Browse 45 recipes collected around steaming.
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◷ 35 mineasy
A wholesome Ethiopian-inspired dish featuring tender chicken tibs steamed to perfection with a medley of seasonal vegetables. This recipe embraces familiar steaming techniques to keep the chicken juicy and flavors vibrant, paired with classic Ethiopian spices for an authentic taste experience without heavy braising or poaching.
Dec 11
◷ 85 minmedium
A comforting Filipino-inspired recipe featuring tender steamed chicken paired with laing—a creamy taro leaf stew in coconut milk—and fragrant garlic rice. This dish showcases the delicate flavors of traditional Filipino cuisine using steaming as the cooking method for a light yet hearty meal.
Dec 11
◷ 100 minmedium
A traditional Peruvian-inspired dish featuring steamed tamales filled with seasonal vegetables and a hint of mild spices, showcasing a wholesome vegetarian option perfect for a weeknight meal.
Dec 10
◷ 50 mineasy
A vibrant twist on traditional Filipino chicken adobo, this recipe features marinated chicken thighs steamed alongside seasoned pumpkin slices, preserving rich flavors while embracing a lighter cooking method. The dish highlights seasonal pumpkin and is accented with simple aromatics to keep the classic sour-savory profile intact.
Dec 5
◷ 40 minmedium
A flavorful Filipino-inspired dish featuring shrimp dumplings (siomai) stir-fried briefly and then simmered in a rich, creamy coconut milk sauce with seasonal vegetables. This recipe highlights the use of fresh, seasonal produce and classic Filipino flavors, using steaming and stir-frying techniques to create a comforting, approachable weeknight meal.
Dec 3
◷ 50 minmedium
A light and flavorful Ethiopian-inspired dish featuring gently poached chicken infused with traditional spices served alongside soft teff injera and a medley of steamed seasonal vegetables, highlighting the earthiness of the teff and the freshness of the produce through gentle cooking methods.
Dec 2
◷ 45 minmedium
A wholesome and vibrant Ethiopian-inspired dish featuring a medley of seasonal steamed vegetables and spiced lentils. This recipe embraces traditional flavors with familiar spices like berbere and niter kibbeh, paired with the gentle technique of steaming to preserve the freshness of the produce and the protein-packed lentils, making it a perfect vegetarian weeknight supper.
Nov 28
◷ 55 minmedium
A comforting Indonesian dish featuring tender fish steamed in banana leaves with fragrant spices, paired with a vibrant turmeric-infused rice bowl showcasing fresh seasonal vegetables. This meal highlights slow steaming technique for delicate flavors and textures, embracing authentic Indonesian culinary tradition with a balanced protein and grain bowl composition.
Nov 27
◷ 40 minmedium
A vibrant and wholesome grain bowl featuring steamed fresh fish inspired by traditional Caribbean flavors. This dish includes a medley of seasonal vegetables and hearty grains, offering a light yet satisfying weeknight meal that highlights the freshness of the ingredients.
Nov 25
◷ 30 mineasy
A fragrant and healthy weeknight dish featuring fresh white fish steamed with turmeric, lime leaves, and coconut milk, served with lightly stir-fried seasonal vegetables. This recipe highlights traditional Indonesian flavors and uses steaming and stir-frying techniques to keep the preparation approachable and quick.
Nov 21
◷ 105 minmedium
Traditional Peruvian tamales made with moist, spiced masa wrapped in corn husks, filled with tender poached chicken and olives, served alongside a tangy and vibrant Aji Verde sauce. This weeknight-friendly dish highlights seasonal produce like fresh corn and cilantro, offering a comforting and authentic taste of Peru using gentle poaching and steaming techniques.
Nov 17
◷ 50 minmedium
This nourishing grain bowl features aromatic Ethiopian-spiced lentils atop fluffy teff and quinoa blend, paired with steamed collard greens and a lemon-tahini drizzle. A wholesome vegetarian dish that celebrates traditional Ethiopian flavors using accessible ingredients and straightforward steaming technique.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: boneless chicken thighs or breasts, trimmed and cut into bite-sized pieces, red bell pepper, sliced, zucchini, sliced into half-moons, carrots, thinly sliced, green beans, trimmed and halved. Equipment: steamer basket or steaming rack, large pot with lid, mixing bowl, knife, cutting board, spatula or wooden spoon, meat thermometer (recommended).
Kitchen tip: Use a meat thermometer to confirm the chicken is fully cooked for safety and optimal juiciness.
Preparation takes 25 minutes. Cooking takes 60 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, dried taro leaves (dahon ng gabi), coconut milk (full fat), onion, finely chopped, garlic, minced. Equipment: steamer or large pot with steaming rack, large saucepan, skillet or frying pan, knife, cutting board, mixing bowls.
Kitchen tip: Make sure the steamer water does not touch the chicken to ensure proper steaming.
Preparation takes 40 minutes. Cooking takes 60 minutes. Allow 100 minutes in total. Makes 4 servings. Key ingredients: corn masa dough (masa harina prepared), carrot, peeled and finely diced, zucchini, diced, red bell pepper, diced, sweet corn kernels, fresh or frozen. Equipment: steamer pot or large pot with steaming rack, mixing bowls, skillet or frying pan, clean kitchen towel or cheesecloth, measuring spoons and cups.
Kitchen tip: Soaking the corn husks properly prevents tearing and makes wrapping easier.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: bone-in, skinless chicken thighs, pumpkin, peeled and sliced into 2 cm thick pieces, white vinegar, soy sauce, low sodium, garlic, thinly sliced. Equipment: mixing bowl, steaming basket or large steamer, large pot or wok with lid, knife, cutting board, measuring spoons and cups.
Kitchen tip: Marinating the chicken longer (up to 2 hours) will deepen the flavor, but avoid exceeding 4 hours to prevent meat texture changes due to vinegar.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: shrimp siomai dumplings, coconut milk, seasonal vegetables, garlic, minced, fresh ginger, minced. Equipment: steamer or steaming basket, large wok or deep frying pan, mixing spoon, measuring cups and spoons.
Kitchen tip: Be careful not to overcook the siomai during steaming to keep them tender.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breasts (about 150g / 5 oz each), water, berbere spice blend, garlic, minced, ground ginger. Equipment: Large pot or saucepan with lid, Mixing bowl, Whisk, Steaming basket or steamer, Non-stick skillet or flat pan for injera, Measuring spoons and cups, Knife and chopping board.
Kitchen tip: Use a digital thermometer to check chicken doneness for safety and juiciness.
Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, water or vegetable broth, niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter infused with garlic and ginger, seasonal vegetable, green beans, trimmed and halved. Equipment: medium saucepan, steamer basket or steaming insert, large pot or wok for steaming, wooden spoon, knife, cutting board, measuring spoons, measuring cups.
Kitchen tip: If you don't have niter kibbeh, you can make a quick version by melting unsalted butter and simmering it with garlic, ginger, and a pinch of fenugreek for 15 minutes, then straining before use.
Preparation takes 25 minutes. Cooking takes 30 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: firm white fish (snapper, tilapia, or grouper), banana leaves, rinsed and cut into squares, ground turmeric, lemongrass, garlic. Equipment: steamer or large pot with steaming rack, large saucepan with lid, mixing bowls, knife, cutting board, grater.
Kitchen tip: If banana leaves are not available, use parchment paper to wrap the fish parcels.
Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: fresh white fish fillets, olive oil, garlic, minced, fresh lime juice, fresh cilantro, chopped. Equipment: steamer basket or steaming setup, large saucepan or pot, mixing bowl, cutting board, knife, measuring spoons, rice cooker or pot for grains.
Kitchen tip: Use a thermometer to ensure fish reaches an internal temperature of 63°C (145°F) for safe consumption.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: fresh white fish fillets, skin removed, fresh turmeric, grated (or 1 teaspoon ground turmeric), kaffir lime leaves, torn into pieces, full-fat coconut milk, vegetable oil. Equipment: steamer basket or steaming rack, large pot or wok with lid, large frying pan or wok, knife, cutting board, grater, mixing bowl, spatula or wooden spoon.
Kitchen tip: Ensure the fish is fresh and cooked through; steaming times may vary by thickness.
Preparation takes 45 minutes. Cooking takes 60 minutes. Allow 105 minutes in total. Makes 6 servings. Key ingredients: masa harina, chicken broth, unsalted butter, Aji Amarillo paste, ground cumin. Equipment: large pot, steaming basket or tamale steamer, mixing bowl, blender or food processor, large skillet or saucepan, measuring cups and spoons, knife, cutting board.
Kitchen tip: Soaking corn husks makes them flexible and easier to fold without tearing.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed and drained, teff flour, quinoa, yellow onion, garlic. Equipment: medium saucepan with lid, small saucepan, steamer basket or steaming setup, mixing bowl, whisk or fork, measuring cups and spoons, knife and cutting board.
Kitchen tip: If teff flour is not available, substitute with millet or fine amaranth cooked similarly.