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Simple and inspiring
dishes using the
Electrolux
CombiSteam Hob
COOKING
Steam
Congratulations on your purchase of
the CombiSteam Hob. This 3-zone hob
with a dedicated steaming area in the middle
provides the flexibility to use both burners and
the steamer together. Steamed fish, stir-fried
vegetables and chicken soup; now all three
dishes can be serve to the table, at the same
time and deliciously piping-hot.
To inspire your cooking with the CombiSteam
Hob, Electrolux has collaborated with two
influential chefs to bring you a collection of
mouthwatering meals covering breakfast, lunch,
dinner and dessert. These simple recipes
demonstrate how meals can be made using the
gas burners and steamer together as well as
only using the steamer.
Breakfast
Thai wonton soup
Glutinous rice in lotus leaf
Steamed pork dumpling
Lunch & Dinner
Steamed cod with crispy garlic
Steamed eggs
Steamed fish with Vietnamese dressing
Steamed fish with coconut lemongrass broth
Special Chinese wine chicken
Claypot chicken rice
Grandma's Otah Laksa
Dessert
Leche flan
Khanom Tuay
Banh Bo Bap
Kueh Kayu Ubi
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LISA
ALISA DAWSON
Lisa Dawson started her chef career as a television
personality on Masterchef Thailand Season 1. Being
surrounded with food throughout her life growing up,
she developed a love of food early on in her life.
Born in Bangkok but growing-up in Colorado, USA,
Lisa is of Thai-American-Canadian and Indonesian
heritage and has always been inspired by all food
cultures. Lisa is a self-taught chef that has incorporated
both her childhood cooking experiences and her
cultural interaction developing her skills in the kitchen.
STEAM COOKING
4
JOANNA
JOANNA MAK
Joanna Mak has always been a food lover. Being brought
up in a traditional Cantonese family, a focus on eating
healthy, nutritious home-cooked meals has been instilled
and passed down to her. Over time her interest in cooking
traditional Chinese cuisine expanded as a result of
exposure to different cultural cooking methods. Joanna is
always challenging herself, by taking part in different
cooking contests. One of the more notable achievements
was a win against a highly sort after Celebrity Chef
in the King of Culinary, aired on TV. Joanna hopes to
share the joy of healthy home cooking with others.
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Simple and inspiring dishes using the
Electrolux
CombiSteam Hob
STEAM COOKING
6
The CombiSteam Hob consists of a water
tray and steam pot accessory (included).
The water tray can hold up to 500ml. of
water providing 40 minutes of steam cook-
ing (on high heat setting), enough for most
steam recipes. The water tray is made of
a scratch-proof enamel coating making it
quick and easy to clean with the sponge
(included) after use.
To assist with your cooking, a cus-
tom-made steam pot is included with this
product. This stainless steel pot perfectly
fits the steaming dish ensuring that no
steam escapes. This means more efficient
cooking results and less hot air released
into your kitchen. For total flexibility the
steaming dish will also work with tradition-
al bamboo baskets too. If using a bamboo
basket we suggest that you place it on a
small rack within the steaming dish to
prevent the basket from sitting in the wa-
ter.
High, Medium and Keep-warm steam set-
tings provide a range of heat settings to
cover all types of dishes.
Don’t worry about forgetting about the
steamer; the auto-off safety feature turns
off the steamer if the steaming dish is emp-
ty, preventing it from over-heating.
GETTING TO KNOW YOUR
COMBISTEAM HOB
Please refer to the User manual (included) before starting use of these recipes
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Wonton soup
Thailand
STEAM COOKING
8
Ingredients
Wontons
• 3 cloves garlic
• 1/2 tsp white peppercorns
• 2 cilantro roots
• 6-8 shrimps, peeled,
deveined and cut into chunks
• 1/2 kg ground Chicken or Pork
• 1 egg
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp sugar
• 4 tsp tapioca starch
• 1 pack wonton wrapper
Instructions
1. Pound the garlic, white peppercorns and cilantro roots into a paste using
a mortar and pestle. In a food processor, add all the remaining ingredients
(except the wonton wrappers) to the garlic mixture and blend until smooth. Stir
2. Lay out wonton wrappers and put 1 rounded teaspoon of filling in the center
3. Wrap the wontons into a triangle and fold the edges into a tortellini shape wonton
4. Fill the water tray with 200ml of water. Turn on power to High. Bring to the boil
5. Reduce power to Medium and place the wontons in the steam pot.
Steam for approximately 5-7 minutes. Put aside in a bowl
6. Bring the stock to a simmer in a separate pot and add all the remaining broth
ingredients. Keep hot until ready to serve
7. Ladle the broth over the wontons, top with the fried garlic, chili oil,
and green onions. Serve immediately
Broth
• 6 cups Chicken Stock
• 1/2 tsp salt
• 2 tbsp soy sauce
• ½1/2 tbsp fish sauce
• 1 tsp sugar
• Ground white pepper, to taste
• Fried garlic (garnish)
• Chili oil (garnish)
• Green onions, finely chopped (garnish)
Breakfast
9
Glutinous rice
in lotus leaf
China
STEAM COOKING
10
Ingredients
• 1 x boneless whole chicken leg
cut into 4 thick slices
• 2 pieces of dried mushroom, soaked
• 1 cup of glutinous rice
• 1 tsp sesame oil
• 1 pcs of lotus leaf cut into 2 squares
pieces and soaked overnight
• 1 x salted egg yolk, halved
• Strings to tie
Marinade
• 1 tsp sugar
• 1 tbsp oyster sauce
• Pepper to taste
Water Mixture
• 1/2 tbsp oyster sauce
• ½1/2 tsp sugar
• Dash of pepper
• ½1/2 small rice bowl hot water
Instructions
1. Mix ingredients for marinade. Add to chicken and mushrooms and
marinate for at least 2hr, best kept overnight
2. Soak rice overnight. Drain. Set aside
3. Heat sesame oil in a pan. Add glutinous rice, water mixture and fry
until the water is absorbed
4. Scoop half portion of rice and place onto lotus leaf. Place 2 slices of
chicken, 1/2 salted egg yolk and a piece of mushroom on top.
Wrap into a parcel and tie with string. Repeat to make a second parcel
5. Fill the water tray with 500ml of water. Set heat to High. Bring to the boil
6. Reduce heat to Medium. Place parcels into steam pot and steam for 30 mins
Breakfast
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dumpling-Siu Mai
Steamed Pork
China
STEAM COOKING
12
Ingredients
• 150g minced pork (30% fat 70% pork)
• 120g shrimps, chopped
• ½1/2 tbsp oyster sauce
• 1 tsp sesame oil
• Pepper to taste
Instructions
1. In a large bowl, mix together the pork, shrimps, oyster sauce, sesame oil,
pepper, sugar, salt and cornstarch
2. Lay a wonton wrapper in front of you. Cut away the corners of the wonton
wrapper. Place 2 to 3 tsp of filling onto the wrapper
3. Gather the edges of the wrapper, lightly press against the filling and gently
pleat it forming a basket shape. Keep the top open and the filling exposed
4. Brush the top with a little oil
5. Fill the water tray with 200 ml of water. Turn heat to High. Bring to the boil
6. Reduce heat to Medium. Place the dumplings on a plate and put into the
steam pot. Steam for 10 minutes
7. Garnish with Tobiko before serving
• 1/2 tsp sugar
• ¼1/2 tsp sea salt
• 2 tsp cornstarch
• 1 packet Wonton wrappers
• Oil for glazing
• Tobiko roe for garnishing
Breakfast
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with crispy garlic
China
Steamed cod
STEAM COOKING
14
Ingredients
• 2 tbsp cooking oil
• 8 cloves garlic, minced
• 200g Cod fish steak
• ½1/2 cup water
• 1 tbsp of premium soya sauce
• ½1/2 tsp sugar
• 1/2 tsp sesame oil
• Dash of pepper
• 1 tsp cornstarch
• 1 stalk of parsley
Instructions
1. Heat oil in pan. Add minced garlic
and fry until slightly brown and crispy.
Set aside
2. Fill the water tray with 200 ml of
water. Set heat to High. Bring to
the boil
3. Reduce the power to Low. Add
the fish and steam for 12 minutes
4. In a pot bring the water, soya sauce,
sugar, sesame oil and pepper to a
boil. Mix in the cornstarch to thicken
the sauce
5. Transfer fish onto serving plate.
Drizzle the sauce and the fried garlic
and oil over the fish. Garnish with
parsley. Serve hot
Lunch & Dinner
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Thailand
Steamed eggs
STEAM COOKING
16
Ingredients
• 4 eggs
• 2 cups chicken stock
(or water)
• 6-8 shrimps, peeled
and deveined
• ½1/2 tsp white pepper
powder
• 1 tbsp soy sauce
(or fish sauce)
• 1 tbsp green onion
finely chopped
• Cilantro leaves (garnish)
• 1 tsp fried garlic (garnish;
optional)
Instructions
1. Beat the eggs in the medium-sized bowl
2. Add the chicken stock (or water), shrimps, pepper powder
and soy sauce
3. Whisk until all the ingredients are mixed well
4. Fill the water tray with 200ml of water. Turn on power to High.
Bring to the boil
5. Reduce power to Medium. Steam for 15 minutes or
until cooked through
6. Remove from heat and sprinkle with chopped scallions
and coriander leaves (and fried garlic if using)
7. Serve immediately with hot steamed rice
Lunch & Dinner
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with Vietnamese dressing
Vietnam
Steamed Fish
STEAM COOKING
18
Ingredients
• 1 and 1/2 inch piece of ginger,
peeled and sliced
• Lemongrass stalks sliced lengthwise.
(white and light green parts only)
• 300 - 400 grams white fish fillets,
sliced into 3-inch pieces
• 2 tbsp green onion, finely chopped
• 2 cloves garlic, finely minced
• 1 tsp ginger, finely minced
Instructions
1. Fill the water tray with 200ml of water. Turn on power to High. Bring to the boil
2. Reduce the power to Low. Arrange the ginger and lemongrass in the steam pot
and place the fish fillets on top. Steam for about 10 to 12 minutes or until the
fish flakes easily when prodded with a knife
3. While the fish is steaming make the dressing. Mix together all remaining
ingredients (except the garnishes) in a bowl and whisk to combine
4. Taste and adjust the seasoning – Add fish sauce if prefer a more salty taste,
lime juice for sour and sugar for sweeter taste
5. Sprinkle the cilantro, dill and green onions on top of the cooked fish
6. Drizzle with the prepared dressing and serve
• ½1/2 red chili, finely chopped (optional)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp water
• 1 tbsp sugar
Garnish
• 1 bunch cilantro, chopped
• 1 bunch dill, chopped
• Green Onion Stalks, sliced diagonally (garnish).
Lunch & Dinner
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with coconut lemongrass broth
Thailand
Steamed Fish
STEAM COOKING
20
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