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MarshallCavendishM - Chei Chen Hei Chan

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150 pages

English

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In this fully illustrated book, Chef Chan reveals his secrets to making these delicious bite-sized delights. Old and forgotten recipes such as Twin Sausage Rolls (Lap Cheong Qun) and Soup Dumplings (Kun Tong Bao) are recalled, when unique new creations such as Sugar Cane Jelly and Green Tea Glutinous Rice Balls are also introduced. Chef Chan's creative and daring approach to dim sum also sees him as reinventing traditional favourites and giving them new textures and tastes. Here, Steamed Roast Pork Buns (Char Siew Bao) have been given a twist with the addition of preserved vegetables, and Egg Tarts (Dan Tat) have been given a lift with ginger juice. Expand your culinary repertoire with Dim Sum.

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China

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Publié par	MarshallCavendishM
Date de parution	01 janvier 2009
Nombre de lectures	0
EAN13	9789814484343
Langue	English
Poids de l'ouvrage	27 Mo

Informations légales : prix de location à la page 0,0550€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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dim sum

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.
2005 Marshall Cavendish International (Asia) Private Limited Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International (Asia) Private Limited A member of Times Publishing Limited Times Centre, 1 New Industrial Road, Singapore 536196 Tel: (65) 6213 9300 Fax: (65) 6285 4871 E-mail: te@sg.marshallcavendish.com Online Bookstore: www.marshallcavendish.com/genref
Malaysian Office: Marshall Cavendish (Malaysia) Sdn Bhd (3024-D) (General Reference Publishing) (Formerly known as Federal Publications Sdn Berhad) Times Subang, Lot 46, Persiaran Teknologi Subang Subang Hi-Tech Industrial Park Batu Tiga, 40000 Shah Alam Selangor Darul Ehsan, Malaysia Tel: (603) 5635 2191, 5628 6888 Fax: (603) 5635 2706 E-mail: cchong@my.marshallcavendish.com
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.
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.
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. ISBN : 978 981 4484 34 3
1. Dim sum. 2. Cookery, Chinese. I. Title.
TX724.5.C5 641.5951 -- dc21
SLS2005002468
Printed in Singapore by Tien Wah Press (Pte) Ltd
Editor Designer Photographer Writer
: Lydia Leong : Lynn Chin Nyuk Ling : Edmond Ho : Sharon Soh
contents
Preface 7
Steamed 10
Fried 60
Baked 102
Others 120
Special Techniques 144
Glossary 145
Cooking Utensils 147
Weights Measures 148

preface
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
March 2005

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.
Chef Chan
Steamed Vegetable Dumplings Zeng Fun Gor 12
Phoenix Eye Prawn Dumplings Fong Ngan Har Gau 15
Steamed Rice Rolls with Vegetables Loh Hon Zai Cheong Fun 16
Steamed Pork Ribs and Black Olives on Rice Rolls Larm Gok Pai Kuat Fun Qun 19
Four Treasures Wrapped with Chinese Yam Wai San Sei Bao Zat 20
Twin Sausage Buns Lap Cheong Qun 23
Fragrant Curry Squid Ka Li Heung Lat Sin Yao 24
Stuffed Prawn Rolls Sin Yok Har Tong 27
Steamed Beef Balls San Zok Ngao Yok 28
Shark s Fin Dumplings with Bird s Nest Sauce Yin Yek Yu Chee Gau 31
Chicken with Glutinous Rice Lor Mai Gai 32
Eel Dumplings Seen Yok Gau 37
Roast Pork and Preserved Mustard Cabbage Buns Mui Choi Char Siew Bao 38
Steamed Pork Dumplings Topped with Crab Roe Hai Wong Siew Mai 41
Crystal Duck Dumplings Ye Ngap Choi Gau 42
Steamed Radish Cake Loh Bak Gou 45
Soup Dumplings Kun Tong Bao 46
Steamed Fok Leng Pork Buns Fok Leng Bao Zi 49
White Jade Rolls with Crab Sauce Hai Zap Bak Yok Qun 50
Sweet Potato Cake Kam Xu Ma Lai Gou 53
Steamed Custard Buns Fong Wong Lau Sar Bao 54
Sweet Bean Cake with Ginseng Gao Lei Sum Mei Dao Gou 57
Sweet Black Sesame Rolls Hak Zi Ma Qun 58
steamed
steamed
12
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 pg 146 )
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 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.

steamed
15
MAKES 20
Ingredients
Pork (with some fat)
Prepared prawn
(shrimp) meat *
Corn flour (cornstarch)
Green peas
Seasoning (to taste)
Salt Sugar Ground white pepper Sesame oil
Har gau dough
Wheat starch flour
( dung meen fun )
Corn flour (cornstarch) Hot water
600 g, diced by hand
200 g, diced by hand a pinch 20
65 g 85 g 150 ml
* Prepared prawn (shrimp) meat
Peel and devein prawns. Measure
amount of peeled prawns needed as
specified in recipe.
Place prawns in a colander and rub with
a good amount of salt and corn flour.
Rinse prawns with water while rubbing
gently to remove skins. When salt and
corn flour are fully rinsed out, transfer
prawns to a bowl and immerse them
in running water for 10 minutes. The
prawns will take on a glassy appearance
and be crunchy when cooked.
Drain well and use prawns according
to recipe.
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 th