Chinese-style Steamed Three Kinds of Egg

Ingredients

3 salted ducks’ eggs (咸蛋)
3 preserved ducks’ eggs (皮蛋)
3 fresh eggs (beaten)
3 tbsps water
1 tbsp oil

Method

  1. Poach the salted ducks’ eggs until done. Shell and dice coarsely.
  2. Shell and dice the preserved ducks’ eggs.
  3. Mix well the beaten eggs with water and oil. Add the diced salted ducks’ eggs and preserved ducks’ eggs and mix well. Pour the mixture into a lightly greased dish. Steam over high heat for 15 minutes.
  4. Cool and cut into slices before serving.

Source: Delicacies by Gigi Wong

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Steamed Fish Combining the Taste of North Africa and the Flavour of India

Ingredients

1/4 cup orange juice
1 small onion, chopped
1-1/2 cups frozen peas
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon curry powder
2-1/4 cups water
1-1/2 cups couscous
8 oz canned chickpeas (garbanzo beans), drained and rinsed
2 tablespoons lemon juice
6 red snapper fillets, 5 oz each
1/2 teaspoon paprika

Method

  1. In a large nonstick frying pan over medium-high heat, heat the orange juice. Add the onion and saute until wilted, 3-5 minutes.
  2. Stir in the peas, salt, cumin, and curry powder and saute for 1 minute.
  3. Add the water and bring to a boil. Stir in the couscous, chickpeas, and lemon juice. Reduce heat to low.
  4. Arrange a single layer of the fish fillets on top of the couscous and dust with the paprika. Cover and simmer until the fish is opaque throughout and the couscous has absorbed all the liquid, about 10 minutes.
  5. To serve, divide among individual plates.

Makes 6 servings.

Source: The Mayo Clinic

Steamed Fish Fillet Marinated with Orange, Ginger and Onion

Ingredients

4 large whitefish fillets, skinned (about 6 oz each)
juice and zest of 1/2 medium orange
1/2-inch piece fresh ginger, grated
2 garlic cloves, crushed
4 green onions, shredded
1 medium orange, segmented
4 Tbsp dry white wine
2 Tbsp butter
1 Tbsp fresh chives, chopped

Method

  1. Rinse the fish under running water and pat dry. Place in a shallow glass dish. Mix half of the orange juice and zest, the ginger, garlic, green onions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.
  2. Remove the fish, orange and scallions from the dish, reserving the marinade, and place in a wax paper-lined steamer tier. Cover with a tight-fitting lid and steam for 10 to 15 minutes.
  3. Meanwhile, pour the marinade into a small saucepan with the remaining orange juice, zest and the wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from the heat. Stir in the butter to give a glossy sauce and add the chives.
  4. Serve the fish on warm plates with the sauce. Garnish with fresh chives and orange segments and serve with freshly cooked rice.

Makes 4 servings.

Source: Steam Cuisine

Hong Kong Home-style Steamed Baby Oyster with Pork and Duck Eggs

Ingredients

160 g baby oyster, rinse and chopped
80 g ground pork
1 bunch mung bean vermicelli
2 duck eggs, beatened
1 stalk green onion, minced
1 sprig cilantro, minced

Marinade

1/8 tsp salt
1/4 tsp sugar
2 tsp cornstarch
1 tbsp light soy sauce
dash sesame oil
pinch white ground pepper

Method

  1. Mix the pork with the marinade and set aside for at least 10 minutes.
  2. Soak vermicelli with cold water until softened.
  3. Mix oyster with all the ingredients. Pour into a deep clay dish.
  4. Steam over high heat for about 20 minutes until the pork is cooked through. Serve hot.

Source: Hong Kong magazine

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