Thursday, June 11, 2009

Dim Sum Du Jour

Flavored tendons.

I never cease to marvel at the sweet, salty, spicy, fried, steamed aromas and textures floating cart by cart every time I'm out to yum cha. I could do a detailed analysis of dim sum...but I won't. However, I will say this: No matter how many helpings of the plentiful dishes I take, I usually manage to clean my plate every time. Wash it all down with jasmine or oolong tea, and you're good to go. There's a reason the tea is strong.

Mom's zippy face.

After all these years, Mom's favorite dim sum dish is still ha gow (shrimp dumpling) - I think because her grandma used to make them from scratch. Of couse, nothing can compare to homemade, but when you can't be bothered to cook, dim sum is where it's at.

Yummy blur.

Fish balls, pie gwut (pork ribs), law my gai (rustic lotus leaf-wrapped sticky rice), char siew bao (red pork buns).

Personally, my cousin's "Grandma" in California makes the best joong (sticky rice wrapped in bamboo leaves). The Chinese sausage is sharp and aromatic; salted eggs, mung beans, chestnuts, dried shrimp, dried black mushrooms, pork and rice are rolled into a tight hot mess (the good kind).

The name of the restaurant. Beats me if I know.

Bite-sized don tat.

I had two of these little morsels. The don tat's crust was crisp and flaky, but the egg could have been fresher and less, well...glazed over.

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