So while being at home during this pandemic, we've been craving dim sum like crazy. Dim Sum is a Cantonese tradition of breakfast or brunch food, and might be compared to Spanish tapas where all the dishes are small dishes meant to be shared. "Dim Sum" literally translates to 'dim' - to touch, and 'sum' - heart" or "to touch the heart" or "order to your heart's content". Traditionally, dim sum places involve restaurant staff, usually elderly Chinese Aunties, pushing hot steaming carts with steamers piled high and calling out what they have in their carts. (various dumplings, bao buns, mini steamed dishes of cheung fun noodles, siu mai, pork ribs and more.) You'll often hear classics like, "Ha gow! (shrimp dumplings) Siu mai! (pork dumplings), Fung Zhao! (braised chicken feet)"
Waiters will walk around with trays of freshly fried foods or fresh out of the kitchen dishes like salt and pepper shrimp, calamari, fried bacon wontons, fried taro nests, stir fried clams and dear lord my mouth is watering!! Going for dim sum is an experience--it's loud, crowded, full of families and kids running around, adults gossiping and chatting, plenty of laughter and mountains of good food to stuff your face with.
One of my favorite dishes is the Cheung Fun (Steamed Rice Noodle) with Shrimp, also known as "Ha Cheung" in Cantonese. After some research and trying out quite a few recipes from different sources, I finally found a recipe for shrimp cheung fun that tastes like restaurant quality cheung fun!
This recipe is adapted from Shashira, owner of the My Lovely Recipes food blog. Her Instagram is @my.lovelyrecipes so definitely give her a follow! This is so good! 👌👌👌 My hubby and I will now be able to enjoy our beloved cheung fun at home whenever we want 😁
Here's the link to her blog recipe for chee cheong fun: https://www.mylovelyrecipes.com/recipes/chinese-cuisine/chee-cheong-fun/
For this recipe, I use a wok and a metal rack to hold up my 8x8 metal tray to make the cheung fun. You basically make a slurry, steam it, add your raw shrimp, steam again, then fold it up! Keep the cheung fun rolls warm in a separate steamer so it's all hot when you're ready to eat. (Or microwave them all at once for about 30 seconds before eating). Best enjoyed with sweet soy sauce and chili oil or sriracha!
Now I just gotta learn the 383747483829 other dim sum recipes so we can have a real homemade dim sum brunch at home! Now, when we do dim sum at home, we steam up some ready made shrimp dumplings and siu mai, pan fry some pork & chive dumplings or make some crispy beef rolls with scallion pancakes...and of course, some tea! 😁
Silky Dim Sum Shrimp Cheung Fun
Servings: approx. 10 Cheung Fun Rolls
I use an 8x8 square metal pan and steam in a wok
Cheung fun mixture:
3 cups water
1 cup rice flour
1/2 cup tapioca starch
1/2 cup wheat starch
1/2 tsp salt
1/2 tsp sesame oil
About 1/2 lb shrimp, deveined and shells removed (you can use small shrimp or you can use larger shrimp and cut them into bite sized pieces)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp white pepper
8x8 metal pan
Small metal stand/rack to place pan on top in wok
Sweet soy sauce
(Can do regular soy sauce + sugar and water)
Cilantro, Scallion (optional)
Until next time,
Growing up, my grandmother spent a lot of time making all sorts of steamed cakes and dumplings for us to enjoy. It was all made from scratch with fresh ingredients and plenty of love. Coming home from school we'd find turnip cakes or radish cakes, steamed dumplings or potstickers filled with chives, shrimp and pork, and just all kinds of handmade creations.
One of my absolute favorite things she made was a savory, chewy, sticky steamed mochi cake that I am going to share with you today. Honestly I loved all the things she made but this one is special to me because she developed this specifically to my tastes 😊
This mochi steamed cake, which we affectionately call "sticky cake" in our house (or nak nak ti in Taishanese), is filled with a variety of umami ingredients and textures like Chinese sausage, Chinese cured pork belly, cubed ham, dried baby scallops, scallions, pickled radish, mini dried shrimp and rehydrated shiitake mushrooms. The mochi cake is nice and chewy, and the flavors and textures of each ingredient compliment each other nicely as land and sea collide together in an explosion of umami goodness! *angels sing* It is best enjoyed warm from the steamer, and you can eat it as is or enjoy with hoisin sauce and sriracha.
Whenever I call her on the phone or visit my grandmother, she'll ask, "Sooo...want me to make nak nak ti?" And the usual answer, yes!
There's some prep involved with chopping all the ingredients into small pieces, and then cooking it on the stove top for the oils to come out and mix all together. The flour mixture is then made and is applied in layers into a steam cake pan alternating between the flour mixture and the meat. After steaming and giving it some time to set, it's ready to eat!
1. Prepare all your meat and veggies by chopping them all up in to small pieces. I find the smaller the pieces, the less noticeable they are in texture and flavor, whereas slightly larger pieces give you a more discernable flavor of each.
2. Stir fry the baby scallops, all the meat and mushrooms. Once the oil starts rendering out and it smells fragrant, remove and set to the side.
3. Pour both 16 oz bags into a mixing bowl. Add water a little by little and mix until the batter resembles a thick muffin or cookie batter. If it is flowing like pancake batter, you've added too much water, so be careful how much to add. Once well mixed, oil a round cake steam pan, about 12-14 inches. Doing so will help the cake come out of the pan more cleanly. You can also put down cling wrap or parchment paper along the sides and bottom if you wish.
4. Pour a layer of the batter onto the bottom and add the meat filling. Keep layering and alternating until you've run out of batter and filling. Make sure to leave enough filling to cover the top of the cake.
5. Heat a large wok with water (or prepare your steamer). Steam the mochi cake for 1 hour or until firm. Once it's done, remove from the steamer. At this point it will be very soft, (but still delicious), so you can either eat right away or let is cool and firm up a bit before cutting into the mochi cake. Enjoy!
You can always substitute filling choices with whatever you prefer if you're not one for Chinese cured meats, but these are flavors that I grew up eating with my grandmother. Whenever I smell Chinese pork belly or sausage (lap cheong), or pickled radish, or dried shiitake mushrooms (pretty much everything in this dish) it just makes me think of Grandma and her homecooking. There's always something in food the floods your brain with memories of home and for me, this is it! Hope you enjoy!
Over ripe bananas and don't know what to do with them? Try these delicious and healthy banana muffins!
This recipe is based on a recipe by Cookie+Kate, a great blog I stumbled upon when Pinteresting for ideas for using bananas, because I had a few bananas that were getting too ripe and I didn't want to waste them. I added in some dark chocolate cacao bits as well as candied walnuts to add texture and yumminess because I love dark chocolate. I didn't have whole wheat flour as the recipe asked for, and used white flour and added an extra 1/2 tablespoon of baking powder as well for foofiness.
I rarely eat muffins because so often they end up being dry and just overly filling for my taste—but these are just the right portion! They're also very fluffy and naturally moist from the banana and coconut oil, which you can't even taste. Another great thing about her recipe is that it's a one pot recipe where you throw everything together, mix mix mix, bake, and devour.
YIELD: 12 muffins
• ⅓ cup melted coconut oil
• ½ cup maple syrup
• 2 eggs
• 3 mashed large ripe bananas
• ¼ cup water
• 1 teaspoon baking soda
• ½ tablespoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1 ¾ cups white flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• 1 teaspoon granulated sugar for sprinkling on top
1 Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease your muffin pans with butter or non-stick cooking spray, or you can be like me and use cupcake liners for no mess!
2 Mix together the coconut oil and maple syrup. Add the eggs, the mashed bananas and water, followed by the baking soda, baking powder, vanilla extract, salt and cinnamon.
3 Add the flour and oats to the bowl and mix until combined. Now add in your dark chocolate pieces, candied walnuts, or any other dried fruit, nuts etc that you love.
4 Divide the batter evenly between the muffin cupsz Sprinkle the tops of the muffins with a small amount of oats and some granulated sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5 Place the muffin tin on a cooling rack to cool. According to Cookie+Katec these muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days, and will keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
I hope you enjoy this great banana muffin recipe and big props to Cookie+Kate for coming up with it! Visit her blog for more deliciousness!
Just a girl, her husband and two dogs who love food ♥❤🐶👫🐶❤♥