Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired.
Yam is similar in appearance to sweet potato; but not at all related to it.
I share to you my way type of steaming pork spareribs with yam.
- 3 gloves of garlic, minced
- 400 g of pork spareribs, cut into pieces
- slice ginger
- 1 small yam, cut into cubes
- 1 tbsp cornstarch
- 1 tsp oil
- Mix all the the ingredients in a large bowl and live it for 30 minutes or more.
- Put marinade pork in a platter.
- Pour water into a wok about 2/3 full. Heat the water to boiling. Put and place platter on a rack that sits over the wok. Cover and steam pork spareribs for about 20-25 minute. Serving it hot is best.
- Cover platter with aluminum foil and so the steaming water will not add to the dish.
- Yam is a good source of energy; 100 g provides 118 calories. It mainly composed of complex carbohydrates and soluble dietary fiber. Together, they raise blood sugar levels rather very slowly than simple sugars and therefore recommended as low glycemic index healthy food. In addition, dietary fiber helps reduce constipation, decrease bad or “LDL” cholesterol levels by binding to it in the intestines and prevent colon cancer risks by preventing toxic compounds in the food from adhering to colon mucosa.