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R11
Steamed vegetable
(gado gado)
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
300g hard tofu, cubed
3 Syncro Rice Cooker cups of water
250ml peanut sauce (recipe below)
1. Place half the vegetables and tofu into steaming
tray. Place water into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the stock is boiling, insert
the vegetables in the steaming tray into removable
cooking bowl, close the lid and cook for 5-7
minutes. Remove vegetables, keep warm. Ensure
sufficient water is in removable cooking bowl.
Repeat steaming with the remaining vegetables.
2. Place the vegetables and tofu onto a serving
platter and drizzle with warm Peanut Sauce.
PEANUT SAUCE
1 onion, chopped
1 clove garlic
2cm piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder (preferably Malaysian)
1 tablespoon soy sauce
1
⁄
4
cup crunchy peanut butter
1 teaspoon chilli paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the onion, garlic and ginger into a food
processor and process until fine.
2. Heat oil in a saucepan over medium heat. Add
onion mixture and gently fry for 3-4 minutes.
3. Add curry powder and soy sauce. Stir well before
adding peanut butter, sugar, and chilli paste.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth.
5. Increase the heat then cook for 5 minutes.
Steamed chicken breast
with ginger and spinach
1 tablespoon minced ginger
1
⁄
2
bunch coriander finely sliced
2 x 150g chicken breast supremes, skin on
1 cup Stones green ginger wine
200g baby spinach
1 punnet (50g) baby corn
1. Combine ginger and coriander. Place half of
the mixture under the skin of each chicken
breast supreme.
2. Place the breasts in a single layer into a shallow
dish. Pour over the ginger wine, cover and
marinate for 20 minutes.
1. Place the marinated chicken into steaming tray.
2. Place water into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the water is boiling, insert
the chicken breasts in the steaming tray into the
removable cooking bowl, close the lid and cook for
10-15 minutes or until chicken cooked when
tested. Remove chicken and keep warm.
3. Place spinach and corn into steaming tray.
4. Ensure sufficient water is in removable cooking
bowl. Insert steaming tray and close the lid,
cook for another 7-10 minutes or until vegetables
are cooked.
5. Serve the chicken on top of the vegetables with a
drizzle of soy sauce.
44
Steamed recipes
Steamed whole fish with
ginger and shallot
1 x 300-400g whole snapper or bream,
cleaned and scaled
1
⁄
2
bunch coriander
2 tablespoons soy sauce
1 tablespoon peanut oil
2cm piece fresh ginger, cut into matchsticks
3 shallots, finely sliced
1 lime, sliced
1. Wash and dry the fish. Cut 2 slits at a 45° angle
through each side of the fish. Into each slit, place
some ginger and a slice of lime.
2. Place half of the coriander into the cavity of the
fish. Place the fish into the steaming tray.
3. Pour water or stock into the removable cooking
bowl. Close the lid and using the ‘Cook’ function,
press the Start button. When the water is boiling,
insert fish in the steaming tray into removable
cooking bowl, close the lid and steam fish for 15
minutes or until cooked when tested.
4. Remove fish and place onto a serving platter.
5. Combine soy, oil and shallots, pour over the fish.
Serve immediately with steamed jasmine rice.
Steamed salmon fillet with
tomato and basil salsa
1 tablespoon olive oil
2 shallots, diced
1
⁄
4
cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
3 Syncro Rice Cooker cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots, add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat.
Cool the salsa mixture then add basil, balsamic
vinegar, and oil.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the stock is boiling, insert
the salmon fillets in the steaming tray into
removable cooking bowl, close the lid and cook
for 6-8 minutes for medium or 10 minutes for
well done.
4. Remove salmon. Serve hot with Tomato and Basil
Salsa and mixed salad leaves.
44
R10
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page R10