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.
61
05
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. Copyright © 2021 by LocknLock Vietnam.
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in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of LocknLock Vietnam.
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