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Deep Fried Shrimp Wontons. Iusing home-made shrimp paste as the main ingredient and deep fry them until
golden brown and crispy. This is my students and family's all time favorite.
Deep fried Yuen Bao. In the Year of Ox, I wish everybody can overcome the financial crisis and no longer
hestitate in spending money, so I cook this dish for my Chinese New Year dinner. It looks like many gold bar (Yuen Bao = ancient
money). Kids like them very much!
Fried Taro Pastries. Simple ingredients but lots of time and efforts to deep fry these taro pastries.
Heat control and practice are the essential tips to cook this dim sum.
Steamed Black Sesame Bun. The home-made sweet black sesame paste is smooth and full of sesame fragrance.
Turnip cake
is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year.
Once the turnip cake is
cooked, it can be kept in the refridgerator for a month.
Some people like to pan-fried
it and dipped it with hot sauce; some likes it steamed and served with soy sauce.
Siu Mai shaped like tiny kettles, which means "cook and sell," to indicate that once
they cooked, they are never left unsold. Besides, Pork and Shrimp Siu Mai, there are different types of siu mai, such
as muchroom siu mai, quail egg siu mai, minced fish siu mai, etc. in some traditional Cantonese restaurants.
Like other classics dim sum, they have their own particular dough, a wheat flour --- based dough. However, there are
number of ready-made wheat-flour wrappers avaliable in Chinese and Asian markets. To make it easy and convenient, won ton
wrappers can be used for this Canton Dim Sum.
In Cantonese restaurant, Steamed Char Siu Buns are a must have. It is a piece of treasure to
local Chinese.
After learning how to roast Char Siu (Chinese BBQ Pork), learning steamed Char Siu buns wouldn't be hard. White puffy
buns, which contain delicious roasted Char Siu and oyster sauce filling, are irrestible.
Baked Char Siu Pastries are a good evidence that Cantonese People are creative and open-minded
with their cooking. Canton Dim Sum Chef changes western pastry into Southern Chinese version pastry by adding baking powder
and sometimes even ammonia carbonate into the dough in order to create puffy and crispy effects. Cantonese pastry has a high
flexibility, it can be salty but it can also be a bit sweet as it depends on the main ingredients.
Steamed shrimp dumplings (Har Gau) are the most famous dim sum in Chinese restaurant.
The main ingredients are wheat starch and shrimp. Making shrimp dumplings are not easy. In a traditional restaurant, the pastry
specialist is hired just to thin the dough and other five to seven helpers to wrap the ingredients. It requires fresh dough
and steam immediately. Furthermore, steaming time has to be strictly controlled. It really takes time to learn and practice.
Does it mean this dim sum is hard to make? It all depends on your own requirement. Recognising the basic technique and
then pratice more is the key to success.
Once you learn the basic technique of making shrimp dumplings dough, making this Four Star Seafood
Dumplings, which consist of scallop and shrimps inside, would be a bit easier. You can just roll the dough rather
than thin the dough with a dull-knife.
Lap Cheong Buns. Lap Cheong is Preserved Chinese Sausage. In the old time, this is a traditional steamed
bun sold in the traditional Chinese restaurant (Yum Cha place) . However, it becomes a "hard to find" dim sum since
people concern more about their health as lap cheong has too much fat. So I chose low fat chicken lap cheong to make this
steamed buns. It really bought up a lot of memories about having dim sum with my mom in the restaurant before I went to school.
Mui Choy Buns. Mui Choy is preserved vegetable. It takes some pre-cook procedures before it is cooked
in the dish. I liked to have mui choy buns at the Liu Garden in Hong Kong. Too bad, the Liu Garden closed down already.
I still missed its mui choy buns even I have tried them in other restaurants. Anyway, I cannot find mui choy buns
in my living area. The only way to eat them is to cook the buns myself. Why not? I am a cook.
Lotus Leaf Wraps (Lo Mai Gai )is a popular dim sum in traditional Chinese restaurant. The ingredients
mainly are steaming lotus leaves filled with sticky rice, Chinese sausages and vegetables.
One big Lo Mai Gai can fill up one's stomach. So , in the old time, labor worker usually had one for breakfast.
Nowaday, Chinese restaurants have already modified this traditional dim sum to "Mini Lo Mai Gai".
Steamed Custard Bun. Soft and creamy egg custard filling is so rich in egg favor. I also shaped it like
a cresent roll for my son, so he can taste the custard from one end to the other end.
Dried Shrimp Rice Roll is one of the famous dim sum in Chinese restaurant. There are different kinds
of rice rolls, such as shrimp rice roll, beef rice roll, scallop rice roll... It has to be steamed and served hot
with home made sweet soy sauce, hoi Sin Sauce and even sesame seeds.
Crab Meat cabbage Spring Rolls. Spring rolls can be very creative. I used intimated crab meat, bean
sprouts,and cabbage as ingredients to cook this dish.
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