Steamed 102 Items

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A simple quick rice dish with a hint of 'paella'!
Squid, Mussels, Prawns, Clams, Peppers (any 2 colours) , Garlic, Salt & pepper, Fish stock, Cherry tomatoes, Bay leaf, Saffron, Rice
Getting the saltiness right is the key to a tasty dish.
Onion (large), Tinned tuna (in sunflower oil), Bay leaves, Stock cube, Hot water, Sundried tomatoes, Salt & pepper
Mizue
PRO
A healthy filling dish.
Pointed cabbage, Olive oil, Garlic, Cumin seeds, Coriander seeds, Natural yogurt, Salt, Harrisa paste (optional)
Mizue
PRO
A typical recipe using clams usually, but just as delicious with mussels.
Mussels, Sunflower oil, Ginger, Garlic, Spring onions, Sake, Soy sauce
This has a delicious thick sauce with green laver and shrimps.
Seabass fillets, Dried shiitake mushrooms, Spring onions, Kombu seaweed, Green laver, Dashi broth, Soy sauce, Mirin, Sake, Ginger juice, Potato starch in a bit of water, Sea salt
Rose Wine
PRO
It is rustic home cooking. So simple but...
Pork loin fillets, Potatoes, Spring onion, Rice wine, Soy sauce, Salt & pepper, Vegetable oil, Garlic, Water, Oyster sauce, Salt
Fengge
HOME
Broccoli is a superfood, I used it with tofu in this dish. The peanut satay sauce that you can buy at a supermarket as a substitute for sesame makes it easy to prepare this dish. It's both healthy and easy to cook.
Broccoli bulb, Tofu, Satay sauce (shop bought), Sugar, Noodle broth, concentrated (mentsuyu)
You'll get a lovely deep flavour from all the mushrooms.
Risotto rice, Olive oil, Garlic, Onion (small), Dried porcini mushrooms, Mushrooms, White wine, Stock cube, Hot water, Salt & pepper, Parsley
Mizue
PRO
I used shelled crab meat from Sea Food and Eat It.
Crabmeat from Sea Food and Eat It, Rice, White wine, Ginger, Salt, Soy sauce, Mirin, Dashi broth, Spring onions
Nuko@York
HOME
Let's cook authentic Japanese dish with frozen baby squid and eddoes.
Eddoe potatoes, Frozen baby squid, Sake, Soy sauce, Sugar, Ginger, Dashi stock (kombu or katsuo), Spring onion
cookbuzz
PRO
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard