To Cook
Steam eggplants over high heat for about 6 mins. Take out and immerse in iced water. Drain. Cut the eggplants into strips and arrange on a serving plate. Chill in a refrigerator.
Just before serving, combine all seasoning mix ingredients. Add to the eggplants and mix well.
Sprinkle with sesame seeds and serve.
Steam
Steamed Eggplant with Garlic
To Cook
Arrange eggplant strips on a plate. Sprinkle with a little bit of salt.
Mix fresh garlic with 2 tbsp oil and spread on top of the eggplants.
Prepare a steamer over high heat. Steam the eggplants for 5 mins. Drain away excess liquid. Drizzle 1 tsp heated oil on the eggplants. Top with Lee Kum Kee Double Deluxe Seasoned Soy Sauce, fried garlic and spring onions. Serve.
Steamed Minced Pork with Olive Vegetables
To Cook
Combine minced pork and water chestnut with marinade ingredients. Arrange the mixture on a steam proof dish.
Steam over high heat for 10 mins or until cooked through. Discard excess water.
Garnish with Chinese parsley and red chillies. Serve.
Steamed Egg White with Tomatoes and Elm Fungus
To Cook
Mix chicken bouillon powder with 300ml water to create chicken broth. Add in egg whites and stir well. Strain through a sieve to remove bubbles and pour egg mixture into a shallow dish. Cover with foil and steam over medium heat for 15 mins with lid half opened.
In a pan, heat up oil and sauté ginger until fragrant. Add elm fungus, wine, oyster sauce, 250ml water and bamboo shoots. Simmer for 5 mins. Then, put in tomatoes and toss well. Stir in thickening mixture and cook until sauce thickens.
Remove steamed egg white from steamer and spoon over sauce mixture. Garnish with spring onions if desired. Serve immediately.
XO Turnip Pudding
To Cook
In a pot, cook grated turnip in 150ml water for 20 mins until a little water is left. If turnip is very dry, add water.
Stir fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in oil until fragrant. Add ginger juice and wine, stir well. Stir into cooked turnip.
Add rice flour and seasoning mix to cooked turnip and stir well.
Put mixture into a 20cm oiled tin and steam over high heat for 1 hr. Let cool and chill in refrigerator for 2 hrs. Sprinkle with chopped Chinese parsley, spring onions and Lee Kum Kee XO Sauce.
To serve, cut into 1cm slices and pan fry in oil until golden browned or steam until heated through.
Vegetarian Fritter Hand Roll
To Prep
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Combine 3 tbsp of the tempura flour with the ice water in a mixing bowl and lightly stir them together. Try not to over mix the batter.
Put the remaining tablespoon of flour in to a separate bowl along with the cut vegetables. Season lightly before mixing to coat all of the ingredients.
Pour in the batter and lightly mix through to further coat the ingredients.
To Cook
Heat a pan with about 2 cm of oil to deep-fry up to about 180°C.
Place spoonfuls of the vegetable mix in to the pan and cook until golden on both sides. Let cool on paper towels to drain the excess oil.
When the fritters have cooled, cut them in to halves or in to sections that will fit in to the hand roll.
To Assemble
Cut nori sheets in half. Place sushi rice and the rest of the fillings onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Serve with teriyaki sauce or eel sauce on top!
Tempura Prawn Hand Roll
To Prep
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Combine 125 g of tempura flour and ice water together in a mixing bowl and lightly stir them together. Don’t over mix as pockets of flour will make the batter airy. Pour the remaining 50 g of flour in to a separate bowl.
To Cook
Heat the oil to about 180°C, then dredge the prawns one by one in the tempura flour, then into the batter and fry in batches till golden brown. Let cool on paper towels to drain the excess oil.
To Make the Roll
Halve the seaweed sheets. Place sushi rice and then the lettuce, cucumber and prawn onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The hand roll should be shaped cone shaped to stop any rice from falling out.
Serve with teriyaki sauce or eel sauce on top!
Hong Kong Steamed Rice Rolls with Prawns (Har Cheung Fun)
To Prep
In a large bowl, combine all the flour ingredients. Pour in oil while using your other hand to slowly knead. Then, gradually pour in water while continuing to knead and mix, getting rid of any lumps until a smooth, watery batter is obtained.
To Cook
Prepare a steamer over high heat. Using a rectangular tray, lightly brush it with oil. Slowly pour in a thin layer of batter to cover the tray. When the water is boiling, place into the steamer and steam for 2 mins. Then, add 2 tbsp of prawns on top of the rice roll in a straight line, about 3cm from the front edge of the rice roll layer. Sprinkle 1 tbsp green onions. Continue to steam for another 2-3 mins until prawns are cooked.
Remove from steamer and allow to cool for 2 mins. Roll the rice roll layer from the front edge to cover prawns and green onions. Repeat Step 2 and 3 with remaining batter.
Mix sauce ingredients into a bowl and pour over steamed rice rolls. Garnish with spring onions and serve with some XO sauce.
Steamed Crystal Prawn Dumplings (Har Gow)
To Prep
In a bowl, combine all filling ingredients. Using a fork, whip the mixture in one direction for 2 mins until the mixture begins to appear sticky. Cover with a cling wrap and place inside the fridge while preparing the dough.
In a mixing bowl, combine wheat starch and tapioca starch. Gradually add in boiling water while stirring vigorously. Then, pour in lard or oil and stir well to combine. Knead the dough for 2 mins until you get a smooth ball. Roll the dough into a long log and cut into 20 equal pieces. Roll each piece into a smooth ball. Place the dough balls into a tray and cover with damp cloth.
Prepare a lightly oiled smooth surface. You can place a baking sheet over a cutting board and lightly oil the baking sheet. Working with one dough ball at a time, flatten it using a rolling pin until rather thin but still able to withhold the weight of the filling. Using a round cutter, about 8cm in diameter, cut out the dough. Place a spoonful of filling in the centre of the dumpling wrap and fold into half. Then, using your fingers, push the dough, forming pleats, until completely sealed from one end to the other. Place prawn dumpling into a large bamboo basket lined with parchment paper. Repeat with remaining dough balls and leftover dough, if any. Space the prawn dumplings slightly apart to allow for expansion during cooking process.
To Cook
Prepare a steamer over high heat. Steam prawn dumplings over boiling water for 6 mins. Steam in batches if you have a smaller bamboo basket.
Remove and serve hot with soy sauce or chilli sauce.
Steamed Chicken Feet with Black Bean Sauce (Fung Jao)
To Cook
Pat chicken feet with paper towels until dry. In a wok or deep pan, heat up oil and deep fry chicken feet in batches until golden brown. Drain.
In a pot, add water till half full and bring to a boil. Carefully place fried chicken feet into boiling water and boil for 40 mins. Check occasionally to ensure there is sufficient water.
Meanwhile, prepare garlic. Place minced garlic in a bowl together with fermented black beans, oyster sauce, soy sauce, dark soy sauce, rice wine, sugar, fermented bean curd, ground white pepper, chicken stock and salt. Combine till well mixed.
Once chicken feet are ready, drain them from the pot of water. Place into a large mixing bowl and toss them with the seasoning sauce. Allow to marinade for at least 1 hr (or best overnight).
Steam marinated chicken feet for 3 hrs over low heat. Occasionally, gently mix the chicken feet with sauce while steaming to ensure that the chicken feet are evenly flavoured and coloured.
Serve immediately.
Chinese Steamed Sponge Cake (Ma Lai Koh)
To Prep
Crack eggs into a large mixing bowl and add sugar. Whisk until light and fluffy. Pour in oil and milk and continue whisking until smooth. Slowly add in flour and custard powder while whisking until smooth batter is formed. Also, gradually add in baking powder, baking soda and salt and whisk until smooth, ensuring there are no lumps. Cover the mixing bowl with cling wrap and allow the batter to rest for at least 30 mins.
To Cook
Prepare a steamer and bring water to a rolling boil. Place a 9-inch round pan into the steamer for about 3 mins to warm it up. Then, pour the batter into the pan and steam for 40 mins. To check if it’s ready, insert a tooth pick into the centre of the cake and remove it. The tooth pick should come out clean.
Take the cake out from the steamer and set aside to cool down slightly. Serve warm or at room temperature.
Prawn and Ginger Dumplings
To Prep
Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil.
Place a small spoonful of prawn mixture in the centre of the dumpling wrapper. Brush water on one side of the dumpling wrapper, and then fold the other side up but do not seal. Working from left to right, make small pleats on side closest to you until both sides have joined, and then pinch together to seal the top.
To Cook
Steam dumplings for 6 mins, and then serve immediately.