Food With Friends: Poh Ling Yeow Recipes To Cook For A Crowd

Stay one prep ahead with advanced LG appliances

Cooking for a crowd is no more taxing than whipping up a regular midweek meal when you have intuitive kitchen appliances working hard as your sous chef in the kitchen. Cue LG’s stylish new suite of smart ovens, cooktops and rangehoods, created to work together to enrich your home cooking experience – and deliver harmonious design to any kitchen. Meet the A-team…

Full steam ahead

Entertaining, feeding a houseful of hungry teens, catering to the school bake sale – the LG Series 9 60cm InstaView™ Full Steam Oven makes cooking a breeze, and cleaning up afterwards a cinch. Create myriad succulent, nutrient-rich crowd favourites with its range of steam cooking modes, including Sous-Vide, Steam, Steam Baking, Steam Hot Air, Steam Regenerating and Steam Roasting.

You can even check on your masterpieces with a quick knock, knock on the InstaView™ door, so the heat stays in. When you’re done, Blue EasyClean™ and the power of steam will have the oven sparkling clean in only 10 minutes.

“Steam ovens are truly the most exciting innovation for home cooks keen to nail the steam cooking trend and enjoy healthier cuisine – and easier clean-ups – on demand,” says Tania Grillinzoni, The Good Guys Buyer – Cooking.

Smart support

An LG induction cooktop is a game changer in a busy kitchen. In one sleek, streamlined smart appliance you get rapid and precise heating, Power Boost to get water boiling in a flash, and Flexi Mode to combine two cooking zones into one large area. That means you’re not only fast-tracking your meal prep, but you’re also able to grill whole fish or put on a paella to feed the masses.

While we’re talking about fish, it's worth raving about how LG’s smart rangehoods pair with LG induction cooktops to automatically switch on when you start cooking. Goodbye, fishy cooking odours –and hello, fresh kitchen air! Getting your hands on this connected convenience is simple via the LG ThinQ® app* on your smart device.

Ready for those applause-worthy Poh recipes? Coming right up!

Poh’s Cantonese-Style Whole Steamed Fish

Nothing brings a table of friends together quite like a shared meal. You’re sure to earn instant accolades the moment you present Poh’s mouth-watering whole steamed fish as the centrepiece of your main spread. Steam cooked to juicy perfection in the LG oven – using the Steam cook function – this dish may look deceptively simple but thanks to a heady mix of sweet and savoury ingredients, every bite bursts with flavour.

Serves 2, or 4-6 as a shared meal
Ingredients

• 1 x 1kg whole white fish (try barramundi, baby red snapper or coral trout), cleaned
• 2 tbsp peanut or vegetable oil
• Freshly ground white pepper, to taste
• 2 tbsp finely shredded ginger
• Dozen coriander sprigs
• 2-3 spring onions, shredded diagonally (soak in ice water if you want beautiful, curly tendrils)
• Steamed jasmine rice, to serve

For the marinade:

• 1 1/2  tbsp Shaoxing wine (available from Asian grocers)
• 2 tbsp light soy sauce
• 1 tbsp finely chopped ginger
• 1 tsp sesame oil

Method

1. To make the marinade, mix together all the ingredients.
2. Place the fish on a large plate and make three slits to the bone, 3cm apart on both sides of the fish. Spoon over the marinade and massage gently over the entire fish. Cover with plastic wrap and marinate in the fridge for 10 minutes.
3. To prepare the LG oven for steaming the fish, press the Water Tank button on the control panel. Remove the tank and fill with water to the Max line. Set the oven to Steam – Hot Air mode.
4. To cook, place the plate of fish on an oven tray and slide into the oven. Steam for 5-8 minutes, or until the fish is cooked. To test if the fish is cooked, insert a small sharp knife into the thickest part of the flesh and part gently. If the flesh is no longer translucent, it is cooked.
5. Heat the peanut or vegetable oil in a hot wok until it smokes. Sprinkle the fish with pepper, ginger, coriander and spring onion, then slowly pour the hot oil over the fish to crisp the skin and scald the aromatics. Serve with steamed jasmine rice.

Poh’s Pork And Kimchi Dumplings recipe

It’s the rare dinner guest who isn’t delighted to see a plate of golden, homemade dumplings served up as a starter. Ground pork and kimchi are the perfect pairing too. Poh’s take on this popular Asian appetiser features a succulent savoury filling and is steam cooked in the oven, then pan-fried to crispy heaven on the stove. Yum!

Serves 2 as a main or 4 as a starter

Ingredients

For the dumpling skins:

• 1 cup (150g) plain flour
• 110ml freshly boiled water

For the spicy dipping sauce:

• 1/4  cup (60ml) light soy sauce
• 2 tbsp Chinkiang vinegar (available from Asian grocers)
• 1/8 tsp sugar
• 2-3 tsp Chinese chilli oil (available from Asian grocers)
• 1 tbsp finely shredded ginger
• 2 tsp finely chopped garlic

For the filling:

• 1/2  tsp salt
• 200g kimchi
• 280g pork mince
• 1 tbsp finely chopped ginger
• 1/3  cup chopped spring onions or Chinese chives
• 1/8 tsp ground white pepper
• 1/4  cup (60ml) chicken stock or water
• 1 1/2  tbsp light soy sauce
• 1 tbsp Shaoxing wine (available from Asian grocers)
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

Special equipment:

You’ll need a dumpling roller (available from Asian grocers) or a 2cm x 20cm piece of dowel

Method

1. To make the dumpling skins, place the flour in a medium mixing bowl, make a well at the centre and pour in the boiling water. Using chopsticks or a fork, stir until you get a crumbly mixture. Once the dough is cool enough to handle, tip the mixture onto a clean benchtop and knead for about 5 minutes or until you have a smooth, firm-ish ball of dough, adding more water or flour along the way if necessary. Cover with plastic wrap and rest for 10 minutes.
2. To make the spicy dipping sauce, mix all the ingredients together and set aside. 
3. To make the filling, squeeze the kimchi well, to remove as much liquid as possible, then chop roughly. In a medium mixing bowl, combine the kimchi with the remaining filling ingredients and mix until combined.
4. To make the dumplings, sprinkle the dough with plain flour and roll into 2-3 cylinders, 3cm in diameter. Cut into 2cm thick discs and flatten with the palm of your hand then cover them with an overturned bowl to keep them moist. With a dumpling roller, roll inwards only (to maintain an even circle) from the outer edge of each disc to the centre. Roll the skins until they’re 1mm thick. Stuff a teaspoonful of the filling into the centre of each wrapper, fold and seal. When crimping, pleat only one side of the dumpling – this will pull the dumpling into a traditional crescent shape. If this sounds tricky, pinching to seal the seam well is the basic goal.
5. To cook the dumplings, bring a large pot of salted water to the boil on the LG cooktop. Use Power Boost for a rapid boil. Lower as many dumplings as you wish into the water and wait for them to float. Cook for a further 10 seconds before scooping the dumplings out with a slotted spoon and transferring them to a well-oiled tray or plate. For a crispy finish, pan-fry the boiled dumplings with some oil in a large non-stick frypan over medium heat until the bottoms are golden brown. Serve immediately, crispy bottoms facing up, with the dipping sauce on the side.

Want more great cooking inspiration from Poh? You’ve got it!

With an LG kitchen, pleasing the crowd comes easily. Visit us in-store or online to find the latest LG Australia cooking appliances, or a state-of-the-art LG fridge and LG dishwasher at the best prices.
 

*Wi-Fi, LG ThinQ® app & compatible smartphone required. Refer to lg.com/thinq for details.