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[personal profile] fitfool
I love dim sum but now that Chinatown is no longer a subway ride away, I'd like to make some of these dishes at home. But...I don't know what things are called. So quiz time. Here are 10 dim sum dishes. Give the name of the dish. Bonus points given to offering the recipe too (but with the name I can try googling for recipes). I know what some of them are called but I like having an even 10 questions on the quiz. :)

picture of 4 dim sum dishes




Image hosted by Photobucket.com 1.
The white part is slippery and is filled with shrimp. The soy sauce is slightly thicker and sweet. This is my Favorite dish.
Image hosted by Photobucket.com 2.
Crunchy deep-fried something.
Image hosted by Photobucket.com 3.
I don't see these as often but I liked them.
Image hosted by Photobucket.com 4.
some kind of shrimp filling
Image hosted by Photobucket.com 5.
a greyish purplish inside with consistency of mashed potatoes. Outside is crispy.
Image hosted by Photobucket.com 6.
Lots of shrimp inside.
Image hosted by Photobucket.com 7.
My mom made these when we were kids.
Image hosted by Photobucket.com 8.
filled with shrimp
Image hosted by Photobucket.com 9.
These are more trouble to eat than they're worth though they are tasty.
Image hosted by Photobucket.com 10.
Warm and eaten as dessert. Slippery feeling.



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Date: 2005-12-19 10:07 pm (UTC)
From: [identity profile] snarkactual.livejournal.com
Let me see if I remember correctly,

1. Har Gau (I wish I had a recipe as this is one of my favorites). All I remember is that you use shrimp (cocktail sized) and cornstarch as a binder then steam. I don't remember the name of the wrapper but a really good Chinese noodle factory will sell them. I used to be able to get the wrappers in San Francisco, LA and Honolulu. You might find them in NY or Boston's Chinatown as well. Depends on whether they have immigrants from Hong Kong IIRC.

2. & 3. Can't tell from the picture do you have more of a description of ingredients?

4. Looks an awful lot like a shrimp roll which is just a shrimp and crabmeat with cornstarch to bind it stuffed in an egg roll wrapper and deep fried.

5. Deep Fried Taro balls usually with char siu pork, green onions, a bit of grated ginger then breaded and deep fried (the purple stuff is the taro root).

6. Stuffed crab claws. Actually these are pretty simple and made by stuffing the meat from the arm of the claw of a King, Dungeoness or snow crab around a partially peeled crab claw and then breading and frying it.

7. Kow Yuk (sp?) in a bun? Either that or crispy duck skin in a millet bun. Can't really tell from the picture.

8. I don't recall what they're called but they're made in a manner similar to the Har Gau except for the addition of green onion and a different kind of wrapper (similar to potstickers I think).

9. & 10. Can't really tell from the pictures. 10 might be Soong Gau if it's got a kind of sweet chewy texture.

Date: 2005-12-19 11:28 pm (UTC)
From: [identity profile] fitfool.livejournal.com
1. mmm...yes I've seen the wrappers in Boston's Chinatown but didn't know what to do with them.

2. This had some kind of shrimp or maybe fish filling. The outside was shredded taro root and it appeared to have been deep fried because the outside was crispy.

3. I think these had a similar filling to #4 and were stuffed into eggplant (oh that reminds me...I still need to post pictures of the eggplant I made...)

4. Your description of the inside sounds right. The outside was some kind of a bean curd wrapper that was wrinkly but I think it might've been steamed because it wasn't crispy. I really like that skin whatever it is.

5. What kind of breading do they use to get that look? I love that coating.

6. Ah...I think they added some filler to help bulk it up since the inside of these also involved shrimp. (Either this restaurant was heavy on shrimp or else we just kept ordering the shrimp dishes.)

7. This was a rectangular slice of a kind of chewy consistency that were probably pan-fried I think. the corner had been dipped in soy sauce. Others above ID'd this as either turnip cake or radish cake.

8. Yeah I was wondering what the wrapper was. Why is it see-through?

9. Hint: This dish would put an avian podiatrist out of business

10. Other's ID's this as tofu in syrup. I hadn't thought I liked soft tofu but I liked this dish so I may have to revise my opinion.

Thanks for playing!

Date: 2005-12-19 11:58 pm (UTC)
From: [identity profile] medlabtech.livejournal.com
9. Hint: This dish would put an avian podiatrist out of business



LOL. It's one of my favourite dishes! I love the flavour.

Date: 2005-12-20 12:24 am (UTC)
From: [identity profile] snarkactual.livejournal.com
1. I got my mom's recipe for Har Gau.
Dough:
3/4 cup wheat starch
2 teaspoons tapioca starch
1/2 cup boiling water, or as needed
2 teaspoons lard
Har Gow Filling:
6 ounces raw shrimp
2 tablespoons bamboo shoots
2 tablespoons water chestnuts
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 tablespoon finely chopped green onion
1/4 teaspoon sesame oil
Sift the wheat starch and tapioca starch into a bowl. Slowly add the boiling water and begin stirring immediately. Add enough water until you have a sticky dough. Add the lard and knead the dough until it is smooth. Cover the dough and let rest for 30 minutes.

Finely chop the shrimp. Rinse the bamboo shoots and water chestnuts under warm running water. Drain. Shred the bamboo shoots and finely chop the water chestnuts. While the dough is resting, mix together the filling ingredients. Knead the rested dough a bit more.
To make the dumplings, pinch of a heaping teaspoon of dough and roll out into a 3-inch circle. Wet the edges of the circle. Add 1 level teaspoon of the filling in the middle. Fold over the dough and pleat the edges to seal. Continue with the remainder of the dumplings.

Steam the dumplings until the filling is cooked and the dough is shiny and translucent ( 12 - 15 minutes).


2. Still has me stumped.

3. Is indeed a stuffed eggplant, I use a pork hash stuffing with a bit of Harm Ha (Shrimp paste) for this but I've seen this done about a dozen different ways.

4. It is bean curd called Foo Jook. Available in Chinatown. They're deep fried with a shrimp filling.

5. Here's another of my mom's recipes.
10 ounces taro
1 ounce wheat starch
1 1/2 ounces boiling water
8 ounces of pork
2 ounces dried shrimp
3 dried mushrooms
2 sprigs Chinese parsley (cilantro)
2 green onions

Seasonings:

1 tspn. salt
1 tspn. sugar
2 tspn. soy sauce
1/2 chicken bouillion cube
1/2 tspn. pepper
1/2 tspn. sesame oil
1 cup unseasoned bread crumbs mixed with 2 Tblspns of cornstarch for coating
2 egg whites to make the coating stick.


Peel and wash taro, steam until soft. Use 10 ounces of the softest part. Pour boiling water into wheat starch then stir and mix into a soft dough. Wash pork and cut into small pieces. Wash and soak dried shrimp and mushroms for 30 minutes. Chop finely. Chop parsley and green onion as well. Put taro, wheat starch dough and pork into a mincer and mince together. Take out and put into a mixing bowl. Add chopped ingredients then season to taste. Turn mixture into smal flat rounds, coated with flour. Put into boiling oil (350 to 375 degrees F) and deep/fry over medium heat until golden.

6. They usually use cornstarch to thicken it into a kind of a doughy mix of crab meat. I don't think there's any shrimp in there (perhaps in some restaurants they use that fake seafood stuff that looks kind of like shrimp).

7. Still stumped.

8. This is one of the types of Dim Sum I like but haven't found a recipe for either.

9. They're indeed Chicken feet. Here's another of my mom's recipes.
1 pound chicken feet
2 quarts oil
2 quarts water
1 ounce fresh ginger
3 pieces star anise
2 ounces Chinese parsley roots
2 ounces maltose sugar (see note)

Marinade:
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped chile pepper
2 cloves garlic, minced
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame seed oil

Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain. Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain. Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet and marinade 15 minutes.

Note: Maltose is a syrup.
The deep frying of the chicken feet before they're steamed causes them
to puff up giving them the appearance in the photo.

10. I don't think this is a tofu dish.

Date: 2005-12-20 09:49 am (UTC)
From: [identity profile] fitfool.livejournal.com
1. Thanks for the har gau recipe! I have a sudden need for all of these different kinds of starch. This should make for a fun scavenger hunt next time I go to Chinatown.

2. I don't think I've gotten a name for this dish but I think I could approximate it using recipes for the other dishes since the shrimp filling inside tasted the same as some others.

4. mmmm....Foo Jook them. I'll keep an eye out for it.

5. Awesome. Thanks for the taro recipe! Now to figure out where to buy taro...

7. Going by the majority answer, seems to be Lor Bak Gow or Law Bok Goh. Chinese Turnip Cake

9. Wow. where does she even buy chicken feet? Or can you get that in Chinatown too?

10. Oooh... [livejournal.com profile] jezebe1 posted a link to one recipe (though that one involves an automatic soymilk maker...) but the rest sounds like that that stuff was.

Date: 2005-12-20 10:49 am (UTC)
From: [identity profile] snarkactual.livejournal.com
You may be able to find Taro in Chinatown. I know I could find it in the 99 Ranch Market in Irvine, California and occasionally in Bristol Market, or Trader Joes there. In Texas I can usually get some Taro root from Central Market and sometimes at the larger H-E-Bs. I think I saw some in Chinatown in Boston.

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