My present at an invited tasting of top notch dim sum that lunched few days ago at Si Chuan Dou Hua Restaurant Parkroyal Kuala Lumpur was such dazzling inspired. The dim sum prepared by Master Dim Sum Chef Peng Yi Chen was just inspiring and delicious. Our visit started with a kick off a three demonstration of dim sum making – Minced Chicken Dumpling in Chili Oil, Scallop Carrot Cake and Sichuan Dan Dan Noodle and a tasting glimpse of his dim sum.
Master Dim Sum Chef Peng Yi Chen dim sum class caught the attentive attention of the guests and he also prepped the homemade knife shredding noodles for the guests to try.
Minced Chicken Dumpling in Chili Oil Recipe
110pc White Flour Skin
250g Minced Chicken
4g Monosodium Glutamate (natural flavouring)
2g Chicken Powder
a bit Ginger/Spring Onion
a bit Sweet Oil
a bit Fried Sesame
a bit Sesame Oil
a bit of Mince Garlic
a bit Red Chili Oil
To create the dumpling skin, press and mould the white flour skin into a circle of 6cm in diameter.
Prepare the filling by mixing the minced chicken with water, Next add in the monosodium glutamate, salt, egg, sesame oil, flour and refrigerate.
Place a small portion of the filling and pinch the edges to seal. Continue with the remainder of the dumplings.
Place the minced garlic into a pot of boiling water. Add in the dumplings, giving then a gentle stir so they do not stick together. Once cooked, transfer into a serving bowl and sprinkle with sweet oil, red chili oil, sesame oil, fried sesame and spring onion.
Pan Fried Scallop Carrot Cake Recipe
500g White Radish
20g Dried Scallop
200g Rice Flour
50g Corn Flour
5g Chicken Powder
a bit Sesame Oil
Combine 1/3 of the water with rice and corn flour and mix evenly till it becomes a watery mixture.
Skin the white radish and slice thinly. Boil it in the remaining water till it’s completely cooked. Combine the radish and add in scallop with the earlier mixture and add sesame oil. Heat till half cooked and viscous.
Pour mixture into a mould and steam for 1 hour then leave it to cool completely.
Before serving heat it up with oil in a frying pan and sear the surface over high heat to crisp the surface.
Sichuan Dan Dan Noodle Recipe
50g Minced Chicken
10g Sichuan Preserved Bean Sprout
5g Chinese Wine
15g Chili Oil
10g Sesame Oil
15g Light Soya Sauce
10g Spring Onion
100g Clear Stock
a bit of Vegetable
a bit of Salt
a pinch of Chicken Powder
a pinch Peppercorn Powder
a pinch of Black Vinegar
Place the minced chicken into the pot and stir fry until the moisture is dried up. Next, add salt in and Chinese wine and fry till fragrant.
Place chili oil, sesame paste, sesame oil, light soya sauce and seasonings into a bowl. Next, add in Sichuan preserved bean sprout, spring onion and clear stock.
Place the noodle into boiling water and cook for about three minutes, drain and place into a bowl. Add the fried minced chicken and vegetables onto the noodle and serve.