Get the latest Steamed recipes from Group Recipes. http://www.grouprecipes.com/tag/steamed I'm a big fan of Chinese steamed (pork) buns. Have ordered them at Chinese restaurants, & even bought a pkg at an Asian market. I was jazzed when I found this recipe in an old Oriental Cooking cookbook. You don't need a steamer, or need to make the dough from scratch. Makes for a quickee appetizer. Another idea is to brush them with a combo of honey & water & bake. Want to try them filled with BBQ pork. http://www.grouprecipes.com/104805/steamed-chinese-shrimp-buns.html Salmon fillets on a bed of lime slices and green beans. Fresh ginger and lime zest make a fragrant sauce for the salmon. Lemons in place of limes, is another way to go. For a complete meal serve with rice or couscous & cherry tomatoes, if desired. (Photo from BHG) http://www.grouprecipes.com/101694/lime-and-ginger-steamed-salmon-w-green-beans.html I attended a friend's lobster fest recently. She hired a lobster fisherman friend to steam 50 lobsters for the party. Not hard when you have the right equipment. The lobsters were perfect! Of course this was held outdoors and a site to see about 30 people enjoying themselves while eating the lobsters!! You get the idea of how to steam them and of course one may use a smaller pot, less lobsters etc http://www.grouprecipes.com/99467/large-quantity-steamed-lobster-fest.html This steamrd fish salad is full of zest and flavor that compliments the fillet of sole that demands establlishment. I'vemade some changes to this Idone's recipe. http://www.grouprecipes.com/98910/steamed-fish-salad.html These potstickers are one of my favorite recipes. Great for budding vegetarians who love their Chinese foods or even their meat-eating friends and realtives! http://www.grouprecipes.com/98654/vegetarian-potstickers.html Great when tomatoes are in season a colorful tasty duo which I like to prepare for okra lovers! http://www.grouprecipes.com/98105/steamed-okra-with-tomatoes.html This handmade Kanom, with a texture similar to turkish delight and a rose scent. If you cannot obtain rose water, it is possible to use vanilla essence in water, or lemon or orange juice, making different types of sweet, but the authentic flavour is rose water....or( this is my ıdea )bergamot oil ,better than rose water for kanom or turkish delight.. kanom (means sweet) http://www.grouprecipes.com/97748/steamed-cassava-sweets-khanoom-monsompalang.html This is an appetizer that can be has hot as you choose,... I will change the cilantro to fresh Italian parsley... because I like that flavor better.... you can also change the lime butter to lemon butter.. these make a nice appetizer... http://www.grouprecipes.com/93321/spicy-clams-with-lime-butter.html Soft, spongy, fluffy breads made from lentils and rice, and just like potato salad, a ton of recipes and variations! My Indian neighbor gave me two recipes for them, which are served with corriander chutney Idli steamers can be purchased at Indian grocers, and the Net. There are even Idli steamers for the microwave Dry yeast, baking powder or even Eno Fruit salt is added to insure a spongy texture in some Idli recipes. My neighbor like to use a good pinch of dry yeast. Proper Idli should be soft, fluffy, and spongy in texture. All ingredients may be found at Indian grocers or even natural food stores. TIPS: if you have no idly mould or idly steamer, improvise. I used alminum muffin cups ( see 2nd photo ) and put a trivet in a pot, then aluminum filled cups in a cake pan, placed the pan on the trivet and steamed until they were firm and glossy , maybe mine took about 5 minutes or a bit longer And spray the aluminum cups lightly with cooking spray to help release them The Battter: fresh unfermented batter, has that bean taste and odor. When allowed to ferment, it dissapates and when cooked, one can hardly tell since idlies are really bland unless one adds spices to their liking When you make the batter, place bowl covered on a warm radiator during the winter. The batter should expand at least triple and appear foamy and spongy Do not sir down, just use a lade to fill molds or muffin cups 2/3rds full You'll have snow white, spongy, fluffy idli And yes you can freeze them and gently reheat in the micro. Fresh is best of course. Using 1 cup urad dahl and 2 cups rice flour and enough water for a batter consistency one should get 15 to 20 idly at least! http://www.grouprecipes.com/88663/indian-idli-and-tips.html Tomatoes and eggplant may prevent carcinogens from forming, shield cells from carcinogens, or neutralize cancer-causing free radicals. Tomato products may reduce prostate cancer and heart attack risk. Korean eggplants are different from the European eggplants. The Korean eggplants has no bitterness. http://www.grouprecipes.com/86649/korean-steamed-eggplants-gaji-namul.html