Friday, June 27, 2008
I discover with my dear one morning the delightful ne dish the chef recommended at Yum Cha Dim Sum Restaurant, our old haunt for dim sum and enjoy so much to our hearts, the company of each other feeding into the mouth, smooth and mild tasting noodles with tender duck meat that was so well down into our throats with the mild soup. We both admit that this really uplift our heavy stomachs, a brilliant choice recommended.
Thursday, June 26, 2008
Basically, one of the essential order I am to mention is the traditional Leaf Wrapped Glutinous Rice with dried shrimp. In particular to this dish, I prefer and to some extent insist that it be boiled and steamed with 2 salted egg yolk and five spiced sauteed prawns. I am often reminded of my
ancestors in the fields having these as their packed lunch which I eat with deep admiration for them.
Sunday, June 22, 2008
Just close my eyes and let the aromatic crust fill your nose and you will be hooked on this special roast bun with char siew in the middle. The best way to savour this is to sink your teeth into a chopstick held roast bun with thin, crispy crust; which is a result and very light for me to have at least a couple for the whole dim sum session.
Friday, June 20, 2008
If ever there is a chance to learn cooking, I would take up the course to make dim sum with the fried carrot cake as a start. For the ingredients are very down-to-earth and simple to me: Rice Flour, water, dried prawn, and pepper, my sauce to go with. My favorite dips are chiili sauce and myonnaise that goes perfectly together.
Wednesday, June 18, 2008
In case any one is new to this, this is a the deep-fried crusty shell that envelopes the juicy mix in the centre. The centre is very sweet and the crust salty, which for me is a salivating blend that will intrigue me to savour continually from every bite.
Monday, June 16, 2008
If ever Jasmine tea is missing, the heart of dim sum is missing. I have through decades take pointers to sip tea right and this tea is an essential to run down the guts and reorder my body. Without it. my body become over heated and my best solution is still to have it even when I fall ill.
Friday, June 13, 2008
Life really is peppered with much surprises to come up with such a dish and to me this is so creative. The prawns chee cheong fan are like soft blankets or pillowed prawns and they taste like that in me. To really savour this dish, a tip is to go as light on the sauce to get more of a fresher seafood dish. On the contrary, when I want a richer taste, I will go more on the sauce and add the chilli paste.