Teochew Steamed Fish

One of the reason why Malaysian food is so interesting is because of the diverse racial composition of different ethnic groups: the Malays (native), Chinese (mostly came from southern China), and Indian (mostly from southern Indian). For Chinese food alone, in Malaysia, we get to sample various regional Chinese cuisines: Fujian, Cantonese, Teochew, Hakka, Fuchow, etc. There are always something different to please the palate every day.

Teochew food is quite popular in Malaysia because there are many of them in the Chinese community. In Penang, there are a few traditional Teochew restaurants and one of the dishes I love the most is Teochew Steamed Fish. Unlike Cantonese-style steamed fish (click for my recipe), which is basically a very simple dish of steamed fish with soy sauce, Teochew Steamed Fish really takes  it to the next level. The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds. Teochew steamed fish also comes with soft and silken tofu, thinly sliced pork, and the garnishing of scallion, cilantro, and ginger complete the dish.

Teochew steamed fish is easy to to make at home and the ingredients are relatively easy to get. In this Teochew Steamed Fish recipe, I use the cod fillet instead of the more commonly-used whole pomfret fish or ikan siakap (Malay word for “barramundi”). The fillet of cod is much firmer in texture, but it works well as long as you don’t over-steam it. The sour plum gives the dish a deeper flavor. Enjoy!

(Click Page 2 for the Teochew Steamed Fish Recipe)

Pages: 1 2

Tagged as: Fish • Tofu • Tomatoes

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Steamed Mussels with Ginger and Shallots

I’ve been on such a shellfish kick lately. In the span of a month, I’ve eaten mussels and clams almost every time I’ve had dinner out, from French-style mussels steamed in white wine at a local hangout to Chinese clams with black bean sauce at dim sum. Maybe it’s because of spring and warmer temps, but restaurants have been putting up seafood specials left and right, and I happily indulge.

Fortunately, living near two good seafood markets means I can decide on whim to have mussels and clams for dinner and just walk down the street to pick them up. A couple of days ago, I decided to do an easy meal of mussels with ginger and shallots, steamed with Chinese rice wine.

Sometimes I cook mussels with Chinese black beans and chili paste, but this time I opted for forgo heavier flavorings in favor of a lighter dish. Chinese rice wine, much like a dry white wine in preparing moules marinière, compliments and shows off the sweet brininess of the fresh mussels. And once you debeard the mussels, the actual cooking time is super quick.

Another reason to love this: the simple flavorings means that is one Chinese dish that easily pairs with most drinks, including beer, white wine,  Lambrusco, and gin rickeys.

And fellow seafood fans, let me know in the comments: Do you have a favorite way of cooking mussels?

_____________________________________

Steamed Mussels with Ginger and Shallots

Serves 4 as an appetizer

2 pounds mussels1 tablespoon vegetable oil2 teaspoons minced ginger1 shallot, finely chopped1/2 cup Chinese rice wine or dry sherry2 teaspoons fish sauce1/4 teaspoon ground white pepper1 scallion, thinly sliced or chopped

Special equipment: wok or large skillet with lid

Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit.  Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the ginger and shallots and stir-fry until aromatic, about 30 to 40 seconds. Add the rice wine and fish sauce. Carefully add the mussels and cover with a lid. Allow the mussels to steam for 5 minutes, then uncover. Stir in the white pepper.Discard any mussels that have not opened, then transfer to a serving dish along with the broth remaining in the pan. Sprinkle the scallions on top and serve.

_____________________________________

More seafood recipes to try:

Shrimp with Spicy Garlic Sauce

Ginger and Scallion Steamed Crab

Shrimp and Chive Dumplings

Clams with Mirin, Lime, and Cucumbers from Turntable Kitchen

Filipino Adobo with Shrimp from Wishful Chef

Dungenuss Crab in Beer Broth with Garlic and Chile from Viet World Kitchen

Steamed Oysters with Tangerine Peel Sauce from Red Cook

Tagged as: Chinese, Mussels, Seafood

View the original article here

Steamed Fish with Ponzu

Steamed Fish with Ponzu pictures (1 of 4)

Lunar New Yearis lurking around the corner and 10 days away. (Lunar New Year or the year of Dragon falls on January 23 this year.) Our family will be celebrating Chinese Lunar New Year and I’m sure many of my readers will be observing the festivities. Chinese Lunar New Year is all about non-stop eating. Throw in fire crackers, lion dance, red packets filled with money, karaoke, gambling, and drinking sessions with friends and family, you have a fun-filled—if not obnoxiously noisy and festive celebration. I love it!

Anyway, my Lunar New Year series continues today with a steamed fish recipe. Steamed fish is a must-have during Lunar New Year, especially for the Chinese. Fish is pronounced as yu (?) in Mandarin, and it sounds identical to another Chinese character ?, which means “abundance.” So fish is always served at Chinese homes, to signify a year full of wealth and fortune.

While regular Chinese-style steamed fish is made with soy sauce, I’m going to share an easy and delicious recipe that will jazz up your regular steamed fish. I used Mizkan AJIPON® Ponzu to replace the regular soy sauce. Ponzu is an increasingly popular Japanese condiment with many culinary usage and you can use it to make all sorts of cooking, including Chinese cuisine. Made with soy sauce, citrus juice and vinegar, the Mizkan AJIPON® Ponzu lends an appetizing and citrusy flavor to my steamed fish. If you use oilier fish such as sea bass (which I used in this steamed fish recipe), the Mizkan AJIPON® Ponzu cuts the grease and rids the fishy smell to deliver a cleaner taste. It was delicious!

Try this steamed fish with ponzu recipe this Lunar New Year. I’m sure your family and guests will welcome a new twist to this classic recipe.

(Click Page 2 for the Steamed Fish with Ponzu Recipe)

Pages: 1 2

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Gluten-Free Bun Trilogy: Dough, Baked Buns, Steamed Buns

Gluten-Free Bun Trilogy: Dough, Baked Buns, Steamed Buns - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeAsian Dumpling TipsRecipe IndexClasses + EventsFavorite SitesAbout MePermission + CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
Author & Teacher

Send a messagePrint + Digital Publications

Asian Tofu
Pre-order at Amazon, Barnes & Noble, iBooks

Asian Market Shopper
mobile app is here!
Available at iTunes store

Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks

Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooksRecent PostsGluten-Free Bun Trilogy: Dough, Baked Buns, Steamed BunsGluten-Free Baked Buns (Bao) RecipeGluten-Free Steamed Bun (Bao) Recipe2011 Cookbooks Pushing the Asian Envelope: Indochine, Bill’s Everyday Asian, Tender, PlentyMaggi Seasoning Sauce Substitutes: Mainstream, Gluten-Free, and MSG-Free OptionsInstant Pho Fixes? A tasting of Trader Joe’s, Pacific Foods and Happy PhoTamarind Glazed Lamb Ribs RecipeNovember 2011 Finds: Chinese Food Week, Online Asian Markets, Art & HumorApple Tart Tatin with Banh Mi (Bread) RecipeDeep-Fried Apple Spring Rolls RecipeAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

« Gluten-Free Baked Buns (Bao) Recipe |Main

December 11, 2011Gluten-Free Bun Trilogy: Dough, Baked Buns, Steamed Buns

It started last week with an email from a gluten-free Asian dumpling lover who asked about Indonesian buns (bao) made of rice flour dough. Then there was a tweet from @chubbybuns_shop in Boise, Idado, asking if I’d ever made gluten-free bao. I have poked and held enough loaves of gluten-free breads to know that it would be a challenge to create fluffy, chewy dough that could be baked and steamed.

Marvin of Burnt Lumpia asked if I knew how to make Filipino rice flour siopao (stuffed bao). No I didn’t but figured that the Filipinos may mix rice flour with other flours. Given the Filipino- style bao, I figured that I could come up with something. I wasn’t a fool for taking on the challenge of creating gluten-free bao dough.

I looked through several gluten-free sources and decided to base the dough recipe on a cinnamon roll dough from Cybele Pascal’s reliable Allergen-Free Baker’s Handbook. I chose it because it had similar elements as my regular bao dough in Asian Dumplings: flour, fat, sugar, liquid, and leavening. It wasn’t such a big leap, going from Western cinnamon rolls to stuffed Asian buns.

Pascal’s foundation of the gluten-free dough is combination of brown rice flour, tapioca starch, and potato starch. I bought Bob’s Red Mill on her recommendation since Authentic Foods and Ener-G brands were not available at my local health food store; stay away from grainy brown rice flour such as Arrowhead Mills, she says.

The tapioca and potato flour brands are not as important. Then there’s the requisite xantham gum for texture. A double dose of leavening came in the form of baking powder and rapid-rise yeast.

I went two rounds with the dough and made these discoveries:

You can’t just sub gluten-free flour for regular flour. I tried that the first time around and the dough was overly firm and baked up as little rocks. The gluten-free bao dough below has its own personality.Gluten-free bao dough needs extra moisture. The starches and rice flour are liquid suckers and dry up much easier than wheat flour if there’s not enough moisture. The dough is super soft like that of a gooey cookie dough.The result is pleasant, though not lofty and fluffy. Expect a nice chew and crumb – like a cross between a scone and a yeasted roll.More sugar and salt. For good flavor, I had to up the sugar and add salt. Most Asian dumpling doughs do not contain salt.No initial rise is needed. It’s just one long rise after you shape the buns.Cooking time is longer for the gluten-free bao dough. Plan on doubling the amount of time it takes to cook the gluten-free bao dough as it’s fairly moist.

I tested out the dough with a char siu pork filling for baked buns and steamed buns. The flavors and textures were good and very serviceable, i.e., I would serve them to gluten-free guests.

Gluten-free bao is not like what you get at dim sum but they do have a rustic appeal of their own. If you follow a gluten-free diet, I hope this satisfies your Chinese bao cravings. If you do not, this is a recipe that helps you better understand flours, starches, and dough. It was a cool experiment.

I’m structuring this trilogy of posts like the recipes in Asian Dumplings. Below is the recipe for the dough, linked to instructions for how to make gluten-free steamed buns and baked buns. Start here and then go to the other recipes!

RECIPE

Gluten-Free Bun Dough

This gluten-free bao dough works for both cooking methods. It’s an allergen-free approach.

Enough dough for 16 (2 1/2-inch) buns

10 ounces (2 cups) brown rice flour
4 ounces (2/3 cup) potato starch
1 1/2 ounces (1/3 cup) tapioca starch
1/2 teaspoon xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
A 1/4-ounce package rapid-rise yeast
1 cup unsweetened soy or rice milk
1/4 cup canola oil
3 to 4 tablespoons sugar

1. Put the rice flour, potato starch, tapioca starch in a plastic zip-top bag. Shake it all up to make a gluten-free flour mixture. You’ll have nearly 1 pound total. Measure out 11 1/4 ounces (2 1/4 cups) and transfer to a bowl. Set aside another 1/4 cup to use later and save the remaining flour for another use.

Add the xantham gum, baking powder, salt, and yeast to the 2 1/4 cups of flour. Whisk to combine.

2. In a small saucepan over medium heat, warm the milk, oil, and sugar, stirring until melted and warm, about 1 minute.

3. Make a well in the middle of the flour mixture, pour in the warm liquid mixture, then stir to combine well. The dough will be soft and ragged, like cookie dough.

Cover tightly with plastic wrap and set aside for 10 minutes, while it firms up slightly. The plastic may steam a bit. The dough is now ready to use for baked or steamed buns.

Make sure you have the filling prepared before making this dough because it comes together quickly.

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Gluten-Free Steamed Bun (Bao) Recipe

Gluten-Free Steamed Bun (Bao) Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeAsian Dumpling TipsRecipe IndexClasses + EventsFavorite SitesAbout MePermission + CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
Author & Teacher

Send a messagePrint + Digital Publications

Asian Tofu
Pre-order at Amazon, Barnes & Noble, iBooks

Asian Market Shopper
mobile app is here!
Available at iTunes store

Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks

Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooksRecent PostsGluten-Free Bun Trilogy: Dough, Baked Buns, Steamed BunsGluten-Free Baked Buns (Bao) RecipeGluten-Free Steamed Bun (Bao) Recipe2011 Cookbooks Pushing the Asian Envelope: Indochine, Bill’s Everyday Asian, Tender, PlentyMaggi Seasoning Sauce Substitutes: Mainstream, Gluten-Free, and MSG-Free OptionsInstant Pho Fixes? A tasting of Trader Joe’s, Pacific Foods and Happy PhoTamarind Glazed Lamb Ribs RecipeNovember 2011 Finds: Chinese Food Week, Online Asian Markets, Art & HumorApple Tart Tatin with Banh Mi (Bread) RecipeDeep-Fried Apple Spring Rolls RecipeAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

« 2011 Cookbooks Pushing the Asian Envelope: Indochine, Bill’s Everyday Asian, Tender, Plenty |Main| Gluten-Free Baked Buns (Bao) Recipe »

December 11, 2011Gluten-Free Steamed Bun (Bao) Recipe

Prepared with a rice flour-and-starch dough, these steamed gluten-free bao remind me of sticky-rice dumplings, though the gluten-free ones are firmer, buff in color, and  bit translucent in appearance. They’re good tasting and I'd gladly offer them to guests who have a difficult time with gluten.

You’ll have to let the formed buns rise in a deep baking pan, then transfer them to a steamer tray to cook. When I let the buns rise in a bamboo steamer tray, the dough didn’t have a warm enough environment to rise due to the open nature of the steamer tray. It took f.o.r.e.v.e.r. to get yeasty action going.

There are endless filling options. I used the char siu pork filling from Asian Dumplings for the filled ones above; any of the other bao fillings from the book should work for savory or sweet buns. Or, try the chicken and mushroom filling from Asian Dumpling Tips. If you tweak the fillings with gluten-free Asian ingredients, make sure you create a filling with oomph because that will guarantee a good bun.

For more on gluten-free Asian ingredients, see this post. (Note that you can make plain steamed rolls from this dough and stuff pork belly or the like into them.)

RECIPE

Gluten-Free Baked Buns

Makes 16

1 recipe Gluten-Free Bun Dough  (see Gluten-Free Bun Trilogy post)
1 1/3 cups bao filling (char siu, curried chicken, vegetable and tofu, red bean paste, mung bean paste, see Asian Dumplings, pages 100-102, 203-204), or chicken and shiitake filling

1. Cut out sixteen, 2 1/2-inch squares of parchment paper. Arrange them in 1 large or 2 medium baking pans.

2. Work with half the dough at a time. Generously dust the work surface with about 2 tablespoons of gluten-free flour. Put half of the dough on top and gently shape and roll into a thick 8 to 10 inch log. Cut it crosswise into 8 pieces.

3. For each bun, take a piece of dough, pat it into a 1/4-inch-thick round (2 1/2 to 3 inches wide). Center 4 teaspoons of filling on top, then nudge and pinch the dough together to close it up around the filling and form a ball.

Place the ball on a parchment paper square, seam side down. Repeat to make more before working on the other half of dough.

4. Cover the pan(s) with plastic wrap, then slide them into the oven. Turn on the light to keep the buns warm. Let rise for 60 minutes. During the final 15-20 minutes, get a pot of water ready for steaming.

5. Transfer the buns with their paper square to a steamer tray. (I used bamboo to wick away moisture.)

Steam the buns, one steamer tray at a time, for 20 to 30 minutes, until fluffy and cooked through. Serve warm. These reheat well in the steamer or microwave oven.

Related posts

Gluten-Free Bun Trilogy: Dough RecipeBaked Gluten-Free Bun (Bao) RecipeGluten-Free Pot Stickers: Recipe Trial & Dough 3 (sorghum, sweet rice, and tapioca starch dough)Gluten-Free Pot Stickers: Recipe Trial & Dough 2  (millet, sorghum, tapioca, and potato dough; includes tips on working with GF dumpling dough)Gluten-free Pot Stickers: Recipe Trial 1 (on Asiandumplingtips.com)Guide to Building an Asian Dumpling PantryTolerance Test: Are Gluten-Free Asian Ingredients for You?Posted in Asian Dumplings, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: Chinese, Recipes: Dessert and Sweets, Recipes: Gluten-Free , Recipes: Vegetarian | Permalink

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Thai-style Steamed Clams

Thai-style Steamed Clams pictures (1 of 6)

A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird’s eye chilies, galangal, and lime juice. Last week, my market was having a sale of Manila clams and I thought about a great recipe that would make use of the spices. I made this yummy Thai-style steamed clams…

This steamed clams dish is everything Thai food is all about: hot, sour, aromatic, and addictive. Other than the spices, the secret ingredient is coconut water. You can get canned coconut water at Asian stores, however, water is fine as the clams are naturally briny and flavorful. I must say that the coconut water does add a subtle sweetness to the overall dish, and pairs perfectly with the exotic aromas of lemongrass and kaffir lime leaves.

Try this Thai steamed clams recipe the next time you have some Thai ingredients at hand. I am certain you will enjoy the great taste.

(Click on page 2 for the Thai Steamed Clams Recipe)

Pages: 1 2

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Oster 14-cup Rice Cooker and Steamer - Includes measuing cup and rice paddle - Makes rice, steamed vegetables, soups, chocolate fondue and more

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