Steamed Vegetables

Sometimes it's hard to believe that healthy things can taste great...but they do!

Steamed Cauliflower and Carrots

Steamed Vegetables (20 mins)

Cauliflower, carrots, broccoli or your favourite vegetables

Salt

1. Soak the vegetables in a tub of clean water, then wash them.
2. Peel the skin of the carrots, then slice them into french-fry shapes (see picture below).
3. Use a pair of scissors to cut off the little 'trees' of the broccoli and cauliflower. I find that using scissors is easier, cleaner and reduces the crumbly bits that fall out. 
4. Place all the vegetables on a stainless steel plate. 
5. Place a steaming rack in the middle of a wok or non-stick frying pan. Then, fill the wok/pan with water; the water level should be slightly lower than the top of the steaming rack. 
6. Put the stainless steel plate on top of the steaming rack, then cover the wok and leave the vegetables to steam away merrily for about 10 - 15 minutes or until as tender as you like. You can use a fork to test the tenderness of the veggies. 
7. Serve.

How to cut carrots into rectangular shapes (like French Fries)

Steamed Lap Cheong (Chinese Sausage)

Lap cheong is Chinese fast food!

Steamed Lap Cheong (Chinese Sausage)

Steamed Lap Cheong (15 mins)

Lap cheong
Ginger

This dish is great for days when you're in a rush!

1. Boil a small pot of water and when it reaches boiling temperature, put the lap cheong in and let it boil for about 2 minutes. 
2. Pour away the boiling water and rinse the lap cheong with cold water.
3. Typically, there will be a protective plastic-like 'skin' on the lap cheong. Remove it.
4. Slice the lap cheong into thin slices. 
5. Peel and slice some ginger into thin slices too. 
6. Place the ginger pieces on a stainless steel dish, then place the lap cheong slices on the ginger pieces.
7. Place a steaming rack in the middle of a wok or non-stick frying pan. Then, fill the wok/pan with water; the water level should be slightly lower than the top of the steaming rack. 
8. Cover the wok/pan and let the water boil. Again, once the water reaches boiling temperature, place the dish with the lap cheong and ginger slices on the steaming rack and then, cover the wok/pan. 
9. Let the whole thing steam for 10 minutes.
10. Serve.