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Thursday <strong>October</strong> <strong>19</strong> <strong>2023</strong> 11<br />
Chinese inspired creations<br />
SAM LOW is known for three<br />
things – winning New Zealand’s<br />
MasterChef last year, making<br />
award-winning coffee and<br />
going viral on social media for<br />
re-plating his quarantine room<br />
service.<br />
Now he can add cookbook<br />
author to that list with the<br />
release of Modern Chinese,<br />
Low’s attempt to demystify<br />
modern Chinese cooking with<br />
accessible, easy recipes made<br />
from ingredients from the<br />
supermarket.<br />
Low, born in Fiji, moved to<br />
New Zealand when he was 8<br />
years old. His parents bought<br />
a dairy, and later took over a<br />
takeaway outlet.<br />
This was where Low got his<br />
first taste of commercial food<br />
production, starting out on the<br />
Microwave Milo Cakes<br />
Makes 1 big portion<br />
Ingredients<br />
2 Tbsp flour<br />
⅛ tsp baking soda<br />
Pinch of salt<br />
3 Tbsp Milo or malt drink or hot<br />
chocolate powder<br />
1½Tbsp brown sugar (or any<br />
sugar)<br />
1 egg<br />
15g butter or coconut oil, melted<br />
+ Ice cream or whipped or<br />
pouring cream to serve<br />
wok station when he was 15.<br />
He soon realised he had an<br />
affinity for food and attended<br />
hospitality classes, worked<br />
part-time at Auckland Seafood<br />
School and completed a food<br />
and beverage apprenticeship at<br />
SkyCity.<br />
After winning the New<br />
Zealand Barista Championship<br />
in 2016, Low turned to his<br />
passion for sharing chinese<br />
dishes on social media.<br />
While Low grew up eating<br />
Cantonese food, he started to<br />
explore the diversity of regional<br />
Chinese cuisine as it arrived in<br />
New Zealand. He said Sichuan<br />
cuisine has probably had the<br />
most impact on the way he cooks<br />
and the recipes in his new book –<br />
Modern Chinese.<br />
– ODT<br />
Method<br />
• In a small bowl, mix all the<br />
ingredients until well combined.<br />
• Pour the batter into a<br />
medium-sized microwave-proof<br />
bowl or large mug. The bowl/<br />
mug should be only half full.<br />
Microwave, uncovered, for 60-<br />
90 seconds depending on the<br />
strength of your microwave.<br />
• When cooked, the cake<br />
should double in height. Serve<br />
with your favourite ice cream,<br />
whipped cream or pouring<br />
cream for one of the quickest<br />
cake desserts ever.<br />
Steamed Salmon in<br />
Chilli Bean Sauce<br />
Serves 2-4 as a side with rice<br />
Ingredients<br />
600g-800g pin-boned, skin-on<br />
salmon fillets<br />
2 Tbsp Shaoxing or any aromatic<br />
rice wine<br />
½ tsp salt<br />
30g fresh ginger, sliced<br />
Chilli sauce<br />
3 Tbsp oil<br />
1 Tbsp preserved black bean<br />
2 Tbsp Sichuan chilli bean paste<br />
(doubanjiang) or sriracha or<br />
your favourite chilli sauce<br />
30g fresh ginger, finely chopped<br />
6 cloves garlic, finely chopped<br />
100ml water<br />
1 Tbsp light soy sauce<br />
2 tsp sugar<br />
2 Tbsp black vinegar<br />
Salt to taste<br />
1½ Tbsp cornflour mixed with<br />
3 tablespoons water to make a<br />
thickening slurry<br />
Small handful of coriander,<br />
chopped, to garnish (optional)<br />
Method<br />
• For the fish, prepare a<br />
steamer with a lid over a wok or<br />
a large pot with at least 2 litres of<br />
boiling water. Rub the rice wine<br />
and salt over salmon fillets and<br />
lay them on the dish skin-side<br />
down. Top with the ginger slices.<br />
• Steam the fish for 15-20<br />
minutes until cooked. Use a<br />
chopstick to poke through the<br />
flesh at the thickest point; if<br />
there’s resistance, steam for a<br />
little longer. Once the fish is<br />
cooked, remove the sliced ginger<br />
and turn off the steamer but let it<br />
sit in the residual heat so the fish<br />
stays hot.<br />
• For the chilli sauce, place<br />
the oil, black bean and chilli<br />
bean paste in a wok or medium<br />
pan and cook over a high heat,<br />
constantly moving it around to<br />
prevent burning, until fragrant<br />
(about a minute). Add the ginger<br />
and garlic and fry for another<br />
minute. Add in the water plus<br />
the cooking liquid from the<br />
steamed fillets (hold the fish in<br />
place with chopsticks and tilt<br />
the juices from the dish into the<br />
wok/pan). Add in the soy sauce,<br />
sugar and black vinegar. Bring to<br />
a simmer for 1 minute and taste.<br />
Add salt if required.<br />
• Reduce the heat to medium.<br />
Slowly stir in as much of the<br />
slurry as needed to reach your<br />
desired consistency — it should<br />
resemble a thick pouring gravy.<br />
Turn off the heat.<br />
• Pour the sauce over the top of<br />
the fish. Garnish with coriander,<br />
if desired.<br />
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Promotion period between 1/10/<strong>2023</strong> to 31/10/<strong>2023</strong>.<br />
While stocks last. Promotion only available at participating<br />
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