steamer – yummy food share

Steamed Pork Stuffed Tofu Pillows

2025-10-17

Are you on the hunt for a new dish that is both deeply comforting and surprisingly light? Allow me to introduce you to your next favorite meal. This recipe transforms humble tofu puffs into savory, juicy parcels of joy. By using the gentle art of steaming, we lock in all the moisture and flavor, creating a dish that is tender, aromatic, and incredibly satisfying. The preparation is straightforward, making it a perfect choice for both a weeknight dinner and a special weekend meal. In about 45 minutes, you can have a stunning and wholesome dish on the table that tastes like it took hours to prepare. The beauty of this recipe lies in its simplicity and the wonderful harmony of its ingredients—the spongy tofu soaks up the savory broth from the pork filling, creating a truly irresistible bite every time. To get started, let’s gather our ingredients. The list might seem a bit specific, but don’t worry, I’ll provide some easy-to-find alternatives. This recipe is very forgiving, so feel free to make it your own! For the Stuffed Tofu Pillows: Large Tofu Puffs: 180g (about 6.5 oz). These are fried tofu cubes that are golden on the outside and airy on the inside. You can find them in the refrigerated section of most Asian grocery stores. Ground Pork: 300g (about ⅔ lb), preferably with a bit of fat (like 80/20) for a juicier filling. Large Egg: 1 Fresh Ginger: About 5 thin slices, to be minced for the filling and julienned for steaming. Light Soy Sauce: 2 tablespoons. Sugar: ½ teaspoon. Sichuan Peppercorn Powder: A small pinch (optional, but highly recommended for its unique flavor). Salt: 1 teaspoon. For Topping & Steaming: Cured Pork: 3-4 thin slices. This is a salt-cured, air-dried pork belly. A fantastic and widely available substitute…

Unforgettable Savory Pork Buns

2025-10-09

Have you ever bitten into a steamed bun so perfectly soft and fluffy, with a filling so juicy and savory it stops you in your tracks? That’s the magic we’re creating today. This recipe unlocks the secret to incredible homemade pork buns, a beloved comfort food that feels special yet is surprisingly simple to master. Forget complicated techniques; this filling comes together in under an hour and relies on a brilliant two-part method that guarantees a moist, flavorful center every time. The taste is a deep, satisfying savoriness, known as “jiang xiang,” that comes from rich, fermented bean pastes. This is the kind of recipe that will make your kitchen smell amazing and have everyone asking for seconds. Get ready to impress yourself and anyone lucky enough to share these with you! Let’s gather our ingredients. The key to the irresistible flavor lies in a few special pantry items, but don’t worry if you can’t find them all—I’ve included some easy and accessible substitutions that work beautifully. This recipe makes enough filling for approximately 16-20 buns, depending on their size. For the Filling: Ground Pork: 1 lb (or about 500g). A mix with around 20% fat is ideal for a juicy result. Scallions: 1 large bunch (about 4-5 stalks), finely chopped. Ginger: 1-inch piece, peeled and finely minced. For the Aromatic Water: Water: ½ cup Star Anise: 2 whole pods Sichuan Peppercorns: 1 teaspoon (optional) Bay Leaf: 1 leaf For the Savory Sauce: Sweet Bean Paste: 2 tablespoons. Soybean Paste: 1 tablespoon. Thirteen-Spice Powder: 1 teaspoon. Substitutions & Notes: Sweet Bean Paste & Soybean Paste: Can’t find these? No problem! Hoisin sauce is an excellent substitute. Use 3 tablespoons of Hoisin sauce in place of both pastes for a similar sweet and savory depth. Thirteen-Spice Powder: This is a fragrant…

Gentle Pork and Mushroom Steam Bowl

2025-09-29

Welcome to one of my all-time favorite weeknight meals, a dish that proves healthy and simple cooking can be incredibly delicious. If you’re looking for a recipe that is low on effort but high on flavor and comfort, you’ve found it. This steamed dish comes together in about 30 minutes and is wonderfully easy to prepare, making it perfect for both novice cooks and seasoned pros. The magic lies in the cooking method: steaming. It gently coaxes out the natural sweetness of the cabbage, the earthy notes of the mushrooms, and locks in all the juicy tenderness of the marinated pork. The final result is a beautifully light yet deeply savory meal that feels both nourishing and satisfying. It’s a wonderful way to enjoy clean flavors without any heavy oils or a sink full of pans. Let’s get our ingredients together. What I love about this recipe is its flexibility, so don’t worry if you can’t find an exact item. Think of this list as a starting point for your own delicious creation. For the Dish: A few leaves of Napa Cabbage Heart: You’ll want about a cup or two, roughly torn or chopped. The heart is particularly sweet and tender, but any part of the Napa cabbage will work beautifully. If you can’t find Napa cabbage, Savoy cabbage is a great substitute. 2 Button or Cremini Mushrooms: These add a lovely earthy flavor. Feel free to use shiitake mushrooms for a deeper, more savory taste. 100g (about 1/4 lb) Pork Loin: Ask your butcher for a thin cut, or slice it yourself as thinly as possible. Thinly sliced chicken breast or thigh would also be delicious here. 2 thin slices of fresh Ginger 8 Goji Berries: These little red gems add a pop of color and a subtle, slightly…

Savory Tomato Beef over Silken Tofu

2025-09-28

If you’re searching for a meal that hits all the right notes—quick, incredibly flavorful, and wonderfully light—then you’ve just found your new favorite recipe. This dish is an absolute game-changer for weeknight dinners. Imagine tender, savory ground beef and juicy tomatoes simmered into a rich, tangy sauce, all gently steamed over a bed of melt-in-your-mouth tofu. The magic of this dish lies in its simplicity and the steaming technique, which locks in moisture and flawlessly melds the flavors together without adding heavy oils. It’s a dish that takes about 30 minutes from start to finish and is so easy to prepare, making it perfect for both seasoned cooks and kitchen newcomers. The result is a comforting, nutritious meal that feels both wholesome and gourmet. To get started, let’s gather our ingredients. The list is short and features items that are easy to find, but I’ve also included some handy notes and substitutions to make your shopping trip a breeze. For the Dish: 1 large ripe tomato 100g (about 1/4 lb) lean ground beef (Ground pork or even ground chicken would also be delicious.) 150g (about 1/2 a standard block) silken or soft tofu (This is key! Look for tofu labeled “silken” or “soft.” Its delicate, custard-like texture is perfect for this dish. Medium-firm tofu can work in a pinch, but you’ll miss out on that signature creamy mouthfeel.) 1 scallion (also known as a green onion), for garnish For the Marinade and Sauce: A pinch of salt 2g (about 1/2 tsp) sugar (This helps balance the acidity of the tomato.) 1g (about 1/4 tsp) ground white pepper (White pepper has a more earthy, subtle heat than black pepper. If you only have black pepper, use it sparingly.) 1 tbsp light soy sauce (Sometimes just labeled “soy sauce” in Western supermarkets….

Velvet Black Superfood Steamed Buns

2025-09-21

If you’re looking for a baking project that is as visually stunning as it is nourishing, you have come to the right place. These beautiful, dark-hued steamed buns are a true delight, offering a unique twist on a traditional favorite. Their incredible color comes not from any food dye, but from a powerful blend of five “black” superfoods, infusing each bite with wholesome goodness. While the recipe might seem advanced at first glance, it’s surprisingly straightforward and uses a fascinating one-proof method that saves time. These buns are steamed, not baked, resulting in an incredibly soft, moist, and fluffy texture unlike anything from a conventional oven. Ready in about an hour, they have a subtle, earthy, and nutty flavor that is comforting and satisfying. Get ready to impress yourself and your friends with these gorgeous and healthy treats! Before you begin, let’s gather our ingredients. The “five blacks” are the heart of this recipe, but don’t worry if you can’t find them all. The beauty of this recipe is its flexibility. The combination below is traditional, but feel free to mix and match based on what’s available at your local health food store or Asian market. Ingredients: For the Superfood Paste: 15g Black Goji Berries (can be substituted with dried blueberries or black currants) 15g Dried Black Beans 15g Black Rice (glutinous or regular) 15g Dried Black Mulberries 15g Black Sesame Seeds (toasted for more flavor, but raw is fine) 320g Cold Water For the Dough: 350g of the prepared Superfood Paste (from the ingredients above) 500g All-Purpose Flour 5g Active Dry Yeast 10g Lard (optional, but adds incredible softness. You can substitute with softened unsalted butter, coconut oil, or vegetable shortening for a vegetarian option) Now that you have everything ready, let’s get to the fun part—making the dough…

The Ultimate Fluffy Steamed Cloud Cake

2025-09-21

Have you ever dreamed of a cake as light and airy as a cloud? A dessert so tender and moist it practically melts in your mouth? Get ready to meet your new favorite treat. This incredible cake achieves its heavenly texture through a unique method: steaming, not baking. While it might sound like an advanced technique, this recipe breaks it down into simple, manageable steps, making it a fantastic project for any baker ready to try something new. In about an hour, you’ll have a stunningly soft, subtly sweet cake that’s perfect for an afternoon snack or a light dessert. It’s a game-changer that proves you don’t always need an oven to create something truly magical. Let’s gather our ingredients. The list is surprisingly simple, relying on kitchen staples to create that signature ethereal texture. Don’t worry if you can’t find an ingredient; I’ve included some easy swaps you can find in any supermarket. For the Cake: 3 large eggs (about 60g / 2oz each), at room temperature 50g (about 1/3 cup + 1 tbsp) cake flour 50g (about 1/4 cup) whole milk 30g (about 2.5 tbsp) neutral-flavored oil 40g (about 3 tbsp) granulated sugar A few drops of lemon juice Special Equipment: A 6-inch chiffon cake pan (also known as an Angel Food Cake pan) Notes & Substitutions: Cake Flour: This is key for a super-tender crumb. If you can’t find it, you can make your own! For every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift together well. For this recipe, you’d measure out 50g of all-purpose flour, remove about 1.5 teaspoons, and replace it with 1.5 teaspoons of cornstarch. Neutral Oil: I’m using corn oil, but any oil without a strong flavor will work beautifully. Try sunflower, canola, or…

Savory Spoon Worm and Pork over Rice

2025-09-08

Have you ever tried a dish at a restaurant that was so incredible you just had to figure out how to make it at home? That’s exactly what happened to me. After enjoying a pricey plate of what I now know is a classic coastal delicacy, I was determined to recreate it. The result? A recipe that’s not only a fraction of the cost but, dare I say, even more delicious. This dish is a surprisingly simple stir-fry that comes together in about 30 minutes, making it perfect for an adventurous weeknight dinner. It features a unique star ingredient, the spoon worm, which has a wonderfully tender yet slightly crisp texture. Paired with savory pork and fragrant garlic chives over a bed of fluffy steamed rice, this dish packs a powerful punch of umami and seaside freshness. Don’t be intimidated by the name or the ingredients; it’s incredibly easy to master, and the payoff is a truly unforgettable meal. Let’s gather our ingredients. The list is short and simple, but the combination is magical. For this recipe, you will need: For the Stir-Fry: Spoon Worms (Urechis unicinctus): 1 portion (about 200-250g). These are marine invertebrates sometimes called “sea penis” due to their shape. You can typically find them fresh or frozen at a well-stocked Asian seafood market. Their flavor is mild and sweet, and their texture is key to the dish. If you absolutely can’t find them, calamari rings or razor clams can be a substitute, though the unique texture will be different. Pork: 80g. The original restaurant version uses fatty pork belly for a richer flavor, but I prefer using leaner pork collar (often sold as Boston butt) for a meatier bite. You can use whichever you prefer. Garlic Chives: about 50g. These are flat, wide chives with a…