Dim Sum Class Talk
| Subject | By | Messages | Last Post |
|---|---|---|---|
| Great Dim Sum on the Peninsula |
John Spottiswood
|
No replies yet | September 22, 2008 22:20 |
| About the Dim Sum class |
Linda Tay Esposito
|
2 replies
2 people |
August 7, 2008 10:10 |
| Cooking tips and questions |
Linda Tay Esposito
|
2 replies
2 people |
August 4, 2008 11:12 |
| Top 3 things you learned from the class |
Linda Tay Esposito
|
3 replies
3 people |
August 5, 2008 16:29 |
| Where to buy... |
Linda Tay Esposito
|
1 reply
1 person |
August 4, 2008 09:42 |
Dim Sum Class Recipes View all
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MANGO PUDDINGA newer addition to the dim sum repertoire, the mango pudding is influenced by Western desserts techniques (since the Chinese are not too big on desserts! "Not too sweet" is always a sign of a good dessert for the Chinese!). Instead of heavy cream, you can substitute with coconut milk to give it a more tropical flavor. |
10 votes
39927 views
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SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLSA vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures - texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky… |
4 votes
19881 views
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