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" Dim sum : "
Janice Wong and Ma Jian Jun.
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BL
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| Record Number
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893912
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| Main Entry
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Wong, Janice,1983-
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| Title & Author
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Dim sum : : a flour-forward approach to traditional favorites and contemporary creations /\ Janice Wong and Ma Jian Jun.
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| Publication Statement
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Singapore :: Gatehouse,, [2014]
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| Page. NO
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174 pages :: color illustrations ;; 27 cm
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| ISBN
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9789810778545
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: 9810778546
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| Notes
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First published in 2013.
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| Contents
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DUMPLINGS : Crystal Skin : Shrimp Dumplings -- Salmon Dumplings -- Daikon and Lettuce Freeform Dumplings -- Eggplant Dumplings -- Scallop Dumplings -- Tofu and Seaweed Dumplings -- Dill Turbot Dumplings -- Elastic Skin : Pork and Shrimp Dumplings -- Chicken and Shrimp Charcoal Dumplings -- Pork Dumplings with Garlic Sesame Sauce -- Purple Potato Dumplings -- Yuzu Cheese and Egg Yolk Dumplings -- Chewy Skin : Pork and Preserved Turnip Dumplings -- Matte Skin : Celery and Tomato Dumplings -- Chili Crab Dumplings -- Pork and Chive Dumplings -- Fish Maw and Crab Meat Dumplings in Broth -- Bean Curd Skin -- Bean Curd Rolls with Fish Maw -- Bean Curd Rolls with Shrimp -- Bean Curd Rolls with Asparagus -- Stretchable Skin : Pork Dumplings -- Truffled Cheese Dumplings -- Foie Gras and Cognac Dumplings -- Crab Dumplings -- Transparent Skin : Carrot Dumplings -- Beetroot Dumplings -- Sticky Skin : Chewy Five-spice Dumplings -- Nest Dumplings : Salted Egg Nests / Basic Nest Dough -- Durian Nests -- Anchovy Scallop Nests -- Passion Fruit "Jellyfish" Nests --- BUNS : Longevity Buns with Lotus Seed Paste -- Plain Steamed Buns -- Flower Buns -- Steamed Buns with Confit Pork Neck or Miso-braised Beef Cheek -- Taro Buns -- Chinese Sausage Buns -- Custard Buns -- Salted Eggs -- Salted Egg Custard Buns -- Pork and Vegetable Buns -- BBQ Pork Buns -- Minced Meat Buns --- NOT FLOUR : Black Cloud Ear Fungus with Peas and Roe -- Tofu with Century Egg -- Spinach Egg Tofu -- Stir-fried Eggplant -- Porridge -- Jellyfish Salad -- Crab with Mentaiko and Savory Cracker -- Crispy Shrimp Balls in Vermicelli -- Crispy Squid with Mentaiko Mayonnaise -- Squid with Satay Sauce -- Barbecued Pork -- Roasted Pork Belly with Crispy Skin -- Glutinous Rice Dumplings with Five-spice Pork and Salted Egg -- Spare Ribs with Black Bean Sauce -- Spare Ribs with Passion Fruit Sauce -- White Chicken Feet in Vinegar -- Braised Chicken Feet -- Smooth Tripe with Chili and Ginger -- Honeycomb Tripe with Ginger and Onion -- Honeycomb Tripe with Yuzu -- Beef Balls -- Braised Beef Brisket -- PASTRIES : Radish Cake -- Yam Cake -- Water Chestnut Cake -- Steamed Cake -- BBQ Pork Pastries -- Stuffed Scallion Pancakes -- Beef and Onion Cigars -- Flaky Scallion Pancakes -- Dough Fritters -- Puff Balls -- Pumpkin Puffs -- Chocolate Peanut Butter Puffs -- Chewy Puffed Pastry Squares -- Egg Tarts -- Goji Cheese Tarts -- Red Bean Pancakes with Chocolate Sauce -- Sweet Black Sesame Dumplings -- Emperor's Rolls with Sweet Red Bean or Truffled Chocolate -- Snow Skin Popcorn Balls.
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| Abstract
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Chef Janice Wong's approach to cuisine is novel and innovative--she views familiar items in a different light, twisting and combining them in a unique way. In this book with dim sum expert Chef Ma Jian Jun, Chef Wong brings her unique concepts and presentation to the traditional Cantonese art of dim sum. Together they have pioneered a collection of over 90 traditional recipes as well as new creations incorporating both Chef Ma's impeccable craft and Chef Wong's pastry vision. --Amazon.com.
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| Subject
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Cooking, Chinese.
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Dim sum.
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Cooking, Chinese.
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Dim sum.
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| Dewey Classification
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641.5951
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| LC Classification
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TX724.5.C5W66 2014
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| Added Entry
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Ma, Jian Jun, (Cook)
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