Cooking Classics: Dim Sum
Lip Kah Ng
Language: English
Pages: 120
ISBN: B00KDDOU6E
Format: PDF / Kindle (mobi) / ePub
Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia. Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes. Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used.Cooking Classics: Dim Sum puts together a wide range of dim sum snacks that have captured the hearts of food lovers around the world. Dim sum specialist Ng Lip Kah demonstrates the preparation of all-time favourites like siew mai, glutinous rice in lotus leaf, egg tarts, as well as creative additions to the dim sum menu, such as salted egg yolk custard buns, crispy bread rolls and snow skin dumplings. Perfect your deep-frying skill to get crispy deep-fried wonton, learn tips on how to mould dumplings into various shapes, find out how to make crystalline har kow skin, and discover many more ideas that will inspire great cooking in this comprehensive Cooking Classics collection.
Cover and cook for 10 minutes over high heat, stirring every 2–3 minutes, until the dough is no longer watery. 2 Knead dough until smooth. 3 Roll dough into a long cylinder about 2 cm (14/5 in) in diameter. Cut out smaller pieces, each of about 2 cm (14/5 in in) long. 4 Lightly flatten each piece into a 0.5 cm (1/4 in) thick round disc. 5 Scoop a small dollop of filling onto the centre of each dough round. Seal the filling and mould into desired shape. Repeat until all ingredients are used up.
White sesame seeds 20 g (2/3 oz) Cooking oil for deep-frying 1 On a floured surface, roll dough into a long cylinder. Cut dough into equal pieces, each about 20 g (2/3 oz). Lightly flatten each piece into a 0.5 cm (1/4 in) thick round disc. 2 Scoop a small dollop of lotus paste onto the centre of each dough round. Seal the lotus paste filling and mould into a round ball. Dampen it and coat all over with sesame seeds. Repeat until all ingredients are used up. 3 Heat oil in a wok over high heat.
custard buns xiang zha nai huang bao It’s hard to resist the sweet custard filling nestled within a light crisp pastry. This is both a wonderful snack and a satisfying dessert. Ma k es a bout 25 buns Bun pastry dough (see page 110) 250 g (9 oz) Cooking oil for deep-frying Cu sta rd Eggs 3 Sugar 150 g (51/3 oz) Hong Kong flour 35 g (11/4 oz) Milk powder 10 g (1/3 oz) Custard powder 10 g (1/3 oz) Butter 60 g (2 oz) Coconut cream 1 tsp Full cream milk 1 tsp Condensed milk 1 tsp Vanilla essence 1–2
into a long cylinder. Divide dough into 25 equal pieces. 4 Lightly flatten each piece into a flat round disc. Spoon filling into dough round and form pleats at the top to seal it. 5 Dampen the tops of the buns and coat with spring onions. 6 Leave buns to prove for 45 minutes. 7 Steam buns for 4 minutes over high heat. 8 Heat oil in a wok. Pan-fry buns until golden brown. 9 Serve immediately. 62 m ea t 02 16 Dec Meat.indd 62 7/1/14 12:14 PM 02 16 Dec Meat.indd 63 7/1/14 12:14 PM 02 16
filling. Ma k es a bout 16 pa r ce l s Lotus leaves 4 Glutinous rice 600 g (1 lb 52/5 oz), washed Sea so n in g Salt 9 g (1/3 oz) Water about 400 ml (131/2 fl oz) Chicken powder 9 g (1/3 oz) Cooking oil for pan-frying Sugar 25 g (4/5 oz) Chinese sausage 80 g (24/5 oz) Ground white pepper a dash Dried shrimps 80 g (24/5 oz) Sesame oil a dash 1 Chinese mushrooms 40 g (1 /3 oz) Dark soy sauce a dash Braised peanuts 1 can, about 170 g Boiling water 150 ml (5 fl oz) (6 oz) Chopped