Steamed Veggies Served Using Torch Ginger Flowers

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All ingredients can be used as food art._{Looking deeper into our minds, discover food through serving innovations.}

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Welcome to my blog today about my new food art. Most of every day I try to make food recipes with artful presentation. However, not all of them produce food art.

Life is a process. This includes me, who is in the process of producing something from food in my life. Some of them managed to display food extraordinary, and some of them I only managed to present as ordinary food.

I love to share my work. Also including what I share today, about a recipe that I just tried for the first time. I was surprised by the results of the presentation which looks good.

I really just do a lot of plating techniques in my own way. Not imitating step-by-step techniques that have previously been successfully carried out by well-known chefs on the internet. Because I do it very randomly, so I can never predict the final result of my cooking plating.

Bad plating results, I don't show them on the blog. So it's only the plating that in my opinion has "life" that brings the food to life which I finally feature on my blog right here.

The mixtures before cooking.

Today, I will show you about Steamed Veggies served with soy sauce. This recipe is actually just an ordinary recipe. But then, my mind managed to turn this recipe into something different. I'm very grateful that my mind has done such a good job.

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The Ingredients

This recipe is about steamed veggies made from a mixture of several vegetables, with glutinous rice flour. For chayote, I know maybe is not the veggie you familiar one. So, you can replace chayote with zucchini.

Also, the sauce is a type of sweet and spicy sauce that uses a mixture of soy sauce with chili flakes. All of this looks pretty simple, right?

Because it is quite simple, later I will use the plating technique. So the end result of my cooking looks like a luxurious dish.

• 1 cup of grated carrots
• 1 cup of grated chayote
• 1/2 cup of glutinous rice flour or more if the mixture cannot be formed.

Spices and Flavors

• 1/2 teaspoon of salt
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of garlic powder
• optional: pepper and chili powder

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Cooking Instructions

How to cook the Steamed Veggies menu is quite easy. As the name implies, we will later steam the mixtures. So don't forget to prepare a steamer. Preheat the steamer while preparing the vegetables.

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Prepare the vegetables.

I use carrots and chayote. If you are not familiar with chayote, or it is difficult to find chayote supplies in your area, you can replace the chayote with zucchini.

Peel carrots and chayote. Then wash the tar vegetables. For the chayote, don't forget to remove the seeds that are in the center of the chayote.

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Grate the carrot and chayote.

On the grater, I changed the cutting edge to have rather large holes compared to the ginger grater.

Then grate veggies until they became each @ 1 cup for carrot and chayote.

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Add flour.

After grating the veggies, slowly add the flour then mix well until it can be formed.

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Form the mixtures.

Form the mixtures, then arrange them in the steamer container. You can use any shape that you can do.

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Steam the mixtures.

After the steamer has been preheated and ready to use, then steam the mixture for 35 minutes

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Serve.

For serving, I use flower petals from edible torch ginger flowers. I did this because the shape of the steamed veggies isn't very good. So the edible torch ginger really helped me to present the results of this dish to the next level.

I also give add boiled carrot. I shape a few pieces of carrots to look like flowers to add beauty.

Then on one side of the steamed veggies, I added soy sauce. I used sweet soy sauce which I mixed with chili flakes.

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Oh, thank God! My cooking results are turning out to be good! Thank you torch ginger flowers for making my presentation this time amazing. I hope you guys like my cooking creations this time!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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