What You Need to Know
The temperature range for steaming in Southeast Asian cuisine is typically between 100°C to 104°C, with steaming times varying from 8 to 25 minutes depending on the type of food. The use of aromatics like lemongrass and galangal is thought to have originated from the influence of Indian and Middle Eastern cuisines on Southeast Asian cuisine.
Steps
- 1.
Banh bao (Vietnam): Creates pillowy soft texture in filled buns
- 2.
Otak-otak (Malaysia/Singapore): Gently cooks spiced fish paste in banana leaves
- 3.
Khao neow sangkhaya (Thailand): Simultaneously steams sticky rice and coconut custard
The Science
Primary Reaction
Starch gelatinization and protein denaturation