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

Steamed Haddock with Mediterranean Sauce

Ingredients

6 medium tomatoes
1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp basil
1 tsp chives
2 green onions, finely minced
1/3 cup vermouth
2 lb haddock or cod fillets
salt and freshly ground pepper to taste
1 tbsp olive oil

Method

  1. Peel the tomatoes and chop coarsely. Combine the tomatoes, herbs, green onions and vermouth in a medium-sized saucepan. Simmer for 30 minutes while preparing the haddock.
  2. Place the haddock on a large piece of aluminum foil. Season with salt and pepper. Fold the foil around the haddock securely.
  3. Place the haddock in a steamer over boiling water. Steam for about 20 minutes or until the fish begins to flake.
  4. Pour the juice from the foil packet into the tomato sauce.
  5. Rewrap the foil packet and keep the haddock warm in a very slow oven.
  6. Add the olive oil to the sauce and simmer for about 30 minutes longer or until thickened and considerably reduced in volume.
  7. Arrange the haddock on a heated platter. Pour the sauce over the haddock and serve.

Makes 4 to 6 servings.

Source: The Creative Cooking Course

Egg Tofu Extravaganza

Ingredients

2 packs egg tofu, sliced
1 oz diced gai lan
1 oz carrot, coarsely diced
3 oz chicken breast, diced
3 oz roasted duck meat, diced
2 oz medium shrimps, peeled, deveined and diced
1 oz dried scallop, soaked and shredded
1 piece dried lotud leaf, rinsed and soaked

Sauce

1/2 cup chicken stock
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp salt
2 tsp cornstarch
1/2 tsp dark soy sauce

Method

  1. In a bowl, whisk together all sauce ingredients.
  2. In a large skillet, add sauce. Saute gai lan, carrots, chicken, duck, shrimps and dried scallops until all ingredients are thoroughly cooked. Set aside.
  3. Line bamboo steamer or large serving plate with lotus leaf. Nicely arrange tofu slices onto lotus leaf. Steam for approximately 8 minutes or until tofu slices are cooked.
  4. Pour the cooked meat mixture over tofu and serve hot.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Steak with Cashew Nam Jim

Ingredients

1-1/2 lb thick-cut beef rump steak
1 tbsp olive oil
11 oz gai lan
8-1/2 oz baby bok choy, trimmed, quartered
3 oz snow peas
4 green onions, sliced thinly
1/4 cup unsalted roasted cashews, chopped
1/4 cup loosely packed fresh cilantro sprigs

Canhew Nam Jim

2 shallots, chopped
2 cloves garlic
3 fresh long green chillies, seeded, chopped coarsely
2 fresh cilantro roots, chopped coarsely
1/2 tea finely finely grated fresh ginger
2 tbsp grated dark palm sugar
1/3 cup unsalted roasted cashews
1/3 cup lime juice
1 tbsp fish sauce

Method

  1. Make cashew nam jim. Blend shallots, garlic, chilli, coriander root, ginger, sugar and nuts (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.
  2. Trim fat from steak; rub with oil, season. Cook steak on a heated grill plate (or grill or barbecue) on medium-high heat for 4 minutes each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 minutes.
  3. Trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large saucepan of boiling water for 1 minute.
  4. Place bok choy on top of gai lan. Steam for a further 2 minutes.

  5. Add snow peas and gai lan leaves. Seam for a further 2 minutes or until vegetables are just tender.
  6. Place vegetables on a platter in layers, top with thickly sliced steak. Drizzle with any steak juices, then top with cashew nam jim. Sprinkle with onion, nuts and coriander before serving.

Makes 4 servings.

Source: Everyday Powerfoods