Steamed Cabbage Roll
Recipe source : Doris Choo of Sumptuous Flavours
I am so very happy to have the chance to share this recipe which won me the grand prize of a Vitasteam oven from The Flavours-Miele All Steamed Up Contest !
It was love at first sight when I saw the Vitasteam oven featured in The Flavours magazine. As I flipped further through the pages I noticed another article about "all steamed-up contest". All we needed to do was to cook a dish by steaming the food and submit the recipe with a photo of the dish. The stipulation was - originality.
I was very excited about this event. I dreamt of winning the prize. Actually I was obsessed with it! I told myself that if I don't win it then I will buy it! But how to win? I am not professionally trained in cooking. I can cook simple everyday meals for my family. As for the elaborate dishes I have to follow recipes from the more experienced bloggers or from magazines. I was quite lost as to where to begin. Then I thought about all my favourite foods and the possibilities of mixing and matching my favourite ingredients. I ended up submitting a total of six recipes to the contest.
Well, you can say I am first time lucky! This is the first time I participated in a cooking contest, the first time I am so obsessed with an electrical appliance that I fell in love at first sight and of course this is the first time I won any grand prize!
My sincere thanks to Flavours Magazine and Miele Sdn Bhd.
10 leaves of Chinese cabbage
10 pieces of chives
2 slices of ginger
1.5 litres water
1 tsp salt
Chinese cabbage and chives - parboiled in hot water
500g jicama (sengkuang) cut into thin strips
40g dried black fungus, soak until soft and cut into thin strips
30g parsley, chopped
Jicama, yam bean or sengkuang
5g ginger, grated
1/2 tsp pepper
1 tbsp oyster sauce
2 tsp light soya sauce
1/2 tsp salt
1 tsp cooking wine
1 tsp sugar
a dash of sesame oil
1. Boil the Chinese cabbage leaves and chives in 1 litre of boiling water which has been added with 2 slices ginger and 1 tsp salt. Boil for 3 minutes. Drain away the water and set aside.
2. Mix the shrimps, jicama, black fungus and parsley together in a big bowl.
3. Add in the seasoning ingredients and toss everything together to mix well. Divide the filling into 10 equal portions.
4. Place a piece of softened Chinese cabbage on a flat surface.
5. Place one portion of filling onto the Chinese cabbage and carefully wrap up the filling to form a parcel.
6. Tie it up with a piece of chive.
7. Repeat the process with the rest of the ingredients.
8. Place all the wrapped cabbages onto a steaming tray.
9. Steam over high heat for 15 minutes.10. Serve hot.
Here is a snapshot of my winning recipe as published in the Flavours Magazine.
Issue : November 2013
Issue : November 2013