Recipes (continued)
Steamed Asian Greens
Serves: 4
1 bunch baby choy sum, trimmed, washed
1 bunch baby pak choy, trimmed, washed
2 tablespoons kecap manis*
2 teaspoons toasted sesame seeds
1.Separate leaves and stems and cut in half.
2.Place stems in one steamer basket. Place lid on the basket and set timer to 3 minutes.
3.Place leaves in second steamer basket. Stack on top of first steamer basket. Place the lid on the basket and set timer to
4.Transfer steams and leaves to a plate. Drizzle over kecap manis and sprinkle with sesame seeds.
*Kecap manis is sweet soy sauce and is sold in supermarkets and asian stores.
Yellow Coconut Rice
Serves: 4
1 cup jasmine rice, rinsed
½cup coconut milk
½cup water
1 teaspoon brown sugar
½teaspoon fish sauce
½teaspoon ground turmeric
3 green onions, (shallots), thinly sliced
1.Place rice in the rice cooker bowl. Add coconut milk, water, fish sauce and turmeric. Place rice cooker bowl in the steamer basket.
2.Place lid on the basket and set timer to
25 minutes. Steam for 25 minutes or until tender.
3.Transfer rice to a bowl. Stir with a fork to separate grains. Top with onions. Serve.
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