Dimsum needs no introduction. So, I shall just post some photos that I got recently.
This is the Hongkong Chee Cheong Fun with fresh scallops. To those who are not familiar with the making of chee cheong fun, let me explain the unique way of cooking it.
A watery batter of rice flour and water (plus don’t know what else) is poured on a piece of cloth which is steamed over very hot water. Therefore, the batter will cook and turned into a white sheet. Then, the cook will roll the flour sheet up into rolls. For Hongkong chee cheong fun, it is usually made to order. Hence, Hongkong version is much more expensive than the other type. When steaming, one can add prawns, char siew, scallops or just leave it plain. The rolls are cut into bite pieces.
Then, light soya sauce is poured on them and usually it is accompanied by some chilli paste flavoured with dried shrimp. The above plate cost RM6.80 which is mid-price for dim sum.
The next common item on dimsum menu is the siew mai. It is made from minced meat wrapped in wantan skin. This one has a huge prawn on top and sprinkled with fish roes. Looks delicious, isn’t it? Nowadays, one can get decent taste frozen siew mai from the supermarkets. Many of them are halal. There is one imported from Japan by Ajinomoto which costs more than RM12. Taste good but too expensive.
When I was in Hongkong, I can buy almost every type of frozen dimsum. It is so conveniently prepared and taste better than some of our restaurants offerings. Cheap too! Just pop the whole packet into the microwave, without needing to open the plastic packing. It seems that Hongkong people eat mostly dim sums. You can find so many brands there including one by Sum Tim Har (that fat actress with spec?).
More dainty morsels coming soon.