LocknLock Steam Airfryer Cookbook

STEAM AIR FRYER COOKBOOK 스팀 에어프라이어 레시피북

Greeting,

Thank you for choosing our LocknLock Steam Air Fryer.

For more than a decade in Vietnam, it has been our goal, from day one, to become the trusted companion in customers’ daily meals via our smart and premium home products.

And we delightedly introduce you the brand new LocknLock Steam Air Fryer, one of LocknLock’s first products to equipped with the advanced hybrid cooking technology of steam and air fry.

To help you take advantage of the product, we pleasure to bring you this cookbook, featuring 25 quick and simple recipes tailored for our LocknLock Steam Air Fryer. These recipes are the result of LocknLock long collaboration with top chefs to create harmony between Vietnamese cuisine and Asian/Western culinary culture.

We truly hope that this cookbook will inspire you to enjoy cooking healthy and delicious meals for you and your dear family.

LocknLock Air Fryer ‒The trusted companion of your kitchen.

01 DAILY KITCHEN

Pork Belly with Sweet & Sour Kumquat Sauce

07

Steamed Red Tilapia in Lotus Leaf

11

Lemon Garlic Butter Roasted Chicken Coconut Shrimp Curry BBQ Chicken Pizza

Crispy Spring Rolls & Honey Mustard Sauce Steamed Bok Choy with Dried Shrimps Silky Egg Custard Pudding

05 NOTES

09 13 15 17 19 21

63

02 HOLIDAY KITCHEN

Steamed Pork Ribs with Pumpkin

25

Five-spice Duck Breast & Orange Salad

29

Steamed Beef Brisket with Sate Sauce Herbal Chicken Soup

Steamed Scallops with Glass Noodles

Thai steamed Squids with Passion Fruit Singaporean Chili Crab

27 31 33 35 37

03 VEGAN KITCHEN

Steamed Vegetables & Miso Sauce

41

Crispy Taro Delight Salad

45

Mushroom-stuffed Cabbage Rolls Tofu-stuffed Tomatoes

Lotus-shaped Steamed Buns

43 47 49

04 SWEET KITCHEN

Papaya and Snow Fungus Sweet Soup

53

Pumpkin and Sweet Potato Cupcakes

57

Mango Mochi

Puto Cake topped with Salted Eggs and Cheese Chocolate Sponge Cake

55 59 61

CONTENTS

01

DAILY KITCHEN

Make friend with Steam Air fryer via 8 automatic modes

Pork Belly with Sweet and Sour Kumquat Sauce

07

Steamed Red Tilapia in Lotus Leaf

11

Lemon Garlic Butter Roasted Chicken Coconut Shrimp Curry BBQ Chicken Pizza

Crispy Spring Rolls & Honey Mustard Sauce Steamed Bok Choy with Dried Shrimps Silky Egg Custard Pudding

09 13 15 17 19 21

DAILY KITCHEN

Pork Belly with Sweet and Sour Kumquat Sauce DIFFICULTY

Serving

4 pax

INGREDIENTS

500g pork belly

MARINADE

1 tbsp soy sauce

1 tsp seasoning powder

½ tsp five-spice powder

KUMQUAT SAUCE

2 tbsp kumquat jam 1 tbsp soy sauce

1 tsp oyster sauce 1 tsp chili sauce 1 tsp ketchup

Steaming

10 mins

Air Frying

180°C/25 mins

HOW TO COOK

Rinse off and drain the pork belly, then prick the pork belly all over with a fork.

Marinate the pork belly and refrigerate for at least 60 minutes.

Sweet and sour kumquat sauce: mix in all the ingredients.

Put the pork belly directly onto the frying grid. Select

“Meat” icon on the control panel (automatically steam for 10 minutes and air fry at 180°C for 25 minutes).

During air frying, flip the meat over 2-3 times.

After air frying for 20 minutes, drizzle the sauce evenly onto the pork, then continue cooking.

Cut into bite-sized pieces and drizzle more sauce optionally.

07

Lemon Garlic Butter Roasted Chicken

DAILY KITCHEN

DIFFICULTY

Serving

4 pax

INGREDIENTS

1 whole chicken (approx. 1kg)

MARINADE

1 tbsp minced garlic

2 tsp seasoning powder 1 tsp grounded black pepper

1 tsp salt

50g unsalted butter

2 chopped rosemary sprigs 2 chopped thyme sprigs Some lemon zest

Steaming

10 mins

Air Frying

180°C/30 mins

HOW TO COOK

Marinade mixture: let the butter soften at room temperature

then mix well with seasonings.

Massage the chicken both inside and outside with the marinade mixture.

Wrap and refrigerate the chicken for at least 60 minutes (or overnight for better flavor).

Put the chicken directly onto the frying grid. Select “Chicken”

icon on the control panel (automatically steam for 10 minutes and air fry at 180°C for 30 minutes).

During air frying, flip the chicken and use a brush to apply the marinade evenly onto the chicken (2-3 times) for golden-brown skin.

09

Steamed Red Tilapia in Lotus Leaf

DAILY KITCHEN

DIFFICULTY

Serving

4 pax

INGREDIENTS

500g red tilapia

10g fresh lotus seeds

2 green peppercorn sprigs 2 lotus leaves

1 cowhorn pepper, thinly sliced

½ onion, cut into wedges Some shredded ginger

MARINADE

1 tbsp oyster sauce 1 tbsp soy sauce 2 tsp sesame oil

1 tsp seasoning powder 1 tsp sugar

Steaming

25 mins

Air Frying

180°C/8 mins

HOW TO COOK

Lotus seeds: boiled and drain.

Lotus leaves: blanch through boiling water for 3-5 minutes to soften the leaves

Mix in all the marinade ingredients and rub evenly on both

sides of the fish, wrap and refrigerate for 30-50 minutes.

Place the fish onto the leaves, and sprinkle lotus seeds,

onion wedges, thinly sliced cowhorn pepper, green

peppercorns, shredded gingers evenly on top, then tightly wrap the fish with 2 layers of lotus leaves.

Put the wrap into the Steam Air Fryer basket. Select the “Fish” icon on the control panel (automatically steam for 25 minutes and air fry at 180°C for 8 minutes).

After steaming for 25 minutes, open the top of the wrap before air frying so that the fish can absorb the marinade and get tighter skin.

11

DAILY KITCHEN

Coconut Shrimp Curry DIFFICULTY

Serving

4 pax

INGREDIENTS

400g tiger shrimp (approx. 8 pcs)

2 smashed lemongrass

Sliced cowhorn pepper (optional)

SHRIMP MARINADE

½ tsp seasoning powder ½ tsp ground black pepper

CURRY SAUCE

1 tbsp curry oil sauce 2 tsp sugar

5g minced lemongrass

Steaming

5 mins

Air Frying

200°C/10 mins

HOW TO COOK

Marinate with shrimps with seasonings, and refrigerate for 15-20 minutes.

Curry sauce: mix in all sauce ingredients.

Put shrimps and lemongrass into a deep tray, pour in the

curry sauce, and add some cowhorn pepper on top. Cover the tray with aluminum foil and place it into the Steam Air Fryer basket.

Select the “Shrimp” icon on the control panel (automati-

cally steam for 5 minutes and air fry at 200°C for 10 minutes).

Enjoy while still hot. Serve with bread, basil and lemon pepper salt (optionally).

5g minced shallot 5g minced garlic

100ml coconut milk 50ml water

13

DAILY KITCHEN

BBQ Chicken Pizza DIFFICULTY

Serving

4 pax

INGREDIENTS

1 frozen pizza

(200g, BBQ chicken flavor)

TOPPING

Sliced bell peppers

Sliced shiitake mushrooms

DIPPING SAUCE 2 tsp ketchup

2 tsp chili sauce

Steaming

5 mins

Air Frying

180°C/8 mins

HOW TO COOK

Directly put the pizza onto the frying grid or parchment

paper to easily remove after cooking (defrost isn’t required).

Add on top some optional toppings such as bell peppers, shiitake mushrooms.

Select the “Pizza” icon on the control panel (automati-

cally steam for 5 minutes and air fry at 180°C for 8 minutes).

Enjoy while hot with ketchup or chili sauce (optionally).

15

Crispy Spring Rolls & Honey Mustard Sauce

DAILY KITCHEN

DIFFICULTY

Serving

4 pax

INGREDIENTS

400g frozen spring roll 1 tbsp cooking oil

HONEY MUSTARD SAUCE 30ml yellow mustard 30ml honey

30ml apple cider vinegar 1 tsp sugar A bit salt

A bit ground black pepper

Steaming

2 mins

Air Frying

180°C/10 mins

HOW TO COOK

Apply a thin layer of oil onto the spring rolls and evenly

put the rolls onto the frying grid (defrost isn’t required).

Select the “Spring Roll” icon on the control panel

(automatically steam for 2 minutes and air fry at 180°C for 10 minutes).

After air frying for 5 minutes, apply another thin layer of oil onto the rolls and flip the rolls over for a golden-brown shell, then continue air frying.

Honey mustard sauce: mix in all the ingredients. Serve immediately and can last up to 3 days in the fridge.

17

Steamed Bok Choy with Dried Shrimps

DAILY KITCHEN

DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS

400g bok choy

15g dried shrimps 1 tbsp soy sauce

1 tbsp cooking oil

½ tsp seasoning powder 5g crispy fried shallots

7 mins

HOW TO COOK

Vertically cut the bok choy into 2 halves and place evenly onto a ceramic plate.

Mix together soy sauce, cooking oil, and seasoning

powder. Drizzle the mixture onto the bok choy and sprinkle dried shrimps on top.

Place the plate into the Steam Air Fryer basket and select the “Vegetables” icon on the control panel (automatically steam for 7 minutes).

Add some crispy fried shallots and enjoy.

19

DAILY KITCHEN

Silky Egg Custard Pudding DIFFICULTY

Serving

6 pax

INGREDIENTS

2 chicken eggs

1 tsp vanilla extract

50g granulated sugar 50ml water

50ml whipping cream 150ml sugar free milk

Steaming

12 mins

Air Frying

200°C/2 mins

HOW TO COOK

Mix all the ingredients together and sieve twice with a fine mesh strainer for a fine mixture.

Put the mixture in the fridge for about 30 minutes and let all air bubbles dissolve.

Pour the mixture into 6 ceramic cups/ramekins .

Use a toothpick to break all air bubbles on the surface.

Cover each ceramic cup/ramekin with aluminum foil to prevent the surface from getting holes while steaming.

Place the puddings into the Steam Air Fryer basket, select

the “Pudding” icon on the control panel (automatically steam for 12 minutes and air fry at 200°C for 2 minutes).

Note

After the puddings are cooked, remove the aluminum foil and

let cool at room temperature, then put into the fridge to chill for

at least 30 minutes before serving.

21

02

HOLIDAY KITCHEN Steamed Pork Ribs with Pumpkin

25

Five-spice Duck Breast & Orange Salad

29

Steamed Beef Brisket with Sate Sauce Herbal Chicken Soup

Steamed Scallops with Glass Noodles

Thai steamed Squids with Passion Fruit Singaporean Chili Crab

27 31 33 35 37

Steamed Pork Ribs with Pumpkin

HOLIDAY KITCHEN

DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS

400g spare ribs 100g pumpkin

1 tbsp corn starch Coriander Scallion

MARINADE

2 tbsp oyster sauce 1 tbsp sugar

1 tbsp soy sauce

2 tsp seasoning powder

30 mins

HOW TO COOK

Cut the spare ribs into bite-sized chunks, rinse off and drain.

Cut pumpkin into bite-sized cubes.

Marinate the spare ribs with seasonings for at least 30 minutes.

Before steaming, put the ribs into a tray and mix with 1 tablespoon of corn starch.

Place the tray into the Steam Air Fryer basket and set the Steam mode for 30 minutes.

Decorate the dish with coriander and scallion.

2 tsp ground black pepper

25

HOLIDAY KITCHEN

Steamed Beef Brisket with Sate Sauce DIFFICULTY

Serving

4 pax

INGREDIENTS 400g beef brisket

1 tbsp corn starch 1 tsp sesame oil

Toasted sesame seeds Scallion

MARINADE

4 garlic cloves, finely chopped 4 shallots, finely chopped 1 tbsp soy sauce 1 tbsp sugar

2 tsp chili sate

2 tsp oyster sauce

1 tsp ground black pepper

Steaming

20 mins

Air Frying

170°C/3 mins

HOW TO COOK

Cut the beef brisket into slices, then use the knife handle to tenderize the meat.

Marinate the beef brisket with seasonings for at least 2 hours or overnight in the fridge.

Before cooking, bring the beef brisket back to room temperature.

In a deep tray, mix the meat with 1 tsp sesame oil and coat with corn starch.

Place the tray into Steam Air Fryer basket and select Steam-Air fry mode:

- Steaming: 20 minutes

- Air Frying: 170°C, 3 minutes

Add sesame seeds and scallion before serving.

27

HOLIDAY KITCHEN

Five-spice Duck Breast & Orange Salad DIFFICULTY

Serving

4 pax

INGREDIENTS

400g duck breast fillets Rice wine

MARINADE

1 tbsp soy sauce

1 tbsp minced garlic

1 tsp seasoning powder 1 tsp honey

½ tsp five-spice powder

ORANGE SALAD 1 Navel orange

1 red onion, finely sliced 2 tbsp vinegar oil

Steaming

Air Frying

5 mins

170°C/15 mins

HOW TO COOK

Orange salad: peel and cut the orange into wedges, then mix together with red onions, and vinegar oil.

Keep cool before serving.

Rinse off the duck breast fillets with rice wine to reduce foul smell, then clean repeatedly in water and let drain.

Marinate the fillets with all seasonings for at least 45 minutes or overnight in the fridge.

Put the fillets directly onto the frying grid (Note: Take out the minced garlic while air frying to avoid burning smell).

Select Steam-Air fry mode: - Steaming: 5 minutes

- Air Frying: 170°C, 15 minutes

(during air frying time, flip the fillets and apply the marinade

(2-3 times) for golden-brown outside and better flavoring) Note

After cooking, let the duck breast fillets rest 3-5 minutes to remain the succulence, then cut into slices to serve with the orange salad.

29

HOLIDAY KITCHEN

Herbal Chicken Soup DIFFICULTY

Serving

4 pax

INGREDIENTS

400g skinless chicken breast 10 dried jujubes

5 shiitake mushroom caps 10g dried longan 1 pear

½ sweet corn

1 pack of herbal mix 500ml boiling water

MARINADE ½ tsp salt

½ tsp seasoning powder

Steaming

30 mins

Air Frying

200°C/30 mins

HOW TO COOK

Marinate chicken breast with salt and seasoning powder for 30-60 minutes.

Pear: peel and cut into quarters.

Corn: cut into round slices of 2-3cm.

Shiitake mushrooms: soak in water then rinse off repeatedly.

Dried jujubes and longans: rinse off and drain.

Put all the ingredients into a ceramic/stone pot and cover up with aluminum foil.

Place the ceramic/stone pot into the Steam Air Fryer basket, select Steam-Air fry mode:

- Steaming: 30 minutes - Air Frying: 200°C, 30 minutes Note

Add more water if the soup dries out.

Use a toothpick to insert in the chicken to check the tenderness.

31

Steamed Scallops with Glass Noodles

HOLIDAY KITCHEN

DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS

8 fresh scallops

20g dried glass noodles Cilantro Scallion

Cowhorn pepper

SEASONINGS

2 tbsp soy sauce

1 tbsp fried garlic

1 tbsp cooking oil 1 tsp sugar

½ tsp chili powder

10 mins

HOW TO COOK

Rinse off scallops, separate muscles from shells.

Soften glass noodles in warm water and cut into 10cm threads.

Cut cilantro into pieces, and shred scallion and cowhorn pepper.

Mix well all seasonings in a small bowl.

Shape the glass noodles into a small roll and place them on each shell. Put the adductor muscles in the middle, and drizzle with seasonings on top.

Raise up the frying grid stand and put each scallop onto the grid.

Set the Steam mode for 10 minutes.

Add cilantro, scallion, cowhorn pepper, and serve while still hot.

33

Thai steamed Squids with Passion Fruit

HOLIDAY KITCHEN

DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS

300g squids Spearmint

PASSION FRUIT SAUCE

1 passion fruit, flesh only 2 chilies, minced

2 shallot cloves, sliced 1 tbsp fish sauce 1 tbsp sugar

1 tbsp minced

12 mins

HOW TO COOK

Passion fruit sauce: mix all the ingredients together.

Rinse off the squids and score diagonal lines across the body.

Place the squids into the Steam Air Fryer basket and set the Steam mode for 12 minutes.

After steaming 10 minutes, put the squids on a plate and dress up with passion fruit sauce. Place the plate

back to the basket and steam for another 2 minutes, so the squids can absorb the sauce evenly.

lemongrass

2 lime leaves, cut finely

35

HOLIDAY KITCHEN

Singaporean Chili Crab DIFFICULTY

Serving

2 pax

INGREDIENTS

1 crab (500g)

1 chicken egg

SINGAPOREAN CHILI SAUCE 6 garlic cloves, peeled 6 shallots

2 bird's eye chilies 1 small ginger

6 tbsp chili sauce 4 tbsp ketchup

2 tbsp peanut butter 2 tbsp sugar

100ml water

Steaming

10 mins

Air Frying

200°C/5 mins

HOW TO COOK

Singaporean chili sauce: puree all the ingredients into a liquid mixture.

Rinse off the crab, split shell, and slightly crack crab claws.

Put the crab on a tray and place into the Steam Air Fryer basket.

Set the Steam mode for 10 minutes.

After the crab slightly turns red, dress the crab tray with

Singaporean chili sauce. Beat the chicken eggs and dress another layer onto of the tray.

Cover tray’s surface with aluminum foil and place the tray into the Steam Air Fryer basket again.

Set the Air fry mode at 200°C for 5 minutes.

Enjoy while still hot with fried mantou or bread.

37

03

VEGAN KITCHEN Steamed Vegetables & Miso sauce

41

Crispy Taro Delight Salad

45

Mushroom-stuffed Cabbage Rolls Tofu-stuffed Tomatoes

Lotus-shaped Steamed Buns

43 47 49

Steamed Vegetables & Miso sauce

VEGAN KITCHEN

DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS

400g vegetables

(corn, pumpkin, bok choy,

cabbage, cauliflower, carrot, asparagus,

cherry tomato,…)

MISO SAUCE

30g miso paste

2 tbsp soy sauce

1 tbsp sesame oil

8 mins

HOW TO COOK

Rinse off the vegetables, peel and cut into slices or bite-sized chunks.

Put the vegetables into a bamboo steamer and place into Steam Air Fryer basket.

Set the Steam mode for 8 minutes.

Miso sauce: blend ingredients and seasonings into a fine mixture

Serve steamed vegetables with miso sauce and enjoy while still warm.

1 tbsp apple cider vinegar 1 tbsp granulated sugar 1 tbsp sesame seeds ¼ tsp salt

10g minced leek

41

Mushroom-stuffed Cabbage Rolls

VEGAN KITCHEN

DIFFICULTY

Serving

4 pax

INGREDIENTS

WRAPPER

8 large cabbage leaves

8 green shoots of scallion

FILLING

200g tofu

1 onion, finely chopped 50g shiitake mushroom 50g king oyster mushroom

50g straw mushroom

20g dried glass noodle

SEASONINGS

1 tbsp soy sauce

1 tbsp vegetarian oyster sauce

Steaming

25 mins

170°C/5 mins

HOW TO COOK

Blanch cabbage and scallion shoots through boiling water to soften and easier to roll later.

Chop mushroom finely.

Make the filling:

- Soften the glass noodles in water and cut into 2-3cm pieces - Mash the tofu and squeeze dry

- Mix all the filling ingredients with seasonings and refrigerate for at least 30 minutes

Put the filling on each cabbage leaf, slightly fold in from the side edges, then tightly roll from the bottom up.

Tightly tie each roll with scallion shoots.

Place the rolls into Steam Air Fryer basket, and select Steam- Air fry mode:

- Steaming: 20 minutes

- Air Frying: 170°C, 5 minutes

1 tbsp minced ginger 1 tbsp corn starch 1 tsp sugar

½ tsp veggie seasoning powder

½ tsp black pepper

Air Frying

43

VEGAN KITCHEN

Crispy Taro Delight Salad DIFFICULTY

Serving

4 pax

INGREDIENTS

250g taro

2 blocks of firm tofu 1 carrot

1 cowhorn pepper 250g taro

50g cherry tomato 50g spearmint

Crushed roasted peanuts

Steaming

3 mins

Air Frying

180°C/10 mins

HOW TO COOK

Cut tofu into bite-sized triangles and marinate with seasonings for 15 ‒ 30 minutes.

Cut taro, carrots, and cowhorn pepper into thin slices.

Rinse off tomatoes and cut in half.

Soak taro in salt water for 15 minutes, take out and drain.

Place taro and tofu into Steam Air Fryer basket, select Steam-Air fry mode:

- Steaming: 3 minutes

- Air Frying: 180°C, 10 minutes (stir the taro and flip the

SEASONINGS

tofu a few times while air frying)

1 tbsp curry oil

taro and tofu, sliced carrots and cowhorn pepper,

1 tbsp minced lemongrass 1 tsp sugar

1 tsp veggie seasoning powder

For the salad, gently toss all ingredients includes fried roasted peanuts, cherry tomato, spearmint, and sweet & sour fish sauce.

SWEET & SOUR FISH SAUCE

2 tbsp vegetarian fish sauce 1 tbsp vinegar 1 tbsp sugar

45

VEGAN KITCHEN

Tofu-stuffed Tomatoes DIFFICULTY

Serving

4 pax

INGREDIENTS

4 tomatoes

1 tbsp corn starch

FILLING

300g tofu

1 onion, finely chopped 1 snow fungus, finely chopped

2 tbsp cooking oil

1 tbsp corn starch 1 tbsp soy sauce 1 tsp sugar

½ tsp veggie seasoning powder

½ tsp black pepper

TOMATO SAUCE 5 tbsp ketchup

Steaming

5 mins

Air Frying

170°C/12 mins

HOW TO COOK

Tomato sauce: mix in all sauce ingredients into a thick mixture.

Mash the tofu and squeeze dry, then mix with other filling ingredients.

Rinse off the tomatoes and cut them into halves, remove the seeds, pat dry, and coat a thin layer of corn starch into the inner side.

Stuff the filling tightly into each tomato halves.

Put the stuffed tomatoes into a tray and place them into the Steam Air Fryer basket, select Steam-Air fry mode: - Steaming: 5 minutes

- Air Frying: 170°C, 12 minutes

After air frying for 10 minutes, pour the sauce onto the tomato. Cover the tray with aluminum foil and continue cooking for a thicker sauce texture

Decorate with some cilantro and enjoy while still hot.

2 tbsp water

2 tbsp soy sauce 2 tsp sugar

1 tsp corn starch 47

Lotus-shaped Steamed Buns

VEGAN KITCHEN

DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS DOUGH

200g plain flour

5g instant dry yeast ½ tbsp cooking oil

20 mins

HOW TO COOK Dough:

- Mix all ingredients together

- Put the dough onto a clean surface, knead by hands for 8 ‒ 10 minutes until the dough is no longer stick in the hand

3 tbsp granulated sugar

- Place the dough in a stainless steel bowl, cover with a plastic

FILLING

Filling: mix in all ingredients together.

20g chopped carrot

portion into a rectangle shape. Inside the rectangle, clip

100ml water

100g chopped scallion 1 chopped shiitake mushroom

1 tsp seasoning powder 1 tsp sugar

30ml cooking oil

wrap, and let the dough rest for 45 minutes (or until the dough

rises to double the size)

Shaping: divide the dough into 4 even portions, roll flat each along the long edge into 5 even parts without completely

cut off the ends. Spread the filling onto the dough’s surface evenly. Vertically roll up the dough and twist like cordage.

Continue to spiral the twist clockwise and eventually attach the edges down the bottom to create a lotus shape.

Line the buns with parchment paper and place them onto the

frying grid. Each bun must be at least 2cm away from the others.

Set the Steam mode for 20 minutes.

49

04

SWEET KITCHEN Papaya and Snow Fungus Sweet Soup

53

Pumpkin and Sweet Potato Cupcakes

57

Mango Mochi

Puto Cake topped with Salted Eggs & Cheese Chocolate Sponge Cake

55 59 61

SWEET KITCHEN

Papaya and Snow Fungus Sweet Soup DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS

400g ripe papaya flesh 8 dried jujubes

1 dried snow fungus 80g rock sugar

10g goji berries

500ml hot water

60 mins

HOW TO COOK

Choose a ripe papaya, peel skin, and cut into bite-sized cubes.

Soak snow fungus, jujubes, and goji berries in warm water for 15 minutes. After the snow fungus is puffed up, take out, drain, and cut into bite-sized pieces.

Dissolve rock sugar in hot water.

Put all ingredients in a ceramic bowl, fill up to ¾ of the bowl with rock sugar liquid.

Cover the bowl with aluminum foil and place into the Steam Air Fryer basket.

Set the Steam mode for 60 minutes.

The dish can be served hot or cold.

53

SWEET KITCHEN

Mango Mochi DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS 1 ripe mango

100g desiccated coconut 60g glutinous rice flour 25g icing sugar

20g corn starch

50ml fresh milk

50ml coconut milk

10ml melted unsalted butter

15 mins

HOW TO COOK

Peel the mango, use a spoon to scoop out mango flesh into balls of 2cm in diameter.

Finely sieve glutinous rice flour, corn starch, icing sugar together

twice. Add in fresh milk, coconut milk, melted unsalted butter,

and mix until everything is dissolved completely without any lumps.

Spread the dough evenly onto a deep tray, place it into the Steam Air Fryer basket.

Set the Steam mode for 15 minutes.

After the dough is cooked, use food wrap to cover the dough surface and keep cool at room temperature for 30 minutes.

While the dough is slightly warm, divide it into 4 equal portions of about 50g.

Shape the dough into balls, then use a slightly wet palm to

flatten the dough. Put mango balls in the center and wrap the dough around to form the mochi.

Coat the mochi with a layer of desiccated coconut. Refrigerate the mochi in the cooler for about 30 minutes before serving

55

SWEET KITCHEN

Pumpkin and Sweet Potato Cupcakes DIFFICULTY

Serving

Steaming

4 pax

INGREDIENTS 2 chicken eggs 90g cake flour

60g granulated sugar

20g purple sweet potato 20g pumpkin

5g baking powder

50ml condensed milk 30ml fresh milk

25ml cooking oil

BAKING TOOLS

6 cupcake molds (Φ8cm) Parchment paper

25 mins

HOW TO COOK

Dice pumpkin and sweet potato.

Beat 2 eggs with granulated sugar, then mix in cooking oil, condensed milk, and fresh milk into a fine mixture.

Finely sieve the flour and baking powder into the egg mixture, use a whisk to gently fuse everything together, then mix in ½ the pumpkin and sweet potato.

Pour the mixture into 6 cupcake molds and add sweet potato and pumpkin on top.

Place the cupcake molds into Steam Air Fryer basket, set the Steam mode for 25 minutes.

Insert a toothpick into the cupcakes, if nothing sticks to the toothpick then the cupcakes are ready to serve.

57

SWEET KITCHEN

Puto Cake topped with Salted Eggs and Cheese DIFFICULTY

Serving

4 pax

INGREDIENTS

1st MIXTURE

100g cake flour

20g granulated sugar 5g baking powder 100ml fresh milk

2nd MIXTURE

2 chicken egg whites 20g sugar

A few drops of fresh lime juice

TOPPING

1 salted duck egg 1 piece of cheese Mayonnaise Pork floss

BAKING TOOLS

Round cake pan with

removable bottom (Φ15cm) Parchment paper Aluminum foil

Steaming

28 mins

Air Frying

170°C/2 mins

HOW TO COOK

Boil the salted duck egg, then cut into thin slices.

Thinly slice the cheese.

1st mixture: Sieve flour and baking powder into a bowl, then mix in sugar and fresh milk to form the 1st mixture.

2nd mixture: Whip chicken egg whites with a few drops of fresh lemon juice, gradually put into 20g sugar and whisk until form firm peaks (peaks will hold, tips fold back on themselves).

Follow the folding technique, use a spatula to mix the 2nd mixture with 1st mixture.

Coat the bottom and sides of the cake pan with a thin layer of oil, line the bottom with parchment paper.

Pour the mixture into the cake pan, place salted eggs and cheese on top, and cover with aluminum foil.

Place the cake pan into the Steam Air Fryer basket, select Steam-Air fry mode:

- Steaming: 28 minutes

- Air Frying:170°C, 2 minutes (remove the aluminum foil at this stage) Let the cake cool completely before taking it out of the cake pan.

Drizzle mayonnaise and sprinkle pork floss on top for more flavors.

59

SWEET KITCHEN

Chocolate Sponge Cake DIFFICULTY

Serving

4 pax

INGREDIENTS

3 chicken eggs 90g cake flour

65g granulated sugar

10g chocolate powder 3g baking powder 30ml cooking oil

5ml vanilla extract

BAKING TOOLS

Round cake pan with

removable bottom (Φ15cm) Parchment paper Aluminum foil

Steaming

35 mins

Air Frying

170°C/10 mins

HOW TO COOK

Separate egg yolks from egg whites.

Whip egg whites with 30g sugar in 5-7 minutes. As the egg

whites become smooth, add in each egg yolk and mix well, simultaneously.

Finely sieve the cake flour, chocolate powder, baking powder, vanilla extract into the egg mixture, use a whisk to gently mix everything together.

Coat the bottom and sides of the cake pan with a thin layer

of cooking oil, then line the bottom with parchment paper.

Pour the mixture into the pan and cover with aluminum foil.

Place the cake pan into Steam Air Fryer basket, select Steam-Air fry mode:

- Steaming: 35 minutes

- Air Frying: 170°C, 10 minutes

(uncover the aluminum foil at this stage)

Let the cake cool completely before taking it out of the cake

pan. Decorate it with chocolate sauce and fresh strawberries.

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NOTES

UNIT CONVERSION (approximately)

1 tbsp (1 tablespoon) = 15g = 15ml

FOLDING TECHNIQUES

Use a spatula to cut down vertically through the two mixtures,

1 tsp (1 teaspoon) = 5g = 5ml

across the bottom and up the nearest side of the bowl.

Slowly rotate the bowl follow each series of strokes. Repeat

this motion to fuse the ingredients into a light, fluffy consis-

KNEADING DOUGH

BY HANDS

tency.

Stretch the dough away from you with the knuckles of one

hand, then fold the edge back on top toward you. Repeat this process until the dough is supple, smooth, and no longer sticking to your hands.

WHIPPING EGG WHITES

Put egg whites and cream of tartar (or lemon juice) into a bowl, use a mixer and beat the egg whites on low speed until foamy,

then slowly add granulated sugar in, gradually increase the speed until the mixture stiffen (can form standing peaks, tilted a little) If the egg whites are not fully beaten, the cake would easily flatten. If the egg whites are overbeaten, it would be hard to be combined with the egg yolks mixture.

Note: The whisk and bowl must be completely clean and dry.

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