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Steaming (by Chung)
by: Yanomi Chung
Hong Kong China:
Hai Bin Tu Shu Gong Si 2012, $58.00, Paperback
Reviewed by: Jacqueline M. Newman
Fall Volume: 2013 Issue: 20(3) page(s): 20
This book about steaming, has thirty-nine recipes in chapters titled: Seafood; Meat; Veggie, Bean & Mushroom; One-dish Meal. Only one page, titled: A room full of steam, is about this cookery topic, and it has just one suggestion about steaming. The recipes in this volume are more creative than most, as is this recipe.
|Stuffed Marrow, Chinese Style|
2 Chinese marrow, also known as hairy vegetable
5 Chinese black mushrooms, soaked in hot water for half an hour
5 baby corn, each cut into four pieces across their width
5 Tablespoons green peas
½ carrot, peeled and cut into half-inch dice
2 Tablespoons fermented bean curd, mashed
2 teaspoons sugar
1 Tablespoon vegetable oil
3 cloves fresh garlic, peeled and chopped
1. Peel marrow and cut them in half the long way, cut off both ends and remove seeds and some of the flesh leaving half-inch exterior of shape of each marrow half.
2. Cut off and discard mushroom steams and cut each one into medium or half-inch dice.
3. Mix fermented bean curd and the sugar, and set aside.
4.Heat vegetable oil and stir-fry the garlic for one minute, then add the mushrooms, corn, peas, and carrot pieces and stir-fry for two minutes before mixing these vegetables with half the mashed fermented bean curd sauce. Put them into the half marrow boats and on to a heat-proof platter.
5. Steam over boiling water for eight to ten minutes, stir the vegetables with the remaining mashed sauce mixture, then carefully remove the platter on to a cool one, and serve.