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Recipes (continued)
Steamed Asian Greens
Serves: 4
1 bunch baby choy sum, trimmed, washed
1 bunch baby pak choy, trimmed, washed
2 tablespoons kecap manis*
2 teaspoons toasted sesame seeds
1. Separate leaves and stems and cut in half.
2. Place stems in one steamer basket. Place
lid on the basket and set timer to 3
minutes.
3. Place leaves in second steamer basket.
Stack on top of first steamer basket. Place
the lid on the basket and set timer to 6-7
minutes or until leaves have just wilted.
4. Transfer steams and leaves to a plate.
Drizzle over kecap manis and sprinkle with
sesame seeds.
*Kecap manis is sweet soy sauce and is sold
in supermarkets and asian stores.
Yellow Coconut Rice
Serves: 4
1 cup jasmine rice, rinsed
½ cup coconut milk
½ cup water
1 teaspoon brown sugar
½ teaspoon fish sauce
½ teaspoon ground turmeric
3 green onions, (shallots), thinly sliced
1. Place rice in the rice cooker bowl. Add
coconut milk, water, fish sauce and
turmeric. Place rice cooker bowl in the
steamer basket.
2. Place lid on the basket and set timer to
25 minutes. Steam for 25 minutes or until
tender.
3. Transfer rice to a bowl. Stir with a fork to
separate grains. Top with onions. Serve.