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Marshall Cavendish International - Ng Lip Kah

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114 pages

English

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Learn to prepare authentic dim sum snacks with ease from dim sum master Ng Lip Kah. In Dim Sum Basics: Irresistible bite-sized snacks made easy, Chef Ng demonstrates how to make all-time favourites like siew mai, paper-wrapped chicken, glutinous rice in lotus leaf and egg tarts; as well as creative additions such as salted egg yolk custard buns and snow skin dumplings. Written in an easy-to-follow manner and presented with step-by-step photographs, these recipes will help perfect your skills in making dim sum, be it moulding dumplings into various shapes or preparing crisp and flaky pastries. With Chef Ng's guide, you can enjoy delicious, freshly made dim sum at home.

Sujets

Cooking

China

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Publié par	Marshall Cavendish International
Date de parution	07 janvier 2019
Nombre de lectures	0
EAN13	9789814841641
Langue	English
Poids de l'ouvrage	2 Mo

Informations légales : prix de location à la page 0,0650€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Dim Sum BASICS

Dim Sum BASICS
Irresistible bite-sized snacks made easy

Ng Lip Kah
CONTENTS

INTRODUCTION 6
COOKING TECHNIQUES 9
BASIC RECIPES 12
DUMPLINGS and ROLLS
Har Kow (Xia Jiao) 17
Spicy Sour Wonton (Hong You Chao Shou) 18
Siew Mai (Shao Mai) 21
Soup Dumplings (Xiao Long Bao) 22
Blossom Dumplings (Mei Hua Jiao) 25
Deep-fried Wafer Rolls with Prawns and Mango (Mang Guo Zha Xia Juan) 26
Deep-fried Bean Curd Rolls with Prawns (Hei Zou) 29
Deep-fried Prawn Dumplings (Ming Xia Jiao) 30
Sweet and Savoury Dumplings (Xian Shui Jiao) 33
Deep-fried Wonton (Zha Yun Tun) 34
Deep-fried Bean Curd Rolls with Seaweed (Zhi Cai Fu Pi Juan) 37
Crispy Yam Dumplings (Wu Kok) 38
Pomegranate-shaped Prawns (Shi Liu Xia) 41
Crispy Bread Rolls (Xiang Cui Tu Si) 42
Bean Curd Rolls with Oyster Sauce (Xian Zhu Juan) 45
Mini Chicken Frank Rolls (Zi Cai Ji Juan) 46
Pan-fried Meat Buns (Sheng Jian Bao) 49
Chives Dumplings (Jiu Cai Jiao Zi) 50
SMALL DISHES
Steamed Fish Head with Fermented Black Beans (Dou Chi Zheng Yu) 54
Phoenix Claws (Feng Zhao) 57
Steamed Pork Ribs with Fermented Black Beans (Dou Chi Zheng Pai Gu) 58
Vietnamese Sugarcane Prawns (Yue Nan Zhe Xia) 61
Lemongrass Sticks (Xiang Mao Chua) 62
Mini Salmon Toast (San Wen Yu Tu Si) 65
Paper-wrapped Chicken (Zhi Bao Ji) 66
Stuffed Vegetables (Niang San Bao) 69
RICE and SAVOURY CAKES
Glutinous Rice in Lotus Leaf (He Ye Fan) 72
Yam Cake (Yu Tou Gao) 75
Pan-fried Carrot Cake (Luo Bo Gao) 76
Steamed Chicken Glutinous Rice (Lor Mai Kai) 79
Steamed Char Siew and Egg Rice (Fan Choy) 80

PASTRIES and DESSERTS
Glutinous Rice Balls with Grated Coconut (Nuo Mi Ci) 84
Snow Skin Dumplings (Bing Pi Gao) 87
Sweet Potato Dumplings (Hong Shu Gao) 88
Deep-fried Glutinous Rice Balls (Jian Dui) 91
Salted Egg Yolk Custard Buns (Liu Sha Bao) 92
Deep-fried Custard Buns (Xiang Zha Nai Huang Bao) 95
Egg Tarts (Dan Ta) 96
Lotus Rolls (Lian Rong Su) 99
Leaf Cookies (Ye Zi Bing) 100
Walnut Cookies (He Tao Su) 103
Butter Cookies (Niu You Su) 104
GLOSSARY 106
WEIGHTS and MEASURES 111
INTRODUCTION

Dim sum is a Cantonese phrase that refers to an assortment of
food, each prepared in portions smaller than a main meal. In
Mandarin, dim sum is called dian xin , which literally translates
to touch the heart . The origin of this name has never been
explicitly documented or explained.
There are various kinds of Chinese cuisine, and dim sum is one of them.
While the food in different parts of China do include dim sum snacks,
the concept of serving dim sum is the most developed in Cantonese
cuisine. Traditional dim sum includes steamed buns, dumplings and
rice rolls. Today, the variety has expanded to include roast pork,
various types of porridge and soups, and most dim sum eateries will
serve these items. Dim sum snacks are usually served in threes or
fours, with the steamed snacks like siew mai and har kow in classic
steamer baskets, and the sweet baked pastries on plates.
Enjoying dim sum is part of Chinese culture, and includes the standard
practice of having steamed buns, shrimp dumplings, pork dumplings,
rice rolls and so on. Most of the time, they are served hot, with only a
handful of cold dishes. For example, the dessert, snow skin dumplings
on page 87 , are best served chilled.
Northern China is looked upon as the main producer of dough products,
and they are credited with the creation of numerous pastries. While
this has an important influence on dim sum, the southern Chinese has
also contributed to the dim sum variety. Southern Chinese dim sum
6
can be broadly categorised into savoury and sweet snacks, most of
which are covered in this book.
As with all kinds of Chinese cuisine, different cooking techniques
are employed to prepared dim sum. Sometimes, two or more cooking
techniques are used for one dish. Some of the key techniques used in
this book are briefly explained in the following pages.
Dim sum snacks come in different shapes and sizes. Depending on
the region from which it originated, the same food item may have a
different shape. For example, soup dumplings ( xiao long bao ) from the
southern regions of China are dented at the top, unlike the ones in the
north, which peak nicely at the top where all the pleats meet. The dent
is meant to help the southerners differentiate the soup dumplings
from other similar-looking buns, which do not contain soup. Apart
from practical reasons, the varied appearances of dim sum snacks are
also to provide variety and to enhance the dining experience of those
who enjoy eating dim sum.
This cookbook compiles the recipes of some of the most popular dim
sum snacks. It is a mix of traditional classics and new creative additions
that will satisfy on all occasions. With illustrated instructions written
in an easy-to-follow format, you can now discover the joy of preparing
and enjoying dim sum in the comfort of your home.
7

COOKING TECHNIQUES

Steaming
Steaming is a healthy cooking technique, as oil is not essential when using
this method to cook. In this technique, food is cooked by the heat from the
steam of boiling water. A typical steamer has a separator to keep the food
from coming into contact with the water below. It also comes with a lid,
which covers the steamer during cooking so that the hot steam can properly
cook the food. Steaming retains the shape and flavour of the food as it is a
gentle cooking process. If a steamer is unavailable, a wok or pot with a metal
frame can work just as well too. Fill the wok or pot with enough water and
set a metal frame in the middle. Bring the water to a boil before lowering the
food onto the metal frame to steam with the lid on.
Boiling
This method uses the heat from boiling water or other liquids to cook food.
The liquid is brought to a boil before food is added to it for cooking. Boiling
is also useful for softening ingredients, such as lotus leaves, as the leaves
become more pliable, making it easier to fold over the ingredients for dishes
like glutinous rice in lotus leaves. Vegetables are sometimes softened via
boiling as an initial cooking process. This subsequently shortens the cooking
time, be it for a stew or a pan-fried dish. Boiling food beforehand also
prevents them from sticking to the frying pan during saut ing.
9
Pan-frying
As the name of this technique suggests, pan-frying is best done with
a regular frying pan or saut pan. The bottom of the pan should be
evenly coated with oil, or the food will stick to the parts without
oil, causing the food to burn easily. It will be harder to scrub off
the burnt parts from the pan too. Some dim sum dishes, like bean
curd rolls, are pan-fried prior to deep-frying, as this gives the rolls
a crispier texture. Others, like the stuffed vegetables on page 69 ,
are pan-fried until browned. This caramelisation process gives a
fragrant taste to the food.
Deep-frying
Deep-frying is one of the common ways of preparing dim sum snacks.
Contrary to popular belief, deep-fried food is not always soaked in oil,
provided the oil temperature is just right. The food should be coated with
a batter or crispy breading before deep-frying. This locks in moisture and
acts as a seal against the oil. At the right temperature, the moisture from the
food or batter will repel the oil and prevent it from seeping into the food. The
optimum oil temperature for deep-frying is between 180-190 C (350-375 F),
depending on the thickness and type of food. If a kitchen thermometer is
unavailable, a simple test can be used to check the temperature. Insert a
wooden chopstick into the heated oil. If bubbles form around the chopstick,
the oil is ready for deep-frying. Another method is to drop a crumb of food
into the hot oil, which is ready if the crumb floats and browns. Note that
the pan or deep-fryer should not be overcrowded, as this can lower the
oil temperature, which will affect the doneness of the food and cause it to
absorb oil. Deep-fry in batches if necessary.
BASIC RECIPES

Seafood Paste
Makes about 320 g (11 1 / 3 oz)

Prawns (shrimp) 300 g (10 1 / 2 oz)
SEASONING
Salt 3 g ( 1 / 10 oz)
Chicken powder 3 g ( 1 / 10 oz)
Sugar 8 g ( 1 / 5 oz)
Potato starch 5 g ( 1 / 6 oz)
Oil 20 ml ( 2 / 3 fl oz)
Ground white pepper a dash
Sesame oil a dash

Note: Seafood paste can be stored refrigerated for up to 3 days.

1 Using a blender, blend prawns into a paste.
2 Mix well with seasoning ingredients in a large bowl.
3 Use immediately. For more flavour, cover with cling film and leave to marinate overnight in the refrigerator before using.
12
Bun Pastry Dough
Makes about 250 g (9 oz)

Hong Kong flour 150 g (5 1 / 3 oz)
Potato starch 10 g ( 1 / 3 oz)
Sugar 30 g (1 oz)
Yeast 2 g ( 1 / 15 oz)
Baking powder 2 g ( 1 / 15 oz)
Water 90-110 ml (3-3 2 / 3 fl oz)

1 Combine all ingredients, except water, in a mixing bowl.
2 Make a well in the centre. Pour water into the well and mix until a smooth dough forms. Add more water if too dry. Dough is now ready for use.

Sweet Pastry Dough
Makes about 500 g (1 lb 1 1 / 2 oz)

Wheat starch 60 g (2 oz)
Boiling water 60 ml (2 fl oz / 1 / 4 cup)
Glutinous rice flour 150 g (5 1 / 3 oz)
Sugar 60 g (2 oz)
Water about 130 ml (4 2 / 5 fl oz)
Shortening 60 g (2 oz)

1 Pour wheat starch into a mixing bowl. Add boiling water and mix well. Set aside.
2 Pour glutinous rice flour and sugar into another mixing bowl. Make a well in the centre. Pour water into the well and stir to mix evenly. Combine with wheat starch batter and knead to mix evenly.
3 Add shortening and knead until dough is no longer sticky.
4 Cover with cling film and chill in the refrigerator for at least 20 minutes before using. This will prevent the pastry from being too sticky during wrapping.
13

DUMPLINGS and ROLLS