If you've never made Ham Sui Gok at home before, now's the time. These gorgeous fried glutinous dumplings are a favorite at yum cha restaurants for their delicious porky goodness and wonderfully chewy skin!
In this guide, I am going to introduce a legendary part of Cantonese cuisine and culture that is dim sum, yum cha, and zao cha. Including all the top dim sum dishes you need to be trying, plus their Chinese names and pics for easy ordering at any dim sum restaurant near you. To go
Name: Steamed rice paper rolls with prawns Mandarin: xian xia chang fen Cantonese: Sin Ha Cheung Fun Main Ingredients: Skin: Rice flour, wheat starch or sometimes corn (or potato or water chestnut) starch Filling: Prawns, spring onion, ginger, bamboo shoot Key taste points: Skin:...
Learn how to make yum cha-style mango pancakes perfectly every time. They're fresh, fluffy, bursting with flavor and super easy!
Recipe video above. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand! These Chinese steamed dumplings are filled with a classic pork and prawn filling. Serves 2 - 3 as a main meal, or more as part of a larger spread. Also see Japanese Shumai (smaller, topped with peas!)
If you've never made Ham Sui Gok at home before, now's the time. These gorgeous fried glutinous dumplings are a favorite at yum cha restaurants for their delicious porky goodness and wonderfully chewy skin!
Where would we be without yum cha? We're talking xiao long bao, prawn rice noodles, chicken feet and mango pancakes.
Braised dim sum style tripe in a spicy, slightly sweet sauce. Get our Yum Cha Honeycomb Tripe recipe and make this Chinese dish at home. Recipe by Asian Inspirations.
Chinese Broccoli with Oyster Sauce is so easy to make! These greens are the perfect dinner idea and a delicious way to get your serving of vegetables in!
Chinese Steamed Spare Ribs with Black Beans is one of the best and well-known dim sum dishes. This steamed ribs dim sum recipe, is so easy to make at home!
I told myself I must put up a post tonight and here you have it - another one of my must order items when visiting a yum cha restaurant. As I mentioned in my last yum cha special installment, the ingredients of the filling for my fu jok guen is the leftover from my siu mai making. So make a bigger batch of the filling and you should be able to serve both items at your yum cha party without working out too much of a sweat. I am making this a very brief post... time to catch up on my reading. Happy cooking and see you soon. P.S To my fellow blogger friends, I will drop by to say a quick hello when I have a little more time over the weekend :) makes about 10 for the filling you'll need; 500 g of minced pork or chicken 250 g of banana prawns, shelled, chopped 8 water chestnuts or 1/2 can of bamboo shoots, chopped 2 spring onions (white parts only) minced 2 cm piece of ginger, grated 3 tbs of light soy 1 tsp of white pepper 2 tsp of sesame oil a dash of Chinese cooking wine 1 egg white, lightly beaten 3 tbs of corn flour you'll also need; 10 pieces of 8 x 8" beancurd skin for the sauce; 1 tbs of cooking oil 1tsp of chopped garlic 1 tsp of minced ginger 1 cup of chicken stock a dash of Chinese cooking wine a tiny pinch of white pepper corn flour solution for thickening Place all ingredients for the filling in a large bowl and mix well. To wrap the roll - Place a piece of the beancurd skin on a flat surface, use a damp cloth to wipe the beancurd skin to remove the excess salt and to soften the wrapper a little. Place about 3 heaped tbs of the filling in the middle of the beancurd skin. Roll the beancurd skin over and fold the sides to form an envelope. Roll tightly into a cylinder roughly 1.5" wide and 4" long. Brush a little egg white on the edge to secure the roll. Shallow fry beancurd skin rolls in batches until golden. Remove and drain well. To prepare the sauce - saute garlic and ginger with cooking oil for a few seconds then add in the stock, cooking wine, white pepper. Allow it to come to a boil and thicken with a little corn flour solution. Arrange half of the rolls in a shallow bowl, pour half of the sauce over, cover and steam over medium heat for 8 minutes. Sprinkle with some spring onion julienne spring onions and serve as part of your yum cha at home.