Posted on Feb 1, 2022 in
thekitchenman's tested recipes |
Comments Off on 2022 Chinese New Year Dim Sum
Year of the Tiger! thekitchenman loves to go for Dim Sum but being Chinese New Years it’s gotta be extra special. I have been blown away with many top notch restaurants in BC. It sometimes becomes difficult to experience the best Dim Sum in an untried new all Asian language restaurant. Thank Google for checking out menu items. You get intimidated by the language barrier or the service with attitude approach. Now living here in Ontario the only one so far to a lover of good small exotic portions of simple or complex Chinese dim sum was in Guelph. The waiter took over and took the time to give us first time diners a good description of a selection he recommended. Quality definitely reigns supreme in this restaurant. The small seafood hotpots with a ginger brown sauce sent our taste buds reeling with pleasure. All the dishes that followed from the taro crab claw to the most scrumptious lamb dumplings and personal serving of a Buddha Feast with sticky rice was first class. We will return and try out a few more of this award winning chefs cuisine and I will ask the chef personally if he will grant me an interview for on of my Eat Now Source columns and maybe he will share one of his recipes in the near future. Good Stuff!
Tantalize your taste buds with more traditional Chinese fare, or dare to be adventurous with our more exotic Western-Inspired Chinese Mandarin dishes.
Whatever your choice may be, we’re certain you will find the food and experience outstanding.
Black Bean Tiger Prawn Stuffed Egg Plant. This is one of my favourite dim-sum items that sure hits all the right flavour notes. Very light and satisfying. The Asian tube eggplants are much sweeter and very digestible.
Give this a try.
Find 150 grams of fresh peeled salad prawn meat and place it in a mixing bowl. Fine grate one large clove of garlic, one inch piece of ginger, and mince one spring onion and add to the prawns. Add a dash of tobacco, sesame oil, soya sauce and 1/2 tsp of Chinese five spice powder; gently mix together. Now sprinkle with some salt and pepper; 1 tsp of tapioca powder or [corn starch but use less] and the egg white from one egg. Now mix this all together and refrigerate to mature the flavours.
Now wash and cut 4 equal portions of egg plant. Place a small scoop of the mixture and pack it firmly on top the cut egg plant pieces.
Should have 8 good size portions. Place each portion onto a plate or put them all on an oven proof platter.
Place in a 425 degree oven for 7/8 minutes. Remove and be careful.
Now place a tsp each of heated black bean sauce over top and serve at once.
