AuthorLe-ThermiqueCategoryNon HalalDifficultyBeginner- Place the ingredients in the mixing jar and mix well.
Settings: Timer: 3 Minutes / Speed: 1
- Place mixture into a deep dish plate, forming a kind of thin patty and place in the large steamer.
Notes: You must use a deep dish because liquid will pool in the bowl (it's almost like a thin broth or sauce)
- Spread the julienned ginger across the top of the meat and salted fish and then sprinkle the chopped scallion evenly over the top.
- Add 600 ml water in the mixing jar.
- Place the steamer on top of the jar lid cover.
- Select preset mode R "STEAM" Settings Timer : 25 Minutes / Temperature: 120°C
- Serve with white rice.
4 servings
- Amount per serving
- Calories168
- % Daily Value *
- Total Fat 4.5g6%
- Saturated Fat 1.2g6%
- Cholesterol 82mg28%
- Sodium 1359mg60%
- Total Carbohydrate 5.7g3%
- Dietary Fiber 0.1g1%
- Total Sugars 2.3g
- Protein 30.3g
- Calcium 1mg1%
- Iron 7mg39%
- Potassium 365mg8%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Place the ingredients in the mixing jar and mix well.
Settings: Timer: 3 Minutes / Speed: 1
- Place mixture into a deep dish plate, forming a kind of thin patty and place in the large steamer.
Notes: You must use a deep dish because liquid will pool in the bowl (it's almost like a thin broth or sauce)
- Spread the julienned ginger across the top of the meat and salted fish and then sprinkle the chopped scallion evenly over the top.
- Add 600 ml water in the mixing jar.
- Place the steamer on top of the jar lid cover.
- Select preset mode R "STEAM" Settings Timer : 25 Minutes / Temperature: 120°C
- Serve with white rice.