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One of the cooking methods we haven’t talked about yet is steaming. This is probably because it’s not as well-known, but as a very different way of preparing food, it’s important to learn about. The most well-known steaming recipes come from Asia, where people have been steaming food for literally thousands of years. Some of my most favorite foods are steamed, such as mochi, which is prepared with steamed rice, and dim sum, which are an assortment of different dumplings with different fillings and shapes. So, to get an authentic taste of a lot of asian cuisine, you have to learn how to steam food.

As the name would imply, steaming is a pretty sensory experience. When you’re steaming something in the kitchen, there is obviously a lot of steam that gets produced. This is part of why you see so much at many asian street food stalls, and it really helps the atmosphere of the whole experience (no pun intended). When you open the top of your steamer, which can be made of bamboo or metal, a massive white cloud comes out, almost as if to surprise you with the delicious food you have made.

Often, a leaf of cabbage is placed below whatever you are steaming, so that the juices and steam coalesce and infuse it. This piece can often carry a very nice flavor, so make sure to try it!

Nowadays, a lot of dishes that used to be steamed are simply stir-fried instead. This is because stir-frying is much more convenient and easier to do. However, steaming the food gives it a certain complexion that you can’t get from a simple stir-fry. If you don’t have a steam oven or a steamer, you can even use a wok of some sort suspended over boiling water. I think steaming is definitely worth the effort, so with our recipes, I encourage you to dive right in! Good luck steaming, and make sure not to blow your top at the sight of your delicious creations! (pun intended)


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