Steamed Flan With Ginger Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAMED FISH WITH GINGER



Steamed Fish With Ginger image

From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.

Provided by ImPat

Categories     Weeknight

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 (200 g) fish fillets (firm white)
1/4 cup coriander leaves
2 spring onions (scallions thinly sliced)
1 chili (red long, deseeded and thinly sliced)
3 cm ginger (peeled cut into thin matchsticks)
1 garlic clove (thinly sliced)
1 teaspoon caster sugar
1 tablespoon soy sauce
1 1/2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

  • Bring 2 cups cold water to a simmer in a large wok over medium heat.
  • Line a 30cm bamboo steamer with baking paper and place steamer over water.
  • Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
  • Personally I would use my electric 3 tiered steamer to steam the fish.
  • Carefully transfer to a plate and cover to keep warm.
  • Meanwhile combine coriander, onion and chilli in a bowl.
  • Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
  • Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
  • Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.

GINGER FLAN



Ginger Flan image

Make and share this Ginger Flan recipe from Food.com.

Provided by CountryLady

Categories     Pie

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 cups gingersnap crumbs (12 - 14 cookies)
1/3 cup butter, melted
1/4 cup sugar
1 (500 g) container mascarpone cheese
1/2 cup ginger marmalade
1 teaspoon ground ginger
2 mangoes or 2 cups raspberries (or you choose)
1 tablespoon diced candied ginger (optional)

Steps:

  • Mix crust ingredients together& press into a 9 inch flan ring with removeable base (or a pie dish).
  • Bake for 10 minutes, then cool completely.
  • Blend filling ingredients well& spoon into cold crust.
  • Chill for at least 2 hours.
  • Just before serving, peel& slice mangoes or wash raspberries (if using fresh).
  • Top the flan with your fruit of choice& garnish with candied ginger, if desired.

Nutrition Facts : Calories 303.3, Fat 12, SaturatedFat 5.9, Cholesterol 20.3, Sodium 333.6, Carbohydrate 47.9, Fiber 1.9, Sugar 22.4, Protein 2.8

SWEET GINGER FLAN



Sweet Ginger Flan image

Provided by Marian Burros

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

2 cups sugar
Juice from 1 medium-size lime
2 tablespoons water
1 quart whole milk
1 tablespoon coarsely chopped fresh ginger
1/2 vanilla bean, split
9 eggs
3 large ripe papayas, sliced

Steps:

  • Preheat oven to 325 degrees.
  • Combine 1/2 cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
  • Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
  • Whisk together the remaining 1 1/2 cups sugar and the eggs. Beat in the milk and mix well.
  • Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
  • Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 97 milligrams, Sugar 53 grams, TransFat 0 grams

STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE



Steamed Asparagus With Ginger Garlic Sauce image

This is a great side dish with grilled meats or Asian entrees. It goes especially well with grilled flank steak and rice. From Gourmet, April 1995.

Provided by lazyme

Categories     Rice

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 13

2 lbs asparagus, trimmed and cut diagonally into 1/2-inch pieces
2 teaspoons cornstarch
1/2 cup water
2 tablespoons soy sauce
1 tablespoon sherry wine or 1 tablespoon scotch
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 tablespoons ginger, minced
1 1/2 tablespoons garlic, minced
2 tablespoons sesame seeds, toasted
cooked rice, accompaniment

Steps:

  • In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
  • In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
  • Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
  • Serves 4 as an entree with rice or 6 as a side dish.

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

Steps:

  • Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
  • Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
  • Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
  • Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

STEAMED FISH WITH GINGER & MUSHROOMS



Steamed Fish With Ginger & Mushrooms image

Make and share this Steamed Fish With Ginger & Mushrooms recipe from Food.com.

Provided by Latchy

Categories     Asian

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 butterfish or 1 other flat fish, scored 2 to 3 times
1 oyster mushrooms or 1 field mushroom, sliced
1 inch ginger, cut into matchstick pieces
2 inches pickled cabbage, sliced
2 spring onions, finely sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
1/2 teaspoon white pepper
1 tablespoon whiskey (optional)
coriander leaves (to garnish)

Steps:

  • Put the prepared fish on to a plate slightly larger than itself, which will fit into your steamer (or you could put it into a large saucepan on an inverted saucer).
  • Place all the remaining ingredients except the garnish on top of the fish; put in steamer and cook for approximately 20 minutes.
  • Remove and garnish with coriander.

STEAMED FLAN WITH GINGER



Steamed Flan With Ginger image

Step away from the oven-this delicately creamy Vietnamese ginger flan is cooked on the stovetop in a steamer or a wok. It's a lovely dessert for any occasion.

Provided by Tung Nguyen

Yield Serves 6-8

Number Of Ingredients 4

1⁄4 cup (50 g) sugar
1⁄2 oz. (15 g) julienned ginger (from a piece about 3⁄4 inch long)
6 large or 5 extra-large eggs
One 14-oz. can sweetened condensed milk (save the can to measure water)

Steps:

  • In the stove-proof baking pan, combine the sugar, ginger, and ⅓ cup (80 ml) of water, and stir until the sugar is dissolved. Bring the mixture to a roiling boil over high heat, then lower the heat and simmer, constantly and very carefully stirring the mixture or swirling the pan. (Use an oven mitt or tongs to hold the side of the pan and swirl slowly.)
  • After about 5 minutes, the mixture will foam, then turn a mahogany brown and begin to thicken. Keep gently stirring or swirling just until the mixture is deep brown, thick, and gooey, 2 to 3 minutes more, being careful not to burn the caramel. Remove from the heat immediately and let cool slightly, making sure the ginger is evenly scattered across the bottom of the pan.
  • In a large bowl, whisk the eggs until uniformly yellow, with no whites visible. Continue whisking while slowly adding the condensed milk. When the mixture is thoroughly combined, repeat with 2½ cans of water (measuring the water in the can will help dislodge any milk stuck to the sides), then set the custard aside.
  • If using a steamer, add enough water so that it almost reaches the rack. If using a wok or pot, put the cup or trivet in the bottom and add enough water so it almost reaches the top of the cup or trivet. Carefully put the pan with the caramel on the steamer rack or on top of the cup or trivet. Slowly pour the condensed milk mixture over the caramel, then cover the steamer or wok. Bring the water to a boil over high heat.
  • When the water comes to a boil (look for steam coming out from under the lid or quickly lift the lid to check), lower the heat so the water simmers. Cook the flan until the edges are set and starting to bubble, and the middle is jiggly, 5 to 6 minutes. You can insert a chopstick or cake tester into the center of the flan to double- check its doneness; it should come out clean.
  • Carefully remove the pan from the steamer or wok and let it cool. Cover the pan and refrigerate for at least 4 hours, but preferably overnight. To serve, run a knife around the flan; firmly hold a round, rimmed platter or pie dish against the top of the pan; and flip the pan over to invert the flan onto the platter. Slice into wedges and serve with the caramel sauce spooned over the top.

More about "steamed flan with ginger food"

BANH FLAN (VIETNAMESE CREME CARAMEL) - SCRUFF
Nov 24, 2020 Banh flan (Vietnamese creme caramel) is a smooth and soft custard covered in a dark amber caramel. The caramel is slightly bitter which helps cut through the sweetness of the custard to give you a rich but balanced …
From scruffandsteph.com


CHINESE STEAMED FLAN | FOOD STUFF
You can never have too many Chinese recipes, so give Chinese Steamed Flan a try. One serving contains 259 calories , 8g of protein , and 7g of fat . This recipe serves 6.
From foodstf.com


STEAMED SOY AND GINGER FISH - MARION'S KITCHEN
Add more fish to your dinner repertoire with this super-easy steamed soy and ginger fish classic. It's simple, light but full of flavour.
From marionskitchen.com


AUTHENTIC VIETNAMESE FLAN (BáNH FLAN)
Sep 26, 2024 Vietnamese flan (Bánh Flan) is my nostalgic dessert. Made with condensed milk and egg, its sweet flavor and creamy, velvety texture are sure to impress you.
From savourthepho.com


17 VEGETARIAN VIETNAMESE RECIPES FOR MEAT-FREE PHO, BANH
Jun 18, 2023 Steamed Flan With Ginger If you’re looking for a no-fuss dessert, you might not be thinking about flan. But think again: This one’s made on the stovetop, not in the oven, and it …
From epicurious.com


DAD’S GINGER FLAN RECIPE - MAGNOLIA
Dad’s Ginger Flan Recipe - Magnolia. by Eduardo Garcia. Total 14 hours (includes cooling and chilling times) Active 20 mins. Makes 6 servings. Add to my list. Print Recipe. TIP: You can …
From magnolia.com


STEAMED FLAN WITH GINGER RECIPES
Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish. Place into a bamboo steamer set over …
From tfrecipes.com


GOLDEN MILK FLAN RECIPE WITH TURMERIC, GINGER
Sep 26, 2019 This ginger, cinnamon, and turmeric-spiced flan is packed with warm, cozy flavor—it's almost reminiscent of a turmeric latte.
From food52.com


STEAMED FLAN WITH GINGER | LOUISIANA LADY - COPY ME THAT
1⁄2 oz. (15 g) julienned ginger (from a piece about 3⁄4 inch long) 6 large or 5 extra-large eggs One 14-oz. can sweetened condensed milk (save the can to measure water)
From copymethat.com


A HERITAGE DESSERT PLATTER FOR MY FRENCH-VIETNAMESE …
May 6, 2022 We’d kick things off by sampling the most labor-intensive recipe on the menu: steamed flan with ginger from a recent addition to my syllabus, Mango and Peppercorns: A Memoir of Food, an...
From epicurious.com


STEAMED FLAN WITH GINGER - PUNCHFORK
May 5, 2022 Steamed Flan with Ginger. Vegetarian · Gluten free. 54 / 100. Score. Epicurious. 4. Ingredients. Serves 6-8. 1/2 oz (15 g) julienned ginger (from a piece about 3/4 inch long) One 14-oz can sweetened condensed milk (save …
From punchfork.com


FOOD SCAVENGING 101: STEAMED FLAN RECIPE
Follow all the directions for the original flan recipe, except instead of placing the mold into one inch deep hot water to be baked in an oven, you will steam the flan instead. Depending on who you are, you might already have a metal or …
From foodscavenging101.blogspot.com


BáNH FLAN (VIETNAMESE CRèME CARAMEL) – TAKES …
Jul 22, 2024 This silky, velvety smooth bánh flan, or Vietnamese flan is my family’s favorite dessert! It is delicate, creamy, and has just the right amount of sweetness for an ultra-luxurious experience. Pro tip: slice and serve yourself …
From takestwoeggs.com


Related Search