Nikko Hotel Dim Sum Class with Chef Lo Tian Sion
Next was the fish ball making session. It was truly an eye opener for myself as only now I realised that two different meat are being used to make the paste, mackeral fish and cuttlefish. Cuttlefish was used in this recipe was to create a bouncy lovely texture. It was very educational, yet another secret was told, water was added into the paste before mixing it as to create a softer texture, if not the fish ball will be very hard. Interesting. Excited too!
Shasha was not far from me and I saw her enjoying making her dim sum too.
It was such an enjoyable Dim Sum class, full of fun, great tips and for most the Dim Sum was truly delicious . . . . . . I enjoyed the Dim Sum, Sunny Yaw
The next Dim Sum class will be on the 17th July at 10.00amat Nikko Hotel. Price at RM150.00++ per participant. Reservation call +603 2782 6188 or email foodand firstname.lastname@example.org