them on the lettuce in the steamer. Set the steamer over the simmering liquid, cover with the bamboo cover, lower the heat, and steam gently until the fish is cooked through, 8 to 9 minutes.
  3. Remove the steamer from the pot. Use tongs to remove the bok choy and mushrooms from the liquid and divide them decoratively among 4 dinner plates or wide, shallow bowls. Arrange the fish fillets on top of the vegetables on each plate. Pass the rice family style from the bowl.
  4. Use tongs to fish out and discard the lemongrass and ladle a little of the broth over the fish on each plate. Scatter some scallions over each serving and serve.

Makes 4 servings.

Source: Nightly Specials

Shumai with Ground Pork Belly and Shrimp


6 dried shiitake mushrooms
12 cleaned and deveined shrimp (about 5 oz)
5 oz ground pork belly
12 square wonton wrappers
2 tbsp tobiko (flying fish roe)


2 tbsp cornstarch
1-1/2 tsp sesame oil
1 tsp kosher salt
1 tsp sugar
1⁄4 tsp freshly ground black pepper

Dipping Sauce

1 tsp sesame oil
1 tbsp sugar
3 tbsp rice vinegar
2 tbsp Japanese soy sauce


  1. In a medium bowl, cover shiitake with boiling water and soak until soft. Strain, discarding liquid, and chop mushrooms.
  2. In a small food processor, pulse 8 of the shrimp until it forms a paste and transfer to a bowl along with the mushrooms, pork, and the seasoning ingredients. Cut the remaining shrimp into 1⁄4-inch pieces and add them to the bowl. Mix well to form the filling. Set aside.
  3. Lay 1 wrapper across the flattened palm of one hand. Put 2 tbsp filling in the center of wrapper. Close fingers around wrapper, gathering up edges, to form a “basket” with loosely pleated sides. Gently squeeze sides, pressing in the pleats to seal them. Gently drop dumpling on a flat surface to flatten the bottom. Work fingers gently around the edges to even out its shape. Use a knife to pat down any filling that protrudes above top of wrapper. Top with 1⁄2 teaspoon of tobiko and put in a bamboo steamer. Repeat to make 12 dumplings.
  4. Cover the steamer with lid and put into a wok. Pour water into wok until just high enough to show around edges of the bottom steamer but not high enough to touch the dumplings inside. Bring to a boil over medium-high heat. Steam dumplings, replenishing water if necessary, until cooked through, about 10 minutes.
  5. Meanwhile, in a small bowl, mix the dipping sauce ingredients. Serve the Shumai (dumplings) with the dipping sauce.

Makes 12 Shumai.

Source: Morimoto Asia

Chinese Hakka-style Steamed Pork Belly


600 g pork belly
300 g preserved vegetables (梅菜)
4 slices ginger
3 tbsp sugar
1 tbsp wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oil


  1. Clean and boil the pork belly for 10 minutes in a large pot of water with ginger and wine.
  2. Rinse pork belly with cold water, pat dry will kitchen towels, and brush the skin with dark soy sauce.
  3. Heat 2 cups of oil, deep try the pork belly with skin facing down for about 2 minutes until bubbles form on the skin. Cut into 1.5 cm thick slices.
  4. Remove about 1 cm of the stem part of the preserved vegetables into small pieces. Marinate with sugar, light soy sauce and wine for 30 minutes, then stir-fry in a clean pan until dried. Finally add 2 tbsp oil and mix thoroughly.
  5. Line a large bowl with pork belly slices and stuff the center with preserved vegetables. Seal lightly with aluminum foil, cover with a plate and steam for 4 hours.
  6. Lift the wrap and plate and pour out the sauce from the bowl. Cover the bowl with a clean plate and turn the bowl and plate assembly over so that the contents of the bowl are transferred onto the plate. Pour the sauce back on before serving.

Source: Kakka Cuisine