A Bamboo Steamer is used for steaming in a wok and extends the utility of your wok. The tiered steamer is set over rapidly boiling water and the lattice work bottom of the tiers allow steam to circulate throughout the two layers. The double layer allows for more then one dish to be steamed at time, saving time and fuel. Food can be placed either directly on the bamboo tray, as for dim sum or on a heat-proof plate set inside of the steamer tray, such as for steaming fish or vegetables. Use this steamer for steaming Chinese buns, wontons, vegetables and fish. Steaming can also be a healthy way to warm up leftovers (instead of the microwave).

Before steaming line the bottom of the trays with banana leaf, baking parchment, cheese cloth or cabbage leaves for easier clean up. Be sure to add just enough water to reach below the steamer tray. For longer periods of steaming add more boiling water as needed. Arrange food evenly in the tray with space in between the pieces, placing foods that need more cooking time on the bottom layer, closer to the heat. Be careful when removing the lid, using the lid as a shield to protect yourself from the hot steam.

To clean the steamer, soak in warm water removing any food particles with a brush, do not use detergents as they may seep into the natural bamboo fibers. Drip dry and store in a dry place. Check for mold before using and if needed soak in a solution of baking soda and warm water.

Dimensions: 8" width, 5" in height, each stack is 1 1/4" in height. Product of China.

See recipes for steaming: Haw Moek

Availability: Ships in 2-3 business days