Category Archives: Chinese food

The 3 unhealthiest dim sum

pexels-photo-1005374There’s a urban legend among the Chinese that the tea washes away all the excesses of Dim Sum. They call it a cleanse or a detergent.

The truth of the matter is that Dim Sum is a comfort food (Dim Sum means “touches your heart”), like seven-layer dip with potato chips or shoe fly pie. Indulging shouldn’t be a daily or even weekly experience.

Here are the three Dim Sum you should avoid — or if it’s absolutely you’re favorite, cut back on the intake per category on other baskets you order!

Three Dim Sum items to avoid:

  1. Chinese Pork Ribs: High calories

In terms of caloric intake for a single portion, nothing beats the Chinese pork ribs with sticky rice in black bean sauce. In 2005, the Public Health Branch of the Food and Environmental Hygiene Department of Hong Kong analyzed 71 Dim Sum items and found that a portion of this tasty treat has a whopping 820 calories. And that was for a serving size of 100 grams — about half a cup (rice and beef). Who eats only a half a cup of this deliciousness?

The average adult needs between 2,000 and 2,500 calories a day. One “portion” of this yummy food then is about one-third of your daily need for caloric energy. (If you don’t use up that energy, it gets stored as fat.)

2. Xiao Long Bao Soup: Too much fat

In the area of fat, there are many contenders. But the king is Xiao Long Bao Soup Dumpling with a staggering 80 grams of fat, according to My Fitness Pal’s ranking. These jellied meats inside of a flour dough wrapping are so bad that Men’s Health magazine in Singapore called on readers to “dump the dumpling.” Read the rest of unhealthiest dim sum.

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Simple steamed fish Chinese style

simple steamed chinese fish filetsIngredients for 4 servings:

  • About 2 lbs white fish fillets
  • 1/8 tsp. salt
  • 3 pinches sugar
  • 2 green onions, cut into slivers
  • 3 TB cilantro
  • 1 clove garlic crushed
  • 1 TB fresh ginger crushed
  • 2 TB cooking oil
  • 1 tsp sesame oil
  • 3 TB soy sauce

Marinade ingredients:

  • 1/4 tsp salt
  • 1/8 tsp sugar
  • 1 TB sherry
  • 1 tsp fresh ginger cut into slivers

Visit our website for directions to Simple steamed fish Chinese style.

Bamboo steamer: be careful what you buy

jolie1Bad news for the unsuspecting bamboo steamer-purchaser who’s recently come under the illusion of tasty, healthy food:

Not all bamboo steamers are equal.

Some are rather flimsy, cheaply put together to be priced more competitively. Regrettably but understandably the poorer quality lasts a shorter time.

When you look to buy a steamer, make sure the outer rim is thick and round. Since the rim is the chief support of the steamer, it is the critical structural component for longevity:

jolie2When you buy a steamer, study gaps between the slats. The curved cuts provide maximized steaming AND support. This intricately assemblage takes longer than the flat slats with gaps between them. This is fine craftsmanship.

When you look to buy a steamer, look at the thickness of the slats. Obviously it’s cheaper to put thinner wood for the supporting slats. And yes, the thinner wood will work… for a while. But then it will break, and you’ll have to get another steamer. The thicker slats lasts longer. The snugly fitted assembly, not tied with flimsy strands (which some brands do), also contributes to the overall sturdiness and longevity of the steamer. For the rest of the useful tips for buying a bamboo steamer, click on the link. If you’re shopping for a bamboo steamer, check all the quality points.

Here’s a good one:

best bamboo steamer

Basics to start cooking Chinese at home

Everybody loves Chinese food. But can you do it at home? What special cookware and ingredients do you need? Is it too hard to set up for Chinese recipes at home?

Mike Ashcraft — aka The Klutzy Cook — shows you the basics you’ll need to get started. Get some quality recipes, these essentials to start, and you’re on you’re way. Cuisine Natural sells a killer 10″ steamer for $21.95 on Amazon click here.

I forgot to mention cooking sherry. Get cooking sherry also.

 

How to steam fish fillet in bamboo steamer

steamed fish bamboo steamerFor piping hot yet tender delicious fillets, a bamboo steamer is ideal! The trick is to line the basket trays with lettuce leaves (Romaine works well). I put lemon slices in with the lettuce so that the juices can saturate the fillet. Try 1 ½ lb of cod, halibut or salmon. Depending on the thickness of the filet, it will take 4 to 12 minutes; the flesh should whiten and lose its translucent appearance.

Serve with a drizzle of olive oil and your favorite herbs. Or try the Chinese way with sprinkled fresh ginger and scallions on top. Find out the basics for use of bamboo steamers, including steaming broccoli.

Steaming broccoli with a bamboo steamer

steamed broccoliIt’s easy to want to eat more broccoli because it’s a superfood packed with nutrients and fiber for digestion. But broccoli is either too tough raw or wilted if boiled. This is where a bamboo steamer comes to the rescue! The steaming takes off the tough edge of the broccoli and keeps in the nutrients you crave. The bamboo basket brings a subtle authentic touch from China and keeps molecules from the metal steamer baskets from contaminating your food.

IMG_9533Here the steps to perfect steamed broccoli:

  1. Cut into bite-size florets. I like to use pre-cut florets from Costco because they save me this time-consuming step. Most people prefer not to eat the stems anyway, but if you do eat the stems, that extra roughage is a windfall for your digestion.
    You can use wax paper liners or parchment sheets, which you can use by loosely wrapping around the vegetables.
  2. Bring water in wok to a boil. Reduce heat to a simmer. Let the steam filter through the cracks between the bamboo slats for 3 to 4 minutes. If you like the broccoli crisper, steam for less time. If you prefer tender florets, then steam for a bit longer.
    Add some pizzazz by adding bullion into your boiling water. Alternatively, cook the broccoli on the top basket with fish or chicken on the bottom. NOTE: If you cook a protein on the bottom, it will take longer, so you may want to remove the broccoli sooner and place the bamboo lid on the bottom basket.
  3. A lot of people put butter or olive oil with herbs on their steamed broccoli. But I like the Chinese oyster sauce for a rich, appetizing flavor that will make you want more of this most healthy of vegetables.

Read about other tips for bamboo cooking.

Nuts and bolts post of bamboo steamers

dimsumBamboo steamers are all the rage for a reason. It turns out that the ancient Chinese knew a thing or two about keeping nutrients and flavor in their ingredients. The double-tier bamboo basket provides the additional benefit of allowing flavors to inter-mingle. But you can amp up your flavor by boiling broth in the bottom water!

Once you have your bamboo steamer from China, here’s the simple steps that are absolutely necessary for best results:

  • Line the bottom with lettuce or cabbage leaves. Alternatively, you can buy special wax paper liners that are easy to use. This step is important because the cooking food will otherwise stick to the bamboo slats that comprise the steamer and make a sticky mess. You can put your fish on the bottom tier and vegetables on the top one.
  • Place the interlocking tiers into a wok or other pot with approximately two inches of water. Make sure the level of the food doesn’t submerge in the water or you will have boiled food! Simmer on low heat for the allotted time. Make sure the water doesn’t boil off.
  • Serve and enjoy piping hot over rice!
  • Clean the bamboo steamer with a soft dish soap, never in the dishwasher. Make sure it is thoroughly dry before storing in the cupboard. The same bamboo that makes for healthy and natural food is also delicate and susceptible to mold!
  • The wok works best for the bamboo steamers, but an open skillet will work. Make sure the bamboo ring on the bottom is slightly submerged in the water to avoid burning (including slow burn).

cuisine natural bamboo steamerThese bamboo cooking baskets require a bit of learning curve, but once you get used to them, it’s easy to get addicted. The flavor and texture is superior to boiled vegetables! The fish comes out tender with no blackened burn marks or greasy oil! Read the rest of how-to-use bamboo steamers.

Step up your steaming game

asian-food-deliciousFor those who are looking to level up their kitchen skills, a bamboo steamer offers a more natural way to steam fish and vegetables — and it’s not just for Chinese cooking. Steaming conserves nutrients better than most other types of cooking. Of course, it reduces fat content because no oil is needed to keep the food from sticking to the pan.

I’m going to be honest: The bamboo steamer sounded pretty exotic to me, and I imagined it would more difficult to use. What I found was that it really isn’t difficult. Here’s the down and dirty truth: Because I’m addicted to “fast cooking,” I used to throw frozen fish sticks into the toaster oven. They took about 6 minutes. Now I place refrigerated fillets on Napa cabbage leaves in my steamer. It takes about 6 minutes.

The kicker: I’m moving away from processed food.

This is a huge bonus because prepared and package convenient food means “processed.” Every time you eat processed food, you’re taking a hit of salt, sugar and fat.

bamboo steamer with a bowl inside

You can use a bowl to keep the food from sticking to the bamboo. I prefer the Napa cabbage.

My favorite brand of fish sticks said on the label “lightly processed,” so I thought I was doing well. Then I checked the sodium content, and guess what: it was high. Salt is used to cover up a lot of mishaps in the processed food industry. It gets added to create craving and hook repeat customers. You don’t even realize it’s there, but it’s pulling you back to another purchase.

When I steam, I control the amount of salt, which is creating a heart disease epidemic in the United States.

the end of the fish stick

The end of the frozen fish stick

One more thing: washing. Is cleaning the bamboo steamer more difficult than the toaster over tray. I used to soak the toaster oven tray in water with dish soap and then scrub it with stainless steel scouring pad. It took a tool on my sensitive skin.

Now I use a soap-saturated sponge on the bamboo steamer, rinse thoroughly and let dry. The drying is the tricky point on the bamboo steamer. It has to dry thoroughly or mold or mildew and grow. I have found that if you leave the top off and store it on an open shelf after drying, it’s good.

The net time for cleaning? The bamboo steamer is quicker and easier.

This is my experience with the bamboo steamer. Why don’t you tell me your yours in the comments?

Would you like to buy a 10-inch bamboo steamer? I’m selling to supplement my ministry.

Yummy Cha: How a biracial couple shared what they learned about bamboo steamers

Dianna and MikeShe was a Chinese-American who studied to be an engineer at UCLA. He studied English literature and became a journalist. She flourished at designing the HVAC systems in skyscrapers in Los Angeles. He dropped out of journalism, a dying field, and became a teacher at a small private school in Santa Monica.

Dim Sum brunchShe loved Chinese food and taught him the finer things of Asian cuisine. He grew passionate about fitness and healthy eating. They enjoyed what the learned and ate together.

Then, Dianna and Mike decided to fuse their tastes and skills and help others discover what the secrets of the Ancient Orient can help Americans lose weight, get better nutrition and enjoy food!

nutrients flavor bamboo steamerCuisine Natural was born, with an initial 10-inch bamboo steamer on Amazon. They stayed in love and brought what they loved to others.  Read the rest about Yum Cha or Yummy Cha.

Bamboo steamers

dim sum 1In Guangzhou at the epicenter of dim sum, they don’t dare to use metal steamers even in restaurants.

But here in LA, they are drawn to cut corners. The metal steamers are industrial, useful for frequent use, easy cleaning. But you lose something in the cheapening process. You lose authenticity and flavor. Metal implements inevitably contaminate.

So the best option at home is the bamboo steamer. You’re not likely going to cook 10 varieties of Chinese buns all at once. You’re probably not going to steam everyday. (The bamboo steamer needs to be dried at least a day.)

As I go along in life, I’m learning more and more about health. I’ve cut soda out, cut down on sugar, increased gym exercise. Now, I’ve stumbled upon steaming with bamboo. Nice trick. My partner and I, wanting to find a source of income to help in ministry, are selling bamboo steamers on Amazon. Check us out.

How to use a bamboo steamer?

how to use a bamboo steamerBamboo steamers are all the rage for a reason. It turns out that the ancient Chinese knew a thing or two about keeping nutrients and flavor in their ingredients. The double-tier bamboo basket provides the additional benefit of allowing flavors to inter-mingle. But you can amp up your flavor by boiling broth in the bottom water!

Once you have your bamboo steamer from China, here’s the simple steps that are absolutely necessary for best results:

  • Line the bottom with lettuce or cabbage leaves. Alternatively, you can buy special wax paper liners that are easy to use. This step is important because the cooking food will otherwise stick to the bamboo slats that comprise the steamer and make a sticky mess. You can put your fish on the bottom tier and vegetables on the top one.
  • Place the interlocking tiers into a wok or other pot with approximately two inches of water. Make sure the level of the food doesn’t submerge in the water or you will have boiled food! Simmer on low heat for the allotted time. Make sure the water doesn’t boil off.
  • Serve and enjoy piping hot over rice!
  • Clean the bamboo steamer with a soft dish soap, never in the dishwasher. Make sure it is thoroughly dry before storing in the cupboard. The same bamboo that makes for healthy and natural food is also delicate and susceptible to mold!
  • The wok works best for the bamboo steamers, but an open skillet will work. Make sure the bamboo ring on the bottom is slightly submerged in the water to avoid burning (including slow burn).

These bamboo cooking baskets require a bit of learning curve, but once you get used to them, it’s easy to get addicted. The flavor and texture is superior to boiled vegetables! The fish comes out tender with no blackened burn marks or greasy oil Read more about how to use a bamboo steamer? 

Retaining vitamins – how a bamboo steamer helps

retaining vitamins with a bamboo steamerBoiling vegetables saps their nutrition. As does frying.

A better way is to steam. I prefer the bamboo steamer because it is more natural. The round-shaped two-tier basket sits snugly in your wok or rounded-edge fry pan. You bring the water to boil in the bottom and the hot vapor filters through the bamboo weave to caressingly cook, not torch nor drown, the natural goodness pulled from the earth. No butter, no oils, no fats are needed to bring them to tender and crisp perfection.

If we’ve learned anything in recent decades, it’s that processes bleach nutrition from the food. Early food scientists actually re-injected chemical nutrients into food (bleached white flour, for example) and thus “fortified” the food. Well, the early optimism about that option has fizzled. Now the focus is on less processes for healthier food to retain vitamins. But have you thought about your home?

My fav Chinese broccoli

chinesebroccoliSince marrying a Chinese girl, I have come to know and love many Chinese dishes, but none compares to the Chinese broccoli drizzled in hoisin or oyster sauce. There’s nothing better to get your dark greens packed with vitamins and roughage so important for cancer-free colon. Here’s a recipe from Free Recipe Network.

Ingredients:

  • 1 bunch Gai Lan (Chinese broccoli), trimmed
  • 2 tablespoons white sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 tablespoons hoisin sauce
  • 1 teaspoon minced fresh ginger root
  • 2 cloves garlic, minced

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes, or steam the Chinese broccoli in a bamboo steamer for 3 minutes.
  3. Drain and set aside.
  4. Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes.
  5. Toss the broccoli in the sauce and serve.
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The last remaining bamboo steamer maker in Hong Kong — Vincent Wong

It was a humid day. The moist air nourished everything. An overlooked store, located in the middle of Western Street in the district of Sai Ying Pun, is so low-profile that seems unlikely that it has been surviving through furious storms over the past decades. Its name is Tak Chong Sum Kee Bamboo Steamer Company. […]

via The last remaining bamboo steamer maker in Hong Kong — Vincent Wong

Trying is believing: https://www.amazon.com/Cuisine-Natural-Non-Toxic-Construction-Dumpling/dp/B07H9YCH5H/ref=sr_1_8?ie=UTF8&qid=1547687618&sr=8-8&keywords=10+inch+bamboo+steamer

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Steaming and submersion cooking — Khushbu Singhal

I’ve launched into bamboo steamer business. I’m into healthy food and exercise, so this is perfect for me. Here are observations of an expert: Moist heat techniques – steaming, cooking en papillote, shallow poaching, deep poaching and simmering are liquid and or water vapor based cooking. Steaming Cooking is done by water vapor in a closed vessel. Steamed foods don’t lose much of their color. This method doesn’t impart their own flavor as the frying or roasting does. So […]

via Steaming and submersion cooking — Khushbu Singhal

Steamed ginger fish

steamed-fish-with-gingerIngredients:

  • 2 tablespoons coconut cider vinegar
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 /2 tablespoons ginger, chopped
  • 1 teaspoon garlic
  • 2 white fish, (use fillets), around 110 grams each
  • 1 cup leeks
  • 1/4 cup tomatoes, sliced
  • 1/4 cup broccoli, small florets
  • 1 cup baby carrots, sliced in half lengthwise

How to Cook Ginger Fish
Blend together apple or coconut cider vinegar, light soy sauce , sesame oil, chopped ginger, and chopped garlic in a large bowl; set aside.

Combine white fish fillets, chopped leeks, sliced tomatoes, broccoli florets, and baby carrots; toss in the dressing until evenly coated. Divide into 2 equal portions. Wrap each portion of the fish and vegetables in a wax liner and steam in 10-inch bamboo steamer for 25 to 30 minutes. Let sit to cool before opening.

Editor’s note: Of course, I salivate over the enticing posts of many of my foodie blogs that I subscribe to (and that reciprocally subscribe to me). Now I am joining the throng with my own recipe I found that works.

Adopted from Yummy.ph