Axian Dim Sum

We were in Bandar Puteri Puchong in the morning for the purpose of going to Bakewithyen to do some baking stuffs shopping. At first, I had suggested to Hubby to have Dim Sum in one of the Dim Sum restaurant's branch that we frequently visit but once we parked our car nearby the restaurant, I had spotted another Dim Sum restaurant nearby. The name of the restaurant caught my attention - Axian Dim Sum. At first, I was thinking whether is it coincidence the restaurant owner was named Axian or is it the Axian that hosted the show Taste with Jason. Since we were tempted to find out more, we had diverted our direction to this new Dim Sum restaurant. As soon as we entered the restaurant, it was packed with people and the tv host Axian's picture was display in the restaurant area. So, our guess was correct, it was really Axian - the tv host and now he's the Dim Sum restaurant owner as well.

Overall, the Dim Sum in the restaurant were okay; not bad but not really that great either. The only Dim Sum that I found that was special will be their specialty; Lau Sar Pau - creamy egg custard bun. I loved the hot pipping eggy custard that burst into our mouth once we took a bite on them. Superb! Their Char Siew Bau and Siew Mai were good too. The char siew fillings was sweet and the pau skin was soft, tender and not too thick while the taste of Siew Mai was just perfect; they were generous in their pork fillings too.

The rest of the Dim Sum we tried was just mediocre. Nothing to shout about. I guess I still prefer the other restaurant nearby and of coz the best Dim Sum will still be in Ipoh. I am so craving for Foh San Dim Sum now.....

Lau Sar Pau - one of their speciality Dim Sum

The creamy and hot fillings of custard and egg yolk oozing out when you open up the bun

Shanghai Xiao Long Bao

Char Siew Pau

Sweet savoury char siew filling

Siew Mai

Har Kow

Fried Radish Cake

Hong Kong Chee Cheong Fun

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Siew Mai

Siew Mai, another type of Dim Sum which is a must have everytime we went for Dim Sum for our breakfast. I have decided to decorate my Siew Mai with green peas and corns and used prawn roe as garnishing instead of salted egg yolk. The result - yummy and hot pipping Siew Mai for our lunch.

*Note - must be alert on the steaming time, if not the wantan skin will be overcooked and hard*

Siew Mai topped with prawn roe

Ingredients

300g half lean and fat pork

10 medium sized prawn

10 water chestnuts

4 mushroom, soaked and diced

2 tbsp prawn roe

40 wantan wrappers

Seasoning

1 tsp salt

1/4 tsp pepper

1/2 tsp sesame oil

1 tsp sugar

1 tsp chicken stock

1 tsp Shao Hsing Hua Tiao wine

2 tbsp tapioca flour

Methods

1. Chop pork into very fine pieces and set aside.
2. Rub prawn meat with a little salt and 1 tsbp tapioca flour, rinse with water until clean. Pat dry with kitchen towel and cut into small cubes. Cut water chestnuts into small cubes.
3. Combine minced pork, prawn meat, salt and mix until very sticky.
4. Add water chestnuts and mushrooms, seasoning and mix well. Chill in the fridge for 1-2 hours before using.
5. Put two teaspoons of the filling in the centre of each wantan skin.
6. Gather the edge of the wrapper together so that only the top of the filling is seen.
7. Put a little prawn roe on top of Siew Mai and decorate with peas/corns.
8. Steam at high heat for 10 minutes. Serve hot with chilli sauce.

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Loh Mai Kai

Hot from the steamer... Yumz....

Loh Mai Kai a.k.a Steamed Glutinous Rice with Chicken is usually eaten during breakfast. It is widely available in Chinese eatery shops especially restaurants selling Dim Sum. When I was small, Dad always 'tar pao' Loh Mai Kai from our hometown wet market as our breakfast. Therefore, it is definately a must have on my table every time I went to Dim Sum restaurant nowadays which explains why I am making this coz of the craving. Hehe...

I used to think it is very hard to prepare it but once I had tried making it, it is not as difficult as I thought it will be but now, the tricky part is to make it tasty and good. Taste wise is good but I think it is still not up to par yet to the ones selling in my fave Dim Sum shop. Room to improve further. The recipes that I had used was adapted from Kuali and I made some amendment to the original recipe.

Ingredients
250g glutinous rice
1 1/2 cups chicken stock
300g chicken meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced

Seasoning (A)
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp tapioca flour

Seasoning (B)
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder (I skipped this coz forget to buy)

Methods

1. Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.
2. Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.
3. Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up.
4. Add cooked glutinous rice and seasoning (B). Stir fry well for five minutes.
5. Grease four medium-size rice bowls. Add mushroom slices, a few slices of Chinese sausages and seasoned chicken slices.
6. Fill up with glutinous rice and press down with a ladle. Cover the rice with chicken stock (just enough to cover the rice).
7. Steam for 30-40 minutes.
8. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chili sauce.

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