Steam Cooking

by Morris, Sallie; Deh-Ta-Hsiung

• ISBN13: 9780754812111
• ISBN10: 0754812111
• Format: Hardcover
• Copyright: 2003-06-01
• Publisher: Natl Book Network

Summary

Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as well as innovative and tasty vegetable, meat and vegetarian dishes.

Author Biography

Kim Chung Lee was born in Thailand and has traveled extensively throughout Asia, which has enabled him to sample the local cuisines, and it is from here that he drew his inspiration. Kim works freelance as a food writer and editor and has contributed to numerous books and magazines.

Table of Contents

Simply Steamed	p. 6
Equipment	p. 8
How to Use a Steamer	p. 10
Appetizers and Snacks	p. 12
Steamed Seafood Packages	p. 14
Spiced Scallops in Their Shells	p. 16
Mussels in Black Bean Sauce	p. 18
Chicken and Sticky Rice Balls	p. 20
Chicken and Vegetable Bundles	p. 22
Mini Phoenix Rolls	p. 24
Aromatic Stuffed Chillies	p. 26
Steamed pork and Water Chestnut Wontons	p. 28
Main Courses	p. 30
Sticky Rice Parcels	p. 32
Crispy and Aromatic Duck	p. 34
Steamed Eggs with Beef and Spring Onions	p. 36
Grey Mullet with Pork	p. 38
Paper-wrapped and Steamed Red Snapper	p. 40
Malaysian Steamed Trout Fillets	p. 42
Steamed Lettuce-Wrapped Sole with Mussels	p. 44
Monkfish and Scallop Skewers	p. 46
Pan-Steamed Mussels with Thai Herbs	p. 48
Side Orders	p. 50
Steamed Flower Rolls	p. 52
Warm Vegetable Salad with Peanut Sauce	p. 54
Steamed Aubergine with Sesame Sauce	p. 56
Stuffed Sweet Peppers	p. 58
Steamed Morning Glory with Fried Garlic and Shallots	p. 60
Steamed Vegetables with Chiang Mai Spicy Dip	p. 62
Index	p. 64
Table of Contents provided by Ingram. All Rights Reserved.