Basic Siomai Recipe

It seems like this blog gets daily referrals from searches for a siomai recipe. To lessen the frustration, let me post a basic formula.

Steaming is an excellent method of food preparation since the hot vapour quickly cooks the food while retaining the flavour, colour and nutrients. A metal or bamboo steamer can be utilised though I personally prefer the latter. The vapour permeates the bamboo which gives the food a fine and thorough steaming compared to a metal steamer whose vapour is reduced to large drops of condensation which result in a bit soggy siomai (but that’s just me, the ever fastidious cook). I wonder though if lining the metal steamer with cheese cloth will give better results. One can also improvise with a rice cooker, a wire or expanding metal basket which will hold the food to be steamed above the water. The water should already be boiling before the food is placed in the steamer.

The complete write-up, recipe and comments have been moved to my food blog, The Pilgrim’s Pots and Pans. Clicking on the links will take you there. Thanks for visiting!

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