Dim Sum to make your snack time special
Dim Sum to make your snack time special
Starting this week, The Jakarta Post's Cook's Corner will
present recipes prepared by Mary Winata twice a month, in the
first and third week.
JAKARTA (JP): A wide variety of Dim Sum is usually served as a
snack during morning or afternoon tea in some Asian countries
like China and Korea. Try these two recipes and make your tea
time special.
Steamed sui mai
* 30 pcs round-shaped wonton wrappers
* 150 g prawns, peeled, cubed
* 200 g minced chicken or pork
* 1 tbsp green onion, chopped
* 3 tbsp waterchestnut, chopped
* 2 eggs, beaten
* 2 tbsp cornflour
* pinch of salt
* pinch of white pepper
* 1/2 tsp sugar
* 1 tsp sesame oil
* 1 tsp water
* 1 teaspoon corn oil
Sweet and sour sauce
* 2 cloves garlic, finely crushed
* 1 tsp finely ground chili
* 1 tbsp white vinegar
* 1 tbsp sugar
* 200 ml water
* a pinch of salt
* 1 tsp cornflour mixed with 1 tbsp water
(Makes 6 servings)
1. In a bowl, combine all ingredients with chopsticks, except the
wonton wrappers. Mix well until the mixture becomes sticky.
2. Prepare a wonton wrapper and put 1 tablespoon of the meat
mixture in the center. Wrap it by gathering the edges up but
leaving the top part exposed. Repeat with the remaining mixture.
3. Preheat a steamer over high heat and steam the siu mai for 15
minutes. Serve warm with sweet and sour sauce.
4. For sweet and sour sauce: combine the garlic, chili, white
vinegar, sugar, water and salt, cook until it simmers. Add
cornflour mixture and stir until it thickens.
Shanghai spring roll
* 30 pcs spring roll wrappers, cut 11 cm x 11 cm
* 1 egg white, beaten
* 250 ml cooking oil
For the filling:
* 150 g pork or chicken meat, thinly shredded
* 150 g prawn, thinly shredded
* 100 g bamboo shoot, thinly shredded
* 5 dried Chinese mushrooms, soaked, thinly shredded
* 2 tbsp chopped green onion
* 1 egg
* 2 tbsp cornflour
* a pinch of salt, white pepper and sugar
* 1 tbsp soya sauce
* 1 tbsp oil
* 1/2 tsp sesame oil
* 1 tbsp Chinese cooking wine or sherry
(Makes 8 servings)
1. Put all ingredients in a bowl, mix well.
2. Put 1 tablespoonful of filling on the spring roll wrapper, one
inch from the edge. Roll once and fold the right and left edges
toward the center and roll tightly. Brush the edge with egg white
and stick it down.
3. In a frying pan, heat the cooking oil and deep fry the rolls
for 5 minutes until golden brown and cooked through. Serve with
sweet and sour sauce (see the recipe above).
Recipe courtesy of Aneka Hidangan Dim Sum by Mary Winata (PT
Gramedia Pustaka Utama).