#har gau

[buffetlicious]

This Year of the Horse 🐎 early Reunion Lunch (团年饭) at Jumbo Seafood (珍宝海鲜) located in ION Orchard was more of a surprise as my youngest brother said he had already made reservation for lunch. He did not discuss with us beforehand but luckily, most of us were available for the day except for a cousin.

On reaching the restaurant, we were notified that he and his family will be late as the youngest son is still at the tuition centre. He asked us to order some foods and drinks while waiting for him. We went with a pot of hot Chrysanthemum Pu Erh Tea (菊普茶) charged by the cup 🍵 but is refillable. There were three menus on the table - Ala carte, Dim Sum and Set Menu. We decided on Dim Sum (点心) as it is not too filling.

First to be served was this plate of Crispy Lychee Prawn Balls (贵妃荔枝虾球). So named because it resembled the fruit though no lychee was used. Pieces of prawn meat was formed into a ball then rolled in red crispy flower grain (红脆花粒) before the mint leaves was added. The rice puffs (I think) were crispy, and the prawns 🦐 were well seasoned and succulent. Definitely a yum for me. 🤤

My younger brother asked for the Chef's Special Crispy BBQ Pork Buns (雪山叉烧焗餐包). Frankly speaking, I would not order this as the dim sum was supposed to be just a prelude to the big meal coming up. Anyway, the Bolo Buns (菠萝包) were filled with diced, savoury sweet BBQ pork or char siu.

Rice Rolls with Prawns (鲜虾肠粉) is the must eat item for me if I had dim sum. There are two kinds of steamed rice roll you can find in Singapore. The more common one is eaten plain but drenched with a sweet brown or reddish-brown sauce and sprinkled with white sesame seeds. It is usually found in coffee shops and hawker centres. This one below is Hong Kong style and typically found in restaurants. It comes in plain, rolled with char siu, prawn 🦐 and mushroom, drizzled in a savoury soy sauce.

Plump fried, then Steamed Chicken Feet in Black Bean Sauce (酱香豉汁蒸凤爪). The sauce is mild spicy and the chicken feet so tender that all you need is just to break off a section and suck the collagen filled skin off the bones. Sis-in-law requested for it though they just had the same dish in the morning.

The last two were the JUMBO Har Gau (粤式鲜虾饺) and JUMBO Siew Mai (蟹籽鲜虾烧卖). Not that they were huge in sizes as the name is just a reference to the restaurant’s name. Enclosed in pleated translucent skin, the Prawn Dumplings 🦐🥟 were fresh and crunchy. Likewise for the Prawn and Pork Dumplings, with filling stuffed in a wonton skin cup and topped with flying fish roe were a delight to consume.

[highsummoneraoi]

Dimsum, Dumplings Legend

[fatandfatter]

Dim sum 2/26/2017: Winsor Dim Sum House & Bar, 706 Hancock Avenue, Quincy, MA

Shared: Egg tarts, shrimp rice roll, pan-fried turnip cake, minced beef rice roll, Chinese sausage buns, fried shrimp and chive dumplings, shrimp dumplings, pork and shrimp dumplings, Winsor juicy pork dumplings, pineapple buns.

I think we’ve found our favorite dim sum place in the Boston area! Devoured all of this after I ran four miles and the husband ran nine miles along Quincy’s Wolly Beach.

[sarahs-delights]

Prawn Har gau

[bellaphon]

Lunch by droolworthy

[frankaboutfood]

Dumpling Day: Prawn Har Gau, Pot Sticker Dumplings and Pork Shu Mai

Dumpling day had been talked about for a while, and it ended up being one of the most fun days of cooking I’ve had in a long while.

We made shu mai with pork filling – the open topped steamed dumplings; pot sticker dumplings; and the best were har gau – crystal skin dumplings filled with prawns. There’s a particular taste to dim sum, and after eating prawn har gau dozens of times in your life, there’s something special about biting into ones you’ve made yourself and finding that they taste just like all the ones you’ve eaten at Chinese restaurants.

Our guide for day was the A Wong cookbook. I’ve blogged about this before with his great dish of Sichuanese aubergine (the technique for which, incidentally, works brilliantly with kale). The recipes are great, easy to follow, and there are good photo sets showing the dumpling folding technique. If you want to make dim sum, you should treat yourself to a copy. Otherwise, there are some good recipes on the internet which also illustrate the steps. 

We bought wrappers for the dumplings and shu mai, but if you want to make har gau you’ll need to make your own wrappers. This will involve a trip to an Asian supermarket to get tapioca starch, wheat starch and potato flour. You make the dough with boiling water and the tricky bit is to get it elastic and sufficiently stretchy to roll out thinly enough that it will be translucent when cooked, and to fill it without the wrapper tearing. Once you get the texture right, the dough will dry out quickly, so keep it wrapped tightly in cling film, and break off small lumps as you need it. We departed from Andrew Wong’s method by using a small rolling dowel rather than a meat cleaver to roll out the wrappers, and a biscuit cutter to create perfect circles. While this will involve you creating scrap trimmings, the dough recipe he gives is much more than you need for the quantity of filling, and you are entitled to get your technique correct before you worry too much about creating a few unused scraps.

The other key to success is working as a team – I rolled and cut the wrappers and my girlfriend did the filling and folding in the picture above.

To serve the dumplings we made gingered vinegar – to get the right flavour for this you need Chinese red vinegar, and had dishes of soy sauce and hot sauce too. The har gau were served first, then the shu mai and finally the pot stickers.

[codigofoodie]

Sergio Bastard

Sergio Bastard

Sergio Bastard plasma su visión de la alta cocina en La Casona del Judío (Gastronómico) donde comparte ubicación con la otra más informal de su bistró, y lo hace con unos platos de aromas y sabores  limpios.

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[codigofoodie]

El chino de Usera

  El chino de Usera, si me permitís la metonimia, se llama Royal Cantonés y es la caña. No hay absolutamente nada que indique la autenticidad de la cocina cantonesa que te despachan en el dichoso chino. Ni su fachada, ni la decoración pergeñada  con el mobiliario oriental importado por el mayorista de rigor, ni las naturales dificultades para expresarse correctamente en castellano de sus…

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