Dim Sum Buzz: March 2011

Saturday, 19 March 2011

Chan Chi Kai (Pearly Chick Dumpling)

Chan Chu Kai is made if glutinous rice wrapped in lotus leaves stuffed with chicken in the center ...

Nice ?

It's delicious if you ask me. Kids like them for some unknown reasons.

Recommended. But again, if you expect something crunchy or crispy, the I suggest you should just give it a pass ... this is one tender soft delicate stuff. Actually, a little slimy (see "Glutinous Rice" below for details.)

Glutinous rice 糯米

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice[1]) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus[2]) in the sense of being glue-like or sticky and not in the sense of containing gluten[citation needed]; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.

Chinese traditions

In Chinese, glutinous rice is known as nuòmǐ (糯米).

The Chinese dish, nuòmǐ fàn (糯米飯), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecue pork and optionally dried shrimp or scallop (recipe varies depending on the cook's preference).

File:Zongzi.jpg

Zongzi (Traditional Chinese 糭子/糉子, Smplified Chinese 粽子) is a Chinese dumpling consisting of glutinous rice and sweet or savory fillings wrapped in leaves which is then boiled or steamed, commonly eaten during the Dragon Boat Festival. Lo mai gai is a parcel of glutinous rice and chicken wrapped in lotus leaves and steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia. Ba bao fan (八寶飯) or "eight treasure rice" is a dessert made from glutinous rice steamed and mixed with lard, sugar, and eight kinds of fruits or nuts.

Glutinous rice is also often ground to make glutinous rice flour. This flour is then made into niangao and sweet filled dumplings tangyuan, both of which are commonly eaten at Chinese New Year. It also sometimes used as a thickener and for baking.

Friday, 18 March 2011

Har Gao The King Of Dim Sum

Har Gao 蝦餃

Har Gao (also spelled har gow, har gau, har kau, har gao, ha gao, ha gow, ha gau, har gaw, ha gaw, har kaw, ha gaau, har cow, har gaau, or other variants) is a classic Chinese Dim Sum.

The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. This dish is often served together with sieu mai; when served in such a manner the two items are collectively referred to as hargow-sieu mai (蝦餃燒賣).

The wrappers are made with boiling water, to which wheat starch, tapioca starch, oil and a small amount of salt are added.[1] The filling contains shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings.[1] The pouch-shaped dumpling is then steamed in a bamboo basket until translucent; at the table it is usually dipped in soy sauce, or red color rice vinegar. When the dough for the wrapper is properly prepared and cooked, the dumpling has a slightly sticky, chewy texture. The shrimp are not overcooked, so they retain a slightly crisp texture. Ingredients vary regionally, but most versions contain sesame oil, salt, sugar.[1] Other versions may contain oyster sauce, water chestnuts, or ginger.

This dish is said to be the one that the skill of a dim sum chef is judged on. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other har gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.

Recommended ?

Absolutely. Everyone loves Har Gao or else, you're simply not a fan of Dim Sum.

Thursday, 17 March 2011

Shiu Mai The Queen Of Dim Sum

Shiu Mai 燒賣

No Yum Cha (Cantonese for "Tea Time" ie. having Dim Sum at a Chinese restaurant) is complete without this item. It's that serious.

What Is Shiu Mai ?

I have no idea whare does the name "Shiu Mai" comes from ? Literally, it means "Roast & Sell" !

Basically, it's a wonton like dumpling. It's stuffed with flavored minced port and topped with a little bit of fish roes. Wrapped in tantalizing fashion as you can see, and they just steam the hell out of it !

One thing you may want to take note is Chinese culinary is very different from other culture in one way - Chinese uses water as the medium to cook more than anything else. That's explains why almost all Dim Sum is steamed, not baked or fried.

Very frequently, Chinese also use water to boil food. That's why you pay attention, Chinese always have some really watered down soups that people from other culture simply cannot appreciate. I shall cover this cultural aspect of Chinese culture in details in culinary topics.

Meanwhile, believe me, Shiu Mai is one of rare Dim Sum that everyone loves. It's for this reason I call it the Queen of Dim Sum. So, which one is the King, you may ask ?

Stay tuned for more.

Wednesday, 16 March 2011

Cheong Fun is truly a noodle that is fun to eat !

Cheong Fun 腸粉

It's a noodle made of rice flour that is very Cantonese, and it's absolutely fresh because it's made (by steaming rice flour batter on a piece of "cheese cloth") when you order one.

It comes with a variety of stuffings - Shrimps, pork, beef etc. There is one rolled up with Dog Bone (Tu Tiu or You Cha Kwai - Chinese longish donut) but this one is not called Cheong Fun. It's called Cha Leong. And it usually mean to go with congee etc.

What it taste like ?

If you love pasta and Chinese food. This one is for you. Kids generally love it because it's smooth, tasty and of course, pretty fun.

Personally, I love it. It's one of those "must have" item on my Dim Sum list.

Generally, it's served with a 'flavored' soya sause and occasionally, they may give a strand of Yu Choy (Chinese spinach).

Do I recommend this dish ?

Yes. Get one ... It's truly Cantonese.

Tuesday, 15 March 2011

Char Siu Pao (Roast Pork Bun)

This is classic Dim Sum dish.

Basically, it's a steamed bun stuffed with Char Siu (Roast Pork with Chinese BBQ sauce).

What is Char Siu 叉燒 ?

Char Siu (also spelled Cha Siu, Chashao, and Char Siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine.

"Char siu" literally means "fork burn/roast" (Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

The meat, typically a shoulder cut of domestic pork (although in ancient times wild boar and other available meats were also used), is seasoned with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today's preparations) and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with starch, whether inside a bun (cha siu baau), with noodles (cha siu mein), or with rice (cha siu fan) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.
Recommended ?

Yes. It's one of the Dim Sum favorites. But for non-Chinese who are used to baked food, I'd recommend the baked version of Char Siu Pao instead. Usually, they just call the baked Char Siu Pao as "Siu Pao".

Saturday, 12 March 2011

Phoenix Claws

Phoenix Claws 鳳爪

This Dim Sum is quite possibly the toughest looking food you have ever come across in your life.

I'd be honest with you, it's actually Chicken Feet !

But you know what, it's really yummy.

It's tasty (in Chinese BBQ stew sauce), it's tender, it's simply amazing except it may look yucky to those who never have it before, and I don't blame you.

Sometimes I wonder how on earth can Chinese invented such a challenging (look-wise) dish ? Personally, I can never imagine chicken feet are actually edible ... Not only it looks tough, it's actually tough.

Well, not so after it's cooked.

It texture is like ... I don't know, there is hardly anything comparable, really.

If you dare, try it.

Warning

Believe me, once you think it's okay ... you will be hooked for life. It's the crack of Dim Sum !

Friday, 11 March 2011

Seaweed Shrimp Roll

Fried Shrimp Dumpling Rolled in Seaweed ... that's it.

Yummy ?

Do you like spring roll ? And yes, then this spring roll wrapped with seaweed called Nori, the same one used in wrapping Sushi. You should love it.

About Nori Seaweed

Nori (海苔?) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver.

Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori, with total production valued at up to US$2 billion per year.

Thursday, 3 March 2011

Stuffed Eggplant

Actually, these delicious Dim Sum stuffed with fishcake are not made from the eggplants you used to see in supermarket. Not the usual fat round babes, they're made using Chinese eggplant, which is of course still eggplant except they're a lot longer and thinner physically (see picture below),

What's verdict on this one ?

I say they're alright. Worth trying ... but if you expect something crunchy or crispy, then please pass it on.

Tuesday, 1 March 2011

Ngao Chap

Ngao Chap or simply Cow Spare Parts Stew (in my language) is a rather tasty Chinese stew with stuffs like kidneys, tripe and radish.

Don't let the appearance fools you. It may look yucky, but it's pretty tasty.

It's stew with the classic Chinese Five Spices.

About Five Spices 五香粉

Five-spice powder is a mixture of five spices, encompassing all five flavors of sweet, sour, bitter, pungent, and salty. It is popular in Chinese cuisine, but also used in other Asian cookery.

Formulae

There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Instead of true cinnamon, "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used. The spices need not be used in equal quantities.

Another variant is tunghing or "Chinese cinnamon", powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food.

Usage

Five spice is used well with greasy meats like pork and duck. It is used in stir fried vegetables and as a spice rub for chicken, duck, pork and seafood.

Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.

A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Dim Sum Buzz