Dim Sum Quiz

[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. :)

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

Thread at food_porn

Comments

[aliki.livejournal.com]

1. Chee Cheong Fun!!!
5. Taro Dumpliings
7. Lor Bak Gow (Chinese turnip cake)
8. Har Gao (shrimp in transparant dumplings)
9. Chicken Claws (Fung Jeow)
10. Tau Foo Fah

Surprised you dont like (or have pics of) Siew Mai (steamed dumplings with pork/shrimp), Lor Mai Gai (the sticky rice dumplings!) or Char Siu Baos (roast pork buns)!!

[callistra.livejournal.com]

1) Prawn Rice Flour Rolls. I have a recipe, it needs rice flour noodles, which are large and flat and you basically wrap the prawns in them and steam until happy. The difficult part is the sauce - my recipe here just says oyster sauce, but believe me, when we have them at a resturaunt, it's not.
:-)

9) Chickens Feet. No recipe. :-)

8) Prawn and Chives Dumplings. I have a recipe and a real name somewhere...

[callistra.livejournal.com]

I love sui mai!
:-)
I was wondering, when I clicked on the link, if they would be there
*grin*

[aliki.livejournal.com]

2. Looks like spider crabs? It is deep fried soft-shell crabs?
3. Can't make that out but I'm guessing that's eggplant with shrimp paste stuffing.
6. Deep fried shrimp ball.

I make this version, which is similar and tastes real good. I devein, deshell and remove the tail:

Crispy Prawn Balls
4 slices white bread, crusts removed and cut into 1 cm cubes
8 oz white fish fillets, minced
8oz uncooked prawns, peeled, deveined and minced
2 teaspoons salt
pinch of ground white pepper
2 egg whites, lightly beaten
2 tablespoons corn flour
2 slices root ginger, peeled and finely chopped
600 ml (1 pint) vegetable oil
butter

1. Toast bread cubes lightly until light brown and dry.
2. Mix together minced fish, prawns, salt, pepper, egg whites, corn flour and finely chopped ginger. Form together into balls using 1 tablespoon per ball. Put a slab of butter in middle. Roll each ball in the croutons until coated.
3. Heat oil in wok to 350oF or until cube of bread browns in 30 seconds. Gently lower balls into oil. Deep-fry until brown.

<3 dim sum!

[pixelation.livejournal.com]

I'm a cantonese speaker, so I don't know if the names I supply will help much, since Cantonese can be romanized a billion different ways.

1. [insert meat type] Cherng Fun. Rice noodle type dough wrapped around shrimp/beef/pork.
2. I think they're deep fried shrimp puffs? They look... weird.
3. Yerng Ai Gwa. Eggplants stuffed with fish cake/paste.
4. Never seen those before.
5. Deep fried taro balls. Forgot the chinese name.
6. Oh... THESE are the deep fried shrimp puffs!
7. Law bat goh. Radish cakes. My mom makes these too! I can probably bug her for a recipe later. Mmmm.
8. These are either Ha Gao (shrimp dumplings) or more likely Gow Choy Gao (leek dumplings... usually with shrimp) because Ha Gao usually doesn't have green stuff in it.
9. Feng Jiao. "Phoenix Claws" aka chicken feet in some yummy sauce. I love these but my more western friends are always grossed out by them.
10. Dow Fa. Warm tofu in syrup.

Re: <3 dim sum!

[pixelation.livejournal.com]

10. Dow FU fa. :P

[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.

[fitfool.livejournal.com]

Thanks! Are your spellings the Cantonese names for these dishes?
1. I take it the exclamation points mean you like this one too.
5. Cool..what's on the outside that makes it crunchy?
7. Ah ok...I couldn't tell if it was rice cake or turnip cake. I guess that means I need to stop thinking I don't like turnips since I like these a lot.

Oh I love those dishes you mentioned but these are just the pics from the dishes we ate the last time I went for dim sum. Small group so we didn't get to sample everything :)

[fitfool.livejournal.com]

1. Yeah...that sauce is great and it really doesn't taste like oyster sauce. Maybe that's just one ingredient of the sauce? I'm definitely interested in the recipe.

9. no need for a recipe on the chicken feet :)

8. What kind of skin is it wrapped in? Why is it see-through?

(and I like that siu mai stuff too...just didn't have it on that particular visit so no photo)

[jester5.livejournal.com]

sadly all i know about dim sum (besides that is good)is that martin yen said it translates into "little happiness"

and i consider myself a foodie...the shame

[fitfool.livejournal.com]

2. Nope...no crabs. I think it's another shrimp paste stuffing with shredded taro on the outside and then deep fried.
3. Yep...sorry that one was out of focus.
6. My mom made these shrimp balls for company! I don't think her version used fish though the rest of it looks familiar. (oh except for the butter in the middle...what's that for? I don't think she did that either.)

I had coincidentally bought some small shrimp that were on sale this weekend and was going to google for shrimp ball recipes. Thanks for yours!

Re: <3 dim sum!

[fitfool.livejournal.com]

Ah but your Cantonese will let me order at the restaurant instead of just pointing at everything.

1. So shrimp ones would be Ha Cherng Fun?
2. Yes...shrimp. The outside seems to be shredded taro and then deep fried.
4. Seemed to be more of the fish/shrimp cake/paste but this time wrapped in some kind of bean curd wrapper. I think it was steamed but I'm not sure.
5. Do you know what the outside stuff is that makes it crispy is?
6. yep :)
7. are radishes the same thing as turnips? Someone else above ID'd these as turnip cakes.
9. They're really tasty but require more work to nibble away the edible parts so I'm not a big fan of them
10. It's tofu! I've been thinking I only like extra firm tofu. So which consistency would I buy to make these? The silken tofu? How do you make the syrup?

[callistra.livejournal.com]

8. What kind of skin is it wrapped in? Why is it see-through?

Har Gao recipe in my book has a wheat flour based wrapper, where as the other stuff is all egg wrappers or rice flour based. Perhaps that's it?

Now I want yum cha for lunch!
*sigh*

[callistra.livejournal.com]

Martin Yen? As in Yan? As in Yan Can Cook? Which completely appears to not exist on the internet?

:-)
I have been searching high and low for copies of Yan Can Cook, I wonder if I should be looking for Yen Can Cook...

[callistra.livejournal.com]

And having had that mini rant, I did another search... and this time found some info!

F*ck!

I used google in so many ways the last time I went looking, I SWEAR i couldn't find a thing!
*sigh*

[vandegraaff.livejournal.com]

=O

Where must one live in order to acquire such wonderful foodstuffs?!?!

The local chineese resturants have nothing like that! Just the normal americanized fare....

[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!

[fitfool.livejournal.com]

not the shame...the joy of knowing there's yet another category to explore :)

I thought it translated literally to 'little heart' but maybe the heart stands in for happiness?

Re: <3 dim sum!

[spamfriedrice.livejournal.com]

1. usually when you order at the restaurants, you just say Ha Cherng/Cheung... and leave off the "fun"
2. this looks like deep fried soft shell crabs, but if it's not then it's not :-)
3. looks like eggplant stuffed w/shrimp
6. i think this is crab and shrimp puffs.
7. Law Bok Goh - law bok is radish, i think?

yummmy! now i can't wait to go home for the holidays.

Re: <3 dim sum!

[pixelation.livejournal.com]

1. Yes, exactly! Beef would be Ow Cherng Fun.
5. Hmm, no idea. It is a pretty strange (but cool) consistency, isn't it?
7. Doh! Sorry, mistranslation. Those are turnips and not radishes. I always mix those two up in English.
10. From memory, the syrup tastes like it's mostly sugar, water, and ginger. Did a bit of googling, and it looks like you don't buy packaged tofu to make these, but use soy bean or soy milk instead. Here's one of the few recipes that popped up. http://www.soymilkquick.com/tofudessert.html

[fitfool.livejournal.com]

I've done this to. Usually after insisting my boyfriend is out of his mind. I poked around on amazon and found that "Yan Can Cook Book" had used copies priced at 29 cents! (http://tinyurl.com/7d8ej) And his more recent book "The Best of Yan Can Cook" is selling for $14-15 though. (http://tinyurl.com/dy8qd) User reviews of his books seem to be mixed. I was always a little put off by his clowning on his show (the same way I wish Alton Brown wouldn't do those goofy skits) and haven't really looked at his recipes. Should I be?

[esmerel.livejournal.com]

We have a plethora of them in the SF bay area. :)

Looks like someone got to all of them before I could get any. Just as well =)

The wide noodles (1), and the taro root (3) and the shrimp & eggplant (3) are some of my favorites =)

[fitfool.livejournal.com]

Cool...for 7, is La bing a turnip or radish cake? (That's what 2 other people were identifying it as). Thanks very much for these names!

[jester5.livejournal.com]

hes still around...i saw him on emeril a few months ago. he is based out of san francisco i think and offers food tours of china..that would be a hell of a trip!

and yes it yan .. spelling is not my gift =)

if yan can cook...so can you!

[callistra.livejournal.com]

it's been so long, I can't remember!
:-)

Checking it out now in fact.

http://www.yancancook.com/