Cantonese

 

 

COOKING PASSIONS WITH HOTEL NIKKO KUALA LUMPUR

 

“Wanted to specialize in cooking for family with different menu? Tantalize them with the attractive Dim Sum as breakfast! The unique culinary art of Dim Sum originated with the Cantonese in Southern China. Dim Sum is usually liked with the older tradition of Yum Cha (drink tea) from a relaxing respite to a loud and happy dining experience. Besides that, Yum Cha also treated as a weekend family day.”

– Hotel NIkko Kuala Lumpur

 

 

 

I’m lovin’ the art of making Dim Sum! 

 

 Dim Sum has always been my favorite for breakfast, and it was undeniably a great opportunity to actually learn how to do it in the spacious kitchen of the renowned Nikko Hotel just last week, together with my fellow foodies.

 

Frankly, I’m not a good cook.

 

But I can definitely make good Dim Sum now! *grins with self-satisfaction*

  

 

 

 

 

Let’s start off with our first Dim Sum!

Steamed Diced Chicken Dumpling with Scallops

 

Wanton Skin is definitely a MUST for making Dim Sum.

 

Corn flour as one of the seasoning.

 

Chicken seasoning powder and salt.

 

30grams of sugar.

 

My favorite sesame oil that smells incredibly good.

 

Cubed chicken drumstick.

 

Sliced scallops.

 

Chef Lo guiding us step by step.

 

Mix the cubed chicken meat with the seasoning ingredients, and mix well.

 

My evenly mixed chicken.

 

Place 1 teaspoon of filling in the centre of the wanton skin.

 

Gather up the edges of the wanton skin around the filling and top up with one slice of scallop and flatten the base.

 

Another chef complained that I put too many slices of scallops on top and was helping me to redo it.

*pulls a grumpy face*

 

My basket of huge dumplings!

 

Big fat “Siew Mai” ready to be steamed, for approximately 5 minutes.

 

 

 

 

What’s NEXT?

Deep Fried Crispy Prawn Dumpling with Thousand Island Sauce

 

600grams of prawns for the filing.

 

Chicken Seasoning Poweder and Salt.

 

30grams of sugar.

 

Another 30grams of Sesame oil.

 

40grams of corn flour.

 

24 pieces of big Wanton Skin.

 

Add in the seasoning items and manually blend them together with the prawns until paste like.

 

Take a piece of wanton skin and place one teaspoon of filling onto the centre of the wanton skin.

 

Fold the skin into a triangle shape.

 

Neatly tight the edges of the wanton skin.

 

My plate of Prawn Dumpling ready to be fried until golden in colour.

With a wooden clip that stated the letter “I”.

 

Photo credits to BigBoysOven.com

 

 

 

 

Third Dim Sum!

Steamed Fish Ball with Chopped Coriander Leaf

 

Mackerel and Cuttlefish meat.

 

Mix the ingredients together, add in the seasoning and water slowly while mixing thoroughly by hand.

 

Shape into round balls and arrange on plate.

 

Steam for 10 to 15 minutes.

 

Steamed fish ball is one of my favorites too!

 

Witch and I having fun at the culinary workshop!

 

 

 

 

 

Last but not least.

Deep fried Sweet Potato Balls coated with Sesame Seed

 

300grams of sweet potato (to mash).

 

200grams of Glutinous Rice Flour.

 

80grams of shortening.

 

A plate of white sesame.

 

Mash and mix the sweet potatoes with the glutinous rice flour.

 

Shape dough into balls.

 

And then coat the sweet potato balls with the sesame seeds.

 

Shape it again to make sure the sesame seeds are all stick onto the dough.

 

When ready, deep fry the sweet potato balls and drain out the oil.

 

Our dirty hands!

 

Done learning all four Dim Sums!

From left : Foodpoi.com, Taufulou.com, YourEsty.com & iamthewitch.com

 

At the Toh Lee Chinese Restaurant, patiently waiting for the chef to cook my Dim Sum.

All the dim sums that we made earlier were properly segregated by alphabets, and mine was the letter “I”.

 

Finally! My plate of Deep Fried Crispy Prawn Dumpling that was so juicy and mouth-watering.

 

Witch and I contentedly pleased with what we’ve learned throughout the workshop.

 

Beautiful bags of Dim Sum for us to bring back home, thanks to Nikko Hotel! 

 

 

 

 

 

 

 

“Wanna learn how to make Dim Sum too?” 

 

On 17th July, Dim Sum Chef Lo Tian Sion will have hands on cooking class especially open to all participants to learn the art of Dim Sum at 10.00a.m. Delightful dim sum set lunch and recipes booklet will be provided.

 

Come and join with family and friends to have fun!

 

Besides that, the best Dim Sum made will be rewarded!

 

Price at RM150.00++ per participant.

 

To reserve your place, call +603-2782 6188 or email to foodandbeverage@hotelnikko.com.my.