Bamboo steamer recipes?

does anyone have any good recipes for cooking on your bamboo steamer? Thanks..

Bamboo steamer recipes?
Asian-Style Steamed Snapper with Baby Bok Choy





Steaming liquid:


1 quart water


1 (3-inch) piece ginger, sliced


4 kafir lime leaves, optional


1 (1 by 3-inch) piece lime peel


1 (1 by 3-inch) piece lemon peel


4 sprigs cilantro, plus more for garnish


3 scallions


1 cup white wine


1 jalapeno, cut into large pieces


2 tablespoons peanut oil


Salt


4 (4-ounce) pieces red snapper fillet, skin on


4 large Napa cabbage leaves


Salt and freshly ground black pepper


6 baby bok choy, halved lengthwise





Sauce:


2 tablespoons peanut oil


1 tablespoon chopped ginger


2 cloves garlic, thinly sliced


1/2 jalapeno, thinly sliced


1/4 cup soy sauce


1 tablespoon sugar


2 tablespoons butter


2 scallions, thinly sliced on the bias, white and green parts kept separate


Cooked jasmine rice, accompaniment





Special Equipment: 2-layer bamboo or regular steamer





In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.


Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.





Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.





Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.





Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.


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Steamed Chicken with Ginger-Garlic Oil





2 Tbs. minced ginger


1 Tbs. minced garlic


1/4 + 1/8 tsp. fine sea salt


1 Tbs. peanut oil


2 chicken leg-thigh pieces (about 1 to 1 1/4 lb.)


1/2 tsp. fine sea salt to coat chicken pieces


With a mortar and pestle, pound the minced ginger and garlic with the sea salt until well-blended and pasty. Transfer to a small sauce dish and add the peanut oil. Stir well and let sit for the flavors to blend for at least half an hour before serving. For better flavor, make a day ahead of time.





Trim excess fat off the edges of the two pieces of chicken, but leave the skin on. Sprinkle 1/4 tsp. sea salt over each piece, rubbing the salt into the flesh and skin.





Place chicken in a heat-proof dish that will fit on the rack of a stacked steamer. The dish should have some depth (at least 2 inches) to catch the juices that will steam out from the chicken. Let sit for 20 minutes before steaming.





Bring two inches of water on the bottom of the steamer pot to a rolling boil before placing the rack holding the bowl with chicken over it. Cover and steam over medium-high heat for 25-30 minutes, or until the chicken is cooked through to the bone.





Remove bowl from steamer rack. The chicken will be sitting in a fair amount of broth. Remove from broth and chop through the bone with a cleaver into bite-size pieces, or bone with a sharp knife and slice into small pieces about 1/2-inch thick. Place chicken pieces back in their juices and serve with the ginger-garlic oil.





Serves 3-4 with rice and other dishes in a shared family-style meal.








Steamed Eggplant with Sesame-Soy Sauce





2 long Chinese eggplants


2 Tbs. naturally fermented soy sauce*


1 tsp. pure sesame oil


1/2 tsp. rice vinegar


1/2 tsp. ground dried red chillies


1 tsp. sugar


1/2 tsp. toasted sesame seeds


A few cilantro sprigs for garnish


Trim off the stem end of the eggplants and cut crosswise into segments about 2 inches long. Place on a steamer rack and steam over medium-high heat for 6-8 minutes, or until they are cooked to the tenderness of your liking.





While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies and sugar. Stir well to blend flavors.





When the eggplants are done, remove from steamer and when they are cool enough to handle, cut each piece in half lengthwise and each half again into 2-3 long strips. Arrange single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds and garnish with cilantro.





Good warm, cold or at room temperature. Serves 2-3 with rice in a multi-course family-style meal.


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Reply:This should help you dear.


http://chinesefood.about.com/b/a/187210....
Reply:You can steam anything you want. My mother love the smell of the bamboo steamer. But I use the mircowave instead. Less clean up time and faster.
Reply:Chinese Pork and Shrimp Dumplings Recipe


Source: Cooking.com





Makes 30 pieces








When steaming these shao-mai dumplings, line the steamer with lettuce leaves to prevent the dumplings from sticking to the racks, especially when using a bamboo steamer. Serve the dumplings with Chinese hot mustard and chili sauce.





Cooking.com Tip: When preparing Chinese dumplings or dim sum, steam them in a bamboo steamer lined with lettuce leaves. The steamer has two stackable baskets for cooking more dumplings or for steaming different foods at one time. The steamer easily fits over a 12-inch wok but it can also be set over a stockpot.








RECIPE INGREDIENTS








3/4 pound ground pork





2 large eggs





1 green onion, finely chopped





1 tablespoon minced ginger





1 tablespoon oyster sauce





1 tablespoon soy sauce





1 tablespoon Chinese rice wine or dry sherry





1 tablespoon cornstarch





2 teaspoons oriental sesame oil





1 teaspoon kosher salt





1/8 teaspoon freshly ground black pepper








1/4 pound uncooked shrimp, peeled, deveined, cut into 1/2-inch pieces





8 large water chestnuts, fresh or canned





1 small carrot, peeled, cut into 1/8-inch dice





1/4 cup chopped fresh cilantro





30 round wonton wrappers








Lettuce leaves, for lining steamer basket





Chinese hot mustard





Chinese chili sauce

















RECIPE METHOD








Place first 11 ingredients into work bowl of food processor. Using on/off pulses, mix ingredients until mixture begins to form one mass. Transfer mixture to large bowl. Stir in shrimp, water chestnuts, carrot and cilantro.








Sprinkle baking sheet with flour. Place generous 1 teaspoon pork mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining pork mixture and wrappers.








DO-AHEAD TIP: Dumplings can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.








Pour enough water into large pot or wok to reach depth of 1/2 inch. Lightly oil stainless steel steamer with sesame oil or line bamboo steamer with lettuce leaves. Place steamer over water in pot. Bring water to boil. Working in batches, arrange dumplings in steamer. Cover and steam until dumplings are cooked through and firm, about 10 minutes. Turn off heat and let dumplings rest for a few minutes before removing.








Serve dumplings with Chinese hot mustard and Chinese chile sauce.