Chinese-style Steamed Eggplant with Preserved Cabbage

Ingredients

1 piece sweet preserved cabbage (甜梅菜), about 2 oz
1 eggplant, about 8 oz
1 slice ginger, shredded

Seasoning

2 teaspoons oil
1/2 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
dash of ground white pepper
1/8 tsp sesame oi

Method

  1. Wash the eggplant and peel before cutting into strips.
  2. Wash the sweet preserved cabbage, drain and squeeze to dry. Dice.
  3. Mix the eggplant with all the seasonings and place them on a heat-proof plate. Put the preserved cabbage and ginger on the eggplant and steam for 10 minutes.

Source: Hong Kong magazine

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Steamed Fish with Snow Peas

Ingredients

1/4 lb snow peas
2 small carrots, cut into julienne
salt and freshly ground white pepper
8 fillets of sole, cut in half lengthwise
16 very thin slices of fresh ginger root, cut into strips
8 scallions, cut in half lengthwise
2 tsp olive oil
peel of 2 oranges, cut into short julienne
2 tbsp very finely chopped ginger root
2 tbsp soy sauce
7 tbsp sherry
a squeeze of lemon juice
4 tbsp water

Method

  1. Arrange the snow peas and carrots in a large steamer or 2 small ones. Sprinkle with salt and freshly ground white pepper.
  2. Season the skin side of the pieces of sole, then roll them up loosely, seasoned side innermost, starting from the narrow end. Place a little way apart from the vegetables. Place a piece of ginger and a scallion half on each piece of fish.
  3. Place the steamer ver a pan of simmering water and steam for about 8 minutes until the ole is just opaque all the way through.
  4. Meanwhile heat the oil. Add the orange julienne and cook until just beginning to curl. Stir in the chopped ginger and cook for about 30 seconds, then stir in the soy sauce, sherry, lemon juice and water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  5. Spoon the sauce onto parts of 4 warmed plates. Carefully place the rolls of sole on the sauce. Scatter the orange julienne on the rolls and garnish the plates with the vegetables.

Makes 4 servings.

Source: The Complete Fish and Shell Fish Cookbook

Chinese Hakka-style Steamed Pork Belly

Ingredients

1-1/2 lb whole piece pork belly
5-6 oz dried preserved mustard greens (梅菜), soaked, rinsed, drained and shredded
2 slices ginger
2 star anise
2 tablespoons oil
1 teaspoon dark soy sauce
1-1/2 tablespoons rock sugar
1 teaspoon minced ginger
1 tablespoons light soy sauce

Seasoning

1 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons shaoxing wine
1 cup chicken broth

Thickening

1 teaspoon cornstarch
1 tbsp water

Method

  1. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes.
  2. Remove pork and set aside.
  3. Heat a tablespoon of oil in a wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add a teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
  4. Slice the pork into 1/2-inch slices, and arrange them in the bottom of a shallow heat-proof bowl.
  5. Add 1 tablespoon of oil and sugar to the wok. Cook the sugar until it melts and caramelized.
  6. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir-fry for a couple of minutes.
  7. Add seasoning ingredients. Bring to a boil and then turn off the heat.
  8. Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Put the bowl in a steamer and steam for 1 hour and 15 minutes.
  9. Remove the bowl from the steamer and pour off any excess liquid into your wok.
  10. Bring the liquid in the wok to a gentle simmer, and add the thickening solution.
  11. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve with cooked rice.

Source: Hong Kong magazine

Chinese-style Steamed Crab with Black Bean Sauce

Ingredients

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

Method

  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

Ingredients

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

Marinade

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

Seasoning

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

Method

  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