Baku Kitchen! An independent reference of traditional food

steamed

226 dishes.

Nasi UdukCoconut rice with fried chicken, tempeh, egg and sambal, wrapped in banana leafNdombaFish or meat steamed in banana leaves with chili and country spicesNgalakhmillet couscous with baobab fruit and peanut cream, shared at Easterstreet foodNiouk yenSteamed chayote and pork dumplings, soft and slippery, dipped in chiliNom Chak KachanSteamed layer cake of rice flour, coconut milk and pandan in green and white bandsfermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingNum AnsomFestival sticky-rice cylinders with banana or pork, wrapped in leavesmainOjingeo SundaeSquid tubes stuffed with vegetables and egg, steamed then sliced.breakfastOkpaDense steamed pudding of bambara nut flour, sold hot in leaf parcelssnackOkssusu TteokSteamed corn cakes, chewy and faintly sweet; everyday rice substitute.snackOlelehsteamed black-eyed-pea and palm-oil pudding wrapped in leavesOnigiriNori-wrapped rice balls filled with salmon, umeboshi or tuna-mayoOromocoiled steamed dough roll layered with meat or vegetablesmainPachamancaMeats and tubers steamed underground on hot stones, Andean feastPacheTamal made of potato rather than corn, filled with pork in red saucePamonhaFresh corn paste steamed in husks, sweet or savorydessertParené buchtySteamed jam-filled yeast buns with cocoa and butter.cheese & dairyParenicaSteamed sheep's cheese rolled into a smoked spiral, pulled apart in strips.mainPastelleSeasoned meat in cornmeal dough, steamed in a folded banana leafstreet foodPig’s Blood CakeSteamed pork-blood rice cake on a stick, rolled in peanut powder and cilantromainPinnekjøttSalted lamb ribs steamed over birch twigs at Christmas.PithaWinter rice cakes steamed or fried with date molasses and coconutsalad & sidePitpitTender wild-cane or grass shoots steamed in leaves, tasting of sweetcorn and asparagusbreakfastPittuSteamed cylinders of rice flour layered with coconut, eaten with coconut milkPlovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varietiesmainPoulet FishPrized deep-water snapper, grilled or steamed, named for chicken-tender fleshdessertPoutouSteamed rice-flour and coconut cake, faintly sweet, sold in a conesnackPowSoft steamed bun filled with sweet-savoury red porkPudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualPumpernickelDense black Westphalian rye bread, steam-baked for hours.PuriniDense steamed pudding of cassava or flour, served with coconut cream.snackPutoFluffy steamed rice cakes, classic partner to dinuguandessertPutu PiringSteamed rice-flour discs filled with palm sugar, served on pandan with coconutmainPyongyang ManduBig thin-skinned dumplings of pork, tofu and kimchi, steamed or in clear brothQuimbolitoSteamed sweet cake of maize or wheat flour wrapped in achira leafQuiquangaFermented cassava paste pounded, wrapped in leaves and steamed to a firm loaf

  • Chwee Kueh

    Steamed rice cakes topped with salty preserved radish and chilli. Ready in 30 minutes prep and 40 minutes cooking. About…

  • Chuchitos

    Small firm corn tamales with tomato sauce and cheese. Ready in 1 hr prep and 1 hr 30 min cooking.…

  • Conkies

    Steamed cornmeal-coconut-pumpkin parcels in banana leaf, Independence treat. Ready in 45 min prep and 1 hr cooking. 16 parcels. A…

  • Cuscuz

    Steamed cornmeal cake eaten warm with honey, butter or coffee. Ready in 20 min prep and 40 min cooking. 6…

  • Cuscuz nordestino

    Steamed corn couscous with butter, eggs or cheese, northeastern mornings. Ready in 10 minutes prep and 20 minutes cooking. Serves…

  • Curanto

    Chiloé pit-cooked shellfish, meats and potato breads over hot stones. Ready in 1 hr 30 min prep and 1 hr…

  • Danbauk

    Burmese biryani of chicken and rice, festive favourite. Ready in 40 min prep and 1 hr 30 min cooking. 8…

  • Dambou

    Steamed millet couscous tossed with moringa leaves and oil. Ready in 30 min prep and 50 min cooking. 6 servings.…

  • Damlama

    Layered meat and vegetables steamed in their own juices. Ready in 30 min prep and 2 hr cooking. 8 servings.…

  • Dhokla

    Steamed fermented gram-flour sponge tempered with mustard seeds; Gujarati. Ready in 20 min prep and 25 min cooking. 1 tray,…