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.
This is a simple local Chinese dish — a typical low-fat, everyday meal served with hot rice. From an old Hawaiian Electric Company cookbook.
These are lovely little fritters–sort of Chinese beignets–with a very mild flavor. Delicious served with a sweet, spicy dipping sauce.
The “other” famous dimsum steamed bun. I’ve been searching high and low for this recipe. laiwongbao translates to “milk yolk bun”.
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to “set” on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to “Set” properly by using heated sesame oil. That is, getting the eggs to “set” by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.
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