Spicy Vegetables in Tortillas

Ingredients

1 medium onion, quartered and thinly sliced
4 baby corn, halved lengthwise
2 celery ribs, cut into julienne strips
1 medium zucchini, cut into julienne strips or thinly sliced
4 Tbsp snow peas, sliced
1 medium red bell pepper, cut into strips
2 large tomatoes, seeded and cubed
1 medium green chili pepper, thinly sliced
1 garlic clove, peeled and crushed
2 Tbsp tomato paste
3/4 cup vegetable stock
2 Tbsp fresh cilantro, chopped
1 tsp ground coriander
8 flour tortillas, frozen or fresh
3/4 cup plain yogurt

Method

  1. Mix all of the vegetables together in a heatproof bowl and place in the top of the steamer.
  2. Mix the tomato paste, stock, 1 tablespoon chopped cilantro and ground coriander together, and pour over the vegetables in the bowl. Cover with pleated wax paper and steam for 15 minutes until the vegetables are tender.
  3. Lay the tortillas in the base of the second tier of the steamer and place over the vegetables for the last 5 minutes of cooking time or until warmed through.
  4. Mix the yogurt and remaining cilantro in a serving bowl.
  5. Spoon the vegetable mixture into the tortillas and serve with yogurt.

Makes 4 servings.

Source: Steam Cuisine


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Banana Cones

Ingredients

11-1/2 oz very ripe bananas, peeled
4/5 cup coconut milk
1-1/2 oz rice flour
4-1/2 oz sugar
1/2 tsp salt
3 oz grated coconut, preferably fresh
2 banana leaves
30 toothpicks

Method

  1. Mash the banana in a bowl and add the coconut milk, rice flour, sugar, salt and 2 oz grated coconut. Mix well.
  2. Cut 15 circles, each 6-inch in diameter from the banana leaf and then cut the circles in two equal halves.
  3. Form cones with the half circles of banana leaf, and fasten them with a toothpick, then fill them with the prepared mixture. Decorate the tops with the rest of the grated coconut.
  4. The cones should be steamed in a vertical position in a steamer for 7 minutes (a holder can be improvised with a metal rack), then transfer to a serving dish.

Makes 30 pieces.

Source: The Blue Elephant Cookbook


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Vietnamese-style Tofu and Mung Bean Vermicelli Cake

Ingredients

2 blocks traditional tofu
30 g mung bean vermicelli
2 wood ear fungus
2 tbsp shredded carrot
2 tbsp corn kernels
2 tbsp green peas
1 egg

Seasoning

1 tsp salt
1 tsp mushroom essence
1/2 tsp ground white pepper
1 tbsp cornstarch

Method

  1. Crush tofu in cheese cloth and squeeze to remove excess water. Put tofu in a bowl and set aside.
  2. Soak vermicelli until soft. Drain and and squeeze out water. Shred and set aside.
  3. Soak and clean wood ear fugus. Dice when softened.
  4. Crack egg and separate egg yolk from egg white.
  5. Mix tofu, all the other ingredients except egg yolk and the seasoning ingredients together.
  6. Line a rectangular loaf pan with plastic wrap. Add tofu mixture and press to fill the pan and flatten the top.
  7. Steam tofu mixture in high heat over boiling water for 25 minutes.
  8. Remove from steamer and apply a layer of beaten egg yolk on the top surface while hot. Allow to cool completely.
  9. Before serving, cut tofu cake into individual cubes. Garnish with mint on top and serve.

Makes 6 servings.

Source: Vegetarian Cuisine


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Steamed Chicken on Lotus Leaf

Ingredients

ngredients:
1 piece fresh or dried lotus leaf
480 g chicken (1/2 chicken cut into bite-sized pieces)
8 Chinese mushroom
1/2 cup fresh lotus seed
2 tbsp Chinese Yunnan ham (shredded)
1 tbsp shredded ginger
120 g broccoli

Chicken Marinade

1/2 tsp each salt, sugar and sesame oil
1 tbsp each light soy sauce, ginger juice, and Chinese cooking wine
1 tbsp cornstarch

Method

  1. Bring 1/2 wok of water to the boil, blanch lotus leaf in boiling water until soft, remove and rinse well, wipe dry and lay on a plate.
  2. Mix chicken with marinade and set aside for 1/2 hour.
  3. Shred ham finely.
  4. Blanch lotus seeds in boiling water, then rinse and drain.
  5. Soak Chinese mushrooms until soft, then cut in half.
  6. Place mushrooms, lotus seeds and chicken pieces on the lotus leaf, sprinkle with ham and ginger, steam over boiling water for 15-20 minutes until cooked.
  7. Trim broccoli into florets, rinse well.
  8. Bring a wok of water to the boil together with 1 teaspoon each of salt and sugar, 1 tablespoon oil, cook broccoli in boiling water. Arrange by the side of the chicken and serve at once.

Source: Towngas Millennium Cookbook


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Korean-style Steamed Red Snapper

Ingredients

1 red snapper
1 tsp salt
black pepper
2 oz beef
1/2 cake bean curd
green onion
garlic
sesame oil
1/2 tsp salt
1/2 tsp sesame salt
1 tsp soy sauce
1/2 cucumber
1/2 carrot
3 dried brown, oak mushrooms
2 eggs
10 quail eggs
1/2 tomato
1/2 bundle parsley
pine nuts
lemon

Method

  1. Clean and scale the red snapper. Fillet the fish keeping the skeleton and head intact. Slice the fish fillets into bite-sized pieces and sprinkle them with the salt and black pepper.
  2. Chop the beef finely. Squeeze out the water from the bean curd. Mix the beef and bean curd with the soy sauce, green onion, garlic, sesame oil and sesame salt.
  3. Cut the cucumber into thin strips and sprinkle it with salt. Squeeze out the water and fry lightly.
  4. Soak the dried mushrooms and cut them into thin strips. Sprinkle them with the soy sauce and sugar and fry.
  5. Cut the carrot into thin strips and sprinkle it with salt and fry. Fry the egg white and egg yolk separately into sheets and cut them into thin strips.
  6. Dip the red snapper slices into flour. Wrap the beef and pine nut in the fish slice and roll. Then dip the rolls into beaten egg and fry until brown.
  7. Place the fried fish rolls on the fish skeleton. Cover with the vegetables alternating colors.
  8. Steam the stuffed red snapper on a steamer rack until tender for 10-15 minutes.
  9. Boil and peel the quail eggs and cut them in half. Garnish with the quail egg, tomato and parsley.

Source: Low-fat Korean Cooking


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