Egg Tofu Extravaganza


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


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


  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


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


  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

Steamed Chicken and Assorted Mushroom with Cous Cous


1 whole chicken
2 litre water
1 chicken leg
50 g fresh assorted mushroom
50 g cous cous
2-1/4 cups chicken broth


3/4 tsp soy sauce
1 tsp Chinese rose wine
1/4 tsp sugar
2 tsp cornstarch
1 tbsp water
1 tsp oil


  1. Rinse thoroughly the whole chicken, cut into 4 parts, and blanch.
  2. Bring 2 litre of water to the boil and add the chicken. When the water reboils again, turn to a low heat and cook for 3 hours. Remove the chicken. There will be about 600 ml of chicken broth left. Remove the oil and set aside the broth.
  3. Rinse thoroughly the chicken leg and mushrooms, drain to dry, chop into pieces, and mix well with the marinade to marinate for an hour.
  4. Put the cous cous into a pot, pour in the boiling chicken broth, and cover with a lid for 45 minutes until the cous cous becomes soft.
  5. Boil water and steam the mushrooms and chicken for 15 minutes. When they are done, serve with the cous cous.

Makes 2 servings.

Source: Chicken Delicacy

Fish and Vegetables Kebobs


2 lb white fish fillet or steaks, skinned
4 cherry tomatoes
4 pearl onions
1 zucchini, cut into chunks
salt and freshly ground black pepper
juice and zest of 1 medium lime
1 garlic clove, peeled and crushed
1 Tbsp garlic wine vinegar
2 Tbsp olive oil
1 tsp prepared Dijon mustard
1 Tbsp fresh dill, chopped
3/4 cup fish stock
lime wedges to garnish
green salad, to serve


  1. Wash the fish under running water and pat dry. Cut into cubes, removing any bones if using steaks.
  2. Put fish and vegetables in a shallow glass dish. Season well.
  3. Mix the lime juice and zest, garlic, vinegar, olive oil, mustard and dill. Pour into the glass dish to coat the ingredients well. Cover and marinate for 2 hours, turning occasionally.
  4. Cut four wooden kebob skewers in half. Thread on the fish and vegetables, alternating ingredients. Reserve marinade.
  5. Bring the water in the base of the steamer to a boil. Lay a sheet of foil in the base of the top of the steamer and arrange kebobs inside. Cover with a tight-fitting lid and reduce heat slightly. Cook for 15 minutes.
  6. bring the marinade and stock to a boil in a saucepan until reduced by half. Arrange kebobs on a serving plate and pour the hot marinade over top. Garnish with lime wedges and serve.

Makes 4 servings.

Source: Steam Cuisine

Chinese Hakka-style Steamed Egg with Shallot Flavored Lard


3 eggs
10g dried shrimp
4 shallots
10 g fatty pork
1/2 tsp salt
1 tsp light soy sauce
some chopped spring onion


  1. Peel and cut each shallot into 4 pieces, squash lightly.
  2. Cut fatty pork into small pieces and pan fry into lard. Discard the pork crisps. Add shallot pieces to the lard and brown slightly to make shallot flavored lard.
  3. Wash dried shrimps and boil in 1 cup of water for 10 minutes. Filter using a wire strainer, discard shrimps and save water for later use.
  4. Beat eggs and filter out air bubbles through a wire strainer.
  5. Add 2 parts of water saved from boiling dried shrimps to 1 part of filtered egg, add salt and stir gently, and seal tightly with microwave wrap.
  6. Steam for 12 to 15 minutes under medium high heat. Shake plate gently and take out if the center of the egg batter is firmed.
  7. Add soy sauce and shallot flavored lard. Sprinkle chopped spring onion on top.

Source: Hakka Cuisine