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 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!