Summer, Seafood and Salads

With all the summery weather we’ve been having it seems like the perfect time to start eating lighter, simpler suppers and sharing delicious picnics out in the sun. Here are a few ideas to keep your summer menus fresh and interesting – there’s no need to turn up with the same old potato salad or supermarket-brand pre-prepared picnic food…

Super-salads

Asian salad dressings are easy to make and can spice up any picnic or barbeque. Rather than using olive oil and lemon juice, try replacing them with
groundnut oil – a very delicate flavour
rice vinegar (which can also be used for sushi rice)
a dash of soy sauce
a few drops of sesame oil
grated garlic
grated fresh ginger/wasabi
chopped red chili (optional)
a little brown sugar

You can use the dressing on any salad leaves, adding a good few handfuls of bean sprouts, grated carrot, edamame/sugarsnap beans, salad onions, shredded mooli, and perhaps some cooked prawns or chicken. To make a more substantial salad, try adding some glass noodles, which you only need to blanch in boiling water, and are delicious served cold. Also, to add some crunch, top with a few wasabi peas or sesame sticks – delicious.

If you really can’t imagine summer parties without potato salad…try making this simple Japanese version with Japanese mayonnaise (such as Kewpie), which is made with rice vinegar rather than distilled. It is very subtle, creamy and versatile, a perfect dish to accompany hot or cold dishes. All you need apart from the cooked potatoes are some cooked chopped carrots, peas, sliced hard boiled eggs and very thinly sliced raw red onion. Then use a few spoonfuls of Japanese Mayonnaise, add a little salt and pepper and chill until serving.

Simple Summer Salmon
This dish is perfect for eating on warm evenings, the cold noodles are refreshing and the miso salmon is very tasty.

Serves 2
Marinate salmon fillets in the following ingredients overnight:
225g white miso paste
200g sugar
110ml sake
110ml mirin
Cook 150g soba or buckwheat noodles and drain, rinsing in cold water and draining again.
Grill the salmon about 5-6 minutes on each side or until fish flakes easily.
Garnish the noodles with some chopped spring onion, seaweed flakes and wasabi to taste.
Serve with the salmon and steamed tender-stem broccoli.

Three Ways with Cheung Fun #1

Recently a lot of our customers have been asking us about cheung fun and what they can do with it at home. Although you may have encountered it only in dim sum restaurants, these Chinese “noodle rolls” are incredibly versatile and easy to prepare in a variety of ways, and over the next few posts we will look at 3 different and interesting ways to enjoy a new kind of dish at any time of day.

Traditionally a Cantonese dish, chee cheong fun is a soft, wide strip of folded rice noodle, and is commonly served during dim sum stuffed with a variety of fillings, ranging from char siu pork to fried dough stick. You could think of it as the Chinese version of cannelloni, although it is dressed with sweet soy sauce and hot oil rather than tomato sauce. At dim sum, you can order a variety of cheung fun, which are served steamed until almost translucent, with their tops scored to reveal the filling.

Making cheung fun from scratch can be rewarding as you can experiment with the fillings and what you put into the rice dough itself. However, it can be rather tricky if you’re looking for a quick snack.

Buying ready-prepared cheung fun makes it even easier to enjoy, as it can be quickly stir fried, steamed or even microwaved. Here is a Malaysian inspired serving suggestion that can be enjoyed as a delicious snack any time, or as an unusual Asian style breakfast.

Malaysian Style Cheung Fun

Serves 2
200g x Fresh Cheung Fun – plain or seafood
1 tbsp Rojak Sauce (Malaysian shrimp paste fruit sauce) or to taste
1 tbsp Sesame Seeds
1 tbsp Fried Shallots
Shredded Cucumber
1/2 tsp sesame oil

Steam the cheong fun in a bamboo steamer over a pan of boiling water or in a steamer until soft (alternatively you can stir-fry or microwave it). Remove carefully and chop into 1-2 inch pieces. Top with some rojak sauce, oil, toasted sesame seeds, the cucumber and fried shallots.

For a healthier version of this dish, try adding steamed cheung fun to shredded lettuce and cucumber, using a reduced salt soy sauce mixed with a little sugar and a few drops of sesame oil as a topping, with some chopped spring onions.

Much better than a bowl of cereal…Have fun!

Tags: chinese food

Simple and delicious Chinese Steamed Fish

 

This dish is a must-have at your Chinese New Year dinner table. Fish, in Chinese culture represents long life and abundance, and is usually served with the head on, as this is believed to fulfil your wishes for the year!

RECIPE: Steamed Whole Fish with Ginger and Spring Onions

Ingredients:

One whole fish (eg. sea bass, red snapper) scaled and gutted

2 tablespoons peeled and thinly sliced ginger

2 spring onions cut into 1in long strips

2 cloves garlic, minced

2 tbsp soy sauce

1 tsp oyster sauce

1 tsp sesame oil

1 tbsp vegetable oil

1/2 tsp rice wine vinegar

1/2 tsp sugar

pinch of salt

handful of fresh coriander leaves

Bamboo Steamer rack/basket – This can either be placed on a wok or saucepan over 2 inches of boiling water. (The water should not touch the bottom of the steamer).

Method:

1. On both sides of the fish, cut deep incisions across width at 3 cm (1") intervals.
2. Sprinkle with salt inside and out.
3. Cut spring onions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert spring onions, garlic and ginger into incisions – any excess can be placed inside fish.
4. Place fish in a steamer. Steam on a medium heat for about 10 minutes.
5. Place fish on a serving dish.
6. Mix soy sauce, vinegar, oyster sauce, and sugar  and pour over fish.
7. Remove water from wok. Add both sesame and vegetable oil to wok, heat till sizzling and pour over fish.
8. Garnish with chopped coriander and serve.

Enjoy!

Chinese New Year! 3rd February 2011

 

2011 is the Chinese New Year of the Rabbit and begins on the 3rd February 2011 – normally the day of the second new moon after the winter solstice. This is when the Chinese calendar begins. Also named the ‘Lunar New Year’ and ‘Spring Festival’, Chinese New Year is the longest and most important celebration in Chinese culture and is a time for families to get together and enjoy delicious feasts!

Red money packets (hong bao) containing an even amount of money is normally given by grown-ups and elders to immediate family – usually children and is a sign of good luck.

In Chinese society, the monetary value of the gift is very important and the giving of red money packets are socially acceptable because they allow the receiver to accurately measure the strength of their family relationships.

      Food is an essential part of Chinese New Year, and is by the far the most exciting!

New Year’s Eve and New Year’s Day are a time for families to get together and have a meal. The New Year’s Eve dinner is often very large and traditionally includes fish and chicken. However, the New Year’s Day dinner is typically vegetarian.

Some typical Chinese New Year dishes are:

Uncut noodles: Families may serve uncut noodles, which represent longevity and long life, though this practice is not limited to the new year.

Nian Gao: Most popular in eastern China because its pronunciation is a homophone for "a more prosperous year (年高 lit. year high)". Nian gao is also popular in the Philippines because of its large Chinese population and is known as "tikoy" there. Known as Chinese New Year pudding, nian gao is made up of glutinous rice flour, wheat starch, salt, water, and sugar. The colour of the sugar used determines the colour of the pudding (white or brown).

Fish: Is usually eaten or merely displayed on the eve of Chinese New Year. The pronunciation of fish (魚yú) makes it a homophone for "surpluses"(餘yú).

Buddha’s Delight: An elaborate vegetarian dish served by Chinese families on the eve and the first day of the New Year. A type of black hair-like algae, pronounced "fat choy" in Cantonese, is also featured in the dish for its name, which sounds like "prosperity".

Jao Gok: The main Chinese new year dumpling. It is believed to resemble ancient Chinese gold ingots.

Fa Gao: – Literally translated as "Prosperity Cake", fa gao is made with wheat flour, water, sugar and leavened with either yeast or baking powder. Fa gao batter is steamed until it rises and splits open at the top. The sound "fa" means either "to raise/generate" or "be prosperous", hence its well intending secondary meaning.

Yu Sheng: Raw fish salad. Eating this salad is said to bring good luck. This dish is usually eaten on the seventh day of the New Year, but may also be eaten throughout the period.

Red Jujubes: (also called "Chinese Dates") – symbol of prosperity

Turnip and Taro Cakes: A dish made of shredded Radish/Taro and rice flour, usually fried and cut into small squares.

Mandarins: are commonly eaten as they symbolise good fortune and wealth.

Bakkwa: Chinese salty-sweet dried meat, akin to jerky, which is trimmed of the fat, sliced, marinated and then smoked for later consumption or as a gift.

Sweets: Sweets and similar dried fruit goods are stored in a red or black Chinese candy box.

Jiao-Zi: (Dumplings): Eaten traditionally in northern China because the preparation is similar to packaging luck inside the dumpling, which is later eaten.

Melon Seed: Other variations include sunflower, pumpkin and other seeds and are a symbol of fertility.

Celebrations

The dragon dance is a form of traditional dance in Chinese culture. Along with the lion dance, it is most often seen in festive celebrations.

In the dance, a team of dancers carry an image of the Chinese dragon on poles. The lead dancers lift, dip, thrust, and sweep the head, which may contain animated features controlled by a dancer and is sometimes rigged to belch smoke from pyrotechnic devices.

The dance team mimics the supposed movements of the river spirit in a sinuous, undulating manner. The dragon’s fabric and bamboo body can be as long as tens of meters.

The dragon dance is a highlight of Chinese New Year celebrations held in China and in Chinatowns around the world. The costumes used in these celebrations are usually made in specialty craft shops in rural China and imported at considerable expense using funds raised through subscriptions and pledges by members of local cultural and business societies.

Firecrackers are lit in order to drive away evil spirits. Firecrackers are usually strung on a long fused string so it can be hung down. Each firecracker is rolled up in red papers, as red is auspicious, with gunpowder in its core. Once ignited, the firecracker lets out a loud popping noise and, as they are usually strung together by the hundreds, the firecrackers are known for their deafening explosions that are thought to scare away evil spirits.

The Lantern Festival is held on the 15th of the first month of the Chinese calendar. It is also known as the Little New Year since it marks the end of the series of celebrations starting from the Chinese New Year.

The Lantern Festival is a Buddhist holiday that is often compared to Halloween. As children go trick-or-treating at night on Halloween, during the Lantern Festival, children go out at night carrying bright lanterns. In ancient times, the lanterns were fairly simple, for only the emperor and noblemen had large ornate ones; in modern times, lanterns have been embellished with many complex designs. For example, lanterns are now often made in shapes of animals.

You can find a huge range of Chinese decorations, lanterns and traditional ingredients at any of our branches so you can have a festive and prosperous Chinese New Year!

Gōng xǐ fā cái, hóng bāo ná lái !

(Happy New Year, now give me a red envelope!)

Easy Ramen Recipes

For a quick and tasty meal, nothing beats a big bowl of ramen soup. The best thing about this dish is that you can add pretty much anything you like – seafood, meat, poultry, vegetables, tofu, chilli, or just on its own with some bamboo shoots in chilli oil. Whatever you decide, ramen soup is always comfort in a bowl – guaranteed to lift your spirits and satisfy your taste buds.

Chinese roast pork and tofu ramen

Serves 4

Ingredients

4 Chicken or Pork ramen noodles

50g fried bean curd

Cantonese Roast Pork (sliced thinly)

1/2 a Chinese cabbage (sliced into strips)

1 red chilli (optional) chopped

Coriander

Place Pork slices under a pre-heated grill for 5-8mins – turning occasionally.

Bring 2 litres of water to the boil in a large saucepan. Add the cabbage, bean curd and simmer for 3mins. Add the noodles, chilli, noodle dry seasoning packet and simmer for another 3 –4mins. Add the sesame oil seasoning from the noodle packet and serve immediately.

Add the pork slices on top and garnish with the coriander.

Tip: Add a fried egg on top if you’re really hungry!

Enjoy with chilli sauce, garlic chilli sauce, soy sauce sweet chilli sauce or whatever you prefer!

 

Seafood Soup with dried scallops

With the grim weather and rising fevers, what better way to beat the blues than with a hearty, traditional Chinese soup.

This dish uses dried scallops or ‘conpoys’, which are a staple for any Chinese soup base and are well worth keeping in the store cupboard as they can last for long periods of time when stored correctly. They add a deep, rich, seafood flavour to any dish it is served in, and contain many beneficial minerals such as zinc and calcium. Dried scallops can be added  in soups, stews, stir fries and congee to enhance the flavours and give it that extra boost of flavour.

 

Ingredients:

5 oz/2-3 cups Shrimps (Shells removed)

4 Conpoys or Dried Scallops (Washed and boiled for 30 mins until softened)

2 Whisked egg whites

2 oz/ 55 g Mung bean vermicelli noodles (soaked and drained)

1 Stalk of spring onion (chopped)

600g Green crabs (Steam until cooked – 15 mins approx. then remove meat and roe)

100g white mushrooms (diced)

 

Fish Seasoning:

1 tsp Sesame oil

1/4 tsp Ground black pepper

1/2 tbsp Corn flour

1/2 tbsp Vegetable oil

 

Soup Base:

1.5 litres of Superior stock

1/2 tbsp light Soy sauce

1 tsp Sesame oil

1/4 tsp Black pepper

1 tsp Salt

Sauce:

4 tbsp Corn flour

100ml water

Method:

Tear the dried scallops into strips and let cool.

Add the fish seasoning to the dried scallops and shrimps. Blanch in boiling water and drain.

Combine the soup base in a large saucepan. Add the scallops, mushrooms and vermicelli noodles and bring to the boil.

Add the sauce, shrimps, crab meat and roe and bring to boil.

Check seasoning and add in the egg, stirring well.

Serve hot to needy people

Superior Stock (Shang Tang 上汤)

As the weather turns grim and the colds and flus begin their seasonal rampage, there is just nothing better than a hot, warming bowl of Chinese soup. Full of nutrients and flavour, these soups are the perfect antidote to winter blues that you certainly won’t find at your local Chinese take-away!

This stock provides the basis of many delicious soups so it’s a good place to start to make an authentic and nourishing soup.

Superior stock or shang tang is a popular stock in Cantonese cuisine. It is a light flavoursome broth with a colour that resembles Chinese tea.

The Cantonese cooks add this stock to many dishes from shark fin soup to vegetable soup.

The recipe below makes about 10kg of this Chinese soup stock. Reduce the amount according to your needs.

Ingredients
5kg Chicken
3kg Pork leg/shoulder with bones
1kg Chinese ham
1kg chicken feet
150g dried scallops
50g dried longan                                                                                       200g rock sugar
25g white peppercorns
100g ginger
20 litres water (preferably distilled)

Directions

1. Chop the Chicken, Pork, Chinese ham, and Pork bones into big pieces
2. Place them into a big pot, add water and parboil them
3. Remove them and rinse thoroughly
4. Place the meats into a big stock pot, add the distilled water, ginger and white peppercorns
5. Bring to a boil and lower to medium heat
6. Cook for 6 hours
7. After 6 hours, add the dried longans and rock sugar
8. Cook for another 2 hours
9. If possible, strain the stock before use

Recipe source:

Homemade-chinese-soups.com

THAI: Duck Green Curry

This is a flavoursome dish, prefect for warming up cold evenings. The green curry spices compliment the flavour of the duck and add an aromatic taste. Try this recipe for a delicious way to enjoy the Thai green curry.

Serves 4-6

To make the green curry paste:

2 Green chillies chopped and de-seeded

2 Tbsp Galangal chopped and peeled

2 Tbsp Vegetable Oil

2 Tbsp Coriander or Thai sweet basil chopped

1 middle section of Lemongrass

3 Kaffir lime leaves (remove spines)

4 Garlic cloves, minced

4 Shallots, chopped

1/2 Tsp Ground cumin

A pinch of ground nutmeg, ground cinnamon and ground cardamom.

Method

Heat the oil in a frying pan, over a medium heat.

Add the chillies, galangal, garlic, shallots, and cook for approx. 6 mins.

Place in food processor or blender and add the remaining ingredients and spices.

Blend into a smooth paste – adding water if necessary.

Alternatively, you can use ready made pastes which taste just as good!

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For the Curry

1 Roasted duck

2 Potatoes or sweet potatoes

5 Small Thai aubergines, quartered

500ml Coconut milk

2 Tbsp Fish sauce

1 Tbsp Tamarind paste

1 Tbsp Fresh lime juice

1 Tbsp Vegetable oil

1 1/2 Tbsp Palm Sugar (chopped)

                

Instead of roasting a duck yourself, you can find frozen and freshly prepared roasted ducks in-store.

Method

Prepare the duck by carving the meat off the bone and into bite-sized pieces.

Peel and cube the potatoes

In a wok or large frying pan heat the oil over a medium heat.

Add the curry paste and cook for approx. 3mins or until fragrant.

Add the coconut milk and bring to a boil.

Reduce heat and add 250ml water, tamarind paste, lime juice, palm sugar, fish sauce and simmer.

Add the potatoes and simmer for 10mins, stirring occasionally.

Stir in the duck and aubergines and cook for a further 10 minutes or until the potatoes are tender.

Add more coconut milk or water if necessary.

Serve immediately on steamed Jasmine rice.

Moon cake Festival!

Yes, its that time of the year again! There are few large-scale celebrations in the Chinese culture and the Moon cake or Mid-Autumn Festival is one of them. Starting on the 15th day of the eighth Lunar Moon of the year, the festival coincides with the Autumnal Equinox – when the moon said to be at its fullest and roundest. The festival is heavily associated with the moon, which is a subject seen widely throughout Chinese poetry and song since ancient times. The festival is said to originate from the ancient ceremony of sacrificing to the Moon Goddess.

“When the moon is full, mankind is one”

In China, the full moon has always represented the gathering of family and friends. During the Mid-Autumn festival, families come together often in scenic locations to eat mooncakes and pomelos, and appreciate the moon

The festival dates back over 3000 years and also coincides with the full harvest, where offerings are made to the Earth God in hopes to bring a bigger harvest next year.

According to popular belief, the custom of eating moon cakes began in the late Yuan Dynasty at a time when the Hans where oppressed by their Mongol rulers. The Han revolutionaries planned a revolt to usurp the throne, but had to find a way of alerting the rest of their people without the Mongols finding out. Finally, the advisor to the leader of the revolutionary group, Liu Po-Wen found a solution. The Hans started a rumour that there was a terrible plague washing over the city and the only way to cure the disease was by eating a special moon cake which was distributed only to Hans by the revolutionaries. When the people cut into their cakes, they read a message imprinted inside, alerting them to the date of the revolt. The Hans were then able to rise up in revolt against their oppressors and moon cakes have since become an essential part of the Mid-Autumn festival.

This year, the Moon cake festival falls on the 22nd September.

                               

What are Moon cakes?

Moon cakes are the traditional celebration food eaten amongst family and friends during the festival period. 

Traditional mooncakes have an imprint on the top, showing the Chinese characters for "longevity" or "harmony" as well as the name of the bakery and filling in the moon cake. Imprints of a moon, a woman on the moon, flowers, vines, or a rabbit may surround the characters for additional decoration.

Mooncakes are considered a delicacy; production is labour-intensive and few people make them at home. Most mooncakes are bought at Asian markets and bakeries.

Moon cakes are small, round or rectangle pastries, with a variety of fillings and containing one or more egg yolks in the centre, which symbolises the moon:

Lotus Seed Paste: Considered to be the most original and desired filling, Lotus Seed is highly priced and highly delicious to many. They can also include egg yolks.

Jujube: Also known as Chinese Date, and is a sweet and fruity filling, similar in taste to red bean paste. Jujube also has medicinal purposes and is used to relieve stress and sore throats.

Sweet Bean Paste: Found in many Chinese desserts and are not actually naturally sweet, but flavoured with sugar. Several types can be found in Moon cakes, Mung Bean and Black bean and most commonly Red bean.

Taro Paste: A purple sweet, nutty flavoured paste made from the Taro vegetable, usually used in Teochew crusty moon cakes.

Five Kernel: Consisting of 5 assorted nuts including sesame, almonds, walnuts, peanuts, pumpkin and watermelon seeds. Held together with maltose syrup and flavoured with candied winter melon or rock sugar

Durian: Filled with a Durian fruit paste, and most commonly eaten in Singapore, Malaysia, Thailand and Indonesia.

Ice cream: There are also a wide variety of Ice cream moon cakes with sweet fillings including Mango, Green Tea, Coffee, Chocolate, Durian.

 

                                      

Mei Xin Moon Cakes

Central Oriental are the sole distributors of Mei Xin Moon cakes to Europe.

Mei Xin are well-known in Hong Kong for their carefully selected ingredients and high quality.

Mei Xin have spent decades focused on making moon cakes. Xiangtan, Hunan Province is known for its Lian treasures: the ancient royal tribute, which are the famous "three-inch lotus" seeds. These are boiled in the lotus seed paste, together with the original top grade egg yolks and then baked. They are then filled into the Mei Xin moon cake, for a smooth and sweet taste.

Find your perfect box of Mei Xin Moon Cakes at your local Asian supermarket or alternatively visit your nearest Central Oriental Supermarket! 

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To see our full range of Moon Cakes just click the Moon Cake tab above

For more information on Mei Xin Moon cakes visit the official Mei Xin website

 

Central Oriental Supermarkets is an official distributor of Mei Xin – part of the Hong Kong Maxim Group

Tags: chinese festival, lotus seed paste, mid-autumn festival, mooncakes

Dim Sum at Home!

We all love to eat Dim Sum, but sadly we can’t make enough excuses to eat it all the time. Someone might get suspicious… But don’t fret! Central are always fully stocked with all your favourite Dim Sum dishes. Many people do not attempt to make Dim Sum at home as it is very time-consuming and involves a lot of complicated techniques – so we have left all the hard bits to the professionals, to bring you the finest Dim Sum ready to be steamed at your convenience or when you get those Dim Sum withdrawal symptoms.

So what exactly is Dim Sum?

Aside from being our favourite food in the entire world, Dim Sum comes from the age-old tradition of ‘Yum Cha’ which means tea tasting. Traditionally, travellers and local farmers would stop at tea houses located on the Silk Road to rest after a hard day’s work.  After realising that tea was beneficial to digestion, the tea shops started serving small snacks with the tea. The tradition of Yum Cha was transformed over centuries from being a relaxing affair, to a loud and joyful one, as it became a widely popular dining experience all over China, enjoyed at all times of the day. In some areas of China, Dim Sum is enjoyed as a weekend treat with the family. In other regions it is enjoyed as a tasty snack in the morning.

Types of Dim Sum

There are a large range of Dim Sum dishes but the most popular, staple dishes are:

Steamed

Har Gau (Prawn dumpling wrapped in translucent rice flour skin)

Siu Mai (minced pork and prawn wrapped in won ton pastry and topped with crab roe)

Jiaozi Dumplings (Won ton pastry filled with pork, prawn or vegetables, pan-fried and steamed)

Fung Chaw (Chicken feet marinated in black bean sauce)

Char Siu Bao (Sweet and fluffy bun filled with honeyed roast pork)

Cheong Fun (Wide rice noodles filled with prawns/minced beef/roast pork and rolled)

Lo Mai Gai (Glutinous rice filled with egg yolk, dried scallop, mushroom, water chestnut and meat- usually pork and chicken)

Deep Fried

Taro Dumpling (made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter)

Won Ton (Thin pastry filled with meat/or fish and vegetable)

Daikon Cake (Shredded Daikon also known as turnip, mixed with shredded pork or shrimp and pan-fried )

Congee (A thick soup with a variety of meats and fish , with peanuts, ginko nuts, shredded scallop, ginger)

Sweets

Custard Tarts (Small, sweet custard egg tarts)

Dou Fu Fa (Silken Tofu with sweet ginger syrup)

Jin Deui (Especially popular at Chinese New Year, chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried)

Steamed Sponge Cake (Sweet, soft sponge cake flavoured with Molasses)

HOW-TO: Prepare restaurant quality Dim Sum at home

For those of us who were unsure about how it’s done – here is Dim Sum at its simplest. All you need is a steamer and water! You can use any kind of steamer, but for an authentic feel (and to impress your friends) you can use bamboo steamers.

  

TIP: Cut out a circle of baking paper on the base of the bamboo steamers to keep the food from sticking to them.

Heat a saucepan of boiling water and simmer. Make sure your saucepan fits the steamers on    top so that no heat can escape. Following the cooking times of each Dim Sum dish, put each ingredient into a bamboo layer, and place over the saucepan, with the longest cooking times on the bottom layers.

TIP: Place a penny in the boiling water. If you hear it knocking around after a while, it means you need to add more water!

Now it’s time to sit back and relax for about 20 minutes and let the steam work its magic…

‘

The delicious results

  

Ha Gow, Siu Mai, Pork and Vegetable Bao and Mini Glutinous Rice!

Carefully remove the steamers and serve immediately with your favourite sauces

   

So now you’ve seen just how simple and easy it is, you can throw an easy and delicious dinner party or just spice up your Sunday lunch!

Tags: bamboo steamers, chinese food, dim sum, easy chinese food, oriental cuisine, yum cha