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#1
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Re: Dim sum and other Cantonese food
This is called "Seen Jook Gune". It is very delicious! Another one of my personal favorites is the beef balls with Worcester Sauce. The added sourness gives the dish an extra kick. |
#2
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Re: Dim sum and other Cantonese food
The first time I had dim sum, I thought, "wow, what an inefficient way to serve food." It just didn't make sense. Instead of ordering what you wanted, you were forced to eat whatever they had. And since I came at a non-peak hour, the pickings were slim.
I've since learned that those problems don't happen at better dim sum places. Recently, I've been going to Ming's in Palo Alto: http://www.mings.com/ |
#3
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Re: Dim sum and other Cantonese food
Thoughts on dim sum:
1. That must be the worst job in the world. 2. They never have enough shumai 3. Chinese people and I disagree on what parts of animals are edible. 4. I always screw up and get the wrong sort of buns for dessert. 5. The food at the places where you order it is better than where the middle aged women are peddling their carts full of random stuff. |
#4
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Re: Dim sum and other Cantonese food
garcia and others,
Awesome thread so far. Keep the info coming. I am looking forward to taking my next dim sum trips to the next level. |
#5
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Re: Dim sum and other Cantonese food
Turnip cake
This is actually made from what you guys know as Japanese daikon radish, combined with rice flour. Pictures first since some people may not be familiar with this! Okay, now you know what it is. Generally, most dim sum places will have the pan-fried turnip cake. Some older traditional ones will also have steamed turnip cake. I'll talk about the pan-fried one here since you guys will rarely have the opportunity to sample the delicious and healthier steamed version. So what this is is basically turnip and rice flour. These ingredients are not flavour-dense. Hence, other things are added. Generally, things added are dried shrimps, dried mushrooms, and Chinese-style sausage. There are a few things which determine the yumminess of this: The pan-frying must be done skilfully. For example, it should be slightly charred, but not burnt. The inside should be warm or hot, but not cold. The less oil there is from the pan-frying, the better. Generally speaking, in Cantonese food, less oil = good. This shows the skill of the chef, because it is harder to pan fry with less oil, at least in traditional woks. It is also healthier. The rice flour must be high quality. When biting into it, low quality rice flour will have a starchy effect, sort of like when you bite into a crappy apple it feels bad even though the taste is the same. Good quality rice flour will have that slightly chewy consistency, sort of like good rice noodle rolls. Secondly, the radish strips should be noticeable. You don't want them to be too thick, which would affect the consistency of the cake, but not finely ground sticks either. It is more of a personal preference as to how much radish should be in the dish. Thirdly, the flavouring ingredients such as dried shrimp and Chinese sausage, should be proportioned in a reasonable manner. You don't want too much or too little. Of course, it should be served hot right after being pan-fried. Usually it is served with an optional chilli sauce, which you can use if you desire more flavour. I don't partake in chilliness, usually. The variation between good and bad turnip cake is very large. garcia1000 loves this! He will order one every time. |
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