This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and ‘dirty’ in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.
The “other” famous dimsum steamed bun. I’ve been searching high and low for this recipe. laiwongbao translates to “milk yolk bun”.
Very quick and delicious preparation for gai lan or kai lan. Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked.
Make and share this Baked Hoisin Sauce Chicken Wings recipe from Food.com.
This NEVER goes wrong, is quick, easy and healthy. On the table in 15 minutes. Even my conservative and fussy 16 yr old brother in law loves it. Flavour is amazing! (am drooling just writing the recipe!) Just wanted to mention that the chilli powder used is Australian chilli powder (ie hot stuff) not the milder variety used in making US/Mexican chilies!!
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