CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the steam. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient.
- Some modern home microwave ovens include a structure to cook food by steam vapour produced in a separate water container, providing a similar result to being cooked on stove.
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which food is not directly exposed to steam, or pressure cooking, which uses a sealed vessel, but which is capable of pressure steaming or submerging.
Such cooking is most often done by placing the food into a food steamer, typically a circular container made of metal or wood and bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook through the food. When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food by steam vapour produced in a separate water container, providing a similar result to being cooked on stove. There are also specialized steam ovens available. In Japan, glutinous rice is steamed to prepare Mochi rice cakes. Traditional Japanese sweets or Wagashi making involves steaming rice or wheat dough for making Mochigashi and Manju.
In Western cooking, steaming is most often used to cook vegetables—it is rarely used to cook meats. However, steamed clams are prepared by steaming. With Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed. For example: steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose.
Rice can be steamed too, although in Chinese cooking this is simply referred to as “cooking” rather than “steaming”. In Thailand steaming is the definition of minimalist cooking. Wheat foods are steamed as well. Examples include buns and Chinese steamed cakes. Similarly, in Mexican and Central American cuisine, tamales are made by steaming a dough made from nixtamalized maize (called masa) in wrappers made from corn husks or banana leaves; the dough can be stuffed or left plain.
Steamed meat dishes (except fish and some dim sum) are less common in Chinese restaurants than in traditional home cooking, because meats usually require longer cooking times to steam than to stir fry. Commercially sold frozen foods (such as dim sum) formerly had instructions to reheat by steaming, until the rise in popularity of home microwave ovens, which have considerably shorter cooking times.
Here are a few easy to make, healthy and nutri-rich steamed recipes.
STEAMED VEGGIE PLATTER
Ingredients
Choice of vegetables/ seasonal availability based:
Carrots- 1 cup cubes
French beans-1/2 cup cut
Green zucchini- ½ cup cubes
Yellow zucchini- ½ cup cubes
Asparagus- 10-12 pieces, cut
Cauliflower- 10-12 florets
Broccoli- 10-12 florets
Fresh mushrooms- 4-5 no, cut 1 x 2
Baby potatoes- 3-4 no cut 1 x 2
Snow peas- 100 gms
Red/ green/ yellow bell peppers- ½ cup cubed
For the dressing/ flavouring sauce to go along the steamed vegetables
Olive oil-2 -2 tbsp.
Star anise- 1-2 no
Garlic- 3-5 cloves
Salt and crushed black pepper to taste
Mustard paste- ½ tsp
Soy sauce- 1-2 tsp
Tomato sauce-2-3 tsp
Parsley- 1 tbsp. chopped
Lime juice- 2-3 tsp
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Method
- Prepare all the vegetables as per choice/ availability and liking for the recipe.
- The vegetables need to be checked for quality, freshness and also to ensure there are no foreign or unwanted particles, worms etc in the cauliflower/ broccoli etc.
- As a preventive measure it is also recommended to place the vegetables in salted water with a few drops of white vinegar in it and allow the vegetables to release out any such unwanted materials, rinse the vegetables thoroughly and keep them ready for steaming.
- The steamer needs to be well set and the compartments to be decided as well on what to place where and how much. Steaming equipment’s can be working via electricity and also on gas.
- Pre-heat the steamer, add water as needed to start with the process and place the assortment of veggies as per recipe and cover the steamer well and allow to start the cooking process.
- Need to keep a check on the steamers for water content which may need to be refilled gradually, turn them off immediately once the cooking is done as per requirement, allow the contents in the steamer to stand on rest for a couple of mins and then either refresh with ice-cold water or allow to cool naturally.
- Finally, the ingredients for the sauce to be worked on, heat oil in a saucepan add in the ingredients one by one and allow the sauce to heat up a little for 2-3 mins, check for seasonings and adjust as needed, remove and serve it warm alongside the steamed veggies.
SOY MUSTARD MARINATED CHICKEN
Ingredients
Chicken legs/ thighs/ breast pieces- 750 gms, cut
For the marination
Oil/ olive oil- 2-3 tbsp.
Mustard paste- 2 tsp
Lime juice- 2-3 tsp
Salt and pepper to taste
White vinegar-1 tsp
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Soy sauce- 2-3 tbsp.
Red chili sauce- 2-3 tsp
Green chili sauce- 2-3 tsp
Celery-1 stalk cut into pieces
Bay leaf- 2 no
Crushed black peppercorns-1 tsp
Method
- Prepare the cuts of chicken for the steamed recipe. I usually prefer to use thighs for this recipe.
- Wash the chicken well, skin may be removed for this recipe. apply the marination on the chicken pieces add a little white wine as well if desired into the marination, keep refrigerated for 30-45 mins.
- Prepare the steamer/ steaming equipment for cooking the chicken pieces and ensure the water levels are up to the mark. Once chicken is done with marinating stage, place the pieces on the steamer and also add in a few small peeled shallots, some celery pieces, some sweet potatoes etc.
- Check on the chicken after around 4-5 mins, turn the sides and ensure even cooking, using a brush the marinated can be applied on the chicken at regular intervals while cooking in order to prevent drying up of the chicken during cooking.
- In a saucepan take in the rest of the marinated liquid and add a little corn flour and water solution and thicken up the liquid content a little and the same can be served with the chicken which has been steamed. Arrange the chicken pieces with assorted vegetables and drizzle the marination sauce over and serve hot with bread rolls, butter, glass of white wine.
STEAMED GINGER LIME PRAWNS
Ingredients
Prawns – large/ medium size- 750 gms, cleaned- tail on.
For the marination
Oil / olive oil
Salt and pepper to taste
Orange segments- ½ cup
Lemon grass- 3-4 pieces
Kaffir lime leaves- 3-4 no
Slit thai red chilies-2-3 no
Slit green chilies-2-3 no
Lime juice- 2-3 tsp
Ginger juliennes- 2- 3 tsp
White wine-2-3 tbsp. optional
Mustard paste-1 tsp
Coriander leaves- 2-3 tbsp. roughly cut
Sweet lime slices- 3-4 no
To serve with
Lemon garlic butter sauce, dill mayo sauce, butter garlic pepper sauce etc.
Method
- Prepare the prawns to start with, clean, de-vein them and rinse them well under running water, soak them in salt, vinegar water for 3-4 mins, refresh.
- In a mixing bowl, prepare the marination and mix it well, add in the prawns and mix them well. allow them to steep in the marination for 20-30 mins in the fridge.
- Prepare the steamer and adjust the water levels etc in it and pre-heat to the steaming point. Place a bed of banana leaf or butter paper at the base and then arrange the prawns in the steamer and lightly brush with the marination as well.
- Cover and close the steamer and allow the prawns to steam and cook within for around 4-6 mins, apply a little marination using a brush in between during the cooking process as well to maintain the juicy texture of the prawns.
- Once well done and cooked, turn off the steamer and remove the ready to eat prawns into a serving plate/platter and line up the choice of sauces to go alongside and enjoy the ginger lime prawns.
STEAMED HONEY CHILI LIME FISH
Ingredients
Fish fillets- with center bone/ boneless chunky fish- 500- 750 gms
For the marination
Oil/ olive oil- 2-3 tsp
Lime juice- 2-3 tsp
Lemon zest – 1 tsp
Lemon grass- 5- 8 pieces
Lemon leaves- 4-5 no
Fresh basil leaves- 4-5 no
Slit red chilies- 3-4 no
Slit green chilies- 3-4 no
Salt and pepper to taste
Thai red curry paste-2-3 tsp
Honey- 2-3 tsp
Soy sauce- 2-3 tsp
Chili vinegar- 2-3 tsp
White wine- 2-3 tbsp. optional
Fresh herbs- parsley/ dill/ coriander- few sprigs
Assorted veggies/ greens to go alongside with the steamed fish.
Choice of greens- spinach/ asparagus/ snow peas/ green zucchini etc
Method
- Start up with the pre-preparation for the fish. Clean, wash and prepare the cuts.
- In a mixing bowl, combine together the marination contents and mix them well, now add in the fish pieces, mix well and keep refrigerated for 20 mins.
- In the meantime, prepare the steamer and ensure the water levels are followed and met up with, pre- heat the steamer for a few mins and then create a bed of banana leaf or butter paper and place the fish fillets/ cuts and brush them with a little more of the marination.
- Cover and close the steamer and allow the fish to cook up well inside with the steam and within 5-7 mins it should be ready. Check for doneness, turn off the steamer, meanwhile keep the presentation plate ready along with all garnishes and accompaniments and finally dish out the steamed fish.
- The leftover marination can be heated up in a saucepan, a little coconut milk can be added to it and fresh basil leaves, a little corn flour and water solution to thicken up the sauce and serve it alongside the steamed fish and a bowl of steamed rice.
CITRUS LOBSTER STEAMED DELIGHT
Ingredients
Lobster- 2 pieces, meat removed, shells washed and blanched.
For the marination of the lobster flesh:
Oil / olive oil- 2-3 tbsp.
Salt and pepper to taste
Lime juice- 2-3 tbsp.
Cumin seeds- 1 tsp, roasted and crushed.
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Red chili flakes- ½ tsp
Mixed herbs-1/2 tsp
Lime slices- 4-5 no
Curry leaves- 10-12 no
Lemon grass- 5-6 pieces
For the sauce to go along with the steamed lobster
Butter- ¼ cup
Garlic- 1 tsp sliced
Parsley- 2- 3- tbsp. chopped
Shallots- 5-7 no, sliced
Salt and crushed black pepper to taste
Lime juice- 2-3 tbsp.
White wine-2-3 tbsp. optional
Cherry tomatoes- 6- 8 no
Method
- Prepare the lobster to start with and pre-prep the lobster flesh and the shells, keep aside.
- In a mixing bowl, combine the contents of the marination and mix it well. add in the lobster pieces and gently mix them, place in the refrigerator for 30 mins for resting.
- Meantime, we can get ready with the steamer/ steaming equipment and adjust the water levels as needed within. Line up a little banana leaf/ butter paper and then place the marinated pieces on top and cover.
- Start the steaming process and allow the lobster to cook well on all sides, turn it over occasionally and brush with a little marination too along the way, it will take around 8- 10 mins to get this done and finally once ready, turn off the steamer and prepare the sauce to go along side in a pan and continue with the plating of the lobster recipe, serve it hot.
STEAMED STUFFED CHICKEN BREASTS
Ingredients
Chicken breasts- 500- 750gms, 3 – 5 pieces.
For the marination on the chicken breasts
Oil- ¼ cup
Salt and pepper to taste
Lime juice- 2 tsp
Mustard paste-1 tsp
White wine- 2-3 tsp opt
All spice powder-1/2 tsp
Fresh herbs- 2 varieties- 2-3 tbsp.
Honey- 2-3 tsp
Chili flakes- ½ tsp
Mixed herbs- ½ tsp
Capsico sauce- 1 tsp
Red chili sauce- 2 tsp
Brown sugar- 2-3 tsp
For the stuffing of the chicken breasts
Boiled mashed potatoes- 2 -3 cups
Oil-2 tbsp.
Garlic- 2 tsp chopped
Ginger-1 tsp chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Red chili flakes-1/2 tsp
Mixed herbs- ½ tsp
Garam masala powder-1/2 tsp
Grated cheese-1/2 cup
Olives- 2 tbsp. sliced black
Olives- 2 tbsp. sliced green
Parsley/ coriander leaves- 2 tbsp. chopped
Green peas -1 cup boiled
For the sauce to go along with the chicken
Mayonnaise -1 cup
Olive oil-2 tsp
Curry leaves- 10-12 no
Slit red chilies- 2-3 no
Shallots- 2-3 tbsp. sliced
Coriander leaves- 2 tbsp. chopped
Lime juice-2 tsp
Cream cheese- 2-3 tsp
Capsico- ½ tsp
Peanut butter-2 tsp
Assorted seeds- 2 tsp, pumpkin, sunflower, flax seeds
Method
- To start with the recipe, work on the chicken breast pieces, remove the bone inside and retain the skin ideally to maintain the moisture content.
- We can now proceed since we have slit the chicken breasts open and the idea is to marinate them inside out and then place a little stuffing in between each opened up breast and then close, seal and place it for steaming and getting it cooked.
- To proceed with the recipe, heat oil in a pan add in the ingredients for the stuffing and cook them all well for 3-4 mins, turn off the flame add in cream cheese and mix, cool the stuffing, place a little in between each chicken breast piece and close, seal the chicken breasts and allow to chill for 20 mins in the freezer.
- Prepare the sauce to go alongside with the chicken, in a mixing bowl combine together all the contents of the sauce starting from mayonnaise and mix well, it is a cold sauce which is going along so no cooking here as such, mix well, chill for 20 mins.
- Now prepare the steamer for the cooking of the chicken breasts which have been stuffed and chilled by now, place the pieces on a bed of banana leaf/ butter paper, close it well and cover the steamer, allow the chicken to cook in the steam for 20-25 mins, check on the water level along the way.
- Once the chicken is well cooked, turn off the steamer, arrange the chicken pieces on a serving plate accompanied by some chilled sauce/dip and serve the chicken. Ideally slice the breasts 1 x 2 or 1 x 3, so that the inside filling is a little visible as well, serve.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336.
