Ma Tai Gou is a popular Cantonese yum cha (dim sum) dish that is served in every yum cha restaurant in Hong Kong. The cake, made out of shredded water chestnut, is soft and sweet but it holds its shape when it’s pan fried, giving it a more aromatic flavour with the crust slightly crispy and the inside chewy. This dish can also be served as a cold dessert.
This soft pillowy mango pancake dessert is commonly found at yum cha restaurants, Asian bakeries and dessert shops. This delicious dessert is made from cold, fresh mango chunks topped with fluffy whipped cream and then wrapped in a mango flavoured crepe. You could also mix and experiment with different fruits.
Taiwanese three cup chicken is one of the most loved chicken dishes in Taiwan. It is a salty and savoury braised chicken dish which is easy to make at home. The name “three cup chicken” is derived from the three key ingredients, which are used in equal parts: sesame oil, Chinese rice wine, and soy sauce. The dish gets its distinct signature taste and aromatic flavour from the copious amounts of garlic cloves, pieces of ginger and fresh basil leaves used.
A quick and easy dish for busy weeknights! Absolutely delicious and nutritious, you can also get creative and vary the vegetables used to cook this dish. It is also the perfect way to use up small portions of vegetables left in the refrigerator.
It is popular belief that the ingredients in this dessert rejuvenate the skin and it promotes better complexion! Others however, swear by its nutritional properties which lower cholesterol levels, risk of cancer and alleviate water retention in the body! But for most, fu chuk yi mai is a dessert made by mum and is loved for the sweet aroma and chewy textures of the gingko and barley grains.
A yumcha trolley wouldn’t be complete without mango sago dessert. Served chilled, the tiny tapioca pearls become infused with the sweetness of the mango puree and the richness of the coconut milk. This refreshing dessert can be prepared hours ahead of time and just top with freshly cut mango cubes before serving.
Claypot chicken rice, popular in many different Asian countries, is a fantastic rice dish with its crispy rice crust and sweet Chinese sausage. This claypot dish is traditionally cooked over a charcoal stove and it adds in a distinctive smoky and charred flavour to it. Delicious and easy to make over our home kitchen stove, this is the perfect one-pot meal to share with friends and family.
Salted eggs are often used to add flavour into appetisers and steamed meats. They are also often eaten together with congee. The round orange-red yolks are found in Chinese mooncakes which symbolises the full moon and is also found in glutinous rice dumplings. The egg yolks would turn orange-red beautifully because of the effect of adding shaoxing wine.
This ‘red’ version of Lion’s Head Meatballs is stewed in soy sauce and chicken stock which results in a darker coloured dish. The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. Meatballs are pan-fried then stewed until they are fully infused with the stock and soy sauce. When served with rice, this Chinese dish evokes the warmest of childhood memories.
‘Huat’ literally means ‘rise’ or ‘bloom’ in Chinese. Usually this is in reference to prosperity, luck and fortune. Therefore it is often referred to as ‘prosperity cake’ which is often made for special occasions such as Chinese New Year or as offering for prayers. As huat kueh signifies good luck and fortune, it is important to achieve the split top which resembles abundance. In the olden days, there are a lot of taboos associated with the preparation of this cake which includes no quarrelling in the kitchen, no unlucky words mentioned, no peeping into the steamers and etc.
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