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Beancurd skin roll 腐皮卷- How to make it like the dim sum restaurant

Beancurd skin roll is a lovely dim sum with shrimp and pork stuffing. It may not be as famous as Char Siu Bao and shrimp dumplings, but it remains one of the dim sum served across all dim sum restaurants due to its unique taste.  I will share with you my beancurd skin roll recipe …

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Taro puffs – How to make woo kok / 芋角 at home

A classic Hong Kong dim sum, taro puffs (wu gok, woo kok, taro dumpling) is the beloved snack catching everyone’s attention during yum-cha time.  The traditional dim sum shop will put it in a pushcart with a glass window, stacked up with char siu bao, shumai, and the best deep-fried dim sum of all, taro …

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Yong Tau Foo- How to make it at home

Yong tau foo is a Chinese cuisine that has become one of Malaysia’s most famous street foods. It is a Hakka Chinese food, and the word in Chinese 酿豆腐 means stuffed tofu.  This Chinese cuisine has evolved in Malaysia with its interpretation, including various vegetables besides tofu. They are either deep-fried, pan-fried, or served by …

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Lotus Leaf Rice- How to make it at home (absolutely delicious)

Whenever I have breakfast at a dim sum restaurant, the menu often includes an exceptional rice dish that catches my attention- Lotus Leaf Rice. This eye-catching dish comes either as a tiny rice pyramid wrapped in a lotus leaf for a single portion or a large dome served on the banquet table. The moment you …

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Chinese dumplings – How to make it from scratch

Eating Chinese dumplings is a delightful experience. The juice flowing from the filling flows immediately to every corner of your mouth, waking up all the taste buds and sending a euphoric feeling through your senses. That’s pure food-love, and you know that one bowl of these delicate dumplings will never be enough!  Making Chinese dumplings …

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Cheung fun (肠粉)- How to make it at home

Cheung fun (肠粉) is on the menu of every Dim Sum restaurant. It is the most popular item apart from the famous triumvirate of dim sum quintessential- Shrimp Dumpling, Shumai, and Char Siu Bao. Cheung fun has a light and soft texture, non-oily, and is served hot right from the steamer.  You only need simple …

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