Designed to simplify combi Steamer RECIPES
Experienced Food Connoisseur - KC Has written food reviews for over 74 restaurants in Hong Kong, now Chief Editor of KC s True Taste. content 04-05 Steam Chinese Sausages with Semi-dried Oysters 06-07 Roast Chicken with Shrimp Paste KC s experience on Whirlpool m.a.x. Combi Steamer: Whirlpool s free-standing m.a.x. Combi Steamer is beyond my expectation. Its temperature can be set up to 110 C to release fat in the food, making it more savory. Moreover, the steam mode helps to preserve the nutrients and colours of food. This perfectly meets people s needs for healthy diets which I have been promoting. Whirlpool s m.a.x. Combi Steamer is truly multi-functional as it provides the functions of steam, hot air convection and grill. With just this appliance, you can cook Chinese dishes in addition to western dishes and different kinds of desserts. You will love it as you can create as many culinary delights as you wish. 08-09 Croissant Pudding 10-11 Baked Fish Fillets with Grapefruit and Champagne 12-13 14-15 Cheese and Crab Meat Toast Bamboo Fungus, Mushroom & Chicken Soup 16-17 Preserved Vegetables with Bean Curd 18-19 Steam Crab with Egg White & Preserved Plum in Huadiao Wine 20-21 Banana and Walnut Muffin 22-23 Ginkgo & Egg White Soybean Pudding 02 03
Steam Chinese Sausages with Semi-dried Oysters INGREDIENTSServes 4 + + 1. Chinese preserved sausage 1 pc 2. Chinese preserved liver sausage 1 pc 3. Semi-dried oyster 6 pcs Seasoning: 1 teaspoon of honey, Shaoxing rice wine and soya sauce, suitable amount of shredded ginger PROCEDURE Mix the seasoning. Wash semi-dried oysters with hot water and wipe dry. Add seasoning and marinate for 5 minutes. Cut Chinese preserved sausages into pieces of same length as the semi-dried oysters. 110 C Select the Steam cooking method, put shredded ginger on the sausages and oysters and place into the m.a.x. Combi Steamer, then steam at 110 C for 18 minutes. TIPS The slightly sweet seasoning together with the Chinese preserved sausages make the semi-dried oysters more savory. You can also steam the above ingredients on top of the rice to make Semi-dried Oyster with Chinese Preserved Sausage Rice. 110 C Steaming at a higher temperature of 110 C is effective for the preserved susages to release more oil and make the dish more tasty. 04 05
Roast Chicken with Shrimp Paste INGREDIENTSServes 5 1. Chicken 1 pc Seasonings: 4 tablespoons of shrimp paste, 1 tablespoon of Shaoxing rice wine and olive oil, 5 pcs of shallot, 10 pcs of garlic PROCEDURE Mix shrimp paste, Shaoxing rice wine and olive oil, put aside. Chop 5 pcs of garlic and 3 pcs of shallot and add to the mixed shrimp paste seasoning. Put the rest of the garlic and shallot into the belly of the chicken. 220 C Put the mixed shrimp paste seasoning evenly onto the outside and inside of the chicken. Place into the m.a.x. Combi Steamer and select the Pyro Steam cooking method to cook at 220 C for 40 minutes until the chicken is golden brown and crispy. TIPS Chicken cooked by the Pyro Steam cooking method is crispy outside and juicy inside. Both the texture and flavor are better than pure steam followed by further baking. If you have a small family and can t finish one chicken, you can use chicken wings instead. The chicken can be served in two ways: cut into pieces or shredded by hand. 06 07
Croissant Pudding INGREDIENTSServes 4 + + + + + 1. Croissant 4 pcs 2. Raisins 20g 3. Butter 100g 4. Egg 5 pcs 5. White sugar 30g 6. Full cream milk 500ml PROCEDURE Cut each croissant into 3 pieces, set aside. Melt butter in a small metal pot. Soak croissants in melted butter so that each piece absorbs enough butter. Arrange the croissants in the baking tray. 180 C C Beat egg, mix with sugar and milk, then pour into the tray. Add raisins. Preheat the m.a.x. Combi Steamer at 180 C. Put the tray into the Combi Steamer, select the Convection cooking method. Bake at 200 C for 15 minutes until the surface is golden brown. TIPS For better result, use cooled croissants rather than fresh ones. Can substitute full cream milk with skimmed milk, but the former can make the pudding more fragrant. Strain bubbles out by using a fine sieve to achieve better result. 08 09
Baked Fish Fillets with Grapefruit and Champagne INGREDIENTSServes 4 + + + + + + + + + + + 10. 11. 12. 1. Fish 1 pc 2. Clam 4 pcs 3. Grapefruit flesh 3 pcs 4. Cherry Tomato 3 pcs 5. Bell peppers of three colours (Diced) 1/5 each 6. Red onion (Diced) 1/4 pc 7. Chicken stock 1/2 cup 8. Champagne 50-80 ml 9. Fresh dill 1 pc 10. Chopped parsley 1 tablespoon 11. Bread crumbs 5 tablespoon 12. Butter 50 g Marinade: small amount of coarse salt and olive oil, 1pc of grapefruit skin (mashed) PROCEDURE Marinate the fish with coarse salt and grapefruit skin, pour olive oil to cover the fish. Marinate overnight. Sautee onion, bell peppers and add the chicken stock to cook for 3 minutes to make the sauce. Mix the butter with dill, parsley and bread crumbs and spread on the fish skin. Place the sauce, clams, grapefruit flesh and cherry tomatoes into the baking tray, then place the fish. Place into the m.a.x. Combi Steamer and select the Pyro Steam cooking method to cook at 200ºC for 15-20 minutes, add the champagne and cook for another 5 minutes. TIPS Can use fresh fish like sea bass, barramundi or green grouper. 10 11
Cheese and Crab Meat Toast INGREDIENTSServes 4 + + + + + + + + + 1. Spotted sea crab 1 pc (around 1 catty) 2. Shrimp 4 pcs 3. Onion 1/2 pc 4. Bell peppers of three colours 1/3 each 5. Potato 1/2 pc 6. Cheese 4-6 tablespoon 7. Bread crumbs 4-6 tablespoon 8. Egg 2 pcs 9. Celery Small amount 10. Sandwich bread 4 pcs Seasonings: 1 pinch of sugar, salt and black pepper PROCEDURE Put the spotted sea crab, shrimps and potato into the m.a.x. Combi Steamer and steam at 100 C for 10 minutes. Unshell the crab and shrimps. Mash the potatoes. Dice the onion and bell peppers. Cut the bread into round shape with the mould and set aside for later use. Mix the crab meat, onion, bell peppers and potato mash. Add cheese, egg, bread crumbs and seasonings to the mixture. Place the mould on the round bread then place the mixed potato mash into the mould in order to form a round shape. Place into the m.a.x. Combi Steamer and choose Convection cooking method to bake at 200 C for 20 minutes. Decorate with the shrimp and the celery. TIPS It is recommended to use mixed types of cheese e.g Parmesan, Mozzarella for this dish for best result. 12 13
Bamboo Fungus, Mushroom & Chicken Soup INGREDIENTSServes 2 + + + + + + 1. Spring chicken 1 pc (about 400g) 2. Bamboo fungus 25g 3. Porcini mushroom 5g 4. Chanterelle mushroom 5g 5. Wolfberry 5g 6. Ginger 2 slices 7. Water 5 bowls Seasonings: 1 pinch of Salt PROCEDURE Add water to the spring chicken and place it into the m.a.x. Combi Steamer to boil at 100 C for 10 minutes. Soak the bamboo fungus, the porcini mushroom and the chanterelle mushroom in water until they turn soft. Place the ginger, the porcini mushroom, the chanterelle mushroom, the bamboo fungus, the wolfberries, the spring chicken and 5 bowls of water into a ceramic pot and place it into the m.a.x. Combi Steamer to steam at 100 C for 100 minutes. Serve with a small amount of salt. TIPS 100 C m.a.x. Combi Steamer comes with an extra large water tank of 1.3L capacity that allows non-stop steaming at 100 C for 180 minutes without the need to add additional water in the middle of the course of cooking. This feature enhances the efficiency and flexibility of cooking. Porcini mushroom and chanterelle mushroom can be bought at city'super and JUSCO. To boil the spring chicken in the water in short time can help to remove the blood and fat. 14 15
Preserved Vegetables with Bean Curd INGREDIENTSServes 2 + + + + + + + 1. Sweet preserved vegetables 1 pc 2. Bean curd 450g 3. Egg 1 pc 4. Preserved egg 1 pc 5. Salted egg yolk 1 pc 6. Bean curd sheet 10g 7. Chopped spring onion 1 tablespoon 8. Starchy flour 1/2-1 teaspoon Seasonings: 1 pinch of salt pepper, small amount of sesame oil soy sauce PROCEDURE Soak the sweet preserved vegetable in water for 1 hour, wash it and cut into thin shreds. Soak the bean curd sheet until soft then cut into shreds. Dice the preserved egg and the salted egg yolk. Place and mash the bean curd in a large bowl. Add in the sweet preserved vegetable, the egg, the bean curd sheet, the preserved egg, the salted egg yolk, salt, pepper and starchy flour and mix well. Dish the mixing and lightly press its surface with a spoon to smooth out. Place the dish into the m.a.x. Combi Steamer and steam it at 100 C for 10-15 minutes. Sprinkle with the chopped spring onion, sesame oil and soy sauce. TIPS Can use soft bean curd or cloth-wrapped bean curd. It is easier to cut the bean curd sheet by rolling them together for shredding. Leave out the egg white of the salted egg so that it will not be too salty. Mix in the starchy flour to increase thickness and prevent it from becoming too watery. 16 17
Steam Crab with Egg White & Preserved Plum in Huadiao Wine INGREDIENTSServes 2 + + + + + 1. Spotted sea crab 1 pc around 1 catty 2. Egg white 4 pcs 3. Preserved plum 5 pcs 4. Sliced ginger 2 pcs 5. Sectioned spring onion 2 pcs 6. Chopped spring onion Small amount Seasonings: 1 teaspoon of fish sauce and sesame oil, 100 ml of chicken soup, 1 pinch of sugar. Marinade: Some Huadiao wine PROCEDURE Wash the crab. Add Huadiao wine to cover the crab and preserved plum, marinade for 15 minutes. Place the egg white into a large bowl, add fish sauce, chicken soup, sugar and sesame oil to mix well. Place the ginger slices and spring onion sections onto a plate. Then place the crab on top and place into the m.a.x. Combi Steamer and steam at 100 C for 12 minutesfor crab above 1 catty, cook for an additional 5 to 10 minutes. Remove the ginger slices and spring onion sections. Pour the seasoned egg white into the plate and put into the m.a.x. Combi Steamer again and steam at 100 C for another 8 to 10 minutes. Sprinkle the top with the chopped spring onion. TIPS The cooking method of steaming can preserve the nutrition, the taste and the colour of the food. With m.a.x. Combi Steamer's innovative steam injection technology, the steam is directly and evenly injected into the steamer cavity which reduces water vapour condensing at the top that drip down and affect the taste and texture of the food. Preserved plum can enhance the scent of wine and taste of the crab. 18 19
BANANA AND WALNUT MUFFIN INGREDIENTSServes 4 + + + + + + 1. Banana 1 pc 2. Walnut 20g 3. Flour 100g 4. Baking powder 1 teaspoon 5. Sour cream 150g 6. Egg 1 pc 7. Olive oil 40 ml Seasonings:100ml of sugar PROCEDURE Sieve the flour and baking powder. Slice the banana and crush the walnuts. 180 C 180 C Preheat the m.a.x. Combi Steamer at 180 C, place the dough into the Combi Steamer and select the Convection cooking method. Bake at 180 C for 30 minutes. Place the egg, sugar, olive oil and sour cream into a large bowl and mix well. Add in the flour and mix well. Add in the walnut and mix again. Place the mixing into small cups then add banana slices on the top. TIPS To have a richer banana flavor, banana oil essence can be added. 20 21
Ginkgo & Egg White Soybean Pudding INGREDIENTSServes 2 + + + + + + PROCEDURE 1. Soybean milk 400g 2. Water 100g 3. Ginkgo 10 pcs 4. Egg white 4 pcs 5. Cane sugar 1-2 tablespoon 6. Salt 1 pinch 7. Raspberry Small amount Place the ginkgo and cane sugar into the cooking pan. Add in water to cook at low heat until thick. Set aside to form a thin caramelized layer. Add water and salt to the soybean milk and mix well. Place it into the cooking pot and cook until warm. Add in egg white, stir well and then sieve it. Pour the soybean milk into the steam tray. Put it into the m.a.x. Combi Steamer to cook at 100 C for 20-25 minutes. Place the raspberry on the top and served with caramelized ginkgo. TIPS Check the soybean pudding with a stainless steel spoon. It is ready to serve when the spoon does not sink. For those who have a sweet tooth, you are always welcome to serve the pudding with more sugar. When the salt is mixed with egg white, it can replace gypsum powder to solidify the pudding and it is healthier. 22 23