Dow see jing pie (steamed spareribs with black bean sauce) Have butcher cut spareribs into 1-inch pieces. Trim off fat.
Place spareribs in a heat proof dish. Wash and rinse black beans 2 or 3
times, then mash them with garlic, ginger, soy sauce, cornstarch and
sherry. Mix with spareribs.
Cooking:
Aliter baedinam sive agninam excaldatam (steamed lamb) Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes.Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.
Steamed trout with ginger and garlic First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to
Steamed baby carrots Cook carrots in steamer basket over simmering water in covered saucepan
for 8 to 10 minutes, until tender. Transfer carrots to bowl. Toss with
butter, lemon rind, lemon juice, dill, salt, and pepper. Serve
immediately.
White wine steamed mussels In a large pan, heat olive oil. Add shallots and cook until translucent, about 3 minutes. Add mussels and white wine. Cover and steam the mussels until they open, about 5 to 7 minutes. Stir in tomatoes. Remove from heat. Serve with crusty bread.
Yield: 4
Fettucini clams sage & apple smoked bacon Render bacon slowly until crispy. Remove bacon and pour off 1/2 the fat. Add clams, sage and shallots. Saute until shallots caramelize slightly. Add wine cover and reduce by half. Remove clams as they open. Add cream and seasonings. Reduce by half.
Chowan mushi - japanese steamed egg custard While continuing to beat the eggs, add the salt, sherry, peas, and shrimp.
Divide among 4 greased custard cups. Set the custard cups on a rack in a
deep saute pan or dutch oven. Cover with a piece of wax paper. Pour boiling
water down the sides of
Hunan-style steamed fish Rinse fish and pat dry. Cut one long diagonal slit or several crosswise slits in each side. Sprinkle fish inside and out with salt to taste. Place fish on platter for steaming. Rinse black beans and drain. Chop coarsely, if desired. Combine black beans, c
Clams oreganata Cook garlic in oil in deep 4-6 quart heavy pot over moderately low heat,
stirring until garlic is fragrant, about 1 minute. Add white wine,
tomatoes, and 1 T oregano and cook, stirring well to coat, then cover pot
tightly and increase heat to moderately
Whole steamed fish Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish,
Whole steamed sea bass, ginger and spring onions 1 Place the sea bass on a heatproof oval plate or dish and score the flesh down both sides. Mix together the sugar, wine or sherry, soy sauce and sesame oil. Pour over the fish and scatter with ginger julienne.
2 Set up a steamer or put a rack in a wok or
Steamed chicken and beancurd Preparation: All mixing can be done in food processor. Or, use
cleaver to finely mince chicken and mash beancurd. In bowl, combine
egg whites, oil, ginger juice, gin, salt, five-spice powder and
sugar; stir to break down egg and blend. Add chi
Steamed apricot bread In a large bowl, combine the oats, rice flour, amaranth flour and
baking soda.
Grind the almonds to a fine powder in a blender. Gradually add enough
water to bring the level up to 1 cup. With the machine running, add
the molasses or honey
Steamed whole artichokes Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, c
Steamed artichokes with orange aioli dipping sauce Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes
in the following manner: Discard lower leaves and stems and steam
upright 30-45 minutes or until base can be pierced with a sharp
knife. Drain inverted and chill. Make aioli by
Anne's baked clams casino Mix all together -- let stand 2 - 3 hours or overnight in refrigerator. Put mixture into clam shells. Broil 5 - 6 minutes.
Serve with lemon wedges.
Siu mai (steamed meat dumplings) Drop 1 tsp. mixture onto middle of the skin, gather up skin sides, letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright.
STEAMING: Arrange dumplings in an 8
Chinese: steamed pork dumplings (shiu mai) Shell, devein, wash, and drain prawns. Dice into bits.
Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and
discard stems; then chop into very small pieces.
Combine the pork, mushrooms, prawns, and onion. Put mixture on cho
Chinese-style steamed chicken Fill bottom part of a steamer with 1 inch of water; bring to boil.
Toss chicken with garlic, ginger, green onion, soy sauce and red pepper flakes, coating breasts well. Place chicken in the steamer basket, pouring remaining soy sauce mixture over chicken
Barbequed oysters and razor clams with spicy vinegar Preheat grill or barbecue.
Scrub and clean oysters and razor clams and drain.
In a small mixing bowl, place chopped peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook until shells open. remove and plac
Steamed turnip cake Soak dried shrimps in lukewarm water until softened, drain. Mix well the
corn starch with about 3 cups of cold water, by hand.
Dice the sausages. Heat about 2 T of oil in a pan and stir fry the
sausages and dried shrimps for about 7 mins. Add
Steamed corn custards with crab Make custard:
Cook corn in a 1-quart saucepan of boiling salted water until very tender,
3 to 5 minutes, and drain in a sieve.
Pure milk and hot corn in a blender until almost smooth, then force
through a very fine sieve into a bowl, discarding solids. Wh
Bu ja (steamed crab) Combine all the ingredients in a food processor, and then spoon a quarter
of the mixture into each of four crab shells or ramekin dishes, and steam
for about 15 minutes until cooked.
Garnish with slivered red and green chillies and coriander leaves.
Italian steamed artichokes 1 x Bay Leaf
1/4 ts Coriander Seeds
1/2 ts Dried Oregano
1/2 ts Dried Basil
Snip the thorns off the artichoke leaves. Place the garlic slices
inside the leaves throughout the artichoke. Put the artichoke into a
medium-size saucepan. Ad
Japanese steamed bun prepare steaming pot.
(if you do not have a proper steam pot, this can be done by using a large pot filled with water about one inch, then place a heat-safe cup upside down, then a plate where you can place your muffin cups. Aluminum cups or porcelain cu
Deviled clams Drain and chop clams. Cook garlic, onion, and celery in butter until
tender. Blend in flour and seasonings. Add clams and cook until thick,
stirring constantly. Stir a little of the hot sauce into egg, add to
remaining sauce, stirring constantly.
Dough for steamed buns In a measuring cup, put in 3/4 cup warm water, add yeast, stir to dissolve
and let stand for 1 minute until slightly foamy. Add sugar and oil and mix
well. Put flour in fod processor fitted with metal blade. With machine
running, pour yeast mixture
Yacht club clams Combine bread crumbs, thyme, rosemary, garlic, and parsley and mix well.
Open clams, reserving each clam on the half shell, and place about one
teaspoon of herb bread-crumb mix over each clam. Top each clam with 1/2
ounce butter.
Broil clams wit
Slow - spaghetti squash steamed with peppercorns Place the water and peppercorns in an electric slow cooker. Using a sturdy
two-pronged fork or a paring knife, pierce the shell of the squash in
numerous places sos it doesn't explode. Plate it in the slow cooker. Cover
and cook on low until
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Recipes
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