Appon's Thai Food Recipes

Steamed Dishes - Thai Recipes

Stuff Squid ( Pamuek Yut Sai Mu Nueng Manow )

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Thai people love seafood and spices and this dish is typical of a spicy Thai seafood dish. Its a whole Squid or calamari and they're widely available in Thailand and always very fresh, usually it's fried or barbecued, but this dish is a different way of cooking it. The squid is stuffed with seasoned pork meat and steamed to cook it gently then served in a spicy soup.

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Vegetable 'Cup' Omelette ( Khai Toon Puk )

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This is an excellent and very tasty steamed egg omelette. It is cooked inside cups in a Chinese steamer, and when you serve it, you can either take it out of the cups (like we've done for the above photograph) or serve it inside the teacups. To remove it from the cup, place a circle of greaseproof paper in the base of the cup before cooking, this will make it easier to remove later. Then to remove it from the cup after it is cooked, run a knife around the edge and tip the cup upside down on a plate.
As a contrast, we normally eat this with a sauce made from mint coriander and chillies, however this is optional. If you are serving this as a side dish, you may prefer to omit it.

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Steamed Stuffed Cucumber ( Tang Yut Sind Mu Gung )

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This dish has scooped out cucumber, stuffed with vegetables and mince. More frequently made with bitter melon, I do not like the taste of the bitter melon and prefer this version. We eat this as a side dish with sweet chilli sauce, or together with rice to make a complete meal. The inside of the cucumber isn't wasted either; we chop that up and serve it as a side salad.

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Pork Noodle Wombats ( Kao Pood Hang Galork )

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These little steamed wombats are made from pork, noodles, vegetables and baby sweet corn. If you stick the sweet corn tail out of the rear and put some green leaves at the head it looks like a little creature eating leaves, which makes it a little more fun to eat. They taste mainly of pork, but have lots of vegetables too, and are perfect for children.

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Sweet Kidney Bean Dumplings ( Sala Bpow Jeew )

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These delicious dumplings are made with a sweet kidney bean filling. I used bottled kidney beans for this recipe. If you use fresh remember to boil them hard for 10 minutes to break down the natural toxin in the bean. In Thailand we often use beans in desserts, usually soya beans.

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Ocean Prawn Cups ( Kai Kam Tun Gung )

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These are steamed cups designed to remind you of the ocean, with a frothing white salty sea and prawns to bring the seafood into the dish. The cups are filled with the whites of salted egg, and spring onions for flavouring.

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Fish Rice Parcels ( Kow Creeb Bak Maw Sie Bla )

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These rice flour parcels contain shredded fish. If you look at the back of the photograph, you can see I've cut one open. They're a little tricky to make, the pastry is sticky and a little difficult to work with, so have plenty of flour on hand to dust your hands and tools with. Once ready, eat them warm, garnished with fried garlic.

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Banchiung Dumplings ( Hay Banchiung )

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The best thing about this steamed dumpling is the shape, you can fill the top with the sauce and when you eat the dumpling you get a burst of sauce and pork. The shape comes from traditional pots made in Banchiaung Thailand. Below you can see the uncooked dumpling on the left and on the right, the traditional Thai pottery it is copied from.

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Ingredients
250 gms Wheat Starch
250 ml Water
150 gms Pork Meat with Fat (Or Mince)
100 gms Mushrooms
1 Teaspoon Salt
2 Tablespoons Light Soy Sauce
1 Teaspoon White Pepper
10 gms Chopped Coriander Leaves
2 Garlic Cloves
2 Tablespoons Cassava Starch

Preparation
1. Mix wheat starch with the water in a saucepan, heat to boil the water and cook slowly until the flow forms a sticky thick mass. This takes 2-3 minutes.
2. Leave the flour in a big bowl to cool, when its cold separate it into 20 small balls of flour dough. Try to keep the the same size.
3. For the filling, mince the pork, chop the mushrooms, and mix together with salt, soy sauce, white pepper, crushed garlic, chopped coriander leaves, and cassava starch. You may find it easier to put the ingredients into a blender and blend them to a course mixture.
4. Take a ball of dough and flatten it in your hands into a disc.
5. Put some of the filling in the middle. Don't put too much, remember you need to leave enough pastry for the lip of the vase.
6. Fold up the pastry and pinch the kneck, form the lip of the vase too. You can see from the photograph how this should look.
7. Steam for 15 in a Chinese steamer. Once they're cooked pour a little red sauce into the top.

Ingredients for Red Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Teryaki Powder (The red pork barbecue powder).
2 Tablespoons Oyster Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Sugar

Preparation
1. Mix all ingredients together, warm in a saucepan until it steams and is smooth.
2. Spoon a little into the top of each dumpling.

Steamed Bamboo Parcels ( Hor Moag Nor Mai Yanang )

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Classic Isan food - cheap, simple and made from easy to find ingredients with plenty of flavour. Well that's the idea, but in practice you may find difficulty getting hold of Yanang Juice (sold in tins in the asian grocer). After several rich dishes, a classical north Thai dish cleanes the taste buds.

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Pork Sausage Gop Gam ( Mu Hur Tor Hu )

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You've see a fried version of this sausage before, made from crab meat. This is the pork - steamed version.

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Meat Vegetables ( Kanoom Tien Pa Yook )

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A little silliness today, these are mince filled dumplings made to look like vegetables, front left is an aubergine, front right a beetroot, at the top is a tomato and a cauliflower. Only simple shapes can be made, since the dough won't hold complex patterning.

Ingredients for 7 Pieces
50 gms Pork Mince (better to mince your own)
2 Garlic Cloves
1/2 Teaspoon Pepper
1 Coriander Root
1 Tablespoon Oil
100 gms Yellow Bean ( Soaked for 8 hours or more)
1 Tablespoon Chopped Chives
1/2 Teaspoon Salt
1 Tablespoon Sugar

Ingredients For Dough
150 Sticky Rice Flour
1 Teaspoon Palm Sugar
75 ml Warm water
1 Tablespoon Oil
Food Colouring

Preparation
1. Steam the soaked yellow beans for 10-15 minutes until cooked. Add salt and sugar. Pound them in a Thai mortar to break up the beans and set aside.
2. Pound the pepper, garlic and coriander root in a Thai mortar. Mix with the pork and fry in a little oil until cooked.
3. Mix in the yellow bean and roll into 7-8 balls.
4. To make the dough, mix the sticky rice flour, palm sugar, warm water, and mix until smooth. Add the oil and mix with your finger until it's smooth. Split the mixture into balls, 1 for each ball of filling.
5. This is where the art comes in, you can colour parts of the dough to make the vegetable designs.
6. Flatten each ball of dough, place a ball of filling in the center, fold up the dough to enclose the filling, roll the ball around in your hands to smooth it off.
7. Place the ball on lightly greased greaseproof paper squares, and steam for 10 minutes until the outer dough is cooked.

Salmon Dim Sum ( Kanoom Jeeb Salmon )

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A very non-traditional dim sum recipe. This one is made from pork and shrimp stuffing and topped off with small pieces of salmon. I find it's easier to form it into shape if it's made in these tiny little pots, but you can also form it by hand. Remember to grease the pots, or you won't be able to remove the dim sum at the end.
In the audio I had difficulty with the word 'pleated'.

Ingredients
60 gms Shrimp
220 gms Pork Mince with Fat
5 Garlic Cloves
4 Coriander Roots
1/2 Teaspoon White Pepper
3 Tablespoon Light Soya Sauce
2 Tablespoon Oyster Sauce
1 Tablespoon Corn Flour
2 Tablespoon Wheat Flour
30 ml Water
Slices of Salmon
Dim Sum Pastry

Preparation
1. Mix all the ingredients together, except for the salmon and pastry.
2. Blend to a smooth mixture.
3. Grease the small dishes.
4. Spoon the ingredients into the pastry, fold up the edges and place in small dishes like the ones in the photograph.
5. Lay 3 tiny slices of salmon on top.
6. Steam for 10 minutes.
7. Serve with Dim-Sum dipping sauce.

Pork Mushroom Parcels - Chow Mei ( Khanom Jeap )

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Another Thai variant of a Chinese dish. These are pork mushroom and carrot parcels, we called them 'Dim Sum' but our Chinese friends say the correct name for this type of starter is 'Chow Mei'. Served as a starter or a snack, each parcel is approximately 3cms across.

Ingredient for Pastry

200 gms. Wheat Flour ( Enough for 40 )
2 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Sugar
2 Eggs

Ingredient for Filling

100 gms Pork Mince
3 Shitake Mushrooms
2 Carrots
1 Spring Onion
30 gms Coriander Leaves
1 Egg
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Garlic Cloves
2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry
1. Put the salt, sugar, and flour into a bowl and mix it.
2. Beat the eggs together and mix into the flour.
3. Knead it until it forms a dough.
4. Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling
1. Soak the shitake mushroom for 5-10 minutes.
2. Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
3. Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly
1. Cut the dough into very small balls.
2. On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
3. Spread the filling evenly over the dough.
4. Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
5. For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing
Add this point you can freeze them on a floured tray, or cook them straight away.
To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With
Mint
Coriander
Lettuce
Sour sauce

Suggestions
If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
Another recommended way to serve them, is drissled with fried garlic and bacon in its oil, this is shown in the photograph.

Rice Paper Pork Parcels ( Guay Tiaw-Lod )

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These are a steamed snack with vegetables and pork wrapped up in a rice paper packet and steamed. They can be served hot as a starter or cold as a snack. You can see from the photograph that we eat this with fried garlic, it is a good idea to make a batch of fried garlic to be used as a condiment. If you like spicey food drop half a chilli into each parcel as you make them - it will create a burst of hotness as you bite into it.

Ingredients for Family
200 Pork Mince
100 gms Cabbage
100 gms Carrot
100 gms Bamboo
50 gms Glass Noodle
2 Egg
4 Shitake Mushrooms
4 Garlic Cloves
1 Teaspoon Ground White Pepper
5 Tablespoons Light Soy Sauce
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Tablespoons Peanuts
A Little Oil
30 Sheets Rice Paper
Grease proof paper

Preparation
1. Soak the glass noodle and shitake mushroom for 10-15 minutes.
2. Take shitake mushroom and chop finely mix with the pork mince, garlic, and carrot and blend. A food processor is ideal for making this filling.
3. Chop the glass noodle, cabbage, and bamboo into small pieces and add to the mix.
4. Crush or chop the peanuts and add those. In Thailand we pound them in a Thai mortar.
5. Add the pepper, salt, soy sauce, and oyster sauce and eggs into the mix.
6. The mix of vegetables, eggs and pork will become the filling.
7. Soak the rice paper in water for 3 minutes to soften it, do not soak it too long or it will disintegrate.
8. Take a large flat plate and smear oil on it, you will assemble the parcels on this plate and the oil will prevent them sticking.
9. Prepare your steamer by covering the bottom with grease-proof paper, take a knife and cut through the slots so that the steam can go through the paper to reach the food.
10. Drop a lump of the filling into the centre of a sheet of rice paper and fold over the edges into a neat parcel.
11. Put the parcel in a the Chinese steamer, steam it for 8-10 minutes. Do not oversteam the parcel, the rice paper will become too wet if you do.

Serve With
Garlic fry
Chilli
Coriander
Lettuce
Sour sauce (Vinegar, Chillies and Soy Sauce mixed)

Steamed Pork & Mushroom Buns (Sa La Pow Sie Kem)

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This is similar to a 'Dim Sum' recipe (chinese snack food). Asian countries influence each other and it's typical to find variations of Lao, Chinese, Khmer and Vietnamese food in Thailand and Thai food in the recipes of its neighbours. These ingredients will make approximately 15 buns/dumplings. You can freeze the bun, simply steam them first, then freeze them, steam them again just before eating.

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Pork Steamed Rice Parcels ( Kow Griep Pag Mor )

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These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. The pastry is cooked separately from the filling and it's very different from the cooking methods you may be use to. The actual pastry mix is liquid when uncooked. In order to cook it, you need to tie a cheese cloth or clean handkerchief tightly stretched over the top of a pan of water. The pan is then put on the heat, the water boils, and the steam rises through the cloth. The liquid pastry is poured onto the cheese cloth with a ladle and the ladle used to spread the mixture over the cloth. It cooks very quickly due to the steam and can be peeled off. The aluminum pan from a Thai Steamer is perfect for this.

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Pork Bean Curd Sausage ( Look Chin Mu Torhu )

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Bean curd (tofu, yellow bean curd sheet etc.) needs to be used quickly just like other ingredient, this sausage is a way of turning left over bean curd into something tasty, by using it as a meat stretcher in a sausage.

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Steamed Cassava Sweets ( Khanoom Monsompalang )

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This is a typical handmade sweet (Kanom), with a texture similar to turkish delight and a rose scent. If you cannot obtain rose water, it is possible to use vanilla essence in water, or lemon or orange juice, making different types of sweet, but the authentic flavour is rose water.

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Pork in Sweet Potato Pancake ( Kao Griep Bpak Mor Mun Ted)

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If you like food that's a bit of a challenge then this is for you. These are steamed pancakes, with a pancake mix containing sweet potato, filled with a pork, onion and beansprout filling. It's quite a challenge because the pancake is softened by the sweet potato and the fillings tend to poke holes in it, unless you are very very careful. The best way to make this dish is with a Thai steamer. Tie a clean cloth over the top of the steamer and make the pancake on the surface as shown in this photograph:

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Bursting Buns

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I first saw these buns in China Town, when I went to the Chinese New Year Celebrations. They are a steamed bread bun, stuffed with all kinds of Thai meats and salty egg till they're bursting out.

There's two versions of this I've seen, one has an extra layer of pork mince and corn flour in the middle to hold the roll together. If you want to make that version, mix a couple of tablespoons of corn flour, with pork mince and seasoning. Add this at the filling stage along the center of the bun then stick the other ingredients into this. I preferred to keep the bun dry, so I could drizzle some dim-sum sauce on it, and this variation tends to soak up fat from the pork mince.

You can see my Thai meat platter for ideas on meats you can use, and this dish also uses pork hair, the fibers of the pork meat.

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About Steamed Dishes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Steamed Dishes category. They are listed from oldest to newest.

Starters is the previous category.

Stir Frys is the next category.

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