Asian Inspirations

Discover the authentic in Asian cuisine food

Steam

Shanghainese Shaomai with Sticky Rice

by Leave a Comment

To Prepare Overnight
Soak the glutinous rice in cold water for about 8-10 hrs.

To Cook
Drain the water from the glutinous rice. Put baking paper or a similar substitute on a steamer and spread the glutinous rice over it. Steam for about 15-20 mins until it has fully cooked.
Remove the glutinous rice and cover with a wet cloth making it doesn’t get dry while it is cooling.
Heat up a wok or pan and add cooking oil. Once the pan is hot enough, add the pork until it has browned. Add soy sauce and stir. Add cooking wine and sugar. Cook for a few mins. Add enough water so that the meat is just covered. Add ginger. Add seasonings to taste.
Add the rice and sauce until the liquid has been absorbed. Remove from heat and mix in scallions. Let it cool down by spreading it out.
Wrap the shaomai.
Once you’ve wrapped the desired amount of shaomais, steam it for 10 mins before removing to cool down.

Modern Fried Bok Choy Dumplings

by Leave a Comment

To Prep
Heat 1 tbsp oil in a wok or pan and stir-fry bok choy and shiitake mushrooms until fragrant. Set aside in a bowl to cool. Add mashed shrimp to the bok choy and shiitake mushrooms and combine with seasoning mix. Stir until the mixture has thickened.
Spread the mixture over bean curd skin. Cover with another piece of bean curd skin.
Steam bean curd skin over high heat for 5 mins until cooked. Set aside to cool then, cut into 6 pcs of dumplings.
Prepare the dipping sauce by mixing both ingredients together. Set aside.
Coat dumplings with batter. Heat oil to 180°C and fry until golden browned. Drain and serve with dipping sauce.

Steamed Tofu with Minced Pork

by Leave a Comment

To Cook
In a bowl, mix the minced pork, mushrooms and carrots with marinade until combined well. Divide minced pork into 12 portions. Place 1 minced pork portion on top of a slice of tofu. Repeat with remaining minced pork portions and tofu.
Steam tofu with minced pork over high heat for 10 mins or until cooked through. Remove and pour away excess liquid.
Pour seasoning mix over steamed tofu. Sprinkle with chopped spring onions if desired. Serve.

Steamed Egg Bean Curd with Shrimp

by Leave a Comment

To Cook
Mix mashed shrimp with marinade ingredients until well combined.
Sprinkle egg bean curd with a little corn starch. Spread mashed shrimp onto each egg bean curd.
Steam egg bean curd over high heat for 8 mins until cooked. Remove.
Pour hot oil and soy sauce over steamed bean curd and serve hot. Garnish with spring onions and red chillies.

Hot and Spicy Cabbage Rolls with Chinese Mushrooms and Minced Pork

by Leave a Comment

To Cook
Place pork, water chestnuts and Chinese mushrooms in a bowl. Mix well with marinade and set aside for 10 mins.
Boil cabbage until soft then, submerge in cold water. Set aside.
Divide pork mixture into 8 equal portions. Wrap and enclose each portion in a cabbage leaf, then plate. Arrange carrot and lotus root slices in between each cabbage roll.
Prepare a steamer over high heat and steam the cabbage rolls for 15 mins.
In a saucepan, heat up seasoning mix ingredients and stir well. Drizzle the sauce over cabbage rolls and serve immediately.

Cold Eggplants in Soy Sauce Dressing

by Leave a Comment

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.

Steamed Eggplant with Garlic

by Leave a Comment

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 Egg White with Tomatoes and Elm Fungus

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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!