DIM SUM

Traditional favourites and innovative creatives

Nonfiction, Food & Drink, Baking & Desserts, Desserts, International
Cover of the book DIM SUM by Chan Chen Hei, Marshall Cavendish International
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Author: Chan Chen Hei ISBN: 9789814484343
Publisher: Marshall Cavendish International Publication: January 1, 2009
Imprint: Marshall Cavendish Cuisine Language: English
Author: Chan Chen Hei
ISBN: 9789814484343
Publisher: Marshall Cavendish International
Publication: January 1, 2009
Imprint: Marshall Cavendish Cuisine
Language: English
In this fully illustrated book, Chef Chan reveals his secrets to making these delicious bite-sized delights. Old and forgotten recipes such as Twin Sausage Rolls (Lap Cheong Qun) and Soup Dumplings (Kun Tong Bao) are recalled, when unique new creations such as Sugar Cane Jelly and Green Tea Glutinous Rice Balls are also introduced. Chef Chan’s creative and daring approach to dim sum also sees him as reinventing traditional favourites and giving them new textures and tastes. Here, Steamed Roast Pork Buns (Char Siew Bao) have been given a twist with the addition of preserved vegetables, and Egg Tarts (Dan Tat) have been given a lift with ginger juice. Expand your culinary repertoire with Dim Sum.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
In this fully illustrated book, Chef Chan reveals his secrets to making these delicious bite-sized delights. Old and forgotten recipes such as Twin Sausage Rolls (Lap Cheong Qun) and Soup Dumplings (Kun Tong Bao) are recalled, when unique new creations such as Sugar Cane Jelly and Green Tea Glutinous Rice Balls are also introduced. Chef Chan’s creative and daring approach to dim sum also sees him as reinventing traditional favourites and giving them new textures and tastes. Here, Steamed Roast Pork Buns (Char Siew Bao) have been given a twist with the addition of preserved vegetables, and Egg Tarts (Dan Tat) have been given a lift with ginger juice. Expand your culinary repertoire with Dim Sum.

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