Tuesday, July 10, 2012

Steamed Vegetables

Steamed vegetables are probably the most easy way to enjoy seasonal vegetables and most healthy. More importantly, steaming retains the sweetness, nutrition and vitamins of the vegetables. But only eating vegetables alone can be too simple and sometimes easily get bored.
With some creative dipping sauce, steamed vegetables can be enjoyed as a main dinner throughout the diet day.  I usually cook this when I want to reduce a pound or perhaps a kg. My dipping sauce is adjusted from a variety of cooking book recipes. You can certainly use your favorite condiment.

Ingredients (servings 2)

1/2 head cabbage
1 red paprika
100g string bean
1 sweet potato
Note: Add your liking vegetables 

Yuzu Kosho and olive oil
1 teaspoon Yuzu Kosho
1 tablespoon olive oil

Method: Just mixes them well and ready to serve
(Yozu Kosho is a Japanese seasoning made from fermented chillies pepper, yuzu orange and salt) 

Bagna Cauda  (Italian anchovy dip)
3-4 pieces of anchovy can
4 cloves of garlic
2-3 tablespoon of extra virgin olive oil
 Little salt and pepper

1. Put the garlic in a microwave for a minute and smash well with fork
2. Heat olive oil with low heat, add smash anchovy and garlic.
3. Add little salt and pepper.
4. Bagna Cauda is recommended to eat with fresh chill vegetables too like celery, cucumber, asparagus, broccoli and so on. 


Preparing to steam- Heat the water to boil, put the steamer in and let it steam in a high heat for 10-15 minutes.

Yuzu Kosho in Olive and Thousand Island dipping sauce

Chilled vegetables with Bagna Cauda



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