Dim Sum-Traditional Favourites and Innovative Creations

Hei Chan Chei

Description

One of the greatest pleasures in Chinese cuisine - 'dim sum' (which means 'touch the heart' in Cantonese) - is probably the most often enjoyed culinary fare and offers an endless assortment and variation of dish choices. These exotic tasty delights are often served in petite portions, and have become increasingly popular to be had as a meal. With a great assortment of savory and sweet choices ranging from enticing buns, dumplings and pastries - who wouldn't enjoy having dim sum? Anyone who has enjoyed the pleasures of a dim sum meal has more often than not wondered at the gastronomical possibilities of recreating these delights in their very own kitchen. This is now made possible with "Dim Sum". "Dim Sum" is a contemporary compilation of authentic dim sum recipes from the private collection of renowned chef - Chef Chan Chen Hei. Chef Chan's bold and original approach to traditional dim sum strips much of the mystery that goes into his scrumptious creations such as Steamed Pork Dumpling topped with Crab Roe, Deep-fried Chewy Dumpling, White Jade Roll with Crab Sauce to name a few. His creativity and desire to experiment with unexplored combinations of flavours and textures is evident in his other unique creations like Sugar Cane Jelly, Ginger Egg Tart, Green Tea Dumpling etc, these and many more never fail to excite and tantalise the palates. The recipes featured are specially selected from Chef Chan's private collection that he has compiled over years of experimenting, innovating and perfecting dim sum dishes. "Dim Sum" is an unique treasure cove of many delightful dim sum recipes, and peppered with nuggets of advice and tips from Chef Chan. Both professionals and novices will find "Dim Sum" a useful reference for replicating dim sum dishes that are served in top restaurants. Beautiful full colour photos accompany the recipes, and these in itself will guarantee to inspire even novices to discover the superb flavours of dim sum at home. Expand your culinary repertoire with "Dim Sum". Chef Chan's first book "The Art of Taste" published by Marshall Cavendish, garnered a nomination for Best Hard Cover Recipe Book at the prestigious 2003 Jacob's Creek Awards.

Sujets

• China

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 16 janvier 2009
• Nombre de lectures: 1
• EAN13: 9789814893619
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

Chan Chen Hei
Editor : Lydia Leong
Designer : Lynn Chin Nyuk Ling
Photographer : Edmond Ho
Writer : Sharon Soh

The publisher wishes to thank Sia Huat Pte Ltd, Life Storey Pte Ltd and Barang Barang for the loan and use of their tableware.
The recipes in this book were created by Chef Chan Chen Hei in collaboration with the dim sum chefs at Chef Chan s Restaurant.
First published 2005 (cased with jacket) Reprinted 2009 (paperback)
Copyright 2005 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone], fax: [phone]. E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
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Marshall Cavendish is a trademark of Times Publishing Limited.

National Library Board Singapore Cataloguing in Publication Data
Chan, Chen Hei. Dim sum : traditional favourites and innovative creations / Chan Chen Hei. - Singapore : Marshall Cavendish Cuisine, c2005. p. cm. e-ISBN: 978 981 4893 61 9
1. Dim sum. 2. Cookery, Chinese. I. Title.
TX724.5.C5 641.5951 -- dc21 SLS2005002468
Printed in Singapore by Fabulous Printers Pte Ltd
contents

Preface 5
Steamed 6
Fried 53
Baked 94
Others 112
Special Techniques 132
Glossary 133
Cooking Utensils 135
Weights Measures 136

preface

Today, the trend of making and presenting dim sum is continuing into two different but parallel directions-towards a modern, inventive and artful style; and a return to the traditional stalwart favourites. It is hard to say which one is better; it comes down to personal preference. Give me the simple, homey dim sum from the street stall anytime.

When I think of dim sum, I think of the delicious street
foods of China. Hot steaming man tous (buns) made
on-the-spot, along with slippery smooth ju cheong
fun (steamed rice rolls) doused with fragrant lard
oil and large, juicy pork buns the size of Big Macs!
Then there are grilled skewered squids dripping with
peanut sauce and my personal favourite, grilled lamb
fat. These dim sum may be coarsely made, but they
are packed with taste and flavour!
The thought of dim sum also brings me back to my
first year as an apprentice cook. Like other Cantonese
chefs of my generation, I started my training in a dim
sum kitchen. The restaurant I worked at was housed
in a multi-storey building. The top floor was a lodging
area for young apprentices like me and we shared
it with pigeons, quails, chickens and ducks. As part
of our training, we had to wake up at three every
morning or be caned by the chefs. During business
hours, we peddled dim sum from table to table. If we
were slow in returning to the kitchen, we would be
scolded. Whatever free time or energy we had left
after work was spent conjuring up ways to appease
the chefs. We would wash their dishcloths, buy them
drinks or polish their battery of knives.
Although life as an apprentice cook was hard, I will
always treasure the memories as it marks the start of
my journey into the culinary world. It also introduced
me to the art of dim sum making.

It may be easy to make dim sum, but to do it well is
difficult. Even if you have mastered the techniques, the
taste has to be perfected. I agree with the commonly
held view that the earlier one picks up dim sum making,
the better his or her skills will be. Young fingers are
more nimble, making it is easier to fold 20 pleats on
each dumpling. Young fingers are also more sensitive
to the feel of the dough, an important requirement
in gauging if the dough is of the correct texture or if
it requires more kneading. The recipes in this book
were chosen as they can be made by the home cook
with some pastry know-how. All they need is practice
and a little patience.
My first book, The Art of Taste: Secrets of the
Cantonese Kitchen centres around what I do best-
classic Cantonese cuisine. But for this second book,
I want to share with readers what I have immense
interest in-dim sum. Little tricks and techniques are
given throughout this book to help you understand
the art of dim sum making. I have also included some
less common dim sum recipes which I hope will bring
renewed interest in these once-popular morsels which
have sadly been forgotten with time. Besides being
a recipe resource, I hope this book will also serve as a
modest documentary on dim sum.

Chef Chan Chen Hei
Steamed Vegetable Dumplings Zeng Fun Gor 8
Phoenix Eye Prawn Dumplings
Fong Ngan Har Gau 11
Steamed Rice Rolls with Vegetables
Loh Hon Zai Cheong Fun 12
Steamed Pork Ribs and Black Olives on Rice Rolls
Larm Gok Pai Kuat Fun Qun 15
Four Treasures Wrapped with Chinese Yam
Wai San Sei Bao Zat 16
Twin Sausage Buns Lap Cheong Qun 19
Fragrant Curry Squid Ka Li Heung Lat Sin Yao 20
Stuffed Prawn Rolls Sin Yok Har Tong 23
Steamed Beef Balls San Zok Ngao Yok 24
Shark s Fin Dumplings with Bird s Nest Sauce
Yin Yek Yu Chee Gau 27
Chicken with Glutinous Rice Lor Mai Gai 28
Eel Dumplings Seen Yok Gau 31

Roast Pork and Preserved Mustard Cabbage Buns
Mui Choi Char Siew Bao 32
Steamed Pork Dumplings Topped with Crab Roe
Hai Wong Siew Mai 35
Crystal Duck Dumplings Ye Ngap Choi Gau 36
Steamed Radish Cake Loh Bak Gou 39
Soup Dumplings Kun Tong Bao 40
Steamed Fok Leng Pork Buns Fok Leng Bao Zi 43
White Jade Rolls with Crab Sauce
Hai Zap Bak Yok Qun 44
Sweet Potato Cake Kam Xu Ma Lai Gou 47
Steamed Custard Buns Fong Wong Lau Sar Bao 48
Sweet Bean Cake with Ginseng
Gao Lei Sum Mei Dao Gou 51
Sweet Black Sesame Rolls Hak Zi Ma Qun 52
steamed
steamed
8

Steamed Vegetable Dumplings
Zeng Fun Gor
When steamed, the skin of the dumplings becomes translucent, revealing the myriad of ingredients inside.
Method
Heat some oil and saut garlic until fragrant. Add filling ingredients except stock continue to saut until fragrant.
Add stock and seasoning to taste. Simmer until stock is slightly reduced and ingredients are cooked. Set aside to cool.
Prepare dough. Combine wheat starch flour, 40 g corn flour and water to make a paste. Stir in boiling water and mix well. Add remaining corn flour and oil. Combine to form a dough.
Roll dough out into a long cylinder. Cut into 36 equal pieces.
Roll each dough piece out into a thin, round skin. Spoon some filling onto each skin and fold in half, forming a half moon. Pinch edges to seal.
Arrange dumplings on an oiled steaming plate and steam over rapidly boiling water for 4 minutes.

MAKES 36
Ingredients
Cooking oil
Garlic
Filling
Preserved radish ( choi bo )
Peanuts (groundnuts)
Yellow chives ( gau wong )
Carrots
Yam bean (Chinese turnip)
Dried Chinese mushrooms
Minced pork
Superior stock (see page 134 )
Seasoning (to taste)
Oyster sauce
Dark soy sauce
Chinese hua tiao wine
Salt
Sugar
Ground white pepper
Dough
Wheat starch flour ( dung meen fun )
Corn flour (cornstarch)
Water
Boiling water
Cooking oil

3-4 cloves, peeled and chopped
70 g
70 g, roasted
70 g
70 g, peeled and diced
70 g, peeled and diced
30 g, soaked to soften, squeezed dry, stemmed and diced
70 g
250 ml
260 g
190 g
240 ml
600 ml
75 ml

steamed
11

Phoenix Eye Prawn Dumplings
Fong Ngan Har Gau
These prawn dumplings have a juicy, springy filling and translucent skin that is firm yet supple to the bite.
Method
Scald pork briefly in boiling water. Drain well and allow to cool.
Mix pork with prepared prawn meat and add seasoning to taste. Stir in corn flour to bind lightly. Set aside.
Prepare har gau dough. Combine wheat starch flour and 20 g corn flour with hot water. Mix well. Add remaining corn flour and mix well until a smooth dough is achieved.
Quickly roll dough into a cylinder and divide into 20 equal pieces. Roll each piece out into a thin, round skin. Use immediately.
Place 1 heaped tsp of filling onto the centre of a dumpling skin. Fold in half, forming a half moon. Pinch both ends of the dumpling to seal, leaving the top exposed. Place a green pea on top. Repeat to make more dumplings. Arrange on an oiled steaming plate.
Once dumplings are ready, steam immediately over rapidly boiling water for 3 1 / 2 -4 minutes. Maintain high heat throughout steaming. Serve immediately.

Note:

Prepare the har gau skins as close to the cooking time as possible. D