Steamed Minced Pork & Egg

Ingredients:

1. 500 gm of minced pork belly (seasoned TMX chicken powder seasoning and potato starch)
2. 4 eggs
3. Spring onions
4. Sunflower oil

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1. Mix all ingredients above and place inside a steaming dish.

2. Place in steamer and steam for 1/2 hour.

3. Serve hot with rice.

Bon appetit!

Thermomix Steamed Wrapped Chicken Balls in Chinese Cabbage

Ingredients:

1. 500gm of minced chicken
- seasoned with sea-salt, white pepper (optional), chopped carrots, fresh mushrooms (optional), cooking oil, cornstarch (you can use potato starch)
2. Chinese cabbage (wash the leaves and set aside to dry)
3. Toothpicks

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1. Fill the TMX jug to the number 2 mark.

2. Place the TMX jug onto the machine. Place cover and MC.

3. Set 30 minutes/100C/Speed 2.

4. Each chicken ball should be about 1.5 inches in size. Wrap each chicken ball with a cabbage leaf and stick a toothpick through it to hold it in place.

5. Place the chicken balls on the Varoma tray.

6. Once the temperature reaches 100C, remove the MC and place the Varoma tray on the TMX jug. Cover the Varoma tray.

7. Allow it to steam for about 15 minutes.

8. Once it is cooked, remove the balls and place new ones and continue steaming until all are cooked.

9. Serve them hot with soup or rice.

Bon appetit!

I did not have enough cabbage leaves. I steamed them on their own. It was delicious too!

A Fiery CNY Eve Lunch!

A very Happy Fiery Monkey Chinese New Year to all my Chinese fellow bloggers and readers.

Here was what we had for our reunion meal.

Steamed fish.

Thermomix stir-fried choy sum with carrots and prawns.

Steamed beancurd with minced pork (Yong Tau Foo).

Curry potato and pork.

Steamed okra with minced pork (Yong Tau Foo).

Steamed bittergourd with minced pork (Yong Tau Foo).

Double boiled bone broth with lotus root.

Steamed chicken.

And brownies for dessert! 

Thermomix Steamed Rice

Ingredients:

1. 350gm rice (I've tried Basmathi and Sushi rice with this method and it cooks very well.)
2. 900gm water
3. *Sea-salt (optional)
4. *Grapeseed oil (optional)

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1. Place the 350gm rice into the Thermomix basket. Then place the basket in a large washing bowl to soak the rice. (I soak the rice so that the phytic acid is removed. I usually soak for an hour.)

2. Once the one hour is over, rinse the rice under clean running water.

3. Place the 900gm water into the Thermomix jug. (If your want to have tastier rice, you can add the sea-salt and oil into the jug.)

4. Then place the Thermomix basket into the jug.

5. Set 20minutes/Varoma/Speed4.

6. Once it is done, use the spatula to remove the basket from the jug. (Be careful of the steam!)

7. I've been told that by cooking the rice in the Thermomix, the starch is removed from the rice by the turning of the blades. The water left behind is apparently starchy water. One of the women who attended the Thermomix demo told me that her stomach does not bloat anymore as her rice is now boiled in the Thermomix. But if she eats rice cooked in other ways, her stomach will bloat!

The starchy water. 

A friend of mine told me that she uses this water as her SK-II! You can try it out. (Of course if you add the sea-salt and oil, you can't use the water on your face!)

8. Serve the rice hot.


Bon appétit!

Thermomix Steamed Fish

I am very fortunate to have bought the Thermomix from an agent who is very particular with after-sales-service. She and her team had gone dish-hunting for dishes that fit perfectly into the Varoma. Thus, the dish in the picture above is one of the two which I had bought from her.

Ingredients:

1. Approximately 500gm of fish (I used one whole pomfret fish)
2. Sea-salt
3. Tamari sauce
4. 2 garlic bulbs (finely chopped)
5. 1 stalk of chives (spring onion) (finely chopped)
6. Sunflower oil
7. 1/4 cup of plain chicken broth
8. 750gm of water

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1. Place the water in the mixing bowl. (As the Thermomix is a weighing machine, you can weigh the amount of water needed in the mixing bowl.)

2. Place the fish on the steaming dish. Season the fish with a dash of sea-salt, a teaspoon of Tamari sauce, some sunflower oil and 1/4 cup of plain chicken broth.

3. Place the steaming dish into the Varoma dish.

4. Garnish the fish with the chopped ginger and spring onions.

5. Close the lid and steam for 35min/Varoma/speed 1.

6. Once it is done, check whether the fish is throughly cooked. If it is not, add some time and continue to steam until throughly cooked.

7. Serve with hot rice once it is done.

Bon appétit!

Steamed Garoupa Fish with Minced Garlic

Ingredients:

1. 1 medium sized Garoupa fish (washed and cleaned)

Garoupa (the two fish on the right and middle)

2. 1 tablespoon of minced garlic
3. 1 stalk of chives (chopped into fine pieces)
4. Sea-salt
5. Tamari sauce
6. Sunflower oil
7. Pepper* (optional) HIGH IN SALICYLATES
8. Sesame oil* (optional) HIGH IN SALICYLATES

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1. Place the fish in a large steaming dish.

2. Season the fish with sea-salt, Tamari sauce, sunflower oil and minced garlic.

3. Place the fish in the fridge for an hour to allow the fish to absorb the seasoning.

4. Steam for about 1/2 hour or until the fish is fully cooked.

5. Garnish the fish with the chives just before serving.

6. Serve with hot, steaming rice.

Bon appétit!

Steamed Stuffed Bean Curd

Ingredients:

1. 2 large pieces of soft bean curd/tofu.
2. Spring onions (chopped into tiny pieces)
3. 200gm minced chicken (seasoned with sea-salt, brown sugar and sunflower oil)
4. Sea-salt
5. Soft brown sugar
6. Sunflower oil

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1. Mix the minced chicken and spring onions together.

2. Cut the bean curd into 3 parts.

3. Make a small crater in the middle of each bean curd with a spoon.

4. Mix the bean curd that was scooped out with the minced chicken.

5. Spoon the minced chicken mixture onto each crater.

6. Arrange the bean curd pieces on a plate which is to be placed into a steamer.

7. Steam for 15 to 20 minutes.

8. Serve while it is hot.

Bon appétit!

I wasn't 'gentle' enough with one of the bean curd when I was placing the minced chicken onto it. You can see the broken bean curd!

Salicylate-Free Egg-Li-Cious Dish!

Ingredients:

1. 8 eggs
2. Sea-salt
3. Sunflower oil
4. 1 cup of water

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1. Break eggs into a large bowl.

2. Add the sea-salt, approximately 3 tablespoons of sunflower oil and 1 cup water into the eggs and beat all the ingredients together until the mixture is thoroughly mixed up.

3. Pour the mixture into a bowl or casserole dish.

4. You can either steam the eggs in a wok with the dish/bowl set on a rack, or in a steamer. You can also cook this egg dish in a microwave.

5. Cook for approximately 30 minutes or until the eggs are cooked. You can cook it using medium heat for the first 15 minutes and then turning it to low for the remaining 15 minutes.

6. Serve hot with rice.

Bon appétit!