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Welcome to Celtnet's Steaming Recipes Page — This is the first an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. Apart from direct roasting on hot embers or coals, boiling and then steaming are the next simplest and most common cooking techniques. As long as you have a fire and a pot you can steam your food. It's a very economical and efficient means of cooking and preserves the flavours of fish and vegetables. Even if you don't have an oven you can still steam your desserts and cakes. Indeed, before the ubiquity of home ovens steaming was just about the only way of making desserts and cakes. It's something our grandparents did frequently, but which we have almost forgotten, but which has been reminded to me on my frequent trips to Africa, where a fire or a gas burner is often the only means of cooking food. A number of these recipes are tratitional, but others repersent my attempts at re-creating baked goods using African cooking techniques.
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Alphabetical list of steaming recipes follows (limited to 100 recipes per page). There are 166 recipes in total:
| A Libyan Way with Couscous Origin: Libya | Cloutie Dumpling Origin: Scottish | Jam Sponge Pudding Origin: British |
| Aliter Dulcia (Another Kind of Dessert) Origin: Roman | Conkies Origin: Bahamas | Jam Suet Pudding Origin: British |
| Ancient Fruit Pease Pudding Origin: Ancient | Cornmeal Gingerbread Pudding Origin: American | Kalduni (Russian Dumplings) Origin: Russia |
| Ancient Pease Pudding Origin: Ancient | Creamed Spinach Origin: British | Keshi Yena (Filled Cheese Shells) Origin: Aruba |
| Asparagus in Orange Sauce Origin: Spanish | Creme Caramela (Caramel Custard) Origin: Sudan | Klossel und Sauerkraut (Dumplings and Sauerkraut) Origin: Germany |
| Bâton de Manioc (Cassava Sticks) Origin: Central Africa | Crockpot Citrus Fish Origin: American | Koki Origin: Cameroonian |
| Baked Apples Origin: British | Cum faba (Green Beans in a Coriander Sauce) Origin: Roman | Kue Mangkok (Brunei cupcakes) Origin: Brunei |
| Baked Millet Biscuits Origin: Kenya | Cymas et cauliculos (Cabbage Shoots) Origin: Roman | Lemon Pudding Origin: British |
| Basil Pesto Dumplings Origin: British | Dampfnudle (Daetscher) Origin: Germany | Lemon Pudding II Origin: British |
| Batatis Mahshiya (Stuffed Potatoes) Origin: Egypt | Damson Suet Pudding Origin: British | Les Bouchons (Pork Dumplings) Origin: Reunion |
| Bayerische Leberknoedelsuppe (Bavarian Liver Dumpling Soup) Origin: German | Dim Sum Dumplings Origin: Chinese | Liboké de Poisson (Fish in Banana Leaf) Origin: Central Africa |
| Bebotok Sapi (Indonesian Meatloaf) Origin: Indonesia | Dolma Mshakla (Stuffed Vegetables) Origin: Libya | Liboké de Viande (Meat in Banana Leaf) Origin: Central Africa |
| Beef Creams Origin: British | Dolmadakia Yalantzi (Vine Leaves Stuffed with Rice) Origin: Greece | Mahshy (Aubergine Stuffed with Rice) Origin: Egypt |
| Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Dover Sole and Scampi in a Cremant Sauce Origin: British | Maidd ac Ŵy (Egg Whey) Origin: Welsh |
| Black Cap Pudding Origin: Scottish | Dressed Cabbage Origin: Ireland | Malawian Cabbage Origin: Malawi |
| Black Dumplings Origin: Ancient | Ekuru with Ata Sauce (Steamed Savoury Beans with Ata Sauce) Origin: Nigeria | Mandas of Cucumber Origin: India |
| Blanched Asparagus with Herbed Butter Origin: British | Enguinar 2 (Stuffed Artichokes) Origin: Armenia | Mandas of Red Pumpkin Origin: India |
| Blanched Hogweed Shoots with Herbed Butter Origin: British | Flan au citron (Lemon Flan) Origin: Benin | Marmalade Sponge Pudding Origin: British |
| Blanched Hop Shoots with Herbed Butter Origin: British | Fleischknoedel (Ground Meat Dumplings) Origin: German | Marmalade Suet Pudding Origin: British |
| Boiled Sea Kale Flowers Origin: British | Frankfurter Sausage Origin: Germany | Mealie Pudding Origin: Scottish |
| Braak (Stuffed Vine Leaves) Origin: Libya | Free Kirk Pudding Origin: Scottish | Meat Steamed in Rumen Origin: Montenegro |
| Brotknoedel (Bread Dumplings) Origin: German | Game Terrine Origin: British | Mixed Berry Steamed Pudding Origin: British |
| Carrot Pudding II Origin: British | Gefuellte Maultaschen (Filled German Ravioli) Origin: Germany | Moy-moy Origin: West Africa |
| Char Siu Bao (Steamed Barbecued Pork Dumplings) Origin: Chinese | Getuk Lindri (Coconut Steamed Cassava Cake) Origin: Brunei | Moyin-Moyin Origin: Nigeria |
| Chawan-Mushi Origin: Japan | Ginseng Steamed with Chicken Drumsticks Origin: China | Mutton Creams Origin: British |
| Chawan-mushi 2 Origin: Japan | Glutinous (Sweet) Rice Origin: Laos | Oaten Honeycomb Origin: Northern Ireland |
| Chawan-mushi 3 Origin: Japan | Golubtsy (Cabbage Rolls with Millet) Origin: Russia | Old Fashioned Carrot Pudding Origin: British |
| Cheddar Cheese Pudding Origin: Britain | Greengage and Coconut Sponge Pudding Origin: British | Oluwombo Origin: Uganda |
| Chocolat Pots de Crème Origin: France | Greengage Suet Pudding Origin: British | Parthade Origin: India |
| Chocolate and Citrus Steamed Cake/Pudding Origin: British | Gurnard Fillets Steamed on a Bed of Wrack Origin: England | Pastelles Origin: Trinidad |
| Chocolate Pudding with Whisky Sauce Origin: Scottish | Haiken (Pork and Prawn Egg Rolls) Origin: Mauritius | Patina de apua sive apua (Steamed Custard of Small Fish) Origin: Roman |
| Christmas Bread Pudding Origin: American | Hawthorn Spring Pudding Origin: British | Pelmeni (Siberian Meat Stuffed Dumplings) Origin: Georgia |
| Christmas Pastelles Origin: Trinidad | Hawthorn Spring Pudding with Seaweed Origin: British | |
| Christmas Plum Pudding Origin: Ireland | Imam Bayildi (The Imam Fainted) Origin: Turkey |
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...