Friday, June 27, 2008
Yum Cha Duck Noodles
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
Leaf Wrapped Glutinous Rice
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
Roast Buns
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
Pan-fried Carrot Cake
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
Muey Kok (Yam Paste)
Monday, June 16, 2008
Jasmine tea
Friday, June 13, 2008
Prawns Chee Cheong Fan
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.
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