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A simple two level bamboo steamer with a diameter of 20 cm. Bamboo steamers, called zhēnglóng (蒸笼; 蒸籠) in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian ...
Traditional rice steamers in Laos. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
[6] [7] Today, Lao Khao Lam may be made with white or purple (khao kum) sticky rice mixed with coconut cream, beans, small pieces of taro or sweet potato. It can be consumed as a sweet or a festival and celebration food that is frequently served with Lao grilled chicken ping kai. Khao lam and Ping Kai are so popular they are sold on roadsides ...
The grilled sticky rice will form a crispy and nutty outer layer while centre are hot and chewy. [11] The most common and well-known way of eating Lao grilled sticky rice is with egg coating, but Laotians have been known to eat plain grilled sticky rice with a sprinkle of salt, or even coated in padaek, the traditional Lao fermented fish sauce.
In Vietnam, Lunar New Year celebrations often contain spring rolls, mooncakes, and banh chung/banh tet—sticky rice cakes filled with pork and mung beans, wrapped in banana leaves, and boiled.
Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. [41] Steamed rice, usually white rice, is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. [42] Rice is also ...
A steam cooker catchment which collects water with condensed nutrients Broccoli in a metal steamer pot. Most steam cookers also feature a juice catchment which allows all nutrients (otherwise lost as steam) to be consumed. When other cooking techniques are used (e.g., boiling), these nutrients are generally lost, as most are discarded after ...
The shock and trauma are evident in what women wove. Women were then, and remain today, “the backbone of Lao society,” said Linda McIntosh, a textile specialist in Luang Prabang, Laos.