9/21/2023 0 Comments Ma lai gao rice cooker![]() ![]() We suggest substituting with honey ham or pancetta – any kind of fatty, sweet meats that you can cube into chunks. Lap Cheong is essential and delicious in this recipe.Steamers: if you don’t have a steamer, read below to see our DIY steamer.We combined a few techniques to make it easier, healthier and faster.Īfter making these 2 days in a row, these are a few tips and tricks that we have found extremely useful: It was both an exciting and daunting task – one that not even my parents or grandparents had tried before. Living in a college dorm in the middle of Utah makes access to the right ingredients or appropriate equipment extremely difficult, but we were quite determined. We studied a bunch of recipes and binge watched videos for a whole week just to get a better idea of the process. A friend had asked us to test it out for him and of course we couldn’t resist the challenge. Until a week ago, I had no idea you could even make Lo Mai Gai at home. Then grabbing a pair of chopsticks, I would try my hardest to eat my rice as gracefully as possible without scorching my tongue from the steam. I always loved being able to unwrap my own Lo Mai Gai, it was so exciting being able to use my fingers to carefully pull off the lotus leaves to reveal the delicious treasure inside. Wrapping the rice in lotus leaf also helps to keep it moist as it steams, imparting a fragrant aroma to the rice. ![]() Each ingredient plays a specific role in adding variation of texture or flavor to compliment the delicious rice. It can be translated to S teamed sticky rice with chicken.Traditionally the rice is stuffed with an array of meat and vegetables like Chinese Sweet Sausage (very fatty and slightly sweet), dried mushrooms, dried shrimp, salted egg, pork belly, chestnuts and chicken. One favorite dimsum of mine is Lo Mai Gai (糯米鸡). Each morsel, each bite is a unique savory experience of its own. The beauty of this meal is that it is made to be shared so that you can enjoy many different dishes. Molten lava custard bun: Yes, they serve molten lava custard filled buns at dim sum restaurant! The warm salted egg custard just oozes out as you tear open the bun.Ma Lai Gao (馬拉糕): a steamed Brown Sugar Sponge Cake that is so light and fluffy.Char siu bao: steamed buns filled with sweet barbequed pork.Deep fried crullers wrapped in steamed rice rolls dipped in soy sauce and sprinkled with sesame seeds and green onions.Har Gow: whole pieces of shrimp in translucent chewy wrapper.Siu mai: pork and shrimp filled wonton wrappers.Without hesitation, I would rattle off the usual list of foods that I wanted. I could never leave the place without enjoying these: Holding the pen in the air, my dad would turn to us to ask what we wanted to eat. Wooden bamboo steamers filled with bite sized delicacies of all kinds were piled high and transported quickly in carts across the tiny room. It was a time to enjoy breakfast with family and friends. It was nothing fancy, nothing expensive… just a way of life. The loud chattering, pushing and squeezing pass tables was a characteristic scene in all classic Cantonese dimsum restaurants. Whiffs of garlic and ginger sautéed meat, steamed buns drifted in the air welcoming all who entered. This was our weekly tradition that I could never get enough of. Slipping my tiny hand into my grandmother’s wrinkly hand, we made our way down the busy markets to the restaurant. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |