I love Chinese food – Cantonese food in particular. Har gao. Siu mai. Char siu steamed buns. I am obsessed with beautifully crafted dim sum bursting with flavour. Other Cantonese food favourites include steamed fish with ginger and spring onions, and the sweet custard egg tarts that were inspired by English custard tarts and Portuguese pastel de natas. Andrew Wong’s cookbook teaches you how to make these heavenly delights and more. Here are some of the recipes I have tried from the book.
Gong Bao with Egg Fried Rice
This recipe features tender chicken bathed in a sweet and spicy sauce which goes well with the Egg Fried Rice recipe from this book. The air-dried chicken skin adds texture and a wow-factor.
Xi’an City Pulled Lamb Burger with Sesame and Peanut Sauce
This recipe uses lamb breast, but I substituted it for leftover roast lamb and cooked it in the sauce. Whilst Wong makes his own bread, I used shop-bought burger buns for a quick and easy dinner. Wong recommends serving it with his Sesame and Peanut Sauce also featured in the book, and the two recipes complement each other divinely.
These prawn dumplings were surprisingly easy to make, though they did take a few hours. The dough came out perfectly, exactly what I was hoping for, very similar to the dough I love in dim sum restaurants. The shape could do with some work but I was very happy for a first attempt!
Steamed Sea Bass with Ginger and Spring Onion
Another great recipe in the book is Steamed Sea Bass with Ginger and Spring Onion. Sea bass wasn’t available at the fishmongers, so I used sea bream instead and it was delicious. The gentle cooking method resulted in fragrant, delicate, succulent pieces of fish that went perfectly with jasmine rice.