steam

Food served during the Chinese Lunar New Year is full of significance, and one of the most important dishes is a whole fish. It symbolizes plentiful prosperity for this year and the next. It's also one of the most simple dishes to make. Here, it's steamed, then topped with fermented black beans, garlic, chili flakes, cilantro and ginger for plenty of fresh, deep flavor.

Chinese Steamed Whole Fish With Fermented Black Beans and Garlic Recipe

black beans, rinsed and petted dry

garlic,

Kosher salt and ground white pepper

soy sauce

canola, vegetable, or peanut oil

cilantro, leaves

chili flakes,

Combine black beans and garlic cloves on a cutting board and roughly chop them together.

Rinse fish with cold running water and pat dry inside and out with paper towels. Sprinkle salt and white pepper all over fish, including inside cavity. Place 3 whole slices of ginger inside cavity.

Set halved scallions on a heatproof plate large enough to hold the fish while small enough to fit inside steamer. Set fish directly on top of scallions so that the scallions mostly keep fish from making direct contact with plate.

Set up a steamer and when it is ready, steam fish until cooked through, about 10 minutes. Carefully remove fish and plate from the steamer and pour off any accumulated juices into a bowl, then mix in soy sauce. Discard ginger slices from cavity of fish scallions from underneath. Transfer fish to a serving platter.

In a wok or small saucepan, add chopped garlic and fermented black bean mixture, and cook over medium-high heat until garlic is soft, about 2 minutes. Add chili flakes, if using (and adding more if you want it spicier), remaining julienned scallions and ginger, cilantro, and the reserved fish-cooking liquid. Mix quickly and spoon everything on top of the fish. Serve immediately.

Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.

Chinese Green Beans

green beans

vegetable oil cooking spray peanut oil

gingerroot, peeled, minced

garlic clove,

water

cornstarch

brown sugar

sesame oil

red pepper flakes

Wash beans, trim ends and remove strings.

Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.

Drain and plunge into cold water, drain again.

Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.

Add gingerroot and garlic and saute 30 secs.

Combine 2 tablespoons water and remaining 5 ingredients.

Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

very good.  Simple, spicy, quick.  Thanks!

Perfect Steamed Rice recipe | Epicurious.com

Thai jasmine rice (1 lb 5 oz)

Honey-Roasted Carrots recipe | Epicurious.com

olive oil

honey

Salt and black pepper,

N/A black pepper

Quick Sesame Chicken With Broccoli Recipe | Epicurious.Com

white rice

kosher salt, divided,

broccoli florets

black pepper

chicken

vegetable oil, divided

rice wine vinegar

Sriracha

ginger

sesame seeds, divided

scallions, thinly sliced

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Traditional Tamales (Pork)

lbs pork shoulder

onion,

garlic cloves,

salt

red chili sauce

shortening

masa harina

baking powder

corn husks (about 8 inches long)

In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.

Simmer covered, about 2 1/2 hours or until meat is very tender.

Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).

Shred the meat using 2 forks, discarding fat.

In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.

To make masa beat shortening on medium speed in a large bowl for 1 minute.

In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.

Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).

In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.

To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).

Place about 1 tablespoon meat and sauce mixture in the middle of the masa.

Fold in sides of husk and fold up the bottom.

Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.

Lean the tamales in the basket, open side up.

Add water to Dutch oven just below the basket.

Cover and steam 40 minutes, adding water when necessary.

To freeze these for future meals, leave them in the husks and place them in freezer bags.  To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

These are so good and well while the time they take to prepare.  If you steam on top of your stove use medium heat & watch closely.  Next time I'm going to make an extra cup of the Red Chili Sauce to top each tamale with a tsp or so before serving.  These were so good and Karen, thanks for all the help!!

This budget-friendly steamed pudding is best served warm with a dollop of cream.

Guard's pudding

fresh white breadcrumbs

self-raising flour

caster sugar

good-quality strawberry jam, warmed

vanilla extract

eggs, lightly whisked

unsalted butter, melted

bicarbonate of soda

Thick cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

Steaming cooks eggs more gently, for easy-to-peel "hard-boiled" eggs with tender whites.

Perfect Steamed Boiled Eggs Recipe

tray of ice cubes (optional;

eggs

If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. 

Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.

Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.

To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

I am watching my weight and trying to be healthier and looking for recipes that are easy to make and just simple. This would go perfect with grilled chicken or fish, even steak or alone. I make a lot of grilled chicken! 
I know my family will enjoy this one, hope you will too!

Asparagus Side Dish

asparagus,

parmesan cheese

grape tomatoes, halved

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

pork

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

tsp sesame oil

water chestnuts

lettuce leaves,

dry sherry

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

The richness and sweetness of crabmeat goes perfectly with a sweet-and-sour dipping sauce flavored with Chinkiang vinegar and ginger.

Steamed Crab With Chinkiang Vinegar and Ginger Recipe

Chinkiang vinegar

rice vinegar

crabs

Shaoxing wine for drinking (optional)

Divide ginger equally 4 ways and place into 4 small bowls.

Combine Chinkiang and rice vinegars with sugar in a small pan. Warm over low heat, stirring occasionally until sugar dissolves. Let cool. Meanwhile, bring 2 inches of water to a boil in a wok or a large pot. Once cool, divide vinegar sauce into the 4 bowls with ginger. 

Clean crabs with a stiff-bristled brush under running water. If using a wok, place clean crabs shell-side down into two large bamboo steamer baskets, one over the other, and fit with lid. If using a Western-style pot, place crabs shell-side down in a standard steamer basket. Place steamer baskets over boiling water, cover if using a Western-style pot, and steam until crabs are cooked through, 8 to 10 minutes.

Serve crabs warm with vinegar and ginger dipping sauce.

'Orange' you glad you found this amazing steamed pudding recipe in time for winter?

Steamed orange puddings

unsalted butter, softened, plus extra to grease

milk

orange

Cream

orange juice

orange, thinly sliced

Grand Marnier (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Find inspiration in the flavours of Chinese cuisine with this spectacular version of Shanghai dumplings.

Shanghai dumplings

plain flour, sifted

sunflower oil

Chinese cabbage (wombok) leaves (see note)

(250 milliliters) black vinegar (see note)

ginger,

red chilli,

pork mince

green prawns, finely chopped

spring onions, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5605379984001&=domain=taste

5348771529001-5605379984001

These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.

Vegan Potstickers

garlic, very finely minced

shiitake mushroom

carrot

green cabbage

sesame seeds

soy liquid seasoning

maple syrup

tbsp. chili paste

green onion

cilantro

vermicelli noodles

vegan wonton wrappers (local asian market brand)

tbsp. rice wine vinegar

chili paste

sesame chili oil

In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil.  After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half!  To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.

id=&#8221;instruction-step-2&#8243;>2. Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
3. To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal &#8211; see video reference above. Repeat till you&#8217;ve used up all the filling! Optional, oil the base of your potstickers and dunk in sesame seeds for that added crunch.

id=&#8221;instruction-step-3&#8243;>4. To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid.  Turn heat to medium and let the potstickers steam for 3 minutes. Serve immediately with sauce.

d=&#8221;instruction-step-4&#8243;>5. For the sauce, simply add your ingredients into a bowl and stir till combined!

OUR FAV. We made them today &amp; made several more to freeze for later this week. Haha! Yummmmmm! We will be keep this recipe on rotation in our home. Thanks Maria!

made these delicious poststickers aka gyoza aka poststickers already twice. Easy to make. And soooo good!! Already graving them again! :) Bought a batch to work. Everybody loved it &amp; asked for the recipe! Potsticker revolution.

I couldn't wait for you to post the recipe so I just winged it by following your Instagram video and they were delicious! My kids loved them. I'm sure following the recipe would be even better.

Fantastic recipe. Family favorite for sure. Easy instructions, and easy to follow along. 
Thank you

These were delicious potstickers! I definitely recommend doing a big batch and freezing the leftovers for quick meals for later. I loved the taste of the filling so much that I now make the filling and pair it with some cooked tofu over rice for a super fast stirfry. 100% win!

I be been wanting to make these for a while now and finally had the time and omg!! I absolutely love this recipe! So easy to make and the taste is amazing!! Will definitely make these again soon and try to freeze them!

Yummy! We really lived the flavours in these dumplings! Easy to make once you got the hang of the fold and pinch!

This recipe is so yum ! I had never made dumplings before so was worried it would be tricky .. but this recipe is so easy to follow , and they are DELICIOUS ! Will definately be making these again :)

These were so easy and fun to make...AND EVEN BETTER TO EAT!! And the sauce omg yes!
Ate everything in one sitting. I'm sad I didn't make more!

Amazing recipe! So, so, good!  An absolute crowd pleaser.

These were delicious! I made them for a big group Chinese New Year never having actually cooked dumplings before, just folded them. It took a little longer than expected as I only had one pan to use for cooking and was particular about folding. I found it was easier to fill if the noodles were cut before and that the oil on the bottom of my pan was important!

These were soooo delicious!!! 😍 they do not look the prettiest and I used egg roll wrappers, but they worked and created something great!! Thanks for creating and sharing this recipe!!

I have made these twice and they are outstanding!  The dipping sauce is AMAZING!

This is my favourite filling recipe!!! 

I've tried 3 other recipes that were meh and have been searching for so long for a good one and wanted something with a better balance. I think Maria's sauce mixture added to the filling is ON POINT. I only added a splash of fish sauce and rice vinegar for the aroma, but honeslty so so good. Most recipes have the same veggies, so it really is about the seasoning and sauces. unfortunately I didnt have any vermacilli, but will try it next time. 

It's not too dry or too runny. It has just the right amount of juice and a wonderful light and flavourful texture. I am 10000% using this as my standard filling recipe. I literally just made these and came here to tell you guys to TRY THIS! yum yum yum!

I tried it out today. Tured out amazing!!

This trick might blow your mind! Steam canned biscuit dough for something similar to a traditional bao bun. Use your imagination to fill the buns with your favorite accoutrements, but we went classic with glazed pork belly and pickled veggies.

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