Chinese Food Culture

I had the best Wonton Noodle Soup several years ago whilst I was transiting in Hong Kong. My flight arrived at 6:00 AM and I hopped on the Airport Express to Hong Kong Island. I walked about the empty streets that morning and stumbled upon this little hole-in-the-wall noodle shop among Central and Sheung Wan that was just opening up for organization. I was their first customer. Their Wonton Noodle Soup was basically delectable with generous offerings of succulent, fresh, and juicy shrimp wontons. Pure shrimp wontons heaven; not the typical minced pork and shrimp “cheated” kind. 1 bowl of noodle soup plus a cup of hot chocolate, I was a happy camper even though I was sleep-deprived and utterly jet-lagged that morning.

Frequently in life, the best issues and experiences (dining included!) occur due to opportunity encounters; I’m even now searching and hoping to find that small shop that sells the finest wonton noodle soup inside the world…

When you travel to Asia a great deal, there is really a higher possibility that you’ll lay over in Hong Kong International Airport. I’m not a huge fan of airport food, but HKIA provides some incredibly decent food. Maxim�™s Chinese Restaurant (a popular Hong Kong chain) in the Departure Hall serves fine Wonton Noodle Soup. While their wontons aren’t pure shrimp, they nevertheless taste delicious.

Other than noodles, they also serve Cantonese Dim Sum for example Egg Tarts, Steamed Fish Balls, Har Gow (Shrimp Dumplings), Siu Mai (Pork Dumplings), Char Siu Bao (Roast Pork Steamed Bun), etc. It’s not a poor location to have a light meal prior to your flight.

Note: Maxim’s Chinese Restaurant is located within the second floor at the Departure Hall prior to the immigration gate.

Today, I wanted to introduce you towards the sweet and adorable Shao of FriedWontons4U. Twitter has turn out to be a fantastic platform to discover new food blogs and I discovered FriedWontons4U a few months ago. FriedWontons4U chronicles Shao’s cooking and travel adventures. Shao came from Guangzhou—the birthplace of exquisite Cantonese cuisine—so we decided on shrimp dumplings or har gow (虾饺), arguably the most well-known dim sum ever! Please welcome Shao to Rasa Malaysia and do leave her your comments. Her shrimp dumplings/har gow look absolutely inviting and yummy!

If there was ever an official mascot for dim sum, ��har gow” would undoubtedly be a strong contender. What’s not to love about? Pump and juicy shrimp just barely visible through its clear dumpling skin, what a tease to the senses. A dim sum meal without it would not be complete for me. Growing up I was lucky enough to live within walking distance to many Chinese restaurants in Philadelphia, and most of my Sunday afternoons were spent eating dim sum. With all my years of eating har gow, I never tried making it until early this year. This recipe is usually a combination from what I have learned from watching how my mom and dad makes it, and how my uncle makes it…(get Shao’s shrimp dumplings or har gow Recipe after the jump)

You’ll find commonly two kinds of filling you would locate in har gow.

Variety one: A lump of shrimp meat commonly with mince size pieces of bamboo.

Variety two: Minced shrimp combined with either bamboo or water chestnut.

I prefer filling variety two. Whenever you bite into it, the elasticity of the minced shrimp mixture is often a nice contrast against the transparent skin. Do not worry about acquiring a bamboo steamer in the event you don’t have 1. Merely line a regular steamer or a plate with either napa cabbage or thin slices of carrots.