The Greatest Steamer Cookbook: Lip Smacking Magical Recipes from Every Part of The Globe

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The Greatest Steamer Cookbook Lip Smacking Magical Recipes from Every Part of The Globe

BY: Ivy Hope Copyright © 2020 by Ivy Hope

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Table of Contents Introduction 1.Thai Style Steamed Fish 2. Steamed lobster 3. Kothimbir Vadi 4. Pork and Vegetable Buns 5. Steamed Salmon Fillet 6.Stuffed Spinach Idli 7. Sweet potatoes With Tahini Butter 8. Steamed Caramel Custard Pudding 9.Steamed Lemon Souffle Cakes 10. Steamed Spring Rolls 11. Prawns in Garlic Sauce 12. Honey Sponge Cake 13. Pork and Scallion Dumplings 14. Cantonese Steamed Chicken 15. Vegetable Dim sums 16. Kuih Lapis

17. Spinach Dumplings 18. Steamed Pork Ribs 19. Steamed Enoki Mushrooms 20. Steamed Vegetable Bowl 21. Rava Dhokla 22. St. Clement’s Steamed Pudding 23. Oats and Fenugreek Muthia 24. Chicken Momos 25. Chinese Ginger-soy Fish 26. The Mediterranean Styled Salmon with Lemon and Herbs 27. Chinese Steamed Chicken 28. Mantou 29. Puto 30. Steamed Chocolate Cake Conclusion About the Author Author's Afterthoughts

Introduction

When it comes to cooking recipes in a steamer, not everyone is very enthusiastic about the idea. But here is an amazing collection of thirty recipes, carefully chosen from various parts and cuisines of the world, especially for you to enjoy a much healthier version of the food. From chocolate and lemon desserts, mouth-watering seafood, ageold traditional recipes to both vegetarian and non-vegetarian delicacies, we have tried to cover as many different flavors as we could in the form of this short and concise recipe book. This recipe book is sure to leave you stunned with its both eyepleasing and flavorful dishes. So, let us not wait for any further and dive into this steamer cookbook.

1.Thai Style Steamed Fish

Thai cuisine is known for its strong and fresh ingredients. This amazing recipe of steamed fish is both healthy and full of flavors. Requiring few ingredients and even lesser time, Thai style steamed fish is a perfect way to get started with Thai cuisine. Ingredients 2 trout fillets (weighing about 10oz) 1 garlic clove (chopped) 1 red chili (seeded and finely chopped) grated lime zest of 1 lemon 1 Fresh root ginger (chopped and peeled) 2 tbsp soy sauce 1 lime’s juice

3 baby pak choi (quartered lengthwise) Preparation Time: 30 minutes Serving size: 2 Instructions 1. Take a large foil piece and place fish fillets on it. Scatter chopped ginger, chili, and garlic along with the lemon zest on the fish. 2. Spread pieces of pak choi and then drizzle with lemon juice. 3. Pour soy sauce over the scattered pak choi and then seal the foil. Make sure the foil is packaged loosely and there is some space left above for the circulation of the steam. 4. Take a steamer and place the foil pack in it. 5. Steam for about 15 minutes and the Thai style steamed fish is ready to serve.

2. Steamed lobster

When it comes to seafood, lobster recipes are often at the forefront. This very easy and simple recipe of steamed lobster is your way to sate your seafood cravings right in your own kitchen in a few minutes. Ingredients 6 lbs. lobsters 3 tbsp lemon juice 4 oz butter (melted) 2 lemon wedges Preparation Time: 20 minutes Serving size: 4 Instructions

1. Place the lobsters on a cutting board. Take a large knife and cut through the cross marks present on the lobster’s head. 2. Take a big pot and fill about 2 inches of the pot with water. 3. Put a steamer basket inside the pot and bring the water to boil. 4. Place the lobsters in the basket and cover the pot with a lid. 5. Steam for about 30 minutes till the lobsters are bright red in color. 6. Take a small bowl, put melted butter and lemon juice in it. Mix both the Ingredients together. 7. Take out the lobsters and place them on a plate. Serve with the prepared lemon butter and lemon wedges.

3. Kothimbir Vadi

Kothimbir Vadi is an authentic Indian dish belonging to Maharashtrian cuisine. True to its origin, the name of the recipe is made out of two Marathi words ‘Kothimbir’ means coriander leaves and ‘Vadi,’ which means slices or cubes. Follow the given recipe to try your hand at one of the many Indian cuisines. Ingredients 2 cups of chopped coriander leaves ½ tsp red chili powder

½ tsp turmeric powder 1 cup gram flour 1 green chili (chopped) 1 tsp sesame seeds ½ tsp cumin powder Salt, to taste ½ tsp coriander powder 1 tsp lemon juice ¼ cup of water 1 tsp ginger-garlic paste 2 tbsp Oil Preparation Time:40 minutes Serving size: 3 Instructions 1. In a large bowl put, gram flour, coriander leaves, ginger-garlic paste, red chili powder, green chili, turmeric powder, coriander powder, and cumin powder. 2. Further, add sesame seeds, salt, and lemon juice. 3. Mix together all the ingredients making sure that all the spices are combined well. 4. Now, slowly add water to the mixture and start kneading it. 5. Keep rolling and kneading till a soft dough is formed. Give the dough a cylindrical shape and grease it with oil. 6. Now prepare a steamer and place the dough in it. Steam for about 20 minutes.

7. Once steamed, let the dough cool down and then slice it into small pieces. 8. In a flat-bottomed pan, pour some oil and let it heat. 9. Shallow fry the sliced dough till all the pieces turn crisp and slightly brown. 10. Garnish the pieces with coriander leaves. Kothimbir Vadi is prepared.

4. Pork and Vegetable Buns

Somewhat similar to Bak Bao, this recipe of Pork and Vegetable Buns is rooted in the Chinese cuisine. With the goodness of vegetables and pork, this steamed dish though a bit time taking doesn’t disappoint in its taste and flavors. So, collect the Ingredients given below and follow the steps to prepare a perfect delicacy. Ingredients 2 cups flour 1 tbsp kosher salt ¼ tsp baking soda ¾ tbsp active dry yeast 3 tbsp sugar

¼ tsp baking powder ¾ cups of water ½ pound ground pork 1 tsp white pepper 1 tsp sesame oil 1-pound Napa cabbage (finely minced) 3 whole scallions (finely chopped) 1 tbsp freshly minced garlic 1 tsp freshly minced ginger Preparation Time -1 hour 30 minutes Serving size: 12 Instructions 1. In a small bowl, put yeast, a pinch of sugar and warm water. Mix them together and set aside for 5 minutes. 2. In a separate bowl, put flour, baking soda, baking powder, salt, and sugar. Combine all these dry ingredients. 3. Add the prepared yeast to this flour mixture. Stir all the ingredients together till they form a clumpy mixture. 4. Place this mixture on a hard surface and start kneading it. It will take about 10 minutes of kneading to form a perfect smooth-textured dough. 5. Place the dough in a warm bowl and cover it with a cloth. Set aside for about 2 hours so that the dough doubles in size. 6. While the dough is resting, take another bowl and put the cabbage in it. Add about ½ tsp of salt to it and mix together. Leave it for 15 minutes so that the cabbage releases any excess water.

7. In another bowl, combine ground pork, ginger, garlic, scallion, sugar, salt, and sesame oil. 8. Take the previously set aside cabbage and enclose it in a paper towel and it to further remove any excess water from the cabbage. 9. Now, put the cabbage in the bowl containing the pork mixture and combine all the Ingredients together. A sticky filling will be formed. Refrigerate this mixture till the dough is rising. 10. Place the risen dough on a flour-covered surface and roll it a few times. Cut it into small quarters. Roll these logs into long cylindrical logs. 11. Further slice these logs into small pieces, somewhat the size of marshmallows. Flatten these pieces using a rolling pin till they attain a thickness of about ⅛ - ¼ inches. 12. Fill these flattened dough rolls with meat filling. Now, bring together the edges of the dough and seal them together. 13. Prepare a steamer and place these buns in it. Steam for about 15 minutes. 14. Take a shallow pan and heat oil in it. Fry the steamed buns in it. Pork and vegetable buns are ready to serve.

5. Steamed Salmon Fillet

Nutritious, versatile, delicious, etc. one can find multiple adjectives to adorn the various salmon recipes. This steamed dish of a salmon fillet is a complete package of all the good things, whether it is about improving your heart health or satisfying your taste buds and is sure to amaze you with its strong flavors. Ingredients 1 stalk of lemongrass (finely chopped) 1-piece ginger root, peeled and grated 1 scallion (chopped) 1/2 lime 1 red chile pepper (halved lengthwise and deseeded) 6 sprigs cilantro (chopped) 2 tbsp Thai fish sauce 1 tbsp sesame oil

1 tbsp sweet chili sauce 4 salmon Preparation Time -1 hour Serving size: 4 Instructions 1. In a small bowl, put chopped scallion and half of the chopped cilantro. Squeeze some lime in it. 2. Take a large bowl, add lemongrass, ginger, remaining cilantro, pepper, lime juice, chili sauce, fish sauce, and sesame oil. Mix all the ingredients together. 3. Rinse the salmon fillets and pat them dry. Place them in the chili mixture and cover them with the marinade. Leave them for 1 hour in a refrigerator so that they get marinated thoroughly. 4. Now, place these salmon fillets in a steamer basket that is placed inside a pot containing boiling water. Cover with a lid and steam for about 10 minutes. 5. Once steamed, place the salmon fillets on a plate and garnish with scallion mixture. Salmon fillets are ready!

6.Stuffed Spinach Idli

Idlis are very famous as well as an important constituent of South Indian cuisine. Whether it is breakfast, lunch, or evening snacks, they can be molded according to our tastes and need. Here is our own twist with the original dish in the form of stuffed spinach idli. Ingredients 9 oz Idli batter 7 ½ cups of spinach (chopped) 1 cup onion (finely chopped) 1 ½ tbsp green chilies (chopped) 2 tsp oil 2 tbsp butter Salt, to taste Preparation Time -1 hour

Serving size: 25 idlis Instructions 1. To prepare the spinach stuffing, first heat oil, and butter in a pan. Add onion and green chilies and sauté for at least 1 minute. 2. To this add chopped spinach and salt. Stir all the ingredients and cook for about 4 minutes on medium flame. 3. Once done, keep the spinach mixture aside and let it cool. 4. Now to prepare the idlis, first grease the idli molds with oil. Scoop about 1 tbsp of spinach mixture and put it in the center of the mold. 5. Pour the idli batter into each spinach mixture containing mold. 6. Place the idli molds in a steamer and steam for 10-12 minutes. 7. The stuffed spinach idlis are ready for serving.

7. Sweet potatoes With Tahini Butter

No one can disagree with the fact that sweet potatoes are extremely healthy due to their high nutrition value and immune-strengthening qualities. Without compromising on its health constituents, here is a simple and tasty recipe of steamed sweet potatoes with tahini butter. Ingredients 3 lb. sweet potatoes (scrubbed) 6 Tbsp butter (unsalted) ¼ cup lime juice (fresh) 1 tbsp. soy sauce Kosher salt, to taste 2 tsp toasted sesame seeds

2 tbsp. tahini 2 tsp. toasted sesame oil ½ tsp Freshly ground pepper Flaky sea salt, to taste 2 Lime wedges Preparation Time:45 minutes Serving size: 6 Instructions 1. Take a pot and fill a few inches with water. Place the steamer basket in it and bring the water to a boil. 2. Cut the sweet potatoes into two pieces each and place them in the steamer basket. Cover it with a lid and steam for about 30 minutes on medium flame. 3. In another bowl, mix together butter, tahini, lime juice, soy sauce, and sesame oil. Sprinkle kosher salt and pepper in the tahini butter and mix all the ingredients together again. 4. Remove the sweet potatoes from the steamer and place them on a plate in order to cool them down. 5. Once cooled, split open the sweet potatoes and spread the tahini butter over them. Sprinkle sea salt and sesame seeds over them. Serve with lime wedges on the side.

8. Steamed Caramel Custard Pudding

Steamed caramel custard pudding is a part of the world cuisine. This simple, delicious, and obviously sweet - steamed caramel custard pudding can be made with very few Ingredients and is an amazing way to satisfy your sweet tooth. Ingredients 2 Eggs 1 cup milk 5 tbsps. of sugar 1 tsp of vanilla extract ½ tsp Cinnamon Powder Preparation Time:40 minutes Serving size: 3

Instructions 1. In a pan, put 3 tbsp. of sugar and heat it on medium flame till it starts melting. Turn off the heat once sugar has completely caramelized i.e, sugar has melted and its color has changed to a shade of brown. 2. Pour this caramelized sugar in three different ramekins. 3. In a bowl, put eggs, cinnamon powder, 2 tbsp of sugar and vanilla extract. Beat all the ingredients together. 4. Further, add milk to the egg mixture and mix everything together. 5. Pour the batter into ramekins. Cover the tops of each ramekin with foil. 6. Take a saucepan and pour water in it. Place the ramekins in the pan, making sure that the water level reaches only half the height of the ramekins. 7. Cover the saucepan with a lid. Steam for about 30 minutes. 8. Once done, set it aside for cooling and then refrigerate for about 3 hours. Unmould the ramekins and serve.

9.Steamed Lemon Souffle Cakes

Souffle cakes have a strong history as they were adapted into various cuisines with different kinds of alterations. This recipe of lemon souffle cakes has just the perfect sweetness and makes the perfect everyday dessert with its airy and flaky texture. Ingredients ½ cup milk 2 tsp lemon zest (finely grated) 1 tsp fresh ginger (finely grated) 2 inches of fresh lemongrass ¼ cup of sugar ⅓ cup of all-purpose flour 3 tbsp fresh lemon juice

A pinch of salt 2 large eggs (separated) 5-6 Fresh berries Preparation Time:40 minutes Serving size: 3 Instructions 1. In a pan, put milk, ginger, and lemongrass. Heat the pan and let the milk simmer for nearly 10 minutes. 2. Now, strain the milk and keep it aside so that it cools down and reaches room temperature. 3. In a bowl, combine flour, sugar, and salt. 4. In another bowl, whisk together egg yolks and lemon juice. Once it turns pale and frothy add in the prepared milk, flour mixture and then whisk all the ingredients together. 5. Take a bowl and whisk egg whites in it until frothy. Now add 2 tbsp of sugar and whisk again. The egg whites will attain a froth like texture and will start forming peaks once the beater is lifted. 6. Fold these beaten egg whites into the flour and egg yolk mixture. 7. Pour this batter in greased ramekins. 8. Place these ramekins in a prepared steamer and steam for nearly 25 minutes. 9. Once done, serve the souffle cakes with berries on top.

10. Steamed Spring Rolls

Associated with multiple Asian cuisines from East Asia to South Asia, Spring rolls have won the hearts of food lovers from around the world. Originally, they belong to the category of Dim Sum and can be made in various ways. The Recipe is very simple for spring rolls for you to make your evening snacks even tastier. Ingredients 1 carrot (peeled and sliced lengthwise) 12 sheets of rice paper 7 ounces prawns (peeled, cooked) 6 sprigs of Thai basil (rinsed) 2 ounces mung bean sprouts (rinsed) 4 scallions

2 ounces of rice noodles Salt, to taste 3 tbsp chili sauce Preparation Time:40 minutes Serving size: 12 Instructions 1. Take the rice sheets and place them between two wet towels in order to soften them up. 2. Take the rice noodles and soak them in hot salted water or according to the package instructions. After some time, drain the noodles and then rinse them with cold water. 3. Now, separate all the softened rice sheets and at the center of each of them, place noodles, shrimps, scallions, sprouts, carrots, and basil leaves. 4. Pour chili sauce on top of all the ingredients. 5. Take the sides of the rice sheet, fold them in and then roll up the sheet tightly. 6. Prepare the steamer basket and steam the rolls for about 5 minutes in it. Spring rolls are prepared.

11. Prawns in Garlic Sauce

One of the most popular forms of seafood, particularly in western countries, prawns are not only extremely tasty but healthy as well. Follow this easy recipe of Prawns prepared in garlic sauce to feel a burst of flavors as well as consume a good source of nutrients and proteins. Ingredients 5-6 tiger prawns 1 spring onions (freshly chopped) 3 tbsp garlic (freshly chopped) ½ tsp soy sauce 1 tbsp Shaoxing wine 1 tsp sesame oil ½ tsp White pepper powder Preparation Time:30 minutes

Serving size: 4 Instructions 1. Take the prawns and slice them into half. 2. In a bowl, mix together garlic, soy sauce, Shaoxing wine, sesame oil, and pepper powder. 3. Coat the slit prawns with the prepared garlic mixture. 4. Prepare a steamer basket and steam these prawns for about 6 minutes. 5. Once done, take out the prawns and place them on a plate. Garnish using spring onions and serve.

12. Honey Sponge Cake

One can hardly say no to cakes, and if they are easy to make, then it is just a cherry on top. This recipe of sponge cake is void of any complicacy, is quick to make, and is filled with the taste and goodness of honey. So, let us not wait for any further and dive in to make the perfect cake. Ingredients 5.3 oz Plain flour 1 tsp Baking soda 1 tbsp Custard powder 5.3 oz brown sugar 1 tsp Vanilla essence 1 tsp Baking powder 1.8 oz softened Butter 1/3 cup Oil 1 tbsp Honey

3 Eggs Preparation Time: 30 minutes Serving size: 4 Instructions 1. In a bowl, mix together flour, baking soda, baking powder, and custard powder. 2. In another bowl, whisk together butter and brown sugar. Add oil to the mixture and whisk again. 3. Further, mix vanilla essence and honey to the butter mixture and whisk all the Ingredients together. 4. To this batter, start putting in eggs, whisking after each addition. Make sure that in the end a smooth lump-free batter is attained. 5. Add in the flour mixture to this batter, again whisking after a small amount of addition. Mix all the ingredients well to get a smooth batter. 6. Pour this batter in a greased baking dish and cover it with foil paper. 7. Prepare a steamer and place this dish inside it. Steam for about 40 minutes. 8. Once done, let the cake cool down and then unmould it. 9. Serve the cake with vanilla ice cream on the side.

13. Pork and Scallion Dumplings

Pork and scallion dumplings are the perfect combinations of savory and healthy. Whether it is an evening snack or dinner dish, this fulfilling recipe is sure to make everyone feel an explosion of flavors. Ingredients 2 bunches of scallions (cut into thirds) 2 tbsp hoisin sauce 2 tbsp soy sauce 5 garlic cloves 1 tbsp ginger (chopped) 1 tbsp sesame oil

2 tbsp garlic (grated) 1 lb. ground pork 1 beaten egg 40 wonton wrappers Preparation Time:1 hour 10 minutes Serving size: 40 Instructions 1. Take a food processor and put garlic, scallion, ginger, soy sauce, hoisin, and sesame oil. Pulse all the ingredients together until they are finely chopped. 2. Put this mixture in a bowl. First add beaten eggs to this, mix all the ingredients and then add pork. Make sure that all the ingredients are combined well. 3. Take the wonton wrappers and put the pork mixture at the center of it. Seal the edges of the wrapper by folding them together and then pressing with your fingers. 4. Place these dumplings in a steamer basket and steam for about 10 minutes. Pork and scallion dumplings are prepared.

14. Cantonese Steamed Chicken

A recipe directly from the Canton province of China, this chicken dish is the perfect way to prepare a healthy, tasty, and fulfilling meal. So, get ready to follow these steps for your next special lunch or even dinner gatherings. Ingredients 4-6 medium-sized Chinese mushrooms (dried) 1½ pound of assorted chicken pieces (bone-in) ¼ tsp salt 1½ tbsp soy sauce 1 tsp sesame oil 1 green onion 1 tbsp Chinese rice wine 1 tsp sugar 1½ tbsp cornstarch

2 slices shredded ginger Pepper, to taste Preparation Time:45 minutes Serving size: 4 Instructions 1. Fill a bowl with warm water and put the dried mushrooms in it. Leave them for soaking for about 20 minutes. 2. Squeeze any excess water from the mushrooms. Remove their stems and then slice them. 3. Keep aside about 1 tablespoon of the water in which mushrooms were soaked. 4. Chop down the chicken into small bite-sized pieces. 5. Put these pieces in a bowl and add salt, pepper, soy sauce, rice wine, sesame oil, sugar, mushroom liquid, and cornstarch. Mix all the ingredients together and then leave the chicken to get marinated. Meanwhile, prepare the steamer. 6. Once the marination is done, place the chicken pieces in the prepared steamer basket along with mushrooms on the side and shredded ginger and onion on top of them. 7. Steam for about 20 minutes. Serve along with rice.

15. Vegetable Dim sums

Dim sums are a Chinese dish whose name literally means ‘from the heart.’ So, here is a recipe of dim sums steamed to bring out the authentic taste that is packed with the goodness of vegetables and will help you relay your love to your friends and family. Ingredients 1-2 finely chopped spring onions 6-8 finely chopped Broccoli 1 carrot (finely chopped) 1 tsp toasted sesame seeds 7-9 chopped French beans 1 ½ cup refined flour ½ iceberg lettuce’s leaves

½ tsp Black peppercorns (crushed) 1 Ginger (thinly sliced) ¼ cup of soy sauce Salt ¼ cabbage (finely chopped) 1 tbsp Sesame oil Preparation Time: 1 hour 15 minutes Serving size: 4 Instructions 1. In a bowl, mix together 1 cup refined flour, salt and about ⅔ cup of lukewarm water. Let it rest for about 15 minutes. 2. In another bowl, put cabbage, fresh beans, carrots, spring onions, salt, broccoli, and peppercorns. Mix all the ingredients together. 3. In a separate bowl, combine the remaining flour, 2 tbsp water, and salt together. Add in the previously prepared flour mixture and then start kneading till a smooth dough is attained. 4. Cover it with a damp cloth and let it rest for 30 minutes. 5. Now divide the dough into small pieces and start rolling them into thin discs. 6. Fill each of them with the vegetable mixture and then fold the edges of the disc to seal the whole thing together. 7. Prepare a steamer with lettuce leaves lined on the inside of it. Steam the Dim sums for about 10 minutes and then they are ready to serve.

16. Kuih Lapis

Literally meaning ‘layered cake,’ Kuih Lapis is one of the most famous dishes of Malaysia and Singapore. A dessert that hardly takes any time, it is a must-try for anyone and everyone out there. Follow this recipe to experience the taste of a dish that holds in itself a multitude of traditions. Ingredients 12.5 oz tapioca flour 14 oz Sugar 2 cups Thick coconut milk (add a pinch of salt in it) 3.5 oz Rice flour 2 cups Water 4 Pandan leaves ¼ tsp Rose pink coloring

Preparation Time:30 minutes Serving size: 4 Instructions 1. In a bowl, put sugar, water, and pandan leaves. Bring them to a boil and turn off the heat only when the sugar has dissolved. 2. Remove the pandan leaves and then add in coconut milk. Stir all the ingredients together and then leave it for cooling. 3. Combine together rice flour and tapioca flour and then add it to the cooled down milk. Mix them well and then sieve the whole mixture to make sure that there are no lumps remaining. 4. Divide the whole mixture into two portions and add pink coloring to one portion. 5. Take a greased pan and heat it in a steaming pot for a couple of minutes. 6. Pour about 125 ml of the non-colored liquid into the heated pan and steam for 4-5 minutes. 7. Now pour the same amount of pink liquid and steam again for 4 minutes. 8. Repeat the whole process again, alternating between the liquids till the whole batter is finished. 9. Once all the layers are steamed, leave it to cool down. 10. Invert the pan to take out the kuih lapis. Cut into average-sized pieces and serve.

17. Spinach Dumplings

There is no doubt in the fact that spinach is one of the healthiest green vegetables. To add on to its already present benefits, here is a recipe prepared using steam that is sure to impress you with its flavors. So, let us not wait for any further and follow the given procedure to try a healthier version of the good old dumplings. Ingredients 8.8 oz flour ¼ cup cold water 1 tbsp tiny prawns (dried) Handful rice noodles (vermicelli) 2 eggs ⅛ cup chopped parsley

¼ cup boiling water 8.8 oz rinsed and chopped spinach 3 mushrooms (finely diced) Salt, to taste ½ tsp sugar Pepper, to taste 2 tsp Sesame oil Preparation Time: 1 hour 10 minutes Serving size: 2 Instructions 1. In a bowl, pour warm water and soak rice noodles and prawns in it until they turn soft. 2. Mince both the ingredients into small pieces. 3. In another bowl, beat all the eggs and then fry them until they are dry-scrambled. 4. Now, combine together prawns, noodles, spinach, eggs, mushrooms, parsley and then add salt, pepper, sugar and sesame oil. Keep the bowl aside. 5. To make the dumpling wrappers, mix together flour and boiling water and then add in cold water at the same time, stirring the mixture to make a dough. 6. Knead the dough until it turns smooth, cover it with a thin cloth and let it rest for about 20 minutes. 7. Divide the dough into small balls. Use a rolling pin to make thin discs out of the dough balls.

8. Put the spinach mixture at the center of these discs and then fold the edges to seal the dumpling. 9. Steam in a prepared steamer for nearly 5 minutes. Spinach dumplings are prepared.

18. Steamed Pork Ribs

When one wants to prepare a pork ribs dish with very intense flavors and chewy texture, cooking them using the method of steaming is definitely the way to go. Here is a recipe filled with the richness of pork ribs and taste of various spices for you to prepare. Ingredients 2 tbsp black bean sauce 2 tsp cornstarch ½ tsp ginger (grated) 1 tbsp Chinese rice wine 1½ lbs. pork spare rib tips 1 tsp cooking oil 1 tsp sugar

2 cloves garlic (minced) ¼ tsp black pepper (ground) 1 tsp sesame oil Preparation Time: 1 hour Serving size: 4 Instructions 1. Take the spare ribs and cut them crosswise into 1-2-inch pieces. 2. Take a large bowl and combine all the remaining ingredients to prepare a sauce. 3. Now take a pan and pour the prepared sauce along with the spare ribs in it. Make sure that the pan can fit inside a wok. 4. Leave the sauce-covered ribs for about 30 minutes to get marinated. 5. Now take a steaming rack and fit it inside the wok. Fill the wok with water till it reaches just below the height of the rack. 6. Heat the wok on high flame to boil the water and then reduce the flame to medium. 7. Place the pan containing ribs on the steaming rack. Steam the ribs for about 20 minutes. Steamed pork ribs are ready to eat.

19. Steamed Enoki Mushrooms

It wouldn’t be wrong to say that enoki mushrooms are unlike any other. Commonly used in East Asian cuisines, these mushrooms are a bit tricky to cook. So, follow the steps to prepare a quick, simple, and extremely tasty steamed version of enoki mushrooms. Ingredients 5.3 oz fresh enoki mushrooms with their hard ends removed 1 tsp sesame oil 5 garlic cloves (minced) 1 green onion

⅛ tsp sugar 1 tbsp cooking oil Salt, to taste 1 tbsp light soy sauce Preparation Time:15 minutes Serving size: 2 Instructions 1. Take the enoki mushrooms, wash them and then drain their water. 2. In a pan, heat some oil and fry the chopped garlic in it over medium flame. Turn off the heat as soon as the garlic turns slightly brown. 3. Add in sugar, salt and soy sauce. Mix all the ingredients together. The sauce is prepared. 4. Pour the sauce on the plate containing mushrooms. Steam both the things together for about 6 minutes. 5. Garnish with onions.

20. Steamed Vegetable Bowl

A bowl filled with vegetables can never go wrong. They can be used in any dish and multiple ways, so here is our own version of a vegetable bowl made even healthier by steaming them instead of using any other cooking method. Follow these simple steps to prepare a nutrition-packed dish. Ingredients ½ lb. broccoli florets (frozen) ½ cup quinoa 1 cup spinach (frozen) ½ cup of hummus

½ lb. washed and cleaned green beans (frozen) ½ lb. sweet potato (cleaned, chopped into small pieces) 1 cup of water 1 tbsp sesame seeds (roasted) Preparation Time: 25 minutes Serving size: 2 Instructions 1. In a pan, pour water and then add quinoa. Cook for about 20 minutes till it turns soft. 2. Prepare a steamer and steam all the vegetables together for about 7 minutes. 3. Mix the hummus with about ½ cup of water. You can add more water if you prefer a thinner consistency. 4. Now place all the vegetables in a bowl and garnish with sesame seeds. Serve along with quinoa and hummus sauce.

21. Rava Dhokla

A recipe belonging to the Gujarati cuisine of India, Rava dhokla is generally prepared as a breakfast dish or an evening snack. This recipe requires very basic Ingredients and is not only easy to make but extremely healthy as well. Follow these steps to try out an important part of the Gujarati cuisine. Ingredients 1½ cup semolina 1½ tsp green chili paste Salt, to taste ½ cup curd 2 tbsp oil 1 tsp mustard seeds

¼ tsp asafoetida 1½ tsp fruit salt 1 tsp sesame seeds 1 tbsp coriander (finely chopped) Preparation Time:55 minutes Serving size: 4 Instructions 1. Take a bowl and combine together semolina, green chili paste, curd, salt, about 1 ½ cup water and 1 tbsp oil. 2. Cover the bowl with a lid and let it rest for about 30 minutes. 3. Now, add in fruit salt and about 2 tsp water in the mixture. Once you see bubbles forming in the mixture, stir it gently. 4. Pour the batter in a greased flat pan and spread it evenly. Make sure that the pan fits inside the steamer. 5. Steam it in a steamer for nearly 12 minutes. 6. In another pan, heat 1 tbsp of oil and add mustard seeds, asafoetida and sesame seeds to it. Sauté them together for 30 seconds. 7. Pour this tempering on the steamed batter. 8. Let the batter cool down slightly and then cut into small pieces. Rava Dhokla is prepared.

22. St. Clement’s Steamed Pudding

A dessert that is an essential part of the feast of St. Clement, patron saint of blacksmiths, this recipe is a perfect combination of tartness and sweetness. With its beautiful color and spongy texture, it is a treat for both, our eyes and our taste buds. All you need to do is follow these steps to make this traditional recipe. Ingredients 3 tbsp softened butter 1/2 cup sugar 2 cups self-rising flour (sifted) 1/4 cup orange juice 1/4 cup milk 2 tsp orange peel (finely grated) 2 tsp lemon peel (finely grated)

2 eggs 1 peeled orange (pith removed and chopped) Preparation Time:1 hour 25 minutes Serving size: 8 Instructions 1. In a bowl, beat together butter, citrus peels, and sugar. Now add eggs and beat the whole mixture after every addition. 2. Mix together orange juice and milk. Add in flour, chopped orange, and the milk mixture into the butter mix, in small quantities, alternating between all the ingredients. 3. Pour this mixture into a greased pudding bowl. Cover it with a greased foil. 4. To steam, this mixture, place the pudding bowl in a saucepan and fill the pan with water till it reaches half of the bowl’s height. 5. Cover the pan with a lid and heat over medium flame. Steam for about 1 hour 10 minutes adding in water to the pan whenever required. 6. Once done, insert the toothpick in the pudding to check if it comes out clean. Place the pudding on the cooling rack. Serve!

23. Oats and Fenugreek Muthia

Another recipe from India, Muthia, originally belongs to the Gujarati cuisine. Over the years, it has seen various alterations, molding itself according to the taste of its maker. A perfect evening snack that is quick to make and extremely healthy; we cannot wait for you to try it out. Ingredients ¾ cup quick-cooking coarsely powdered oats 3 tbsp curd 2 cup fenugreek (finely chopped) 1½ tsp chili powder 2 tbsp semolina 1 tsp cumin seed powder 1 tsp coriander seed powder

¼ tsp turmeric powder ½ tsp mustard seeds 1 tsp green chili paste ½ tsp sesame seeds A pinch of asafoetida 1 tsp oil Salt, to taste Preparation Time:18 minutes Serving size: 3 Instructions 1. In a bowl mix together oats, semolina, fenugreek, curd, coriander seed powder, cumin powder, chili powder, turmeric powder, asafoetida, green chili paste, and salt. Use water to knead the mixture to give the texture of dough. 2. Divide it into two parts and give each portion a cylindrical shape that is neither too thick nor too thin. 3. Now steam these dough rolls in a steamer for about 10 minutes. Keep them aside for cooling. 4. Now, cut these cylindrical rolls into small disc-like pieces. 5. In a pan, heat some oil and add mustard seeds to it. When they start to crackle, add in sesame seeds and cook for about 30 seconds on medium flame. 6. Take the Muthia pieces that were cut and pour the prepared tempering over them. Oats and fenugreek Muthia are ready.

24. Chicken Momos

Chicken, as we all know, is an extremely versatile ingredient. Using this amazing virtue of it, here is our version of chicken momos filled with mouth-watering flavors and cooked through the healthy method of steaming. So, wait no more, because we have already listed down the steps that you need to follow to make this tasty recipe. Ingredients 4.2 oz refined flour ¼ tsp baking powder 1 cup minced chicken ½ tbsp saltwater 1 tbsp oil ½ cup of finely chopped onions ¼ tsp black pepper powder ½ tsp soya sauce

¼ tsp vinegar ½ tsp garlic paste Salt, to taste Preparation Time: 1 hour 35 minutes Serving size: 12 Instructions 1. Take a bowl and mix together chicken, onions, pepper powder, soya sauce, vinegar, garlic paste, salt, and oil. 2. To prepare the dough, combine flour, baking powder, and saltwater. Knead all the ingredients together till a firm dough is attained. 3. Cover the dough with a thin cloth and let it rest for 30 minutes. 4. Divide the dough into small pieces and roll each of them into flat discs. 5. Fill each of these discs with the chicken mixture and fold the edges to seal the whole thing. 6. Steam all the momos in a steamer for about 10 minutes. Serve the chicken momos with red chili sauce.

25. Chinese Ginger-soy Fish

Chinese cuisine never fails to surprise with its various flavors and techniques. Here is a recipe which contains the essence of the Chinese cuisine and flavors that will make us crave for more. Get ready to make a dish filled with the goodness of fish and taste of some amazing spices. Ingredients 4 halibut fillets ¼ cup finely sliced green onions (white parts only) 3 tbsp cilantro leaves 5 tbsp canola oil 2 tbsp fresh ginger (thinly sliced) 1 tbsp light soy sauce

½ tsp cornstarch 2 cloves garlic (minced) 1 tsp oyster sauce 1 tbsp dark soy sauce 1 tsp toasted sesame oil ½ tsp sugar ⅛ tsp ground white pepper Preparation Time:30 minutes Serving size: 4 Instructions 1. To prepare the sauce, take a bowl and mix together garlic, ginger, 2 tbsp canola oil, dark and light soy sauce, sesame oil, sugar, oyster sauce, white pepper, and cornstarch. 2. Take a heatproof plate and place the fish fillets on it (Make sure the plate can be placed above the steaming rack). Pour some of the prepared sauce over the fish and spread evenly. 3. Prepare a steamer and place the plate on the steaming rack. Cover it with a lid and steam for about 10 minutes. 4. Place the steamed fish in a platter and garnish with onions, cilantro leaves, and hot canola oil.

26. The Mediterranean Styled Salmon with Lemon and Herbs

Mediterranean cuisine basically means Ingredients that exude freshness and recipes filled with beautiful flavors. This salmon dish, combined with lots of fresh herbs, is prepared according to the same concept. All you need to do is follow the given procedure to make this delicious recipe. Ingredients 1 yellow onion (sliced) 4 trimmed spring onions (sliced lengthwise)

1 lb. skin-on salmon fillet (cut into 4 parts) Kosher salt Black pepper 1 tsp ground coriander 1 tsp ground cumin ½ tsp Aleppo pepper 4-5 chopped garlic cloves 2 tsp Extra virgin olive oil 1 oz fresh parsley 1 thinly sliced lemon ½ cup white wine Preparation Time:30 minutes Serving size: 4 Instructions 1. Line a deep pan with parchment paper. 2. Place both yellow and spring onions on the parchment paper. 3. Now arrange the salmon fillets on top of the onions with their skin side down. Sprinkle kosher salt and pepper. 4. Take a bowl and combine together cumin, coriander, and Aleppo pepper. 5. Use this spice mixture to cover the top of the salmon. Pour a bit of olive oil as well. 6. Now, spread garlic, spring onions and parsley over the salmon. Place lemon slices on top. 7. Fold the parchment paper so as to cover the salmon and then cover the pan with a lid.

8. Place the pan over medium heat for about 5 minutes. Lower the heat and cook for another 9 minutes. The steam emerging inside the pan will help the salmon get cooked. 9. Turn off the flame and let it rest for 5-6 minutes. Serve!

27. Chinese Steamed Chicken

This steamed chicken recipe reflects the flavors of Chinese cuisine with important Ingredients like soy sauce, spring onions, etc. With only a few Ingredients required to make it, this dish can be prepared anytime you or your family members crave for chicken. Ingredients 1½ pound chicken 1 tbsp. ginger shreds 1 tbsp. light soy sauce 1/2 tsp. Salt 1 tbsp. spring onion shreds (only the white part) 1 tsp. Chinese cooking wine

Preparation Time:30 minutes Serving size: 2 Instructions 1. To prepare the marinating sauce, mix together soy sauce, cooking wine and salt. 2. Clean the chicken and then pour the sauce over it, spreading evenly on both sides. 3. Spread the ginger and onion shreds over the chicken and then leave it for 30 minutes to get marinated. 4. Steam the chicken in a steamer over high flame for 20-25 minutes. 5. Garnish with spring onion and fresh herbs.

28. Mantou

Mantou, in simple words, is a steamed bread bun that is popular mainly in northern China. From being linked to centuries-old dynasties to the mentions in Chinese folklores, this simple recipe has a lot of history attached to it. So, given below are the steps to make ‘Mantou,’ an extremely easy recipe that you can prepare whenever you want to give yourself a break from all the complex dishes out there. Ingredients 10.5 oz all-purpose flour 1 ½ tsp instant yeast 5.3 oz water (approx.)

A pinch of salt Preparation Time:30 minutes Serving size: 2 Instructions 1. In a small bowl pour warm water and mix the yeast in it. Let it rest for about 5 minutes. 2. Take a large and mix together flour and salt. Add in the water containing yeast, constantly stirring the flour mixture. 3. Knead the whole batter to form a smooth dough. 4. Cover the dough with a thin cloth and let it rest for 1 hour. The dough will double in size by the end of the hour. 5. Place the dough on a flour-covered surface and knead the dough again for 2-3 minutes. 6. Now divide it into two portions and roll each portion into a thick and long cylindrical log. 7. Cut the ends of both the dough logs and then cut the whole log into small pieces. 8. Prepare a steamer and place these dough pieces in it. Arrange in such a way that there is enough space between two buns to let them rise. 9. Cover the steamer with a lid and steam for 10-15 minutes on medium flame. 10. Now increase the flame so that the water in the steamer starts boiling and steam the buns for another 20 minutes. Montoya is ready to be served.

29. Puto

To explain Puto in simpler words, it wouldn’t be wrong to call them Filipino rice cakes. A part of the very old and traditional cuisine, Puto is a recipe made not only in restaurants but in various household kitchens as well. Here is one version of the multifarious Puto dish for you to try and enjoy. Ingredients 4 cups of rice flour Melted butter for greasing 1 ½ cups sugar ½ tsp salt 3 tbsp baking powder 2 cups of water 13.5 ounces of coconut milk Preparation Time: 30 minutes Serving size: 3

Instructions 1. Take a bowl and mix together flour, salt, baking powder, and sugar. 2. Add in water and coconut milk and combine all the ingredients well. Cover the bowl with a film and refrigerate overnight. 3. Pour the batter in the greased Puto molds. 4. Prepare a steamer and place these molds in the steamer basket. Cover the lid of the steamer with a cotton cloth to prevent any condensed water from dropping on the molds and place it on the basket. 5. Steam for 15-18 minutes. Remove the molds from the steamer and let them cool down. 6. Demold the Puto and serve.

30. Steamed Chocolate Cake

There are hardly any people out there who can say no to a chocolate cake, no matter what age or place they belong to. So, we thought why not bring you a bit different and healthier version of this globally loved chocolate cake. Follow the steps to make a divine dessert. Ingredients 6 oz curd 5.3 oz of sugar 3.5 oz of oil 6.7 oz plain flour 1 tsp vanilla extract ¼ tsp baking soda 0.7 oz of cocoa powder 1 tsp baking powder A pinch of salt ¼ cup milk

Preparation Time: 1 hour 15 minutes Serving size: 1 cake Instructions 1. In a bowl, first, mix together all the dry Ingredients. 2. Now add in curd, the Ingredients together.

oil,

and

milk.

Again,

combine

all

3. Put vanilla extract and mix the batter again. Make sure a smoothtextured batter that is free of lumps is attained. 4. Now pour this batter in a greased cake mold and cover it with aluminum foil. 5. Prepare a steamer and place this mold in it. Steam for about 70 minutes. 6. Insert a toothpick to check that it comes out clean. Unmold the cake and cut it into small pieces to serve.

Conclusion The inspiration behind creating this cookbook can be well explained in the words of Robert Urich, who says, “A healthy outside starts from the inside.” Whether you are someone who likes trying various cuisines or someone who simply loves the idea of steam cooking, this cookbook is created to suit the needs of anyone and everyone out there. As we have finally reached the end, we hope that you have learned and enjoyed these recipes as much as we enjoyed while curating them. Bon Appetit!

About the Author Ivy’s mission is to share her recipes with the world. Even though she is not a professional cook she has always had that flair toward cooking. Her hands create magic. She can make even the simplest recipe tastes superb. Everyone who has tried her food has astounding their compliments was what made her think about writing recipes. She wanted everyone to have a taste of her creations aside from close family and friends. So, deciding to write recipes was her winning decision. She isn’t interested in popularity, but how many people have her recipes reached and touched people. Each recipe in her cookbooks is special and has a special meaning in her life. This means that each recipe is created with attention and love. Every ingredient carefully picked, every combination tried and tested. Her mission started on her birthday about 9 years ago, when her guests couldn’t stop prizing the food on the table. The next thing she did was organizing an event where chefs from restaurants were tasting her recipes. This event gave her the courage to start spreading her recipes. She has written many cookbooks and she is still working on more. There is no end in the art of cooking; all you need is inspiration, love, and dedication.

Author's Afterthoughts

I am thankful for downloading this book and taking the time to read it. I know that you have learned a lot and you had a great time reading it. Writing books is the best way to share the skills I have with your and the best tips too. I know that there are many books and choosing my book is amazing. I am thankful that you stopped and took time to decide. You made a great decision and I am sure that you enjoyed it. I will be even happier if you provide honest feedback about my book. Feedbacks helped by growing and they still do. They help me to choose better content and new ideas. So, maybe your feedback can trigger an idea for my next book. Thank you again

Sincerely Ivy Hope