Bamboo Steamer Recipes
- Levaeria May 16, 2011 12:16 PM
I just received my Joyce Chen 2-tier bamboo steamer in the mail and am eager to start cooking with it. Now, I know you can cook “anything” in these steamers, from reading what others have said, but I’d like some guidance. I purchased the paper lines to put in the bottom for easy cleanup, too.
First, I need to know how to make rice in the steamer. My rice cooker just died a few days ago, but from what I've read this will do the job. Any tips?
Second, I don’t cook fish in this apartment, the smell gets everywhere and makes my fiancé ill after awhile, so I need chicken, beef or pork recipes.
Any cooking tips, personal recipes or websites would be greatly appreciated. :)
(I hope this isn’t a duplicate post, I did a search for Bamboo Steamer Recipes and didn’t pull up much. Also, I hope this belongs in “Home Cooking” instead of “Cookware,” it seems like it should to me…)
I don't have the type steamer you do - just several styles of inserts used with regular saucepans. But I do recall seeing cooks like Martin Yan putting foods onto the plates they'll be served on, then putting the whole shebang into the steamer, one plate per tier. That will save you time if you are steaming your side vegetables, with a separately cooked piece of meat to be added to the plate.
I have a well worn and very useful dim sum cookbook that I have used over the years to replicate many of the dishes found at a typical dim sum meal.
Steamed rice in a banana leaf, shark fin dumplings, steamed pork buns, har gow,etc.
I also like using the bamboo steamer for holding and warming hot dog buns for a crowd.
I'm not a bamboo steamer expert, by any means, but I mostly use mine to steam sweet bean paste and other buns.
To cook sweet (glutinous) rice, I line it with a double layer of cheesecloth, then spread the soaked and rinsed rice over that. The amount really doesn't matter. The more you have, the longer it takes to cook. I put a few inches of water in the pot, then turn it on and set the steamer on that. When the rice is translucent (about 20-25 min), it's done. This is the type of rice used for sticky coconut rice with mango, but I see no reason why you couldn't steam some other kind of rice using the same technique. (Of course, other rice will turn opaque, not translucent, when done.)
I used to cook rice in my steamer (before I got a rice cooker). I just put one or two cups in a small round lidded casserole dish (1- 1 1/2 quarts) with the water and put it on one tier of the steamer. It's been so long, I can't remember how long it took, but do remember it turned out fabulous and was very easy.