Baku Kitchen! An independent reference of traditional food

steamed

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Sangkhaya Mak Eu

    Small pumpkin hollowed out, filled with coconut custard and steamed whole. Ready in 30 minutes prep and 1 hour cooking.…

  • Sapin-Sapin

    Layered coloured rice cake of coconut milk and ube, topped with toasted coconut. Ready in 40 min prep and 1…

  • Sea egg

    White sea urchin roe steamed or fried, served in the shell. Ready in 40 min prep and 20 min cooking.…

  • Seffa

    Steamed vermicelli mounded with cinnamon, sugar and almonds, often hiding chicken. Ready in 30 min prep and 1 hr cooking.…

  • Sencha

    Steamed green leaf tea, grassy and slightly astringent, Japan’s everyday cup. Ready in 2 min prep and 1 min cooking.…

  • Smalahove

    Salted, smoked sheep’s head steamed and eaten whole, ear and eye included. Ready in 24 hr soaking prep and 3…

  • Songpyeon

    Half-moon rice cakes stuffed with sesame or beans, steamed over pine needles. Ready in 1 hr prep and 25 min…

  • String Hoppers

    Steamed rice-noodle nests with dhal curry and coconut sambol. Ready in 30 minutes prep and 30 minutes cooking. Makes about…

  • Stjerneskud

    Open sandwich of fried and steamed plaice with shrimp, asparagus and caviar. Ready in 20 minutes prep and 15 minutes…

  • Subanik

    Three-meat stew in chile recado steamed inside maxan leaves. Ready in 1 hour prep and 2 hours cooking. Serves 8.…