Steam Meats For Exotic Flavors and Steamed Custards Are Delicate

September 24, 2016

Meat Pie Western

Use fillet of beef, lean leg of lamb, loin of pork, or chicken breasts. Steaming gives these familiar cuts a taste that is something new to Western palates. Slice the meat thinly across the grain. For piquant flavour,
moisten the slices in soy sauce to which a little cornstarch has been added (this will help seal in the juices).

In keeping with the Chinese “rule of symmetry,” (that is, if practical, the accessory vegetable should match the principal in size of pieces), fresh mushrooms are highly recommended: They are better than other vegetables because they cook in about the same time as meat, and taste great.

With 1 pound of meat, mix 1/4 pound sliced mushrooms. Place in the steamer as directed for fish or
shellfish; cover and cook over medium heat. Except for pork, which must be well done, all meat should still be a little pinkish when removed.

The meat may also be minced and mixed with vegetable ingredients. The most suitable for this purpose are water chestnuts, chopped fine, and petits pois. Add a little soy sauce and dissolved cornstarch or egg white, and pat the mixture into meatballs or a single flat cake.

In Western cuisines, a custard suggests something sweet. To the Chinese, it is a favorite main course steamed dish,containing salt but no sugar, because it is simple to prepare and easy to digest, particularly good when one’s appetite and desire to cook need tempting. A sure cure for reh chih!

CHINESE “SALTED” CUSTARD

6 eggs
Water (1/2 eggshell per egg)
1 green onion, finely chopped
Soy sauce

Beat eggs and water together to a smooth consistency; mix in chopped onion and soy sauce to taste (About 14 teaspoon or more). Pour into dish, set in steamer with water at boiling point (but not boiling hard), and cover pan. Cook over low heat until custard congeals-a few minutes. A test straw should come out clean. Try this with hot rice and more soy sauce to appreciate its wonderful delicacy. Serves 3 or 4.

Priscilla is a cooking lover has been teaching in the food industry almost 15 years. She has been involved in teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

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