DIM SUM
Traditional favourites and innovative creatives
Nonfiction, Food & Drink, Baking & Desserts, Desserts, International
| Author: | Chan Chen Hei | ISBN: | 9789814484343 |
| Publisher: | Marshall Cavendish International | Publication: | January 1, 2009 |
| Imprint: | Marshall Cavendish Cuisine | Language: | English |
| Author: | Chan Chen Hei |
| ISBN: | 9789814484343 |
| Publisher: | Marshall Cavendish International |
| Publication: | January 1, 2009 |
| Imprint: | Marshall Cavendish Cuisine |
| Language: | English |
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.
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.
