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DIM SUM MONTH: GLASS DUMPLINGS W/ MUSHROOMS AND SMOKED GOUDA CHEESE
DIM SUM MONTH STILL CONTINUES… OK, I know it’s not February anymore, but there’s still a couple more dim sum I want to share so DIM SUM MONTH is oozing into March a bit… WHAT: Glass-like translucent dumplings stuffed with caramelized mushrooms and a soft-hearted center of smoked gouda cheese, all in a beautiful tear-drop…
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DIM SUM MONTH: Crystal shrimp dumpling w/ shrimp oil mayo
[ezcol_1half] EXACTLY WHAT DIM SUM IS SUPPOSED TO, BUT SOMEHOW FORGOTTEN TO BE, LITERALLY, AS TO TOUCH HEART [/ezcol_1half] [ezcol_1half_end] Welcome to DIM SUM MONTH! WHAT: I’m dedicating this whole month to the delicate art that is dim sum. WHY: I’m slowly and painfully realizing how scarce a good, thoughtful and delicious dim sum can…
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BUFFALO WINGS SOUP DUMPLING W/ SKIN CRACKLING
[ezcol_1half] YOU’RE TRYING TO TELL ME THAT YOU DON’T WANT THIS? [/ezcol_1half] [ezcol_1half_end] You’re probably looking at this and asking yourself three questions. A). Isn’t dim sum month over? B). Why do we need a soup dumpling that tastes just like buffalo wings? C). Are we making soup dumplings at home now? Is that what…
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DIM SUM MONTH FINALE: Tapenade short ribs, plus dim sum party game plan
AT LAST, DIM SUM MONTH FINALE… WHAT: Beef short ribs in super garlicky tapenade sauce, an adaptation of a classic dimsum item – pork ribs with fermented black beans but with an American/European twist. WHY: The unexpectedly supple texture of the beef (thanks to baking soda) melting gorgeously into a pool of bold and complex mixture of…
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DIM SUM MONTH: CHARSIU PULL-APART PINEAPPLE BUN
DIM SUM MONTH CONTINUES… WHAT: The new poster child of dim sum-scape in Hong Kong, the char siu pineapple buns, pull-apart style! WHY: Do you need to reason to eat a soft, squishy bun stuffed with sweet char siu pork and topped with crunchy “pineapple” crusts? The entirety of happiness all in one bite, pillowy, crunchy,…
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insights to your shrimp dumplings
There are days, you know, not everyday, but days when I really… hate this. I mean, what is this anyways? A self-published “web-blog” about me making dinner. Talk about being a loving sponge when it comes to self-absorbing not to mention a shameless evasion from unemployment. Oops, did I not mention that? As many more…
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SWEET POTATO TAPIOCA GNOCCHI, GLUTEN-FREE
[ezcol_1third] SOFT BUT PLEASANTLY CHEWY, THAT IT FROLICS IN BETWEEN EVERY BITE WITH THE UPMOST PLAYFUL RESISTANCE [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezdiv id=”” class=”ezcol-four-sixth” style=””] Light. Airy. Delicate. Cloud-like. See, surely these are rules best to dictate cotton candies and runway models. But, in my opinion, not for gnocchi. I know, I know. Who am I – an Asian…
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SPRING CREAM PIZZA
? [ezcol_2third] DOLLOPS OF SAVORY WHIPPED CREAM HELPLESSLY DESTABILIZE UNDER THE BLAZING HEAT OF THE OVEN, RENDERING INTO A PUDDLE OF SALTY, OILY, HERBY AND CREAMY MAGMA You know, I try not to make pizzas nowadays. Off carbs? I wish. Gluten-free? Is there any other diet more torturous by design? How about an oven that shuts…
