Serves 4


Ingredients:

1 whole snapper or bream, approximately 1kg, cleaned and scaled
½ tsp salt
½ tsp white pepper
3cm fresh ginger, very finely sliced
1 tbsp sesame oil
1 tbsp soy sauce
3 spring onions
1 stick celery
½ red pepper (capsicum)
½ cup (125ml) oil


Method:

• Thoroughly wash the fish inside the cavity and out and pat dry with paper towels. Sprinkle the fish with the salt and pepper and place the ginger inside the cavity. Combine the sesame oil and soy sauce and lightly brush over the fish.


• Cut the spring onions and celery into 4cm lengths, then finely shred them into long fine strips. Cut the red pepper into fine matchsticks 4cm long.


• Place a pair of wooden chopsticks in a cross in the base of a large wok (to act as a rack) and fill the wok with about 7cm of water. Score the fattest part of the fish three times, place on a heatproof dinner plate and sit the plate on top of the chopsticks. Cover and bring the water to the boil over high heat. Cook for 15-20 minutes; turn off the heat, scatter over the vegetables and leave, covered, for 3 minutes.


• Slide the steamed fish onto a warmed serving platter. Heat the oil in a small pan until it is very hot and slightly smoking, then carefully pour it over the vegetables. The vegetables or fish skin may crackle. Serve with small bowls of soy and chilli sauce and plently of steamed white rice.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 80mg
1860 kj (440 cal)

Makes about 40

In a bowl, mix 500g raw prawns, peeled, deveined and chopped, 4 finely sliced spring onions, 1 tablespoon grated fresh ginger and 2 tablespoons chopped water chestnuts. Blend 3 teaspoons cornflour, 2 teaspoon sesame oil, 1 teaspoon soy sauce, ½ teaspoon caster sugar and a little salt and pepper until smooth, and stir into the prawn mixture. Working with 1 gow gee wrapper at a time (you will need about 40), put 1 rounded teaspoon of mixture in the centre and press the edges together to form a semicircle. Twist the corners down to form a crescent shape. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, making sure they are not touching, you may need to cook them in batches. Steam, covered, for 8 minutes.

Nutrition per dim sim:
Protein 2g
Fat 1g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 10mg
140 kj (35 cal)

Makes about 20

In a bowl, combine 200g drained and flaked crabmeat, 250g raw prawns, peeled, deveined and chopped, 4 finely chopped spring onions, 3 soaked and chopped dried Chinese mushrooms, 3 tablespoons finely chopped bean sprouts, a tablespoon teriyaki sauce, 2 crushed cloves garlic and 2 teaspoons grated fresh ginger. Working with 1 won ton wrapper at a time (you will need about 20), place 1 tablespoon filling in the centre, gather up the corners and pinch together to seal. Keep the other won ton wrappers covered with a damp tea towel until needed. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the dim sims on the paper, making sure they are not touching, you may need to cook them in batches. Cover the steam for 8 minutes. Serve immediately.

Nutrition per dim sim:
Protein 5g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 20mg
260 kj (60 cal)

Ingredients:

500g tahu, split horizontally into two
10 straw mushrooms, slice fine
200g boneless chicken breast, mince or chop fine
2 stalks spring onion, chop fine
2 stalks Chinese celery, chop fine
2 red chillies, remove seeds and chop fine
3 tbsp light soya sauce
1 tsp ground white pepper
2 tsp cornflour


Method:

• Boil water in steamer.
• Put tahu halves on a plate for steaming. Prick tahu.
• Combine the rest of the ingredients in a bowl. Divide mixture in two and put over each half of tahu.
• Steam tahu for 15-20 minutes.

Ingredients:

1 (600g) white pomfret, make 2 slashes on each side of fish, rub with salt and wash well
6-8 lettuce leaves
5 tbsp oil
juice of 3 limes (cut up skin of lime into little pieces for garnishing)

For sauce:
12 red chillies
2 cloves garlic
3 stalks lemon grass, root end
1 big onion
1 pc (size of walnut) galangal
1 pc (1cm) fresh turmeric
½ cup water


Method:

• Chop all above ingredients for sauce into small pieces. Put in liquidiser and grind. The consistency should be thick. Heat oil, add ground ingredients and salt to taste. Fry till fragrant. Add lime juice and stir.
• Boil water in steamer. Steam fish for 20 minutes.
• To serve: Arrange lettuce leaves on a platter, pour some of the sauce on leaves, put fish over sauce and pour the rest of the sauce over fish. Garnish with lime skin.

Makes about 5


Ingredients:

450g Spanish mackerel, buy tail end

pound or grind:
1 stalk lemon grass
1 pc lengkuas, size of walnut
10 shallots
3 heaped tbsp grated coconut

salt to taste
3 heaped tbsp fish curry powder, mix with sufficient water to form a paste
5 rectangular pcs (25x15cm) banana leaves


Method:

• Clean fish, remove scales then fillet the fish. Using a spoon, scrape off meat and chop.
• Combine ground ingredients and salt with curry paste then add fish and mix well.
• Put 2 tbsp of mixture in centre of banana leaf and fold, bringing the two long edges towards the centre so that they overlap. Secure ends with toothpicks. Steam for about ½ hour.

Serves 6-8


Ingredients:

600g rice, wash and soak overnight in 1 tsp salt water
450g grated coconut, remove skin before grating; add 3½ cups water and extract an equal amount of milk
3-4 fragrant screwpine leaves


Method:

• Boil water in steamer. Drain rice, put in a steaming tray, pour 2 cups coconut milk and break screwpine leaves over it. Steam for 15-20 minutes, then uncover, stir rice, add 1½ cups coconut milk, stir and continue steaming. After 15 minutes, stir rice again and continue cooking for another 15 minutes.
• To serve: put the cooked Nasi Uduk on a platter, sprinkle shredded omelette over it and garnish with cucumber slices. If making little omelettes, cut each in half and arrange them around the platter of rice.

Ingredients:

600g rice, soak in water for 4-5 hours then drain
2 fragrant screwpine leaves (daun pandan), wash and tie into a bundle
2½ cups water


Method:

• Boil water in steamer.
• Put rice, pandan leaves and 2½ cups water in a deep tray and steam till rice is cooked.

Ingredients:

For rice:
500g rice, wash and drain
300g grated coconut without skin mix with 650ml water to obtain equal amount of milk
salt to taste
1 pc ginger (size of walnut), bruise
3 fragrant screwpine leaves, wash and tie into knot

For sambal:
30 dried chillies, soak till soft
2 onions
1 clove garlic
2 level tbsp dried silver fish, soak for 10-15 mins
5 tbsp oil
½ level tbsp tamarind pulp mix with 4 tbsp water
2 tbsp sugar
salt to taste
50g dried anchovies, remove head, split in two, wash, drain and dry well
2 tbsp coconut crumbs

For serving:
1 cucumber, peel then slice thick
6-8 pcs (35x25cm) rectangular banana leaves, scald with hot water then dry
16 pcs (8x8cm) square banana leaves, scald with hot water then dry


Method:

• For rice:
  Combine all the rice ingredients in a pot. Bring to boil then simmer till rice is cooked.
• For sambal:
  Using liquidiser, grind fine dried chillies, onions, garlic and silver fish. Use sufficient water to make a thick paste.
  Heat oil sufficient to fry ikan bilis till lightly brown but not crisp. Drain and keep aside.
  Heat 5 tbsp oil, add ground ingredients and cook till fragrant. Add tamarind juice, sugar and salt. Stir well then add fried ikan bilis and coconut crumbs. Cook for a further 5 minutes till sambal is of a thick consistency.
• To serve:
  Wrap rice and sambal in banana leaf. Alternatively, put a piece of banana leaf on a large platter, dish rice on leaf, arrange cucumber slices along the edge around rice and serve sambal in a separate dish.

Note: Nasi Lemak cooked this way is traditionally served for breakfast.

Serves 4


Ingredients:

4 Chinese dried mushrooms
500g lean ground pork
10 canned water chestnuts, finely chopped
1 tbsp peeled and grated fresh ginger
1½ tbsp rice wine
2 tsp soy sauce
2 tsp Asian sesame oil
2 cloves garlic, crushed
1 tsp superfine sugar
24 wonton wrappers
oyster sauce for serving


Method:

• Place mushrooms in small bowl, add boiling water to cover and allow to stand for 10-15 minutes. Drain and squeeze out excess liquid. Finely chop mushrooms, discarding tough stems.
• In bowl, combine pork, mushrooms, water chestnuts, ginger, rice wine, soy sauce, sesame oil, garlic and sugar. Using moistened hands, mix until well combined.
• Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 1 tsp pork filling in middle. Brush edges with water, gather edges together and squeeze to form a bundle. Set aside, covered with plastic wrap. Repeat with remaining wonton wrappers.
• Place filled wontons on lightly greased steamer rack in saucepan or wok of boiling water. Cover and steam for 20 minutes. Do this in batches if necessary.
• Serve hot with oyster sauce.

Serves 4


Ingredients:

4 medium-sized snapper (or other firm white fish) cutlets
2 tbsp grated fresh ginger
2 cloves garlic, chopped
2 tsp finely chopped red chillies
2 tbsp finely chopped coriander stalks
3 spring onions, finely sliced
2 tbsp lime juice
lime wedges, for serving


Method:

1. Line a bamboo steaming basket with some banana leaves or a circle of baking paper.
2. Arrange the fish cutlets in the base of the basket and top with the ginger, garlic, red chilli and coriander stalks. Cover with a lid and steam over a wok or large pan of simmering water for 5-6 minutes.
3. Remove the lid and sprinkle the spring onion and lime juice over the fish. Cover the basket and steam for another 30 seconds, or until the fish is cooked through. Serve with the wedges of lime and steamed rice.

Nutrition per serve:
Protein 30g;
Fat 3g;
Carbohydrate 1g;
Dietary Fibre 1g;
Cholesterol 90mg;
650 kj (155 cal)

Serves 4-6


Ingredients:

1kg whole snapper or other large white fish
2 dried Chinese black mushrooms, soaked
1 small carrot
1 large spring onion
¼ red capsicum or fresh red chilli
1 (3cm) piece ginger
1 tbsp vegetable oil
1½ tbsp light soy sauce


Method:

1. Scale the fish, rinse and wipe dry. Make several deep cuts diagonally across both sides.
2. Drain mushrooms, squeeze out water and remove stems. Cut all the vegetables and the ginger into fine matchstick pieces.
3. Place the fish on a plate and scatter the vegetables and ginger over it. Add oil and soy sauce.
4. Set the plate on a rack in a steamer over gently simmering water. Cover tightly and steam for about 12 minutes, or until the fish is cooked through.

Makes 40


Ingredients:

250g raw prawns, chopped
2 tbsp water chestnut, chopped
2 spring onions, chopped
1 tbsp soy sauce
½ tsp sesame oil


Method:

• Combine 250g chopped raw prawns, 2 tablespoons chopped water chestnuts, 2 chopped spring onion, 1 tablespoon soy sauce and ½ teaspoon sesame oil.
• Place a teaspoon of the filling on the centre of a won tan wrapper, brush the edges with water and gather up to form a parcel. Repeat with the rest of the mixture and wrappers and steam for 20 minutes. Serve with soy sauce.

Nutrition per dumpling:
Protein 2g;
Fat trace;
Carbohydrate 5g;
Dietary Fibre 0g;
Cholesterol 9mg;
115 kj (30 cal)

Serves 4


Ingredients:

1 (500g) fresh sea bass
3 slices ginger, finely shredded
3 dried Chinese mushrooms, soaked till soft & shredded
1 stalk spring onion, shredded
1 red chilli, seeded & shredded
30g lily buds, discard hard tips, tie into knot & soak till soft in cold water

Seasoning:
1½ tbsp oil
1 tsp sesame oil
1 tbsp light soya sauce


Method:

1. Clean fish, retaining head and tail. Score both sides and put on a steaming dish.
2. Arrange shredded ginger, mushrooms, spring onion, red chilli and lily buds over the fish.
3. Pour seasoning ingredients evenly over fish.
4. Put fish in a steamer and steam over boiling water for 15-20 minutes or till fish is cooked.
5. Remove from steamer and serve immediately.

Makes 30


Ingredients:

6 dried Chinese mushrooms
200g pork mince
100g raw prawn meat
½ cup (40g) shredded Chinese cabbage
2 spring onions, finely chopped
1 tbsp chopped bamboo shoots
3 tsp cornflour
1 tsp sesame oil
2 tsp soy sauce
1 tsp caster sugar
1 egg, lightly beaten
30 won ton wrappers


Method:

1. Soak the mushrooms in boiling water for 10 minutes, drain, then discard the stems and chop the caps finely.
2. Place the mushrooms, pork mince, prawn meat, cabbage, spring onion and bamboo shoots in a bowl and mix well. Combine the cornflour, sesame oil, soy sauce, sugar, egg and salt and pepper in another bowl and blend to a smooth paste. Stir into the pork mixture. Cover and refrigerate for 1 hour.
3. Work with 1 wrapper at a time, keeping the rest covered. Place 1 tablespoon of filling in the centre of each wrapper. Gather the wrapper in the centre like a pouch, gently press down the filling to firmly pack and tap on the bench to flatten the base.
4. Line the base of a bamboo steamer with a circle of baking paper. Arrange the dim sims, spacing them well (they may need to be cooked in batches). Cover the steamer and cook over simmering water for 10 minutes, or until they are firm. Serve with chilli or soy sauce.

Nutrition per dim sim:
Protein 2g;
Fat 1g;
Carbohydrate 2g;
Dietary Fibre 0g;
Cholesterol 15mg;
120 kj (30 cal)

Note: Dim Sims can also be fried. Coat in cornflour and fry in oil for 5-7 minutes.