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CHA SIU BAO - STEAMED BBQ PORK BUNS by Linda Tay EspositoThe char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun. The secret to creating that char siu bao taste is to use dried onions (McCormicks). Please look up the Basic Yeast Dough for Steamed Buns that accompanies this recipe. If you don't have steamer baskets, use a wok… |
9 votes
93458 views
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GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS by Linda Tay EspositoGow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular chives. The flat-leaf, foot-long green is used as a vegetable rather than used as a herb. In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from… |
5 votes
27729 views
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BASIC YEAST DOUGH FOR STEAMED BUNS by Linda Tay EspositoThis is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It's truly versatile -- you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into "man tou" essentially steamed white bread that is… |
9 votes
51611 views
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Bamboo Steamed Salmon with Sesame Oil by Mihir ShahThis dish came out great. Very healthy and easy because of the steaming. Drizzling the sesame oil over the top at the end really makes the dish. Wonderful! |
4 votes
23988 views
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Steamed Fish with Black Bean Sauce by Nancy MiyasakiThis is one of the recipes I remember most fondly from my childhood. It's a Chinese dish, and I'm of Japanese heritage, so my mom used a large fish fillet as opposed to a whole fish. I know it's probably delicious both ways, but this is a bit easier on the eyes! Season the fish just before cooking...don't marinate...or the fish… |
5 votes
9909 views
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SIOMAI (CHINESE DUMPLINGS) by MARIA LOURDES V. LIPARDO-AYUBSubscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. This dish is part of a dim sum or traditional Chinese cuisine which can be found in Chinese fast food restaurants. I love steamed food because it's not greasy. |
1 vote
8465 views
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CRABMEAT AND CHIVES POTSTICKERS by Linda Tay EspositoPotstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley. The aromatic dipping sauce (adapted from Fuchsia Dunlop's "Land… |
3 votes
9358 views
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Steamed Rock Cod with Chinese Green Onion by Joyce LeungA very simple way to prepare a fish the classic Cantonese style with oil, soy sauce, ginger and green onions. |
6 votes
22439 views
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Steamed Nian Gao by Little Corner of MineThis is a steamed glutinous rice cake that Chinese eat during the Chinese New Year to bring luck and family togetherness. |
1 vote
5495 views
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Healthy Stuffed Bitter Gourd Boat with Minced Pork by BlackswanBe enticed by the kaleidoscope of colours & flavours slowly coaxed into this Stuffed Bitter Gourd Boat with Minced Pork . Besides adding a touch of red to the dish, Wolfberries provides a plethora of health benefits especially for the eye-sight. |
1 vote
4245 views
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Colourful Chinese Dumplings by Savoury ApronChinese dumplings, also known as Pot-stickers or Momos (depending on where you are from), are perhaps one of the most universally known dishes. They come in many forms, many kinds of fillings, and quite often vary region to region. Made right, these babies are a mouthful of flavourful explosion, and with time, more and more unique… |
2 votes
3233 views
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Sweet Potato Shao Mai Dumplings by SoCal SustenanceA quick, simple vegetarian steamed dumpling with sweet potato... made sans steamer! |
1 vote
4952 views
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Steamed Stuffed Winter Melon Rolls by kitchen flavoursDid you know that winter melon can grow as large as 80cm in length! That's really huge! The one I saw in the market is really big, I bought just a slice, about 5" wide and it already weighs almost 1 kg! Winter melon is popular among the Chinese. It can be used in stir-fries, soups and can be preserved into candied winter melon, which… |
1 vote
9819 views
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Steam Lala/Clams With Curry Leaves by Navaneetham KrishnanPretty straightforward yet the dish is simply inviting with chilli spiciness and aroma of curry leaves. |
1 vote
2372 views
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Steam Tofu with Prawns by WokkingMum
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1 vote
8003 views
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