Recipes

Cooking Tool: 8-inch Bamboo Steamer Prep & Cooking Time: 5 + 12 mins Servings: 2-4 person Difficulty:  Beginner   Ingredients 10.7 ounces silken or soft tofu 1 tablespoons fermented black beans, rinsed and roughly chopped 1.5 pieces garlic cloves, minced 0.3 ounces fresh ginger, finely grated 1 tablespoons soy sauce 0.5 tablespoons oyster sauce or vegetarian oyster sauce 0.3 teaspoons sesame oil 0.3 teaspoons sugar 1 pieces spring onions, thinly sliced 1 tablespoons vegetable oil 0.5 pieces red chilli, thinly sliced, optional Steps Prepare the tofu: Remove 21.4 ounces silken or soft tofu from its packaging carefully. If in a block, slice into pieces approximately 1.5cm thick and arrange in a single layer on a shallow heatproof plate that fits inside your steamer tier. Pat dry gently with paper towel — excess moisture dilutes the sauce. Make the black bean sauce: Combine 2 tablespoons fermented black beans, rinsed and roughly chopped, 3 pieces garlic cloves, minced, 0.5 ounces fresh ginger, finely grated, 2 tablespoons soy sauce, 1 tablespoons oyster sauce or vegetarian oyster sauce, 0.5 teaspoons sesame oil, and 0.5 teaspoons sugar in a small bowl. Stir well. Spoon the sauce evenly over the tofu — it should coat every piece. Steam on the plate: Place the plate of tofu directly onto the steamer rack — no liner needed as you are steaming on a plate. Fill your pot with an inch of water and bring to a simmer. Place the steamer on top, lid on. Steam for 10–11 minutes until the tofu is heated through and the sauce is bubbling gently around the edges. Heat the finishing oil: While the tofu steams, heat 2 tablespoons vegetable oil in a small pan over high heat until just smoking — about 1m 30s. This is the same hot oil finishing technique as the steamed salmon recipe. Finish and serve: Remove the tofu plate carefully from the steamer using tongs or oven mitts — the plate and the accumulated liquid will be very hot. Scatter 2 pieces spring onions, thinly sliced and 1 pieces red chilli, thinly sliced, optional if using over the top, then immediately pour the hot oil directly over the spring onions. It will sizzle and release the aromatics. Serve immediately. Spoon the sauce over rice: Serve directly from the plate at the table with steamed rice. The sauce at the bottom of the plate is the best part — spoon it generously over the rice.

  Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 45 + 8 mins Servings: 6 person Difficulty:  Intermidiate   Ingredients 16.1 ounces raw shrimp, peeled and deveined 2.7 ounces bamboo shoots, finely diced 1.5 teaspoons sesame oil 1.5 teaspoons soy sauce 0.8 teaspoons white pepper 0.8 teaspoons salt 1.5 tablespoons cornstarch 8 ounces wheat starch 0.8 cups boiling water 1.6 ounces cornstarch for dough 1.5 teaspoons vegetable oil   Steps Make the filling: Roughly chop 16.1 ounces raw shrimp, peeled and deveined into small pieces — not a paste, you want texture. Combine with 2.7 ounces bamboo shoots, finely diced, 1.5 teaspoons sesame oil, 1.5 teaspoons soy sauce, 0.8 teaspoons white pepper, 0.8 teaspoons salt, and 1.5 tablespoons cornstarch. Mix well and refrigerate for 20 minutes Make the dough: Mix 8 ounces wheat starch and 1.6 ounces cornstarch for dough in a bowl. Pour 0.8 cups boiling water over the dry ingredients and stir immediately with chopsticks. Add 1.5 teaspoons vegetable oil and knead into a smooth dough. Cover with a damp cloth and rest for 10 minutes Shape the wrappers: Divide dough into small balls (about 10g each). Press flat with a lightly oiled cleaver or flat-bottomed glass to form thin round wrappers approximately 8cm wide. Fill and pleat: Place one teaspoon of filling in the centre of each wrapper. Fold in half and pleat the edge with small folds — 6 to 8 pleats per dumpling. Press to seal firmly. Line and load the steamer: Place silicone liners inside each tier of your HAPPi Studio bamboo steamer. Arrange har gao with space between each — they expand as they cook. Do not overcrowd. Steam: Fill your pot with an inch of water and bring to a gentle simmer. Place the steamer on top, lid on. Steam for 8 minutes until the wrappers turn translucent and the shrimp inside is pink and cooked through. Serve: Serve immediately from the steamer with soy sauce and a few drops of chilli oil in your ceramic dipping dish. These do not keep well — eat fresh.

Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 5 + 10 mins Servings: 4 person Difficulty:  Beginner   Ingredients 4 pieces salmon fillets, skin on 1.1 ounces fresh ginger, julienned 3 pieces spring onions, thinly sliced 3 tablespoons soy sauce 1 tablespoons sesame oil 1 tablespoons Shaoxing rice wine 2 tablespoons vegetable oil 0.3 teaspoons white pepper 1 coriander leaves, to serve   Steps Prep the salmon. Pat 4 pieces salmon fillets, skin on dry with paper towel. Season lightly with 0.3 teaspoons white pepper on both sides. Place each fillet on a small plate inside your steamer. Add aromatics: Scatter half of 1.1 ounces fresh ginger, julienned over each fillet. Drizzle 1 tablespoons Shaoxing rice wine evenly over the fish. The ginger and wine neutralise any fishiness and perfume the steam. Steam: Fill your pot with an inch of water, bring to a simmer, and place the steamer on top. Lid on. Steam for 8–9 minutes depending on thickness — the salmon is done when it flakes easily at the thickest point. Make the hot oil sauce: While the salmon steams, mix 3 tablespoons soy sauce and 1 tablespoons sesame oil in a small bowl. Heat 2 tablespoons vegetable oil in a small pan over high heat until it just begins to smoke — about 2 minute. Watch it carefully. Plate and finish: Scatter remaining 1.1 ounces fresh ginger, julienned and 3 pieces spring onions, thinly sliced over the top. Pour the soy and sesame mixture over the fish, then immediately pour the hot oil directly over the ginger and spring onion — it will sizzle and release the aromatics. Finish with 1 coriander leaves, to serve. Serve: Serve immediately over steamed rice. The sauce pools at the bottom of the plate and doubles as a dipping sauce — use your ceramic dipping dish for extra sauce at the table.