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Nikko Hotel Dim Sum Class with Chef Lo Tian Sion

Submitted by bigboysoven on Tuesday, 6 July 201027 Comments | [5,651 views]

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Nikko Hotel Dim Sum Class with Chef Lo Tian Sion

Sunny Fish Ball
Throwing The Fish Paste

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!

Shaidah Shafie Shasha
Writer Shaidah Shafie aka Shasha from Berita Harian

Shasha was not far from me and I saw her enjoying making her dim sum too.

Uli Fish Ball
Uli & Her Fish Paste

sweet potato balls
Our Sweet Potato Balls

Uli Johnson Sunny
Uli, Johnson & myself

Ken Bok Mei Yee Esther
Ken, Ah Bok, Mei Yee & Esther

Group photo
The Group Photo

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 beverage@hotelnikko.com.my

THIS IS A MULTI PAGE POST: 1 2 3

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