Description
Southeast Asian steaming techniques involve using bamboo or metal steamers to cook food with aromatics.
Technical
The temperature range for steaming in Southeast Asian cuisine is typically between 100°C to 104°C, with steaming times varying from 8 to 25 minutes depending on the type of food. The use of aromatics like lemongrass and galangal is thought to have originated from the influence of Indian and Middle Eastern cuisines on Southeast Asian cuisine.
Science
Primary Reaction
Starch gelatinization and protein denaturation
Sensory Profile
Aroma ()
lemongrassgalangalherbalpandan leafgingercoconut
Wine Analogy
Like a delicate Gewürztraminer with lychee and rose notes
Coffee Analogy
Similar to a lightly roasted Sumatran coffee with herbal undertones