Dim Sum

Yesterday, we had dim sum at Crystal Jade Steamboat Kitchen in Plaza Singapura. We love the dim sum at most of the Crystal Jade Restaurants all over Singapore. My youngest son simply love the "har gow" dim sum here.

Century Egg Congee (Pei Tan Chok) - rice porridge cooked with lean meat and century egg and garnished with spring onions and 'you tiao' (fried dough stick).

Fried Wantan

Crispy beancurd skin roll with fillings

Soya Sauce Chicken

Chee Cheong Fun or Rice Noodle Roll made from rice flour and water. The chee cheong fun come with ingredients (shrimps or char siew) and had to be eaten with the sweet soya sauce pour over it. These are commonly served in restaurants while those sold in coffee shop/kopi tiam are not as tasty and do not have any ingredients in them.

Oh, this is my youngest son favourite. Each time we had dim sum, he would order three baskets of har gow or shrimp dumplings (each basket consists of 4 har gow) means son can eat about 10 or more of these.....lol. They come steaming hot and had to be eaten while hot otherwise it does not taste good. The skin of each har gow is made from wheat flour and potato starch and there is a huge shrimp in it.

This is a very chinese bun called Pau or Bao . The fillings can be meat or red bean, etc. The above photo is "char siu pau". Char Siu means BBQ pork.

"Siew Mai" or shaomai is traditional chinese dumpling.

Gluntinous rice wrapped in Lotus leaf.