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Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams ( Mya arenaria ) called steamers , and sometimes with other shellfish [ 1 ] harvested and served along the East Coast and in New England .
Preheat the oven to 400°F. Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper.
Patra ni machhi – Parsi dish made from steamed fish topped with chutney and wrapped in a banana leaf; Pempek – Indonesian dish made of fish and tapioca; Pepes – Indonesian traditional banana leaf dish; Piaparan – Filipino dish; Pickled herring – Traditional way of preserving herring
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 with steam vapor produced in a separate water container, providing a similar result to being cooked on a stove. There are also specialized ...
Mantou – a type of cloud-like steamed bread or bun popular in Northern China. [5] Steamed bread – produced and consumed all around the world Tingmo – a steamed bread in Tibetan cuisine. [6] Wotou – a type of steamed bread made from cornmeal in Northern China; Milk roll – a steamed bread roll originating in Blackpool, Lancashire [7]
Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, [1] [2] although some question it originating in Cambodia. [4]
Many recipes call for a short boil followed by a period of soaking with the heat turned off. The contents of the pot are removed, drained, and then dumped onto a newspaper covered table. Sometimes, crawfish may be dumped into the traditional watercraft in which crawfishermen have historically used to traverse the bayous and swamps; a pirogue.
Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) [1] in banana leaves and served with cooked rice.The curry base is typically made with a paste, either curry paste or fish paste, and may also include coconut cream or coconut milk and eggs.