Part 13 (1/2)

2. Wash the salt off the fish with cold water and pat dry with paper towels. Rinse the bowl and place the fish back in it. Make diagonal slashes, 1 inch apart, down both sides of the fish to allow for even cooking with the steam.

3. In a small bowl, stir together the sherry, sugar, garlic, a few grinds of pepper, the ginger, and black beans in a small bowl. Pour over the fish. Cover and refrigerate for 30 minutes.

4. Fill the rice cooker bowl one-quarter to one-third full of hot water, close the cover, and set for the regular cycle.

5. Line the steamer basket with a single layer of chard or cabbage leaves or a piece of parchment paper. Place the fish on one tier of the steamer basket. (If you are having steamed vegetables, you can arrange them in the top basket.) When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 18 to 23 minutes. Check for doneness; the fish should be opaque and firm to the touch when pressed.

6. Serve immediately. Transfer the fish to a platter, garnish with the green onions, and serve the soy saucevinegar mixture on the side for drizzling.

steamed shrimp and jasmine rice Shrimp is an excellent seafood for the rice cooker because it cooks so quickly. If your cooker has a gla.s.s lid, it's easy to tell when the shrimp are cooked by their bright orange-pink color; if you have to lift the lid to check the shrimp, do so with care to avoid the steam. If the shrimp is finished before the end of the rice cooking cycle, carefully remove the shrimp and green onions, either by removing the whole steaming tray or transferring the ingredients with a spatula or tongs.

Timing this recipe takes a little practice, but the whole dish couldn't be easier. Chopping up and mixing in the steamed green onions gives great flavor and texture to the cooked rice. You might try this with baby leeks instead of green onions. This is a light meal, suitable for lunch or Sunday night supper. This recipe comes from the kitchen of our literary agent, Martha Ca.s.selman.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: Serves 41 pound medium-size shrimp1 cups Thai jasmine rice2 cups waterPinch of salt8 green onions, trimmed to fit steaming tray2 pinches of dillweedGround white pepperSprigs of fresh Italian parsley, basil, or sage, for garnish 1. Peel and devein the shrimp, taking care to leave on the tails. Rinse the shrimp and pat dry with paper towels.

2. Rinse the rice. Place it in the rice cooker bowl with the water and salt; swirl to combine. Close the cover and set for the regular cycle.

3. Place the green onions on the steamer tray and lay the shrimp on top in a single layer. Sprinkle with the dill weed and white pepper to season.

4. About 8 minutes before the end of the regular cycle (depending on brand and size, about 15 minutes into the cycle), place the steaming tray in the cooker and close the cover. Steam the shrimp for about 6 minutes, until the color has changed to orange-pink. Do not overcook the shrimp, or they will become tough. Remove the steaming tray and place the shrimp in a warm covered dish. Let the onions cool, then chop them enough to stir them into the rice when it is done; you will have about 1.3 cup.

5. When the machine switches to the Keep Warm cycle, stir the green onions into the rice with a plastic or wooden rice paddle or wooden spoon.

6. To serve, mound the rice on a serving platter or 4 individual plates, place the shrimp on top, and garnish with the herb sprig.

vegetable pasta with prosciutto and olives Once we learned how efficient it is to cook the vegetables, either in the boiling water along with the pasta or up top in the steamer basket, a meal can be on the table in 15 minutes. This recipe calls for dried pasta, since it takes about the same amount of time to cook as the vegetables.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 4 as a main course, 6 as a first courseSOFT VEGETABLES1 medium-size leek, white part only, washed well, cut in half, and thinly sliced6 ounces pencil-thin asparagus, trimmed bottoms, sliced on a diagonal into 1-inch pieces1 medium-size zucchini or yellow crookneck summer squash, cut into thin strips1 cup fresh or frozen pet.i.te peas12 canned whole baby corn, drained and cut in half lengthwise pound firm, fresh white mushrooms, thinly sliced1 medium-size red or orange bell pepper, halved, seeded, and cut into thin strips2 to 3 large chard leaves, stems discarded, or Napa cabbage leaves for lining steamer basket (optional)1 pound fettuccine1 carrot, cut into thin strips head cauliflower, broken into florets cup olive oil, or mixture of olive oil and walnut or hazelnut oil4 paper-thin slices prosciutto, cut into thin strips3 tablespoons pitted black olives2 tablespoons minced fresh basil leaves or other fresh herb, such as oregano, marjoram, chives, or savory cup freshly grated or finely shredded Parmesan cheese, plus more for sprinklingSaltFreshly ground black pepper 1. Prepare the vegetables and place them on a plate (this can be done 2 to 4 hours in advance). Cover and refrigerate until serving.

2. Fill the rice cooker bowl half-full of hot water, close the cover, and set for the regular cycle. Line two steamer baskets with a single layer of chard or cabbage leaves or coat with nonstick cooking spray. Arrange the soft vegetables in the baskets.

3. When the water comes to a boil, add the pasta, carrot, and cauliflower to the rice bowl. Place the steamer baskets over the boiling water and close the cover. Set a timer and steam for 10 minutes. Check for doneness; both the vegetables and the pasta should be tender. Remove the baskets and set aside. Carefully remove the bowl with oven mitts and drain the pasta, carrots, and cauliflower in a colander.

4. To serve, place the pasta and vegetables in a warm shallow serving bowl. Drizzle with the olive oil. Sprinkle with the pro-sciutto, olives, basil, cheese, and salt and pepper to taste; toss to combine. Serve immediately, with extra Parmesan on the side.

steamed flank steak and sweet potatoes Rice ground up with spices (and sometimes hot pepper) is a popular Chinese coating for steamed flank steak or spare ribs. We got the idea for this presentation right off the box of rice powder that we bought at a local Asian market. If you can't find rice powder, you can make your own as follows: In a dry, heavy skillet, toast 1 cup washed and drained long-grain white rice, or 1 cup soaked and drained glutinous rice, over medium heat until it is lightly toasted, 7 to 10 minutes. Let cool, then whirl the rice in a blender with 1 star anise or 1 teaspoon five-spice powder until powdered. Feel free to double this recipe if you have a very large steamer rack (or a tier basket model); otherwise, just steam it in two batches. This is a wonderful meal: The steamed sweet potatoes will be meltingly tender and gently flavored by the meat.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 2 pound flank steak, trimmed of fat1 tablespoon soy sauce teaspoon sugar teaspoon ground white pepper2 small to medium-size sweet potatoes (not yams), peeled and sliced inch thickAbout half of a 50-gram box spiced rice powder or about cup homemade spiced rice powder (see headnote headnote) 1. Cut the steak into bite-size pieces or slice thinly on the diagonal. Toss the steak with the soy sauce, sugar, and white pepper; let marinate for 20 to 30 minutes at room temperature.

2. Fill the rice cooker bowl one-quarter to one-third full of hot water, close the cover, and set for the regular cycle. Coat the steamer tray with nonstick cooking spray and arrange the sweet potatoes on it in 2 layers.

3. Sprinkle the rice powder over the meat; stir gently to combine and evenly coat. If the rice coating seems spa.r.s.e, add a bit more. Arrange the meat on top of the sweet potatoes. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Set a timer and steam for 25 minutes. Check for doneness; the meat and its rice coating should both be tender.

4. Serve immediately, dividing the meat and potatoes between two plates.

steamed sausages and sauerkraut with champagne With the advent of the healthier sausages, it is now easy to eat them once a week. Here is an incredibly easy entree. The amount of sauerkraut depends on your diners; anyone from Europe will eat a hearty serving. You can brown the sausages first in a skillet if you like, but that is optional. Serve with a variety of mustards and some b.u.t.ter and dill weed on the potatoes. We like to serve it with a tossed green salad with sliced cuc.u.mbers or cole slaw.

MACHINE: Large (10-cup) rice cooker ; on/off only CYCLE: Regular YIELD: Serves 4 2 to 3 pounds fresh sauerkraut, rinsed cup dry champagne or sparkling white wine 8 fully cooked sausages, such as smoked chicken-apple or bockwurst with chives 12 medium-size red or white new potatoes, cut in half or quarters, or 24 baby creamer potatoes, left whole and unpeeled cup ( stick) unsalted b.u.t.ter, for serving 2 teaspoons dillweed, for serving 1. Fill the rice cooker bowl one-quarter full of hot water, close the cover, and set for the regular cycle.

2. Line two steamer baskets with a single sheet of parchment paper each. Divide the sauerkraut in half and arrange it like a bed in the center of both baskets; drizzle with the champagne. Place 4 sausages on each bed of sauerkraut, then loosely arrange the potatoes around the sauerkraut. When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 30 to 40 minutes. Check for doneness: the potatoes should be tender when pierced with the tip of a knife and the sausages nice and hot.

3. Serve immediately, with each diner having 2 sausages, sauerkraut, and some potatoes with 1 tablespoon b.u.t.ter and teaspoon dillweed sprinkled on.

dim sum , dolmas , and tamales : LITTLE BITES Dumpling Blossoms Steamed Vegetarian Siu Mai Ming-man's Pearl b.a.l.l.s Barbecued Pork Buns (Char Siu Bau) Honey Flower Rolls Sticky Rice in Lotus Leaves Herb and Rice Dolmas Dolmas Stuffed with Lamb, Rice, and Almonds Dolmas with Figs and Sun-Dried Tomatoes Winter Squash and Cilantro Tamales Corn and Black Bean Tamales Jacquie's Rancho Tamales Green Corn Tamales Tamale Tarts One of the delights of the on/off rice cookers is the ability to steam-cook foods like dim sum, dolmas, and tamales, all of which require special equipment if done on the stovetop. These out-of-hand little bites ended up being one of our favorite, and exceptionally convenient, ways to use the rice cooker. Whether as a before-dinner snack, as a buffet item, or a light meal, these tidbits are the best offerings from a variety of traditional world cuisine foods.

DIM SUM.

Yum cha, or ”to drink tea,” is a morning tea and snack ritual in Chinese teahouses. The snacks are called dim sum, steamed or fried foods in diminutive, bite-size proportions served fresh and hot. Dim sum translates into the eloquent Cantonese saying, ”touched by the heart.” It is a buffet served from carts stacked with steamer baskets in teahouses that specialize in serving dim sum. The finger-food appetizers include steamed dumplings, vegetables, bits of fish and meat savories, shrimp, pearl rice b.a.l.l.s, spring rolls, and pastries. Dim sum is also served in larger portions with salad and rice as the traditional Sunday morning meal that would be a brunch in the United States.

Although rice is served in the south of China, bread is a staple in the north, where fields of wheat, corn, and millet grow. Once the Chinese learned the art of milling over 2,000 years ago, they began to make noodles and steam breads made with a natural sour starter, since they did not have enclosed ovens, except for the occasional tandoori-style one. For dim sum, breads are steamed into rolls or filled with some sort of meat filling. Steamed breads have always been esteemed products of the kitchen; the Imperial Mings made a different bread every day of the month to take to the temples in honor of their ancestors. These steamed breads are now part of the dim sum kitchen.

Since many dim sum specialties are steamed, the on/off rice cooker is a perfect tool for them. Many rice cookers come with a metal steamer tray that fits into the top of the cooker. One of Beth's cookers came with a stack of three transparent plastic baskets, which mimic the traditional bamboo ones. These are really ideal for dim sum, but either type works fine. The water in the steamer should be boiling vigorously when the food-laden baskets are set in place and the timing for the cooking begins. The filled baskets should be situated well above the surface of the hot water so that the water doesn't touch or bubble up over into it. The tight-fitting heat-resistant gla.s.s cover is put on top to close the unit and efficiently enclose the steam (no mismatched covers, please). You can fill one or both of the stacked steamer baskets to cook at one time. We don't recommend using a third tier; rather, cook in a second batch so that all the food is cooked thoroughly and evenly. If your cooker came with only a single metal tray, you will be steaming dim sum in batches.

The medium or large rice cooker is advised for steaming dim sum, because it is important to have as large a pot as possible to hold enough water to create a lot of intense steam to circulate around the food. You want a steady volume of steam to be released during the entire cooking time, so the right amount of water in the bowl is important. If you must, add only boiling water to replenish.

dumpling blossoms The delicate steamed dumplings known as dumpling blossoms (shao mai in Mandarin and in Mandarin and siu mai siu mai in Cantonese) are named such because of the shape, like a little pouch with frilly edges and a peek at the filling. It is a favorite shape for dim sum, along with ones shaped like half-moons, closed pouches, and an origami-like double fold enticingly called a phoenix eye. The chicken-and-ginger filling is a very flavorful, lowfat version. in Cantonese) are named such because of the shape, like a little pouch with frilly edges and a peek at the filling. It is a favorite shape for dim sum, along with ones shaped like half-moons, closed pouches, and an origami-like double fold enticingly called a phoenix eye. The chicken-and-ginger filling is a very flavorful, lowfat version.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: 30 dumplingsDUMPLINGS1 pounds ground chicken1 large egg white, lightly beaten3 tablespoons chopped fresh cilantro leaves3 green onions, finely chopped1 clove garlic, pressed2 tablespoons soy sauce1 tablespoon peeled and minced fresh ginger2 teaspoons sugar teaspoon freshly ground white pepper2 to 3 large lettuce or Napa cabbage leaves, for lining steamer basket30 wonton or siu mai siu mai wrappers wrappersDIPPING SAUCE cup soy sauce3 tablespoons cider vinegar1 tablespoon chicken stock or water2 teaspoons peeled and finely grated fresh ginger1 teaspoon sugar teaspoon Chinese hot chile sauce 1. In a medium-size bowl, combine the dumpling ingredients except the lettuce leaves and wrappers; mix well with a fork. Refrigerate for 4 hours to chill and firm up the mixture.

2. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the siu mai siu mai, flip the switch to the Keep Warm position (switch back for cooking).

3. Line two steamer baskets with a single layer of the lettuce or cabbage leaves. Place the wrappers on the side of your works.p.a.ce, covered with damp paper towels to prevent drying. If using wonton wrappers, trim the edges to form circles. Take one wrapper and brush with some cold water (this helps the wrapper to stick to the meat mixture). Place 1 heaping teaspoon of filling in the center of each wrapper, spreading it around the center. Use your fingers to gather up and pleat the wrapper around the filling to form an open-topped cup; carefully squeeze the middle to give it a waist and flare it to make a slightly open end. Tap each dumpling on the work surface a few times to flatten the bottom so it will stand upright in the steamer basket. (Alternatively, you can use your fingers to fold the wrapper into a half-moon and pleat the edge to seal.) Set the filled siu mai siu mai in the lined steamer baskets, at least an inch apart; cover with a damp cloth while filling the remaining wrappers. in the lined steamer baskets, at least an inch apart; cover with a damp cloth while filling the remaining wrappers.

CLICK TO SEE ASIAN INGREDIENTS.

4. Place the steamer baskets over the boiling water in the rice cooker and close the cover. Set a timer for 15 to 20 minutes and steam until the filling is cooked through (cut one open to test).

5. While the dumplings are steaming, make the dipping sauce. Place the dipping sauce ingredients in a small bowl; stir to combine.

6. Serve the dumplings hot, with little individual bowls of dipping sauce.

note: The uncooked filled dumplings can be frozen, close together, but not touching, on a lined baking sheet. After 6 to 8 hours, remove them from the sheet and store in plastic freezer bags. Freeze for up to 2 months. To cook, just remove from the bag and arrange in the lined steamer baskets. Steam frozen, doubling the cooking time. The uncooked filled dumplings can be frozen, close together, but not touching, on a lined baking sheet. After 6 to 8 hours, remove them from the sheet and store in plastic freezer bags. Freeze for up to 2 months. To cook, just remove from the bag and arrange in the lined steamer baskets. Steam frozen, doubling the cooking time.

steamed vegetarian siu mai We feel really lucky to have this delicious, delicious, delicious vegetarian dim sum recipe from Master Chef Martin Yan, the celebrated host of more than 1,500 TV cooking shows and author of Martin Yan's Feast: The Best of Yan Can Cook Martin Yan's Feast: The Best of Yan Can Cook (Bay Books & Tapes, 1998), his definitive work to date. Born in Guangzhou, in the Canton region of China (the birthplace of the art of dim sum), Yan entered the culinary world at age 13 with his apprentices.h.i.+p at a Hong Kong restaurant. These (Bay Books & Tapes, 1998), his definitive work to date. Born in Guangzhou, in the Canton region of China (the birthplace of the art of dim sum), Yan entered the culinary world at age 13 with his apprentices.h.i.+p at a Hong Kong restaurant. These siu mai siu mai dumplings are hearty and flavor-packed. We dare you to stop eating them once you have started! They are filled with tofu, but you'd never guess. It's important to steam them filled side down; otherwise, they'll stick to the steamer plate. Serve with soy sauce or Chinese mustard for dipping, if desired, or make a simple dipping sauce from soy sauce, rice vinegar, and chile oil. dumplings are hearty and flavor-packed. We dare you to stop eating them once you have started! They are filled with tofu, but you'd never guess. It's important to steam them filled side down; otherwise, they'll stick to the steamer plate. Serve with soy sauce or Chinese mustard for dipping, if desired, or make a simple dipping sauce from soy sauce, rice vinegar, and chile oil.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: 30 dumplingsDUMPLINGS1 pound (1 package) firm tofu, drained and mashed2 green onions, white and green parts, finely chopped cup coa.r.s.ely chopped water chestnuts1 tablespoons soy sauce1 tablespoon Shaoxing wine (available in Chinese markets) or medium-dry sherry 2 teaspoons cornstarch 2 teaspoons cornstarch2 teaspoons peeled and minced fresh ginger1 teaspoons Asian sesame oil1 teaspoon sugar teaspoon freshly ground white pepper30 wonton or siu mai siu mai wrappers wrappersDIPPING SAUCE cup soy sauce cup rice vinegar to 1 teaspoon hot sesame oil, to your taste 1. Cut the tofu into 4 sections and place in a linen dish towel. Gather the towel edges together and twist to remove as much water as possible. Transfer the tofu to a medium-size bowl and mash with a fork until smooth. Add the remaining dumpling ingredients except the wrappers and mix well. Set aside for 30 minutes.

2. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the siu mai siu mai, flip the switch to the Keep Warm position (switch back for cooking).

3. Place the wrappers on the side of your works.p.a.ce, covered with damp paper towels to prevent drying. If using wonton wrappers, trim the edges to form circles. Place 1 heaping teaspoon of the filling in the center of each wrapper. Use your fingers to gather up and pleat the wrapper around the filling to form an open-topped cup; carefully squeeze the middle to give it a waist, and flare it to make a slightly open end.

4. When all the dumplings are made, arrange them, filling side down, without crowding, on a lightly greased gla.s.s pie plate (or other heatproof plate or shallow dish) that will fit inside your steamer basket with some clearance all around. Set the plate on the steamer basket. Place the steamer basket over the boiling water in the cooker and close the cover. Set a timer for 12 minutes and steam until the filling in heated through (cut one open to test).

5. While the dumplings are steaming, make the dipping sauce. Place the soy sauce, vinegar, and sesame oil in a small bowl; whisk to combine.

6. Serve the dumplings hot, with little individual bowls of dipping sauce.

ming-man's pearl b.a.l.l.s These steamed meatb.a.l.l.s covered with sticky rice (the pearls) are tasty additions to a dim sum meal. They also make great party food. Traditionally made with ground pork, we prefer a lighter version made with ground chicken. A mix of ground beef and ground turkey breast is another lower-fat yet flavorful choice. Pearl b.a.l.l.s were the first thing Julie's friend Ming-man Hsieh learned to cook as a girl in Taiwan. We adapted the recipe only slightly.