using a Chinese steamer for one pot
March 4th 2007 22:44
.Using a Chinese steamer on your one pot:
As you may remember I am a glutton for one pot cooking as my boat is so small it doesn’t have room and I don’t often have time to cook in several pots at once. I am also only cooking for one and I like to keep the washing up to a minimum. Currently I am in a dormitory style of accommodation and again I have to keep my cooking simple. (No, I am not in jail.)
I have a small bamboo steamer that I bought from a Chinese super market. It has two stacking compartments and a lid. It sits easily on top of my wok or on top of a small pot. Using the steam from what is already cooking in the pot is a great way of extending your meal without any fuss. The Chinese spend a lot of time in preparing their meal but only a short period of time cooking it. It can be fun or it can be hard work depending on your circumstance. I can spend ages shopping for the right vegetables, spices, herbs, seafood or meats. Then spend just as long trimming, cutting, pounding, spicing and dusting. Then I get the wok up to speed and within two minutes everything I want is cooked. Another couple of minutes sees it devoured and it then must be time for my “nanny nap”.
Sticky rice with garlic prawns and ginger shallot:
Put the rice on to boil, (absorption method). Add some salt and any stock you have handy or even a stock cube crumbled in. Put the lid of the bamboo steamer over the rice and let it cook.
Prepare your prawns in any style you like. I am using king prawns shelled to the tail and deveined. I then add chopped and crushed garlic. Salt, pepper and a dusting of rice flour. You may wish to add chilli, bean paste or anything you fancy at this stage but remember it has to stick to the prawn as they steam.
Next, simply wash and slice the shallots into handy lengths to fit in the steamer. Finely chop some ginger and add to the shallots. It should stick as the shallots should be wet. Brush the bottom of the steamer trays with oil or layer with chopped cabbage or lettuce leaf to prevent the food sticking.
Place the prawns so that they are not crowded into the bamboo tray and similarly with the shallots. If you don’t have two trays then place the shallots over the prawns. Now take the lid off the rice, ( you time this so the rice will be cooked in a further three minutes) and place the bamboo steamer trays over the rice. The lid goes on the steamer. Now make yourself a nice bowl of green tea. Dish out the rice and top with garlic prawns and ginger shallots. MMMMM!
As you may remember I am a glutton for one pot cooking as my boat is so small it doesn’t have room and I don’t often have time to cook in several pots at once. I am also only cooking for one and I like to keep the washing up to a minimum. Currently I am in a dormitory style of accommodation and again I have to keep my cooking simple. (No, I am not in jail.)
I have a small bamboo steamer that I bought from a Chinese super market. It has two stacking compartments and a lid. It sits easily on top of my wok or on top of a small pot. Using the steam from what is already cooking in the pot is a great way of extending your meal without any fuss. The Chinese spend a lot of time in preparing their meal but only a short period of time cooking it. It can be fun or it can be hard work depending on your circumstance. I can spend ages shopping for the right vegetables, spices, herbs, seafood or meats. Then spend just as long trimming, cutting, pounding, spicing and dusting. Then I get the wok up to speed and within two minutes everything I want is cooked. Another couple of minutes sees it devoured and it then must be time for my “nanny nap”.
Sticky rice with garlic prawns and ginger shallot:
Put the rice on to boil, (absorption method). Add some salt and any stock you have handy or even a stock cube crumbled in. Put the lid of the bamboo steamer over the rice and let it cook.
Prepare your prawns in any style you like. I am using king prawns shelled to the tail and deveined. I then add chopped and crushed garlic. Salt, pepper and a dusting of rice flour. You may wish to add chilli, bean paste or anything you fancy at this stage but remember it has to stick to the prawn as they steam.
Next, simply wash and slice the shallots into handy lengths to fit in the steamer. Finely chop some ginger and add to the shallots. It should stick as the shallots should be wet. Brush the bottom of the steamer trays with oil or layer with chopped cabbage or lettuce leaf to prevent the food sticking.
Place the prawns so that they are not crowded into the bamboo tray and similarly with the shallots. If you don’t have two trays then place the shallots over the prawns. Now take the lid off the rice, ( you time this so the rice will be cooked in a further three minutes) and place the bamboo steamer trays over the rice. The lid goes on the steamer. Now make yourself a nice bowl of green tea. Dish out the rice and top with garlic prawns and ginger shallots. MMMMM!
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katyzzz.....sounds great and love the picture on the wall. You're a great cook for a sailor.