Xiao Loong Bao (soup dumplings)
Radish flaky dim sum
Mushroom dumpling
Other dumplings.
Deep-fried cabbage rolls
Red Bean and Peanut Sweet
Longan and almond junket
I like the mushroom dumplings best ...for the texture.
Which is your fav dim-sum?
Started by Tepee, Oct 10 2005 03:09 PM
15 replies to this topic
#1
Tepee
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Posted 10 October 2005 - 03:09 PM
Hi there, everybody! This is my maiden post...not sure if I'm posting in the correct forum. So...just like the topic title says, which is your fav? Some pics of recent dim-sums I ate (in Kuala Lumpur, Malaysia)...
Xiao Loong Bao (soup dumplings)
Radish flaky dim sum
Mushroom dumpling
Other dumplings.
Deep-fried cabbage rolls
Red Bean and Peanut Sweet
Longan and almond junket
I like the mushroom dumplings best ...for the texture.
Xiao Loong Bao (soup dumplings)
Radish flaky dim sum
Mushroom dumpling
Other dumplings.
Deep-fried cabbage rolls
Red Bean and Peanut Sweet
Longan and almond junket
I like the mushroom dumplings best ...for the texture.
#2
g.johnson
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Posted 10 October 2005 - 03:18 PM
Anything that consists of meat encased in dough is good. (Pie?)
The Obnoxious Glyn Johnson
#3
Guest_Suzanne F_*
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Posted 10 October 2005 - 03:24 PM
Oh, great: another member with a decent camera. Just to make me jealous, and drool all over my keyboard. 
Welcome, Tepee!
Welcome, Tepee!
#4
Farid
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Posted 10 October 2005 - 03:37 PM
Tee Pee is quite the cake, pastry and dumpling maker. Her creations are very delicate and refined.
#5
The Scream
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Posted 10 October 2005 - 05:24 PM
What he said.Anything that consists of meat encased in dough is good. (Pie?)
Gone fishing for the summer.
#6
Kikujiro
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Posted 10 October 2005 - 05:27 PM
Teepee, where did you eat those? (Or did you make them?)
I had dimsum at the Mandarin Oriental in KL, but yours look more interesting.
I had dimsum at the Mandarin Oriental in KL, but yours look more interesting.
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#7
Tamar G
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Posted 10 October 2005 - 05:44 PM
having "fried" in the name doesn't hurt either.What he said.Anything that consists of meat encased in dough is good. (Pie?)
I love Xaio Long Bao, and I like the plain sweet pork bao also.
#8
Tepee
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Posted 11 October 2005 - 12:32 AM
Kikujiro, no....didn't make these. Had them at Dragon-i situated at the Cititel/Mid-Valley annexe. The dim sum there are pretty good..at least the times when I went there, service fast, but a friend said the soup in their XLB were 'missing' when they had theirs.
#9
Behemoth
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Posted 11 October 2005 - 12:36 AM
I want.
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#10
jinmyo
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Posted 11 October 2005 - 12:50 AM
Indeed.What he said.Anything that consists of meat encased in dough is good. (Pie?)
Actually, my actual favourite is probably shu mai.
But then the whole point of dim sum is a run of many different textures and flavours so I guess my favourites would be whatever happens.
Unless I make it in which case, as an example:
Seaweed and sake broth refilled throughout.
Shrimp dumplings.
Scallion pancakes.
Chopped scallop gyoza.
Lamb and Vietnamese mint shu mai.
Fried dumplings filled with pork and mushrooms.
Deep-fried mushrooms with several salts to dip in. (No breading, just deep-fried mushrooms).
Square of daikon cake wrapped inraw sorrel leaves or in toasted nori with yuzu sprinkled on daikon cake).
Chicken liver dumplings.
Beef blade shu mai with roasted chiles.
Rice with genmai cha.
Another presentation of stuff left.
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"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
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#11
The Scream
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Posted 11 October 2005 - 01:14 AM
They would be even prettier if TP made them.Kikujiro, no....didn't make these. Had them at Dragon-i situated at the Cititel/Mid-Valley annexe. The dim sum there are pretty good..at least the times when I went there, service fast, but a friend said the soup in their XLB were 'missing' when they had theirs.
Gone fishing for the summer.
#12
Maurice Naughton
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Posted 11 October 2005 - 06:11 AM
Jin--Unless I make [the dim sum myself] in which case, as an example:
Seaweed and sake broth refilled throughout.
Shrimp dumplings.
Scallion pancakes.
Chopped scallop gyoza.
Lamb and Vietnamese mint shu mai.
Fried dumplings filled with pork and mushrooms.
Deep-fried mushrooms with several salts to dip in. (No breading, just deep-fried mushrooms).
Square of daikon cake wrapped inraw sorrel leaves or in toasted nori with yuzu sprinkled on daikon cake).
Chicken liver dumplings.
Beef blade shu mai with roasted chiles.
Rice with genmai cha.
Another presentation of stuff left.
So when are you gonna whip up the next batch. And do you intend to invite me over, finally?
P.S. Welcome, Tepee, teepee, and Tee Pee. The three of you make a welcome addition to the playground.
Cambridge University Professor of Electrical Engineering, Sir Charles Oatley, in October, 1948, along with his student Dennis McMullan, began the research that led to the production of the first scanning electron microscope in 1965.
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I thought you'd want to know.
#13
Tepee
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Posted 11 October 2005 - 07:16 AM
P.S. Welcome, Tepee, teepee, and Tee Pee. The three of you make a welcome addition to the playground.
You missed TP...she wants to be included in jinmyo's dim-sum cook-off too.
#14
johnnyd
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Posted 11 August 2011 - 02:40 PM
Some chef friends of mine got together in Portland Maine to make some crazy dim sum - I took pics and recorded the affair, then poached some Chinese Internet Radio to add to the soundtrack. Things got pretty out of hand but this recent edit focuses more on the dishes that day.
Kate Squibb ("Pigs In a Chinese blanket,") will appear this Autumn 2011 in an episode of Chopped.
Kate Squibb ("Pigs In a Chinese blanket,") will appear this Autumn 2011 in an episode of Chopped.
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#15
hollywood
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Posted 11 August 2011 - 03:42 PM
that stuff looks good!Some chef friends of mine got together in Portland Maine to make some crazy dim sum - I took pics and recorded the affair, then poached some Chinese Internet Radio to add to the soundtrack. Things got pretty out of hand but this recent edit focuses more on the dishes that day.
Kate Squibb ("Pigs In a Chinese blanket,") will appear this Autumn 2011 in an episode of Chopped.
I'd give it all up, for just a little bit more.
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