Mr Chef ("Dad") is cute and a master in the art of dimsum. Very informative as well! 煎䭔 became cute and lively here and looks delicious...no longer just loose rice flour. 䭔 is an appropriate choice for its name. I wonder who gave it its name? Thanks for sharing. This video is good to watch...😀.
Dear chef your father is really a professional very traditional excellent Hong Kong or Canton dim sum chef! We are lucky we go to school or learning directly from HongKong chef that I sponsored them with entire family USA 4 Green Cards! Cost me ton of money to get them 25 years ago! He was not willing to share his experience for me! Now they all has happy lives in Philadelphia! Your father the knowledge and commercial Dim Sum culinary skills is Really the top! He learned from hard way! He is willing to adopt the new way of ingredients to making Dim Sum from old fashioned way to adopt changing and improving easy way to make Dim Sum for house wife! If he learned from HongKong or 廣州! According to his age if he started very young he must get up 2 to 3 am! Taking bus train and ferry to go to work until may be 4 to 6 pm every day for six day! Today no kids are willing to take such work that is no life for them! Plus you really a great person to help your Father share his marvelous Dim Sum experience for public! God bless him and your family!! This is excellent way to teach basic approach and adopt new wave ingredients! Both 加油 更充多謝兩位 From Master chef Joseph Poon 潘國強上 謝謝在心中 www. Josephpoon. com Your father is from old days Dim Sum chef because he still using Chinese measurements! Using Leung , Chin, Qun. 用 兩 錢 斤 old Chinese chefs do that!
I finally had success with making the pastry for Ham Sui Gok using this recipe. For my scaled-down version, I used very very little baking powder and baking soda. I am so happy as they were very light and crispy.
@@LoanPham-qi3kx I initially had soooo much trouble with the list of ingredients. The written list in Chinese is different from what was demonstrated in the video and also different from the description. Here it is:- According to the chef, this makes about 20 depending on size. 1 Catty/ 604.8g Glutinous rice flour 6 Tael/ 226.8g Sugar 1 Tsin/ 3.75g Baking Powder 1 Tsin/3.75g Backing Soda 10 Tael/378g Water - adjust accordingly Sesame seeds to coat balls I would reduce the quantity just to be sure you can get the dough and frying technique right. I would not call myself a novice in the kitchen but the recipe took a few attempts. I modified the recipe and added lard, minus the sesame for Ham Sui Gok which was near enough for my liking to restaurant quality - I cannot say for my Sesame balls though. Would be interested to see how you get on.
