Recipezaar: Steam,Asian recipes

Steamed Cod With Ginger and Scallions

Wed, 27 Sep 2006 18:18:02 -0400

From Everyday Food -- posted by kitchenslave03

Steamed Sou Pau

Sun, 08 Oct 2006 19:52:26 -0400

Adapted from http://wlteef.blogspot.com/ -- posted by foodiequeen

Thai Style Steamed Ocean Trout

Sat, 14 Oct 2006 07:17:27 -0400

an infusion of thai herbs and a beautiful cut of fish, create a tempting, low fat meal for dinner or lunch -- posted by jana_kloots

Nepali Chicken (Pakistani Style)

Sat, 14 Oct 2006 16:35:30 -0400

My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge. -- posted by WannabeChef@MV

Mughlai Chicken

Mon, 23 Oct 2006 21:51:05 -0400

Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike. -- posted by WannabeChef@MV

Steamed Tilapia Fish

Wed, 01 Nov 2006 19:37:17 -0500

Over the years, I have discovered that the best way to enjoy river fishes is to have it steamed. It is easy and not fussy in preparation and it will be ready in 25 minutes. -- posted by yellowDough

Sick Puppy Stew

Fri, 17 Nov 2006 17:53:25 -0500

This is very simple to make, and bursting with flavor. -- posted by xenon

Steamed Manju (Hawaiian Sweet Bean Cakes)

Tue, 21 Nov 2006 17:28:31 -0500

Steamed cakes filled with a red bean paste (made from boiled azuki beans and sugar). Hawaiian version of a traditional Japanese confection. -- posted by littleturtle

Steamed Manju (Hawaiian Sweet Bean Cakes)

Wed, 22 Nov 2006 16:12:16 -0500

Steamed cakes filled with a red bean paste (made from boiled azuki beans and sugar). Hawaiian version of a traditional Japanese confection. -- posted by littleturtle

Madras Sweet Potatoes

Thu, 23 Nov 2006 12:56:30 -0500

Spiced sweet potatoes or yams, using madras curry powder or garam masala. -- posted by Turd Mandale

Steamed Rainbow Layer Cake

Tue, 05 Dec 2006 17:06:24 -0500

Steamed colorful layers of rice batter....the colours are what makes this unique...use pandan essence if screwpine leaves arent available -- posted by tunasushi

Chinese Vegetarian Chicken

Sun, 10 Dec 2006 11:15:45 -0500

Irene Kuo author. "This cold bean stick dish is one of the most delicious Chinese Vegetarian 'meats'" If you are looking for KFC you are in the wrong place. If you want something to taste just like chicken I would suggest going and buying chicken. That being said the dish is delightful in its own right not as a 'I gotta have some chicken' dish. -- posted by That is Dr House to you

Sooji Dhoklas

Sun, 10 Dec 2006 12:47:32 -0500

This is as close a recipe as I could find to one I had. I assume the yogurt they used in theirs was fresh made from their cows. From one of the wife's Mensa newsthingies whatever they are called... about Asian cooking -- posted by That is Dr House to you

Mom's Favourite Dalia for Breakfast

Thu, 14 Dec 2006 16:37:17 -0500

This was taught to me last year by my Mom's elder sister, Bindu D. Kapoor. This is a nutritious breakfast and well worth the effort. Diabetics may also have this. A cup of tea on the side and this is the perfect start to your day. Enjoy! -- posted by Charishma Ramchandani

Kaya (Coconut Egg Custard)

Mon, 18 Dec 2006 17:56:43 -0500

Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling. -- posted by Sascha

Chinese Taro Root Cake (Woo Tul Gow)

Wed, 20 Dec 2006 21:10:28 -0500

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap. -- posted by littleturtle

Lentil Rice Dish (Mujadarah Arabic Dish)

Sat, 30 Dec 2006 19:53:28 -0500

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad. -- posted by Hommus

Mochi Rice

Tue, 02 Jan 2007 18:30:28 -0500

Good as is, but also very versatile. -- posted by littleturtle

Chicken Kamameshi (Tori Kamameshi)

Wed, 03 Jan 2007 14:04:19 -0500

Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce. -- posted by littleturtle

Steamed Chicken With Scallion-Ginger Dressing and Rice Salad

Thu, 04 Jan 2007 16:39:39 -0500

Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare. -- posted by IngridNL

Micro-Steamed Hoisin Fish and Vegetables

Mon, 08 Jan 2007 20:16:38 -0500

As some of you know, I'm a huge proponent of quick and easy after work dinners. Well, I hit the jackpot with this recipe that I found last week in the Chicago Sun-Times. My poor microwave is mostly used to reheat leftovers and pop my daughter's popcorn BUT, THIS recipe turned my microwave into a star! SIX minutes and our dinner was ready and it was absolutely delicious! OK, a little bit of prep but not much if you use some pre-prepared veggies, as I did. Put a pot of rice on to cook, get the fish ready and when the rice is done, cook the fish, it's SO simple! Did I mention it's healthy too? Ok, it's healthy too! The recipe calls for fish to be 1 1/2 inches thick but I used tilapia which, at it's thickest point, was about 3/4 inches thick and I used the same cook time....the fish was perfect and delicious. The prep time accounts for using the pre-prepared veggies, as I did. -- posted by Hey Jude

Kabocha Squash Cake

Mon, 22 Jan 2007 20:26:12 -0500

"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit. -- posted by That is Dr House to you

Steamed Buns With Meat Filling

Mon, 29 Jan 2007 20:05:38 -0500

Sort of like the ones you get eating dim sum. -- posted by swirlycinnacakes

Healthy Steamed Buns / Mantou

Mon, 19 Feb 2007 23:37:29 -0500

Just like those steamed chinese buns but i've just changed the ingredients around a bit with whole wheat and oats to make it healthier. the taste is still good though! -- posted by Lolliie

Char Siu Steamed Bun Filling 2

Wed, 21 Feb 2007 23:11:04 -0500

Another variation on bbq pork. Enjoy! *Prep time does not include standing/marinating time. -- posted by swirlycinnacakes

Steamed Eggplant (Aubergine) Salad

Tue, 27 Feb 2007 22:44:45 -0500

A healthy, hearty salad. Guests will love this unusual blend of Asian flavours. -- posted by Chef Madsen

Steamed Chicken

Sat, 03 Mar 2007 13:20:36 -0500

Recipes from Women Weekly Reader Recipe -- posted by umeko

P.f. Chang-Style Steamed Sockeye Salmon

Sat, 03 Mar 2007 13:30:31 -0500

I clipped this from a magazine. I've never had this from P.F. Chang's but I've made this recipe a few times and it's good (healthy) because it's steamed. Note: I did go off this recipe and made it to my taste, such as when cooking the veggies, I used less oil and a bit of chicken broth to "steam" the veggies and for more flavor I added a bit of chopped garlic to that as well. Also I added to the sauce since it's too bland for my taste, I added more sugar, some chopped garlic, some mirin, and a little ginger (refer to "All purpose stir fry sauce #87748). For best results do not use any Atlantic or atlantic farmed salmon. I have substituted broccoli florets for the asparagus (I forgot to buy it). Serve with brown or white rice. -- posted by JMigs;0)

Steamed Chicken With Sausage and Mushrooms

Sun, 04 Mar 2007 15:36:09 -0500

Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice. -- posted by littleturtle

Steamed Cornbread/Cakes

Wed, 07 Mar 2007 12:59:00 -0500

Yep, another healthy & natural made up recipe of mine - actually, this was the kind of bread my mom used to eat when she was little, so it's technically not 'made up' but I've just changed the ingredients a bit to make it healthier. -- posted by Lolliie

Chinese Dumplings

Thu, 15 Mar 2007 15:05:25 -0400

This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner. -- posted by B-B-Q Man

Scenter Steamed Chicken & Rice With Ginger Dressing

Thu, 15 Mar 2007 23:07:06 -0400

This recipe was adapted from a recipe by IngridNL. It has been adapted to be made in a Black & Decker Scenter Steamer Plus. This recipe is for two people. -- posted by Nyteglori

Nikuman / Butaman / Pork Bun

Tue, 01 May 2007 13:33:57 -0400

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet. -- posted by Ms. See

Steamed Eggs (Kai Meung)

Sat, 19 May 2007 19:40:00 -0400

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg. -- posted by Peter J

Red Curry Steamed Chicken or Fish

Sun, 03 Jun 2007 23:13:23 -0400

You can use either chicken or fish for this, or equally veggies like courgette, mushrooms etc as a pretty side dish. This makes a fantastic starter to an Asian themed dinner. You'll also need 4 individual bowls for steaming, or foil bowls, or banana leaf cups. -- posted by LilKiwiChicken

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Steamed Scallops With Ginger, Soy and Sesame & Scallions

Sun, 29 Jul 2007 20:29:37 -0400

Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer. -- posted by English_Rose

Ginger Steamed Salmon

Tue, 31 Jul 2007 23:37:36 -0400

Ginger and lime add zing to simple steamed salmon in this delicious and healthy recipe. -- posted by English_Rose

Perfect Steamed Rice Every Time

Wed, 01 Aug 2007 18:31:41 -0400

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long. -- posted by ~Jen~

Steamed Buns

Wed, 08 Aug 2007 21:33:00 -0400

From Dim Sum restaurants to your home :P -- posted by swirlycinnacakes

Steamed Shrimp and Vegetable Dumplings

Mon, 13 Aug 2007 16:31:00 -0400

this was me trying to deconstruct the steamed dumplings I get at chinese restaurants, plus adding shrimp. I think it turned out pretty well. -- posted by dk683

Steamed Spinach With Soy and Oyster Sauce

Wed, 15 Aug 2007 14:34:37 -0400

Healthy cooking scores top marks with this tasty Chinese side dish made. -- posted by English_Rose

Chinese Steamed Buns (Mantou)

Mon, 20 Aug 2007 19:27:33 -0400

The Chinese steamed bun sometimes known as Mantou, is a kind of steamed bun originating from Northern China. Most contain wheat flour, water and leavening agents making them an equivalent to the white bread that is a staple in the U.S.A. The filling varies quite a bit. Mantou are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple of home cooking. -- posted by Chef Louderback

Quick Poached Ginger Chicken on Greens

Sat, 15 Sep 2007 07:16:50 -0400

A complete flavourful meal in less than 30 minutes. I can't remember where I found this recipe but it has become a regular weekday meal at our house. For an even quicker meal, substitute Asian greens such as baby bok choy for the mixed peas. Start cooking the rice before beginning the preparation and all should be cooked at the same time. -- posted by Lara_is_vague

Saffron Steamed Basmati Rice (Persian Polow)

Sat, 15 Sep 2007 21:02:05 -0400

Use only basmati rice, please. From our local newspaper. -- posted by Cookgirl

Steamed Pork With Spicy Rice Powder and Sweet Potatoes

Fri, 21 Sep 2007 00:55:56 -0400

I first tasted this at a wonderful home-style Chinese restaurant in New York City. When I found the spicy rice powder at a Chinese supermarket, I decided to try and replicate this dish at home. Great and unusual one dish meal, especially in cold weather - it has become comfort food for our family. -- posted by Witter Eats

Steamed Egg Katori

Mon, 01 Oct 2007 18:21:42 -0400

Non-Veg | Non Spicy -- posted by roja khan

Steamed White Rice

Tue, 02 Oct 2007 23:26:24 -0400

I lived in Asia and learned the REAL way to steam rice. I had no idea how to make rice before and used the dreaded instant rice, argh! Never again! I would use pyrex pots for steaming if you have it as it cooks the most evenly. -- posted by GIBride

4 Alarm Salsa Chicken

Thu, 04 Oct 2007 00:19:46 -0400

This is really an awesome way to make chicken. I always get rave reviews when I make it! -- posted by GIBride

Putu Ayu (Indonesian Steamed Coconut Cupcakes)

Fri, 05 Oct 2007 14:19:36 -0400

This recipe is taken from a food magazine in Indonesia. Very easy yet tasty.. I used to make these cakes at home, and now, every time I make it, they remind me of my home. :) -- posted by j.sugiarto

Curry Beef Stew Served over Steamed Rice

Thu, 25 Oct 2007 15:34:19 -0400

I was feeling nostalgic the other day and was remembering a curry dish that my Japanese mother would occasionally make. My mother passed away in 2000, and I never got the recipe from her. The other day I started experimenting, and I finally came up with a dish that is close to the one she would make. This dish is similar to a thick beef stew, but has a wonderful curry flavor. My mother's dish had a greener curry. I think she used to get her curry at the oriental store. I used a curry that I had gotten at my local supermarket. I do want to try this again with a curry from the oriental store. You can use more or less curry to suit your taste. This is cooked slowly to make the meat nice and tender. -- posted by Crafty Lady 13

Steamed Spinach and Pickled Ginger Salad

Sun, 11 Nov 2007 09:50:05 -0500

Ainsley says that this recipe is inspired by Japan and that it goes well with fried or oily dishes as it's clean and fresh tasting. Cooking time is cooling time. -- posted by Luschka

Steamed Rice With Coconut and Lemon

Tue, 27 Nov 2007 20:18:18 -0500

Yummy, lemony rice. This is a great base for spicy dishes. -- posted by littleturtle

Steamed Brown Rice With Coconut and Ginger

Mon, 03 Dec 2007 00:14:42 -0500

Nutritious and a great compliment to a spicy main dish. -- posted by littleturtle

Steamed Rice With Mustard and Orange

Mon, 03 Dec 2007 01:19:52 -0500

The exotic combination of mustard and orange turns ordinary rice into a special treat. A wonderful side for seafood, especially salmon. And healthy too. -- posted by littleturtle

Steamed Long Grain Rice With Coconut and Ginger

Sun, 09 Dec 2007 03:19:15 -0500

A great compliment to a spicy main dish. -- posted by littleturtle

Special Leche Flan

Mon, 31 Dec 2007 15:34:52 -0500

Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do. -- posted by www.thecookmobile.com

Easy Puto Cakes

Tue, 01 Jan 2008 23:02:17 -0500

Very easy and simple to prepared and taste wonderfully. -- posted by Cookin4fun

Chinese Steamed Chicken and Chinese Sausage

Fri, 18 Jan 2008 01:42:02 -0500

This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe. -- posted by MasakoHI

Steamed Spinach Dumplings ( Palak Vada )

Fri, 18 Jan 2008 11:21:11 -0500

Soft, steamed Indian dumplings, loaded with iron-rich spinach. Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color. Prep time is an estimate. Source: syvumdotcom -- posted by Rhiannon&Matt.gauci

Pan Steamed Tofu and Bok Choy

Wed, 23 Jan 2008 00:38:20 -0500

This is a very healthy and simple dish that can be made with just a frying pan/skillet with a cover. It really does not matter how much bok choy you use. Measurements should NOT be carefully observed because it really depends on preference. This dish can be served with noodles or rice, depending on what you like. If you're on a low-carb diet, this could serve 2 people. If this is going to be your main dish and you're not having any carbs, try adding some sliced mushrooms with the tofu. This will add some moisture to the pan for steaming too. For the bok choy, I like the baby bok choy because there's no chopping necessary. Larger ones need to be chopped into one-inch pieces. This recipe works with silken soft tofu too but it is more difficult to handle. Sesame oil is optional because it's not a common thing for people to have in their kitchens. -- posted by Oparu

Chinese Steamed Fish in Sauce

Thu, 24 Jan 2008 20:22:07 -0500

This dish is especially popular for Chinese New Year, the fish symbolizing longevity. Chinese people enjoy the entire fish intact when it comes to the table: head, tail, fins, skin, and never mind the bones! Whole fish is considered more flavorful than fillets. Red snapper is a good choice for this fish, but choose whichever fish you prefer. When I was in China, the sauce had more vinegar than soy sauce in some restaurants and homes, so you can adjust this to your own taste. From a Chinese cooking site -- posted by Stella Mae

Steamed Chicken With Lemongrass and Ginger

Fri, 25 Jan 2008 18:34:45 -0500

A low fat, fragrant and wonderful asian dish. One of the rare healthy but luscious :) -- posted by MarraMamba

Steamed Pork Wonton Dumplings

Tue, 29 Jan 2008 16:27:39 -0500

SemiHomemade. -- posted by dicentra

Chuuka Manjuu - Japanese-Style Chinese Steamed Buns

Tue, 29 Jan 2008 16:29:17 -0500

Source: http://www.justhungry.com/2004/04/steamed_buns_wi.html I adore these, but they are a lot of work. However, they freeze well. Microwave or steam directly from the freezer. -- posted by Eris

Steamed Tofu and Fish

Sat, 02 Feb 2008 23:38:41 -0500

From Food Network- Yan. -- posted by WI Cheesehead

Basic Steamed Fish

Sun, 03 Feb 2008 14:36:06 -0500

I got this from About.com. I am looking for more recipes to use with my new bamboo steamer. I have a 2 layer steamer, so I was able to put the fish on the bottom rack and vegetables on the top and dinner was done in 10 minutes! I used tilapia fillets. -- posted by WI Cheesehead

Sangkhaya Fak Thong (Steamed Custard in Pumpkin)

Mon, 04 Feb 2008 01:30:30 -0500

Easy to make Thai dessert which is commonly found for sale in the local evening food markets across Thailand. -- posted by Celticevergreen

Surefire Siu Mai - Dim Sum

Mon, 11 Feb 2008 19:40:16 -0500

These are little steamed dumplings that are usually served for brunch. When I make them, I usually serve them with some steamed rice and call it dinner! Unlike most dumplings, Siu Mai do not completely cover all of the filling- some of the filling should peak out from the top. Siu Mai (Su My) wraps are thinner than most wonton wrappers. These are a little time consuming to make, and I wouldn't suggest making them after a busy day at work. If you enjoy cooking, than you will like this recipe! I really love them with the Mustard Soy Dipping Sauce I have posted on zaar as well. From Martin Yan's Chinatown Cooking. -- posted by cookiedog

Chinese Steamed Buns (Mantou)

Sat, 23 Feb 2008 23:53:03 -0500

I lived in China back in the early 90's and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I'm keeping it here at Zaar so I never lose it. Unfortunately, I'm not a low-carb diet right now. Bummer! -- posted by palm715

Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns

Thu, 06 Mar 2008 11:40:15 -0500

This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use! -- posted by JMigs;0)

Steamed Salmon With Soy Glaze

Wed, 26 Mar 2008 19:00:24 -0400

Real Simple Magazine April 2005. Instead of steaming the salmon, you can wrap it in foil and bake it in a 400-degree oven for 10 minutes. This will also limit the fish smell in your kitchen. -- posted by JackieOhNo!

Spicy Rice Balls - Porcupine Balls

Thu, 03 Apr 2008 15:53:47 -0400

These are fun to make and are perfect with recipe #298605 or your favorite dipping sauce. Adapted From Sunset Magazine. (Please allow 2 hours for soaking rice) -- posted by cookiedog

Naked Shrimp and Chive Dumplings

Fri, 04 Apr 2008 02:29:15 -0400

I just got back from a vacation in China and found recipes for Home-Style Dim Sum in my Sunset magazine. I can't wait to try them all! These little dumplings are naked because they have no wrapper. You can serve them with soy sauce, panzu, or a dipping sauce. -- posted by cookiedog

Bok Choy With Ginger Vinaigrette

Mon, 14 Apr 2008 01:33:08 -0400

The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well. -- posted by cookiedog

Steamed Stuffed Buns

Tue, 13 May 2008 18:37:42 -0400

taken from angie's recipes, http://schneiderchen.de/ -- posted by tyk

Asian Asparagus Rolls With Salziki Sauce

Wed, 21 May 2008 16:48:17 -0400

These are very good. I got this recipe years ago from one of those cookbooks you buy at the checkout line in the supermarket. I tried these because we are a big fan of steamed anything. The list of ingredients are long but the taste is amazing and so worth it. -- posted by mommyoffour

Flounder Fillets Grilled in Foil With an Asian Touch

Wed, 16 Jul 2008 01:23:05 -0400

The fish is steamed in foil and cooked on the grill for easy quick clean up, And a quick and tasty meal. Served over Recipe #314078 or white rice. -- posted by ~Rita~

Minced Chicken and Eggplant

Wed, 30 Jul 2008 01:21:43 -0400

Looking for something to do with summer eggplant? I created this recipe to try and make a more healthful (lower fat, less sugar) recipe than the famous PF Chang chicken and eggplant. Kids and adults like it. This recipe easily serves four--with seconds... -- posted by Joanne in Raleigh, NC

Spicy Stuffed Cabbage

Thu, 31 Jul 2008 00:18:47 -0400

Asian influenced stuffed cabbage. The result of an experiment I did with leftover pot sticker meat filling. -- posted by Ben M

Salapow, Steam Buns, Dia Bao, or Dim Sum

Thu, 31 Jul 2008 16:03:31 -0400

Supa has made this for us many times. This time I wrote it all down and took lots of pictures. Supa is a great cook, and most wonderful Daughter-in-law. She doesn't usually measure, so I weighed and stuck the measuring spoons under her ingredients as she tossed them into the bowl. It flowed for both of us, and the results were just mouth watering. I love to watch her hands move.Supa made this on the 2008 annual trip from San Antonio to Staunton. This was one of the many things we had for dinner their last night here. -- posted by Sweetiebarbara

Steamed Cockles

Tue, 26 Aug 2008 00:22:25 -0400

A healthy cooking - without oil or fat. Just steam. Easy and quicky. -- posted by Penyulawa

Momos (Dumpling Snack)

Tue, 16 Dec 2008 18:34:35 -0500

Momos are commonly made in Tibet, Kathmandu, Bhutan, Sikkim, Himachal Pradesh, Siliguri, Kalimpong and Darjeeling. In many of these places, it is a common street food while in others is mainly a restaurant staple. -- posted by Celticevergreen

Lemper

Wed, 31 Dec 2008 17:50:57 -0500

Indonesian cuisine, snack made of steamed glutinous rice with meat (abon---shredded meat that has been boiled and fried---)or other stuffing and wrapped in a banana leaf -- posted by dyd

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Mon, 05 Jan 2009 17:57:32 -0500

Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots. -- posted by littleturtle

Vegan Cha Siu Bao

Tue, 20 Jan 2009 14:10:42 -0500

From VegNews- "Bao is a soft, round, and slightly sweet white roll. The outside is smooth, and the inside is stuffed with sweet or savory ingredients. These have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive." -- posted by EmilyStrikesAgain

Vegan Siu Mai

Tue, 20 Jan 2009 14:11:33 -0500

From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside. -- posted by EmilyStrikesAgain

Wasabi Shumai

Thu, 22 Jan 2009 01:17:28 -0500

This is a super dumbed down version of my very favorite part of a good sushi meal. Wasabi shumai is generally a pork dumpling with garlic and wasabi and it is very wasabi heavy. This recipe is very easy but not for a lack of trying. I tried so many things to make the traditional wasabi shumai but could not come up with anything that ended up as crazy intense as wasabi shumai should be. This recipe was born out of whim that paid off big time. It couldn't be easier. I use premade beef meatballs but you can use your favorite recipe. -- posted by LeanneMarie

Sha Cha Tofu W/ Green Beans and Onions

Fri, 06 Feb 2009 01:07:10 -0500

This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539). -- posted by ATM 67

Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash

Sat, 14 Mar 2009 23:49:10 -0400

This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating! -- posted by HawaiiChef79

Vegetarian Gyoza With Spicy Dipping Sauce

Mon, 30 Mar 2009 17:38:14 -0400

The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice) -- posted by kittycatmom

Spinach-And-Pork Wontons

Mon, 06 Apr 2009 21:04:44 -0400

In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;) -- posted by Manami

Steamed Chicken Packets

Sun, 12 Apr 2009 01:07:37 -0400

You will need to have a steamer tray or two to cook this meal. The concentrated flavour of the sun-dried tomato in this recipe adds a burst of flavour to this steamed dish. A couple of tips for steaming: 1) Leave some space around the food to allow the steam to circulate, 2) If steaming on two or more trays, switch top and bottom trays halfway through, 3) Make sure your steamer has a tight-fitting lid. This would be really nice served with a light and fluffy steamed rice. Enjoy! -- posted by Nif

Sankaya (Thai Pumpkin Custard)

Tue, 28 Apr 2009 01:37:30 -0400

I was looking around for a good Sankaya recipe and ended up with a hybrid of two. Here it is. I have used a 4.5 lbs pumpkin before but I'll stick to a smaller pumpkin. I use packet coconut milk and realise that it comes in 200ml and not 250ml (1 cup). The steamed pumpkin will not be sweet so you may want to put in more sugar to compensate. Cooling time is about 2 - 3 hours. Chill overnight if desired. If you have Pandan essence, use that. Add 1 cup of Ginko Nuts if desired. -- posted by V'nut-Beyond Redemption

Kona K's Ground Beef Wontons

Sat, 02 May 2009 16:28:37 -0400

These wontons are much healthier and lower in fat than those made with ground pork (especially if you use extra lean ground beef). They freeze really well, so you can make a bunch and freeze them for later use (just steam them straight out of the freezer). -- posted by Kona K

Kona K's Korean-Style Steamed Egg Casserole (Egg Jjim)

Fri, 12 Jun 2009 02:04:57 -0400

My ultimate comfort food. Make sure to use a bowl that can be safely placed in a pot of boiling water. Serve with white rice (I like to mix my rice into the egg jjim). -- posted by Kona K

Cha Guo

Mon, 22 Jun 2009 10:57:52 -0400

mochi dumplings with salty, meaty filling. something my grandma makes -- posted by tyk

Steamed Salmon With Peppers

Mon, 21 Sep 2009 13:28:23 -0400

I'm always looking for quick, easy ways to eat healthy. I found this one in the box of ZipLock ZipnSteam bags I use for vegetables. Serve this with a dipping sauce such as "Nif's Naked Asian Dipping Sauce (#359151) Enjoy! -- posted by lynettejs

Mitarashi Dango (Japanese Dumplings)

Mon, 09 Nov 2009 16:28:32 -0500

I've been looking at different recipes on here for Japanese dumplings and either people haven't had good luck with them or they are not too happy with the sauce. I found this recipe at: http://justbento.com/ Just type in "Dango" in the search engine for more specifics on the recipe. It will be the first one to come up. I'm sorry if it is a bit hard to read for the ingredients. **If you can't use Shiratamako, use Mochiko with about 1 tablespoon of cornstarch or potato starch flour. This will give it about the right texture** -- posted by Okashi

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem