Steamed : My Lazy Easy Dinners

This is what I have been doing for many many weeks now - steaming food for my dinners. That's because steaming is so so quick and simple.

What I do is I marinate a bunch of sliced meat with crushed garlic, light soya sauce, sesame oil and loads of pepper. This protein I keep in an air tight container and it keeps well in the fridge for 4 days.

As for the vegetables, I choose those that are suited for steaming (most are) like napa cabbage, French beans, mustard greens and bittergourd.

Then I have the add-ons like egg tofu, frozen dumplings and my favorite, beancurd skin.

Once I add all my raw ingredients into my plate (layered - first with the beancurd skin, vegetables, tofu/frozen dumplings and marinated meat) I add a drizzle of oyster sauce. Then it is off to the electric steamer for 20-30 minutes (depending on what type of vegetable I am using).

One of my favorite veggies is broccoli.

I know this does not look particularly appetizing but believe me it is very tasty.

Sometime I use green leafy vegetables and have to be careful not to overcook these.

I eat this steamed dish as it is, no rice and accompanied by a condiment of light soya sauce mixed with apple cider vinegar, some sugar and lots of chopped garlic and cili padi.

Another favorite add-on besides beancurd skin are these lovely dumplings which I buy frozen from Sanbanto.

They are very convenient to have on hand in the freezer for soups as well.

I'll have to say that my absolute must-have (I may be addicted to it) is beancurd skin. My favorite brand is Everbest which I get from Aeon. 

I also love to add them into soups because they simply absorb all the great flavors.

So besides soup, this is what I have for my weekday dinners, something that I never get tired of.

To make things even easier, I wash, drain and cut the vegetables and store them in the fridge. When I come home from work, it is just a matter of assembling the ingredients before they are tossed into the steamer. Bon appetit!