Dim sum means ‘touch the heart’ in Chinese.
The small bite sized dishes were designed to merely touch the heart not sate
the appetite, and also allow customer to order variety of dishes, creating a banquet
of different tastes and flavours.
Dim sum are served in a bamboo steamer baskets or on small plates and these small portions of food can be savoury or sweet and prepared steamed, baked or fried.
The typical dim sum menu will include various types of steamed buns, rice noodle rolls, and dumplings, all of which will include a range of fillings and ingredients from meat to prawns and chicken to vegetables.
Shrimp dumplings ( Har gow)
Originated on the outskirts of Guangzhou, Har gow is one of the most popular dim sum.
prawns, encased in a thin translucent wrapper made from wheat starch and
tapioca flour, delicately pleated on one side
– it’s not easy to make
har gow wrapping.
Rice noodle rolls (Cheong fun)
A must item at the breakfast table – large sheets
of steamed rice noodles are used for wrapping a variety of ingredients of
choice – ranging from shrimp, beef or chicken, eggs, to mixed vegetables or
even crunchy bean curd skin – into long ‘rolls’. Then it’s covered in a splash
of sweetened soy sauce to maximize the taste.
Chicken & vegetable buns (Gai bao)
take away breakfast items for busy people
– the famous steamed fluffy white buns
stuffed with a savoury mixture of chicken, mushrooms and a mixture of herbs and
vegetables – delicious!
Custard buns ( Lai wong bao)
Chinese steamed fluffy custard buns are
deliciously sweet dessert – filled with sweet, creamy and fragrance custard
that has a melt-in-your-mouth texture when warm, typically made with a mixture
of eggs, sugar, butter, corn starch, condensed milk and custard powder – they are
delightful soft buns that make perfect snacks or breakfast.
Turnip cake ( Lo bak go)
Pan-fried turnip cake usually has a thin, crispy outer layer, and creamy on the inside – Chinese radishes are shredded and mixed with rice flour into a thick batter before being steamed. Once cooked, the turnip cakes are sliced and pan-fried until golden and crispy.
Like the other types of dim sum, it is common to mix finely chopped ingredients, including dried shrimp, sausages and mushrooms into the batter – e at this with oyster sauce or chili oil on the side, you won’t regret it.
Chicken feet ( Fung zao)
Chicken’s feet might seem like an odd treat but they are incredibly delicious! Chicken feet are usually stir-fried or deep-fried, then marinated in a sweet and spicy black-bean sauce to give flavour to the tender sticky tendon beneath the skin. Entire chicken feet are then steamed – to create a gelatinous texture.
Taking small bites of the fatty skin and
the tendons inside is truly satisfying.
Sticky rice in lotus leaf ( Lo mai gai)
One of most classic and popular dish at dim
lo mai gai is a steamed parcel
of sticky rice, filled with marinated chicken, shitake mushrooms, sausage,
dried shrimp and other vegetables – packed together into a lotus leaf. It is
then steamed, which infuses the fillings with the herbal fragrance of the leaf –
take note that the leaf in not edible.
Grab our delicious Dim Sum at: https://www.halalfoodmaster.com/mamadimsum/
No posts found