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hi all any recipies on steam cooking x
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Steamed Sausage Dinner
2 1/2 pounds smoked sausage
2 pounds ham hocks
4 large potatoes, peeled and cut into large chunks
1 rutabaga, peeled and cut into large chunks
6 turnips, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
2 onions, cut into large chunks
1 large head cabbage, quartered
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 quart water
Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside. In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid. Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Metric:
1135 g smoked sausage
905 g ham hocks
4 large potatoes, peeled and cut into large chunks
1 rutabaga, peeled and cut into large chunks
6 turnips, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
2 onions, cut into large chunks
1 large head cabbage, quartered
6 g salt, or to taste
1 g ground black pepper, or to taste
945 ml water
2 1/2 pounds smoked sausage
2 pounds ham hocks
4 large potatoes, peeled and cut into large chunks
1 rutabaga, peeled and cut into large chunks
6 turnips, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
2 onions, cut into large chunks
1 large head cabbage, quartered
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 quart water
Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside. In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid. Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Metric:
1135 g smoked sausage
905 g ham hocks
4 large potatoes, peeled and cut into large chunks
1 rutabaga, peeled and cut into large chunks
6 turnips, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
2 onions, cut into large chunks
1 large head cabbage, quartered
6 g salt, or to taste
1 g ground black pepper, or to taste
945 ml water
Steamed Garlic Prawns Chinese-Style
20 large tiger prawns with shell
2 tablespoons light soy sauce
5 cloves garlic, minced
1 teaspoon brandy
Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture. Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.
Metric:
20 large tiger prawns with shell
30 ml light soy sauce
5 cloves garlic, minced
5 ml brandy
Steamed Curried Mussels
1/4 cup curry powder
2 teaspoons minced garlic
2 pounds mussels, cleaned and debearded
Fill a large pot with 1 inch of water. Stir in the curry powder and garlic, and bring to a boil. Add the mussels, and steam over high heat until they are all open, 5 to 10 minutes. Serve immediately.
Metric:
25 g curry powder
6 g minced garlic
910 g mussels, cleaned and debearded
20 large tiger prawns with shell
2 tablespoons light soy sauce
5 cloves garlic, minced
1 teaspoon brandy
Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture. Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.
Metric:
20 large tiger prawns with shell
30 ml light soy sauce
5 cloves garlic, minced
5 ml brandy
Steamed Curried Mussels
1/4 cup curry powder
2 teaspoons minced garlic
2 pounds mussels, cleaned and debearded
Fill a large pot with 1 inch of water. Stir in the curry powder and garlic, and bring to a boil. Add the mussels, and steam over high heat until they are all open, 5 to 10 minutes. Serve immediately.
Metric:
25 g curry powder
6 g minced garlic
910 g mussels, cleaned and debearded
Steamed Lemony Fish
6 (6 ounce) fillets halibut
3 teaspoons dried dill weed
3 teaspoons onion powder
1/4 teaspoon paprika
seasoning salt to taste
1 pinch lemon pepper
2 teaspoons dried parsley
1 pinch garlic powder
2 tablespoons lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares, large enough for the size of each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake in the preheat oven for 30 minutes.
Try cod, salmon, red snapper, trout etc. Serve with a white and wild rice blend.
Metric:
6 (6 ounce) fillets halibut
3 g dried dill weed
6 g onion powder
0.6 g paprika
seasoning salt to taste
1 g lemon pepper
0.9 g dried parsley
1 g garlic powder
30 ml lemon juice
6 (6 ounce) fillets halibut
3 teaspoons dried dill weed
3 teaspoons onion powder
1/4 teaspoon paprika
seasoning salt to taste
1 pinch lemon pepper
2 teaspoons dried parsley
1 pinch garlic powder
2 tablespoons lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares, large enough for the size of each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake in the preheat oven for 30 minutes.
Try cod, salmon, red snapper, trout etc. Serve with a white and wild rice blend.
Metric:
6 (6 ounce) fillets halibut
3 g dried dill weed
6 g onion powder
0.6 g paprika
seasoning salt to taste
1 g lemon pepper
0.9 g dried parsley
1 g garlic powder
30 ml lemon juice
Sesame Asparagus
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
Steamed Chicken
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes. Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes. Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Metric:
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
30 ml vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
75 ml light soy sauce
30 ml sesame oil
2 sprigs fresh cilantro
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
Steamed Chicken
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes. Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes. Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Metric:
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
30 ml vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
75 ml light soy sauce
30 ml sesame oil
2 sprigs fresh cilantro
Stuffed Cabbage
3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage
Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice. Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool. Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot. When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.
Metric:
600 g long grain rice, rinsed
905 g pork loin roast, finely diced
455 g carrots, chopped
455 g onions, chopped
1 g salt to taste
50 g tomato paste
0.5 g dried dill weed
60 ml sunflower seed oil
3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage
Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice. Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool. Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot. When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.
Metric:
600 g long grain rice, rinsed
905 g pork loin roast, finely diced
455 g carrots, chopped
455 g onions, chopped
1 g salt to taste
50 g tomato paste
0.5 g dried dill weed
60 ml sunflower seed oil
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