L ittle treasures are found in a variety of unexpected places - ever hear that saying before? As quoted by Anatole France, “Irony is the gaiety of reflection and the joy of wisdom.” Wednesday, I was driving around with Phillip indulging him in what I may make myself for supper after I returned from Ash Wednesday church services that evening. I stated, “I wish I could find an inexpensive bamboo steamer.” Mind you, everything normal priced is expensive to me at the moment. He inquires why can’t I just skewer my fish (what I wanted to steam) and put it over a pot. It would work but still the steam shouldn’t be able to escape and I didn’t want to puncture the fish to do that. Plus, there were a few other errors in that theory as well. I had those steamer bags at home, and as much as I dislike to, I’d use them. I’m refraining from microwaving many things anymore after my school lesson. A lot of it makes sense but some of the facts remain skeptical in my head. I feel I’ll follow what I feel is true and simply practice what I preach until further notified. Anyway, so we go home and I’m floating around since I’ve been feeling very horrible for the past couple days. Just feverish, weak, dizzy - which could all point to a contamination but I have a feeling its an infection since my throat’s been raw as well. So, after I leave home I go to Goodwill (I love discount/used item stores) and search for a jacket for my Father-in-law’s mother. I come up with none but I continue to browse anyway. So I go across the kitchen stuff, examining plates and bowls with potential displaying characteristics and then my eyes fall on an item.
A bamboo steamer, perfectly conditioned for $2.75.
So I took a few bucks out of my pocket, paid for that and an adorable Tigger doll for my baby cousin, and left off to church services where I happily seated with my boastful Grandmother-to-be. Little does she know that I’m going to make her a good casserole for next week since she’ll be workin’ her tail off.
And after I got home and washed my steamer, that thing went into use immediately to produce my humble yet fantastic Chinese mini-feast.
Steamed Tuna with Chinese Pesto, Steamed Vegetables with Shitake-Butternut Fried Rice Steaming via a Bamboo Steamer Steaming (Ching) is one of the healthier cooking options of China, as opposed to deep frying and heavy-oil stir-frying. Traditionally, the steaming technique is applied to whole fish, dim sum, vegetables, and meats. It is a very healthy option because the nutrients are contained in the product as opposed to a boiling technique (Chu) which drains the item of all the vitamin rich goodness. It also maintains the flavor which would work really really well when adding herbs to the steaming water. To use a steamer, it is best to use it in a concave shaped pan like a wok or my alternative non-stick stir-fry pan (looks like a wok but it has a more wide and flat bottom; perfect for curries).
Non-stick cookware is great for certain items yet poor for others. You’d want a nonstick pan for toasting spices so the spices won’t stick to the pan bottom; however, you don’t want a nonstick pan for caramelization of items because the food won’t achieve that burnt-sweet-smoky flavor or at least to its full potency. Set the steamer inside the pot with an inch of either plain or flavored water (add herbs for a punch) and bring it to a boil. Keeping the water to a boil, lower the heat. For a two leveled steamer, place the longest cooking item on the bottom with the quickest up top and let it steam. Cooking time can vary greatly from 5 minutes to 1 hour depending on thickness and personal texture preference.
Considering I used fish and simple vegetables, it took me about 10 minutes. With the fish being hot and the pesto being cold, it blended very well in my mouth. The vegetables, since I added garlic to the water, were laced with a delicate garlic accent and perfectly paired with the sweet yet spicy pumpkin rice. The Pesto 1 tbsp Lemon juice 1 tbsp Rice vinegar 1 tbsp Braggs 1 packet stevia or sugar 1 tsp Sichuan peppercorns 1 tbsp of fish sauce 1 nickel size piece of fresh ginger root 1 Cloves garlic, peeled 1 chopped scallion Freshly ground black pepper A good bunch of cilantro
Simply, coarsely chop the ingredients and put into a food processor. Pulse until you achieve a chunky puree. Refrigerate for half an hour to an hour.
Pour over your steamed fish, accompanied by your steamed vegetables.
The Fried Rice ½ cup diced butternut squash (or pumpkin but I’m on hiatus this week, nyeh.) ½ small onion, halved and sliced thin 5 reconstituted shitake mushrooms, diced ¼ cup cooked cold rice 1 Dried chili, crushed (optional) 1 tbsp douche (fermented soy beans, optional) Braggs or GF Soy sauce Rice vinegar
Cold rice works best for any fried rice recipe and the reason for this is that it won’t become mushy. Day old rice works even better, just as stale bread makes great French toast; it holds up better.
In a wok or frying pan sprayed with nonstick cooking spray, sauté the onions until soft. Add the douche and mash. Add the butternut squash and sauté/stir-fry until golden brown. Deglaze with the vinegar, add the mushrooms and dried chili. Sautee for a few minutes and once the butternut squash is majority penetrable, add the rice and a bit of soy sauce. Lower the heat, turn the mixture until everything gets combined.
Up the heat a bit and keep tossing until an even color is achieved. Spoon that baby onto a plate or in a bowl and enjoy the sweet and spicy goodness. I think this is going to be another favorite rice-dish of mine in alteration with chestnut rice.
Anyway, so we go home and I’m floating around since I’ve been feeling very horrible for the past couple days. Just feverish, weak, dizzy - which could all point to a contamination but I have a feeling its an infection since my throat’s been raw as well. So, after I leave home I go to Goodwill (I love discount/used item stores) and search for a jacket for my Father-in-law’s mother. I come up with none but I continue to browse anyway. So I go across the kitchen stuff, examining plates and bowls with potential displaying characteristics and then my eyes fall on an item.
A bamboo steamer, perfectly conditioned for $2.75.
So I took a few bucks out of my pocket, paid for that and an adorable Tigger doll for my baby cousin, and left off to church services where I happily seated with my boastful Grandmother-to-be. Little does she know that I’m going to make her a good casserole for next week since she’ll be workin’ her tail off.
And after I got home and washed my steamer, that thing went into use immediately to produce my humble yet fantastic Chinese mini-feast.
Steamed Tuna with Chinese Pesto, Steamed Vegetables with Shitake-Butternut Fried Rice
Steaming via a Bamboo Steamer
Steaming (Ching) is one of the healthier cooking options of China, as opposed to deep frying and heavy-oil stir-frying. Traditionally, the steaming technique is applied to whole fish, dim sum, vegetables, and meats. It is a very healthy option because the nutrients are contained in the product as opposed to a boiling technique (Chu) which drains the item of all the vitamin rich goodness. It also maintains the flavor which would work really really well when adding herbs to the steaming water. To use a steamer, it is best to use it in a concave shaped pan like a wok or my alternative non-stick stir-fry pan (looks like a wok but it has a more wide and flat bottom; perfect for curries).
Non-stick cookware is great for certain items yet poor for others. You’d want a nonstick pan for toasting spices so the spices won’t stick to the pan bottom; however, you don’t want a nonstick pan for caramelization of items because the food won’t achieve that burnt-sweet-smoky flavor or at least to its full potency.
Set the steamer inside the pot with an inch of either plain or flavored water (add herbs for a punch) and bring it to a boil. Keeping the water to a boil, lower the heat. For a two leveled steamer, place the longest cooking item on the bottom with the quickest up top and let it steam. Cooking time can vary greatly from 5 minutes to 1 hour depending on thickness and personal texture preference.
Considering I used fish and simple vegetables, it took me about 10 minutes. With the fish being hot and the pesto being cold, it blended very well in my mouth. The vegetables, since I added garlic to the water, were laced with a delicate garlic accent and perfectly paired with the sweet yet spicy pumpkin rice.
The Pesto
1 tbsp Lemon juice
1 tbsp Rice vinegar
1 tbsp Braggs
1 packet stevia or sugar
1 tsp Sichuan peppercorns
1 tbsp of fish sauce
1 nickel size piece of fresh ginger root
1 Cloves garlic, peeled
1 chopped scallion
Freshly ground black pepper
A good bunch of cilantro
Simply, coarsely chop the ingredients and put into a food processor. Pulse until you achieve a chunky puree. Refrigerate for half an hour to an hour.
Pour over your steamed fish, accompanied by your steamed vegetables.
The Fried Rice
½ cup diced butternut squash (or pumpkin but I’m on hiatus this week, nyeh.)
½ small onion, halved and sliced thin
5 reconstituted shitake mushrooms, diced
¼ cup cooked cold rice
1 Dried chili, crushed (optional)
1 tbsp douche (fermented soy beans, optional)
Braggs or GF Soy sauce
Rice vinegar
Cold rice works best for any fried rice recipe and the reason for this is that it won’t become mushy. Day old rice works even better, just as stale bread makes great French toast; it holds up better.
In a wok or frying pan sprayed with nonstick cooking spray, sauté the onions until soft. Add the douche and mash. Add the butternut squash and sauté/stir-fry until golden brown. Deglaze with the vinegar, add the mushrooms and dried chili. Sautee for a few minutes and once the butternut squash is majority penetrable, add the rice and a bit of soy sauce. Lower the heat, turn the mixture until everything gets combined.
Up the heat a bit and keep tossing until an even color is achieved. Spoon that baby onto a plate or in a bowl and enjoy the sweet and spicy goodness. I think this is going to be another favorite rice-dish of mine in alteration with chestnut rice.
I am so obsessed with winter squash, its sad.