Asian Food Lab
Steam It
Top Left: Steamed Egg, Vegetarian, Bottom Right: Steamed Fish
Far too often, “steamed” is shorthand for “bland and insipid” — healthy fare that brings no joy other than the hope that plowing through piles of sad, limp veggies will be rewarded in your next life.
This class will show you why steaming is the heart of Chinese cuisine. When done properly, steaming yields dishes bursting with flavor with minimal prep and clean-up time. Using just a single cooking vessel, steaming can both preserve the natural flavors of unseasoned fresh ingredients (ex. seafood), and also intensify the tastes of seasoned ingredients.
It’s also a technique with practical benefits for busy families. Steaming is light on the post-dinner washing-up and is possibly the best way to reheat leftovers. No longer will you suffer through a microwave over-cooking and zapping the life out of your leftovers. By contrast, steaming will rejuvenate your leftovers without sacrificing flavor or texture, even if they weren’t steamed to begin with.
At the end of this class you’ll learn how to set up a steam vessel for cooking, and also learn to make two classic Chinese dishes: Steamed Egg (Vegetarian Option) and Steamed Fish.
Date and Time
Sunday June 12, 2020, 5:00-6:15 pm PDT
Cost
$35 per person
Payment due before class Venmo: @asianfoodlab, Paypal: wongkaren@gmail.com, Square Cash: $asianfoodlab
Equipment
You will need some basic equipment for this class. Please refer to Getting Started with Steaming for more information.
Ingredients
3 eggs
One or more of the following:
2 dried shiitake mushrooms
4 oz ground pork or plant-based burger/sausage meat
4-5 Scallions
1-2 lbs of Halibut steak or other white fish
5-6 Sprigs of cilantro, and additional for garnish
2 inches of Ginger root
Toasted Sesame Oil
Cooking oil (Neutral Flavor)
Soy sauce (Substitutes: Tamari or Coconut Aminos)
Salt
Optional
Shaoxing Wine or Dry Sherry
Chicken Stock