Yam and Radish Rice Cake
In my hometown, the famous yam or radish rice cake always serves with seafood and chilli sauce. Top with lots of pounded roasted peanut, this streets food is one of my best childhood memory.
Cantonese Chicken Chop Suey
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Crab “soup Dumplings” (Dim Sum)
Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It’s amazing how they get it inside-out like that. I have just learned, from a cookbook called “Dim Sum and Other Chinese Street Food” by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven’t tried this recipe yet, but I don’t usually make my own dim sum, so I thought I’d go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming.
Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)
This recipe is from Eileen Yin-Fei Lo’s “Chinese Chicken Cookbook”. There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) … the ingredient list is imposing, but the process is really easy … and the flavor is fabulous — very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to “foreign lemons” because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo’s book are her remembrances of her family’s (especially her aunt’s) home cooking in rural China, very traditional … so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much … you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume … I’d think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed ….
Spotted Dick! Traditional British Steamed Fruit Sponge Pudding
I am finally posting my recipe for Spotted Dick! This delicious steamed sponge pudding with currants is a British schoolboy favourite from the days when school dinners were not only tasty and nourishing, but may have been the only hot meal of the day for some children. Originally, Spotted Dick would have been made with beef suet and breadcrumbs – this recipe has been updated for modern tastes, and uses vegetarian suet or butter with flour. Serve this with English custard for a comforting and nostalgic flavour explosion! Steaming is so easy, and whilst it bubbles and simmers away, you are free to do other things around the kitchen, such as prepare the custard!
