Electrolux EHG9360BS Product information

Brand: Electrolux

Model: EHG9360BS

Type: Product information

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

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

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.

Simple and inspiring dishes using the

Electrolux

CombiSteam Hob

STEAM COOKING

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

Wonton soup

Thailand

STEAM COOKING

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

Glutinous rice

in lotus leaf

China

STEAM COOKING

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

dumpling-Siu Mai

Steamed Pork

China

STEAM COOKING

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

with crispy garlic

China

Steamed cod

STEAM COOKING

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

Thailand

Steamed eggs

STEAM COOKING

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

with Vietnamese dressing

Vietnam

Steamed Fish

STEAM COOKING

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

with coconut lemongrass broth

Thailand

Steamed Fish

STEAM COOKING

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Electrolux EHG9360BS Product information

Electrolux EHG9360BS Product information

Electrolux EHG9360BS Product information

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