🍲 I'm Steaming Over Here!

Steamed Thai dishes that are big on flavour

Sawaddee ka 🙏🏼

In Thailand most people don’t have ovens, so what we do instead of baking and roasting is steaming!

Steamed foods in the context of Western food are often thought of as being limp, bland and boring. But let me assure you that the steamed Thai dishes I’m sharing this week are anything but bland and boring!

And you know what one of the bonuses of steaming is? It’s a great way to add a little extra warmth and moisture to your house during dry, cold winters. Keeps those pores open! ♨️

Seriously though, these are some of my absolute favourites and they’re all packed with flavour. Steaming is one of my favorite cooking methods. Food coming out of the steamer is always so aromatic and very comforting. 😍

Steamed Red Curry Custard - Haw Mok

Is it curry? Or is it custard? It doesn’t even matter because it’s ah-mazing! Haw Mok, or Steamed Red Curry Custard is one of my favourite (maybe even my actual favourite) ways to eat curry. It’s so silky and creamy with an incredible flavour profile - spicy with everything you’d expect in a red curry. Bonus? It’s so easy to make! This version is the classic one made with fish, but you can also use shrimp or chicken instead.

Steamed Tofu “Deluxe”

Not a tofu lover? This easy to make, vegetarian Steamed Tofu Deluxe will change your mind! Tofu itself (let’s be real here) isn’t that exciting. What makes this dish so incredible is that the tofu is steamed in an absolutely mouthwatering ginger soy sauce. Top it with colourful julienned veggies and you have very tasty dish!

Savory Steamed Egg - Kai Toon

Steamed Egg or Kai Toon is one of my favourite childhood dishes. You can make it with just eggs, or put a little protein in the bottom. I’ve given two options for filling: crab or ground pork, both enhanced with some crunchy wood ear mushrooms. But you can put shrimp, chicken, anything you like! You can serve it so many ways: with rice for a main meal, as an appetizer or as a savoury breakfast.

Steamed Fish with Ginger & Thai Miso

Ginger and Miso… I mean if that’s not a match made in heaven then I don’t know what is! This Steamed Fish with Ginger and Thai Miso is a fish dish I most frequently make at home because it’s easy, fast and the flavour is absolutely stunning. If you don’t have Thai miso (tao jiew) Japanese miso will work great as a substitute.

Steamed Fish with Ginger Soy Sauce

Steamed Fish with Ginger Soy Sauce or Pla Neung See Ew is one of the more popular fish recipes in Thailand. It’s healthy and, like most steamed fish recipes, us quick and easy to make. It works with any mild flavoured white fish with a tender flesh such as black cod, cod, seabass, or pomfret. It’s served with chewy shiitake mushrooms and spicy ginger. Once you start eating it, it’s hard to stop!