Dim Sum Staples: Let’s Make Shumai 燒賣 and Law Bok Gow 蘿蔔糕

Dim Sum is one of the best ways to enjoy brunch with friends. just choose a whole bunch of dishes to share for the table and dig in with chopsticks! Two of my favorite selections are Shumai and Law Bok Gow. Let’s make them at home!

Now let’s make one thing clear: my friends know if you come to eat at my place you are a willing and participating guinea pig! I have been waiting a long time to get a kick in the butt to try my hand at some Chinese Dim Sum recipes. The marriage here was perfect and I prepared Shumai | shāomài | 燒賣 (Pork and Shrimp Dumplings) and Law Bok Gow | Luóbo gāo | 蘿蔔糕 (Daikon Radish Cake). It’s Food ‘n Flix and Creative Cooking Crew time again, all wrapped up into one post! For Food ‘n Flix the chosen film was Kung Fu Panda 1 and/or 2; and for the Creative Cooking Crew challenge was “What’s for Breakfast?”.

Tasty reading ahead, KEEP GOING… →

Guest Post from Jeroxie: pickled vegetable

As you read this post I am gallivanting somewhere across the North Carolina state probably eating some local BBQ dish or causing trouble am sure while I am away on my summer vacation. I want to send a big thank you to the wonderful Penny of Jeroxie @ addictive & consuming for preparing a wonderful guest post for me for your enjoyment. Penny is also the founder of a great new monthly cooking challenge I have been participating in, the International Incident Party. Check it out. Thank you Penny, I am honored you accepted my guest post request!

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I am so envious that it is lovely summer weather in Canada while it is has been seriously cold in Melbourne. With so much outdoor activities, it is always good to have a quick and easy summer vegetable dish on hand. This simple pickled vegetable dish is really versatile and can be used as a side dish for BBQ, curries and many spicy dishes. The Vietnamese will usually julienne all the vegetables instead of cubing them and use it as a dipping sauce or a sauce for some of their dry noodle dishes.
fresh-vegetables

Ingredients:

  • 180g of daikon, skinned and cubed
  • 180g of carrots, skinned and cubed
  • 120g of cucumber, deseeded and cubed
  • 500ml of white vinegar
  • 300g of raw (white) sugar

Method:

  1. Prepare all the vegetables. Set asiden
  2. This will keep in the refrigerator up to a week

pickled-vegetables

Thanks Evelyne for asking me to guest post! I hope you enjoy this very simple recipe and please do pop over to Jeroxie to say Hi! 🙂