These sweet potato dumplings are pretty easy to make; you can used ready-to-use red bean paste (in cans or packs at your local Asian grocery store), though in this Live Asian Kitchen, I used the homemade red bean paste I’d made a couple of weeks earlier. Other popular filling options include lotus seed paste…
A week ago, I was invited to try the food at Ginkgo Bar & Dining, a new eatery in my old neighbourhood of Darlinghurst. I was told it was a cosy late-night dim sum bar with dishes inspired by the northeastern Chinese city of Harbin. Now, I remember back when Chinatown between 11am-3pm was the…
This broadcast was more of a recipe-testing session than a straight-out how-to, but it’s worth a reshare if for no other reason than to give comfort to those who have tried and failed at making dim sums. I’ve tweaked the recipe as follows, to accommodate some of the lessons learned from the session. Har…
This post relates to my broadcast that covered 2 dishes – chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled…