Anyone who knows me for longer than like a day usually knows that my bro, sis and I grew up eating a heck of a lot of dimsum from an early age. While in Cairo, I would often get cravings and would immediately get to SoHo or to Ken's as soon as I landed in London or Toronto while en route. Yep, as we know, I have a thing for Chinese food. Well now my dear friends, I know how to make the best of dimsum!! To chop, to mix, to roll, to saute, to deep fry, to steam...
Dim sum in Cantonese translates to English as a "touch of heart". It takes a hell of a lot of patience and time to get those lovely pieces on a bamboo steamer to a trolley for your weekend consumption. It seems that almost all of the dim sum treats we know and love consist of the same ingredients, but the dough may be slightly different or the flour a different variety. There exist a few secrets in dimsum cooking which I am finding out in my 3-day cooking class with Martha Sherpa (http://www.cookery.com.hk/). Martha usually trains proper chefs from all over the world and domestic helpers in Hong Kong, but I emailled her a few months ago and she agreed to put me into her classes. This new found skill will only come out for special occasions! It takes a long time, but I promise that my first real dinner party in Ottawa shall include some dimsum pieces :)
P.S. Can you believe I am actually cooking with mushrooms. Yuck. I still think they are gross even if they are in absolutely everything here.
Subscribe to:
Post Comments (Atom)
1 comment:
Can't wait to go for Dim Sum with you having a whole new perspective on it!
Love you...
Post a Comment