Going for dim sum, known as yum cha in Cantonese, is a favorite culinary outing in Hawai'i when all tastes can be satisfied among dozens of small plates that are shared and enjoyed with family and friends. It's the perfect way to sample beautifully presented bites of food that are steamed, pan-fried, deep-fried, rolled, and wrapped. Yum cha ("drink tea" in Cantonese) refers to the experience of eating and enjoying dim sum, traditionally the small snacks offered at tea houses in Southern China. There's no reason yum cha can't be enjoyed in your own home. Yum Yum Cha: Let's Eat Dim Sum in Hawai'i has over 100 recipes that duplicate what you can order in restaurants serving dim sum or shops and bakeries specializing in dim sum in the Islands. Included are delicious favorites such as pork hash bites (siu mai), shrimp in translucent wheat starch wrap (har gao), steamed then pan-fried turnip cake (lo bak go) and tender steamed pork spareribs in fermented black bean sauce (dow see pai gwat). There are also recipes for both steamed and baked barbecued pork buns (char siu bao) including their substitute fillings. Enjoy steamed tender rice or flour rolls filled with dried shrimp, green onions, or barbecued pork (cheong fun) and the popular half moon (gok jai or fun gow), nicknamed in Hawai'i pepeiao, or ear. Other succulent Top 10 Hawai'i Favorites dishes are bean curd wraps (sin chet guen) and chicken feet. And of course, there is the most popular dim sum dessert, the small custard tart (dan tat) to end a meal. And the favorite and anytime snack, the Chinese doughnut filled with sweetened beans as well as the delectable coconut, peanut, sesame seed mixture (jin dui). Their wraps are especially toothsome, made from sticky rice flour (no mai fan, also called mochiko) and then deep fried until crispy. For those who don't have the time to prepare these Chinese treats, there are shortcut recipes using store-bought refrigerated dough. A few recipes are time consuming, such as the pork and water chestnut turnovers (ma tai soo), but are worth the effort. What you may have thought was complicated cooking or preparation is clearly explained in Yum Yum Cha: Let's Eat Dim Sum in Hawai'i so you can prepare the Islands' favorite dim sum dishes for family and friends.
Going for dim sum, known as yum cha in Cantonese, is a favorite culinary outing in Hawai'i when all tastes can be satisfied among dozens of small plates that are shared and enjoyed with family and friends. It's the perfect way to sample beautifully presented bites of food that are steamed, pan-fried, deep-fried, rolled, and wrapped. Yum cha ("drink tea" in Cantonese) refers to the experience of eating and enjoying dim sum, traditionally the small snacks offered at tea houses in Southern China. There's no reason yum cha can't be enjoyed in your own home. Yum Yum Cha: Let's Eat Dim Sum in Hawai'i has over 100 recipes that duplicate what you can order in restaurants serving dim sum or shops and bakeries specializing in dim sum in the Islands. Included are delicious favorites such as pork hash bites (siu mai), shrimp in translucent wheat starch wrap (har gao), steamed then pan-fried turnip cake (lo bak go) and tender steamed pork spareribs in fermented black bean sauce (dow see pai gwat). There are also recipes for both steamed and baked barbecued pork buns (char siu bao) including their substitute fillings. Enjoy steamed tender rice or flour rolls filled with dried shrimp, green onions, or barbecued pork (cheong fun) and the popular half moon (gok jai or fun gow), nicknamed in Hawai'i pepeiao, or ear. Other succulent Top 10 Hawai'i Favorites dishes are bean curd wraps (sin chet guen) and chicken feet. And of course, there is the most popular dim sum dessert, the small custard tart (dan tat) to end a meal. And the favorite and anytime snack, the Chinese doughnut filled with sweetened beans as well as the delectable coconut, peanut, sesame seed mixture (jin dui). Their wraps are especially toothsome, made from sticky rice flour (no mai fan, also called mochiko) and then deep fried until crispy. For those who don't have the time to prepare these Chinese treats, there are shortcut recipes using store-bought refrigerated dough. A few recipes are time consuming, such as the pork and water chestnut turnovers (ma tai soo), but are worth the effort. What you may have thought was complicated cooking or preparation is clearly explained in Yum Yum Cha: Let's Eat Dim Sum in Hawai'i so you can prepare the Islands' favorite dim sum dishes for family and friends.
Yum Yum Cha: Let's Eat Dim Sum In Hawaii
196
Yum Yum Cha: Let's Eat Dim Sum In Hawaii
196Hardcover
Product Details
| ISBN-13: | 9781949307290 |
|---|---|
| Publisher: | Mutual Publishing Company |
| Publication date: | 05/01/2022 |
| Pages: | 196 |
| Sales rank: | 1,018,237 |
| Product dimensions: | 6.50(w) x 1.50(h) x 9.50(d) |