How to Make Steamed Vegetable Medley (Traditional & Healthy Version)
Steamed Vegetable Medley is a vibrant, wholesome dish found in many Singaporean hawker centres and kopitiams, especially where healthy options are increasingly popular. Rooted in Singapore’s multicultural culinary scene, this dish brings together the freshness of local market produce with subtle fusion touches inspired by the city’s diverse communities. The medley typically features a colourful array of seasonal vegetables, gently steamed to retain maximum nutrients and crunch, and lightly enhanced with aromatic local spices or a drizzle of sesame oil. Perfect for those seeking a lighter, vegetarian-friendly option, Steamed Vegetable Medley is both satisfying and easy to digest, making it a favourite among health-conscious Singaporeans. Its simplicity allows the natural sweetness and texture of each vegetable to shine through, while optional garnishes like fried shallots or a tangy soy-lime dressing add a local flair. Whether enjoyed solo or as a side with brown rice or tofu, this dish reflects Singapore’s passion for fresh, flavourful, and nourishing food—ideal for anyone tracking calories or embracing a plant-based diet.
Ingredients
- 1 cup Broccoli florets
- 1 medium, sliced Carrot (local term: lobak)
- 1 cup Cauliflower florets
- 1/2 cup, halved Baby corn
- 1/2 cup Snow peas (local term: dou miao)
- 1/2 cup, sliced Shiitake mushrooms (fresh)
- 1/2, sliced Red bell pepper (capsicum)
- 100g, firm, cubed Tofu (tau kwa)
- 1 tsp Sesame oil
- 1 tbsp Light soy sauce (use low-sodium for healthier option)
- 1 tbsp, chopped Fresh coriander (for garnish)
- 1 tbsp Fried shallots (for garnish)
Step-by-step instructions
Step 1 · Wash all vegetables thoroughly and cut into bite-sized pieces
Wash all vegetables thoroughly and cut into bite-sized pieces. Slice carrot, halve baby corn, and cube tofu if using.
Step 2 · Set up a steamer or place a steaming rack in a wok
Set up a steamer or place a steaming rack in a wok. Fill with water just below the rack and bring to a boil.
Step 3 · Arrange broccoli
Arrange broccoli, cauliflower, carrot, baby corn, snow peas, mushrooms, and red bell pepper evenly on a heatproof plate or tray.
Step 4 · Add tofu cubes on top if using
Add tofu cubes on top if using. Steam over high heat for 8-10 minutes until vegetables are tender-crisp.
Step 5 · While vegetables steam
While vegetables steam, mix light soy sauce and sesame oil in a small bowl. Optionally add a squeeze of lime or a pinch of white pepper.
Step 6 · Carefully remove steamed vegetables and tofu
Carefully remove steamed vegetables and tofu, place in a serving bowl. Drizzle with the dressing, then garnish with chopped coriander and fried shallots if desired.
Step 7 · Serve hot as a main or side
Serve hot as a main or side, pairing with brown rice or wholegrain noodles for a complete meal.
Why this recipe is healthy
This dish is naturally low in calories and fat, making it a smart choice for those watching their weight or managing cholesterol. The fibre helps with digestion and keeps you full longer, while the variety of vegetables ensures a wide spectrum of micronutrients. Using minimal seasoning avoids excess sodium. Steamed Vegetable Medley is an excellent way to enjoy wholesome, unprocessed ingredients in line with Singapore’s health-focused dining trends.
A note on tradition
Steamed Vegetable Medley reflects Singapore’s focus on healthy eating and multicultural influences. While not a traditional hawker staple, such dishes are increasingly found at modern kopitiams and healthy stalls, especially in the city’s heartland regions. The dish is often enjoyed as a nourishing light meal or side during breakfast or lunch, fitting Singapore’s fast-paced, health-conscious lifestyle.