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Steamed recipes
continued
Steamed vegetables (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 Rice Duo cups water
250ml peanut sauce (recipe follows)
1. Place the vegetables and tofu into the
steaming tray.
2. Place 3 Rice Duo cups of water into the removable
cooking bowl. Cover with lid and press selector
control to 'Cook'. When the water is boiling place
the steaming tray into the removable cooking
bowl, replace lid and cook for 5-7 minutes.
Place the vegetables and tofu onto a serving platter
and drizzle with warm peanut sauce.
Peanut sauce
2cm piece fresh ginger, chopped
1 onion, chopped
1 clove garlic
1 tablespoon oil
1 teaspoon curry powder (preferably Malaysian)
1 tablespoon soy sauce
1
⁄
cup crunchy peanut butter
4
2 teaspoons brown sugar
1 teaspoon chilli paste
1 cup coconut milk
1. Place the ginger, onion and garlic into a food
processor and process until fine.
2. Heat oil in a saucepan over a medium heat, add
onion mixture and gently fry for 3-4 minutes.
3. Add curry powder and soy sauce, and stir well.
Blend in peanut butter, sugar, and chilli paste.
4. Add the coconut milk and stir thoroughly until
the sauce is smooth.
5. Slowly increase the heat then cook for a further
5 minutes.
24
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Steamed chicken breast with
ginger and spinach
Serves 4
1 tablespoon minced ginger
1
⁄
bunch coriander, finely chopped
2
2 x 150g chicken breast supreme, skin on
1
⁄
cup Stones green ginger wine
2
3 Rice Duo cups waters
200g baby spinach
1 punnet baby corn
1. Combine the ginger and coriander. Spread
the mixture under the skin of the chicken
breasts supreme.
2. Place chicken breasts into a shallow dish, pour
over the ginger wine, cover and marinate for
20 minutes.
3. Drain the chicken and place into the
steaming tray.
4. Place 3 Rice Duo cups water into the removable
cooking bowl. Cover with lid and press selector
control to 'Cook'. When the water is boiling, place
the steaming tray into the removable cooking
bowl, replace the lid and cook for 10-15 minutes
or until chicken is cooked when tested. Remove
chicken and keep warm.
5. Place spinach and corn into steaming tray.
6. Ensure sufficient water is in removable cooking
bowl. Insert steaming tray and replace lid, cook
for another 7-10 minutes or until vegetables
are cooked.
Serve the chicken on top the vegetables with a
drizzle of soy sauce.
Notes
25
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