Corner Café

August 7, 2021

【用點心做點心】Chai Tao Kueh / Lo Bak Go 菜頭粿/蘿蔔糕

Filed under: Basics,Cooking Videos,Dim Sum,Kuih-Muih — SeaDragon @ 8:30 am
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Chai Tao Kueh 菜頭粿 (also spelled either as Chai Tau Kway, or Chye Tow Kway) is a type of steamed rice cakes from Southern China made with Chinese white radish, luo-bo 蘿蔔, or chai-tao 菜頭 in Hokkien dialet, or daikon in Japanese. In Cantonese it is called Lo Bak Go 蘿蔔糕, and their version includes preserved meat. There are also variants of the rice cake made with taro or pumpkin. Due to its Hokkien name of chai-tao 菜頭 which sounds like 彩頭 meaning rising fortune, it is a rice cake popularly served during Lunar New Year for good fortune, either as is in slices after steaming, or pan-fried after it has cooled down after steaming. It is also a very popular rice cake in Malaysia and Singapore, but usually served as a stir-fried street food in cubes with eggs and preserved Chinese white radish (chai-poh 菜脯). Below are two cooking videos from Taiwan demonstrating the Taiwanese-style and Cantonese-style making of this radish rice cake.

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June 19, 2021

【廚娘香Q秀】Steamed Meat Buns 鮮肉包

Filed under: Basics,Cooking Videos,Dim Sum — SeaDragon @ 7:00 pm
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Just saw this video yesterday about the Chinese Steamed Bao 包 or Baozi 包子 (also spelt as Pau in Malaysia or Singapore) and it has quite a detailed explanation of how to wrap the buns into goldfish-mouth 金魚嘴 shape. This style of wrapping the dough is used for raw meat filling as the little opening (the goldfish mouth) on top of the bun allows the steam to penetrate the inside of the bun to ensure proper cooking of the filling. Keeping the video here for future references.

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June 7, 2021

【飲食男女】Deconstruction of 5 Dim Sum Dishes 五款香港點心大解構

Filed under: Basics,Cooking Videos,Dim Sum — SeaDragon @ 12:00 am
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Just saw this Cantonese documentary of the 5 most popular dim sum dishes in Hong Kong last night. Very insightful unravelling the secrets of the making of these dishes. I especially love how they show us the techniques of how the dim sum masters wrap these little morsels of delight, and also give us some fantastic details of the pastries and fillings! Even though the documentary is in Cantonese, there is Chinese subtitles, and even if you don’t read Chinese or understand Cantonese, watching the techniques of making these dim sum dishes is still very rewarding. In fact I finally found out the reason, after so many years, of why I got two different colour tones on my Ma Lai Koh!

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May 23, 2021

【用點心做點心】Shrimp Shumai 蝦仁燒賣

Filed under: Cooking Videos,Dim Sum — SeaDragon @ 4:30 pm
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A Dimsum favourite, flower-pot dumplings, or shumai in Cantonese… Quite difficult to wrap by beginners, but this video shows you how to wrap up into flower-pot shape…

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January 11, 2021

【廚娘香Q秀】Cantonese Steamed Sponge Cake 馬拉糕/馬來糕

Filed under: Cakes & Cupcakes,Cooking Videos,Dim Sum — SeaDragon @ 7:00 am
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This is the modern-style Cantonese Sponge Cake.

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May 17, 2020

【廚娘香Q秀】Puppy Mantou 狗狗旺旺來饅頭

Filed under: Cooking Videos,Dim Sum — SeaDragon @ 12:00 pm
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Puppy Mantou
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May 3, 2020

Creative Ways with Dumplings & Cookies 創意花樣餃子包法

Filed under: Biscuits & Slices,Cooking Videos,Dim Sum — SeaDragon @ 8:00 am
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This is a video demonstrating some creative ways to wrap Chinese dumplings and also making fancy cookie shapes.

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February 25, 2020

【用點心做點心】Spring-Onion Pastries 蟹殼黃

Filed under: Cooking Videos,Dim Sum — SeaDragon @ 12:01 am
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This is a traditional Northern Chinese pastry with stuffed spring onions and lard, known as Golden Crab-Shell in Chinese due to its crabshell-like outer layer of the pastry after baking even though there’s no crab meat filling whatsoever! There are a number of different fillings for this pastry including sweet fillings. Rice does not grow in northern China, therefore wheat is one of the grains they can grow which is processed into flour to make noodles and pastries for dumplings, baos, etc. You will also notice that this pastry is very similar to the Black Pepper Pork Pastries which would have been originally evolved from this spring-onion pastry over the years.

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February 17, 2020

【用點心做點心】Black Pepper Pork Pastries 胡椒餅

Filed under: Cooking Videos,Dim Sum — SeaDragon @ 7:30 pm
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Taiwanese snack video from Formosa TV Entertainments‘ (民視綜藝娛樂) TV show called 用點心做點心 (translated as “Use Your Heart, Make A Snack”). From today, I will occasionally link cooking demonstration videos from Taiwan, especially Taiwanese snacks, here, and maybe I will translate the recipes into English when I have time. First off, this is a savoury Taiwanese Baked Black Pepper Pastries (胡椒餅) recipe.

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November 15, 2015

Wontons 餛飩 / 雲吞

Filed under: Dim Sum — SeaDragon @ 6:00 pm
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wonton_soup02

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