Saturday, 11 August 2012
Dim Sum - Olympic Food Challenge : Hong Kong
To fully appreciate this meal, one has to picture themselves standing in a neon-lit, Blade Runner-esque street in the rain, eating Hong Kong street food from a vendor with a cart and a plastic umbrella, surrounded by sky-scrapers in a city perched between mountains and the sea. We did a mix of dim sum, sometimes referred to as Cantonese Tapas (As I'm not wikipediea, I refuse to cite any sources so you will just have to take my word for all of the above) as it is said that the best dim sum is served in Honk Kong, rather than mainland China.
At this year's Olympics, Hong Kong won a Bronze in the Women's Keirin, where she was beaten to the gold by the nation's sweetheart Victoria Pendleton
Char Sui Bao
Char Sui Sauce
Self Raising Flour
Mushroom Pot Stickers
Leaves and stems of Ungchoi
Shaoushing Rice Wine
1. The Char Sui Bapoa was made by frying some pork mince and char sui sauce. Flour, milk and sugar were used to make the dough for the buns, which were then steamed
2. The wontons and Pot Stickers were made by mincing and frying the ingredients of the different varieties, and them putting them in their wrappers. Some were left open, some closed, and about 1tsp of filling was needed for each one.
3. The wontons were steamed, along with the Bapoa, and the pot stickers fried in some oil, heated in a wok.
4. The whole meal was served with soy sauce and sweet chili sauce for dipping