Your Recipe for Combi-steam Cooking

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Steamed Lions Head Meatballs with Bok Choy and Shiitake Mushroooms

These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the entire dish can be steamed at one time in the Combi steam oven. Traditionally the meat balls are rolled quite large but you can make them smaller if you prefer.

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Ingredients

1 lb ground pork

1/4 cup Chinese rice wine or Sherry

1 tsp salt

1 tsp sugar

1 1/2 tbsp cornstarch

1 tbsp old fashioned oats

2 green onions, white parts only

1 inch piece ginger, peeled

6 water chestnuts

4 slices bacon, cut into big pieces

½ lb uncooked, peeled shrimp

2 cups chicken stock

6-8 medium size bok choy, cut in half or quarters

8 oz Shiitake mushrooms, stemmed and cut in half

Preparation

In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats.


In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces; add to the bowl with the pork.


Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients.

Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. 


Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the sollid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes (15 if meatballs are smaller).  Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. 


Serve in bowls with the stock.


Makes: 4- 6 servings

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Paul Tang

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

Paul-Tang1_edited.jpg

Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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