Steam recipe for share - anyone?
December 16, 2007 8:55pm CST
Does anyone here have great steam recipes to share? I prefer the one that purely cooked with steam with minimal or without stove cooking/microwave or any form of cooking, except steaming. =D The thing is, I stay by myself and cooking using stove is kinda troublesome. Imagine all the washing and preparation needed. My mum bought me a steamer and it's so easy to use and clean. But the only things I cooked using it are, rice, steamed fish, vegetables, Asian steamed eggs. I began to find those boring. So please, if you have any easy steaming recipe, please do share.
1 person likes this
17 Dec 07
Steamed Artichokes with Lemon Pesto Butter The tighter and more compact the artichoke, the fresher it is. To eat the cooked artichoke, pull off each leaf, dip it in butter and pull between your teeth to release the tender bottom bit, then discard the tough leaf. Once leaves are removed, cut up the base, or heart, which is known as the jewel in the crown. Servings: 6 6 large artichokes (about 2.5 lb/1.25 kg) 1 lemon, halved Lemon Pesto Butter: 3/4 cup (175 mL) butter, softened 1/4 cup (50 mL) chopped fresh basil 3 tbsp (50 mL) grated Parmesan cheese 1 tsp (5 mL) grated lemon rind 1 tbsp (15 mL) lemon juice Pinch each salt and pepper 1 clove garlic, minced Preparation: Rubbing all cuts with lemon as you work, trim artichoke stems to level. Using serrated knife, cut off top third of each artichoke. With scissors, snip off thorny tips of remaining leaves. Open centre leaves slightly. Using teaspoon, scrape out tiny centre leaves and hairy choke beneath. Set aside. Lemon Pesto Butter: In food processor, blend together butter, basil, Parmesan cheese, lemon rind and juice, salt and pepper until smooth. Stir in garlic. Spoon 2 tbsp (25 mL) into centre of each artichoke; set remaining butter mixture aside. (Make-ahead: Cover and refrigerate artichokes and butter separately for up to 24 hours.) Place steamer basket in wok or shallow pan; add enough water to come 1 inch (2.5 cm) from basket. Cover and bring to boil; reduce heat to medium-high. Stand artichokes on rack; cover and steam until outer leaf can be easily pulled off, about 35 minutes. In microwaveable bowl, microwave remaining butter mixture until melted. Place in centre of platter for dipping; surround with artichokes.
17 Dec 07
Hey so simple u can also cook all ready to eat item eg like maggie upma suops etc just go to mall of food products n find there ready to cook item n cook in your steamer n it would br very amazing to eat n for health have happy eating
15 Jan 08
here are some recipes from allrecipes.com Steamed Mussels I SUBMITTED BY: Susan "Simply mussels for a simply wonderful meal." INGREDIENTS * 10 pounds mussels, cleaned and debearded * 1 onion, chopped * 1 clove garlic, minced DIRECTIONS 1. Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open. --------------------- Steamed Christmas Pudding SUBMITTED BY: Leeza "The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination." INGREDIENTS * 1 1/2 cups self-rising flour * 1 cup white sugar * 1 teaspoon ground cinnamon * 2 eggs, beaten * 1/4 cup melted butter * 1/2 cup prepared mincemeat pie filling * 1/2 cup whole cranberry sauce * 1/2 cup pumpkin puree * * 1 (8 ounce) container sour cream * 1 (8 ounce) package cream cheese * 1/3 cup confectioners' sugar DIRECTIONS 1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside. 2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold. 3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours. 4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold. 5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve. ----------------------- Steamed Garlic Prawns Chinese-Style SUBMITTED BY: Irene Chua "Healthy, easy and oh-so yummy! A favorite in Chinese restaurants." INGREDIENTS * 20 large tiger prawns with shell * 2 tablespoons light soy sauce * 5 cloves garlic, minced * 1 teaspoon brandy DIRECTIONS 1. Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture. 2. Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.