Out with Alfie around Edinburgh along Princes seeing edinburgh castle after a bittersweet visit to the hospital yesterday for some test results . Got some Karma Cola from the relaxing @quaycommons and Alfie had a nice lemon drink . This was a tiring day for Alfie 😀 😴 but he perked up when the Chinese food arrived ! From chinaPalace in Leith (Alfie's favourite) #leith#chinesefood#sweetnsour delicious #chinaPalace#kenHom#scotland#edinburghCastle
“A great variety of Chinese savoury and sweet snacks are eaten between meals and during banquets, which have been enjoyed by the Chinese for hundreds of years. These delicacies were originally only consumed by members of the imperial household but, over the centuries, many affordable versions found their way into the diet of the ordinary Chinese and Cantonese restaurants who became acknowledged as the masters of this speciality.
In the UK, we have come to know these snacks as ‘dim sum’ which is the common Cantonese term meaning 'eating snacks for pleasure’ or ‘order what you fancy’. During #NationalDimSumWeek , I invite you to try the rich array of snacks you will find in restaurants in Chinatown, and be adventurous with the choice you’ll find. They come in many flavours, and can be hot, sour, sweet or spicy.
Look out for Dian Xin (a Mandarin form of dim sum), Chung Guen (spring rolls), Cha Siu Bao (barbecue pork buns), Siu Mai (pork dumplings), Har Gau (prawn dumplings), Pai Gwat (short steamed spareribs) or Woo Kok (fried taro dumplings) – these are some of the most popular dim sum snacks.
Enjoy them like we do, between mid morning and late afternoon, and most usually as a light, inexpensive lunch. And we drink tea throughout a dim sum meal, which is why dim sum is sometimes referred to as yum cha – the Cantonese words for ‘drinking tea’. Enjoy #NationalDimSumWeek !
Ken Hom, OBE
Chef, author, presenter
Want to get in on the dim sum party? 🎉💃🏻🎉 Swipe ◀ to see the limited edition dim sum menus from 8 top restaurants in Chinatown. 🥢🥢🥢 All in honour of National Dim Sum Week. 🙌🏾 Share your posts with the hashtag #DoYouDimSum to feature in our feed / insta story. 📸📸📸
Just when you thought life couldn’t get any better, the legend that is #KenHom only goes and drops his recipe for Sichuan Dumplings in Spicy Sauce on us. 🤤
“Sichuan's robust recipes are famous in terms of taste, textures, colours, and aromas. Here the dumplings are lighter, because of the addition of egg whites, and the sharp spices have been partially replaced by less aggressive but still savoury seasonings. You will find that these dumplings are a sparkling opener for any meal, or they make a light lunch themselves.” – Ken Hom
Makes about 25-30 dumplings
450g (1lb) pound fatty minced pork
25g Chinese dried black mushrooms
4 tablespoons spring onions or Chinese chives, finely chopped
1 egg white
1 tablespoon cornflour
2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sesame oil
225g wonton wrappers
1 tablespoon groundnut oil
2 teaspoons chili oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped scallions
2 teaspoons roasted Sichuan peppercorns, ground
3 tablespoons sesame paste
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons chili bean puree
75ml (3 fl oz) chicken stock
How to make
1. Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable
2. Squeeze out the excess water, cut off & discard the woody stems
3. Finely chop the mushrooms & combine them with the meat & the spring onions or chives, egg white, cornflour, salt, pepper & sesame oil. Mix well
4. Place about 1 rounded teaspoon of filling inside each wonton wrapper. Gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the stuffing
5. Heat a wok or large skillet until it is hot & add the groundnut & chilli oils
6. Add the garlic & scallion & stir-fry for 20 seconds, then add the rest of the ingredients & simmer for 5 minutes. Remove the mixture to a separate bowl
7. Bring a medium-size pot of water to a boil and poach the dumplings for about 3 minutes or until they float to the top. Remove & drain and serve with the sauce
Ken Hom talks about his career from working at his uncle’s restaurant in Chicago’s Chinatown to presenting a cooking series on the BBC. #chinesefood#kenhom#tvchef For the full video go to: https://www.facebook.com/chinaminutes/videos/389992591503190/
¿Cocináis con wok? ¡Los salteados quedan fabulosos! 😊 Para los que trabajamos todo el día, llegar por la noche y saltear unas verduras en unos minutos, ¡es fantástico! 😍 ¡Cocina sana y deliciosa! 😃 (enlace directo a los productos accediendo al enlace que se encuentra en nuestro perfil @cucutecocina) 😀
Wow! What an evening! #TheGCAs ...you smashed it! We're still buzzing from the event, the incredible food and amazing company.
Huge congrats to all the finalists, you're all winners in our eyes 🏆 Roll on 2019! 👊🏻
We thoroughly enjoyed ourselves @thegoldenchopsticksawards yesterday meeting true Culinary Royalty and rubbing our shoulders with some incredible chefs and restauranteurs!
Congratulations to all the winners and a HUGE thank you to the judges for setting up such a prestigious award ceremony. Bring on next year!!! @therealgokwan @nevleaning @rimmersimon @sasarcola @fuchsiadunlop @lucylocket72 @chinghehuang @pingcoombes @editorkarenb @marriottgrosvenorsquare
Indeed these are one of the world's best dumplings! @dintaifungaustralia 🍤 Shrimp and Pork Shao Mai
🐖 Pork dumpling Xiao Long Bao
🍗 Crispy Fried Chicken with Chilli
Flavours your taste buds won't forget 👅 everything was freshly cooked.
We're coming back.