Around the Dining Table by Lace Zhang

Author:Lace Zhang
Language: eng
Format: epub
Publisher: Marshall Cavendish Cuisine

Continuing the Feast

Jackfruit is used in Smoky Chicken Soup

(p 114).

82 Rice, Noodz and other Carbs

Radish Cake (Lor Bak Go)

While I was in Hong Kong, I had the great pleasure of taking a peek at the workings of a Cantonese

restaurant, courtesy of Lai Shi Fu, the chef in charge of its dim sum station. He’s been in this trade

since he was a young boy, and has learned the ropes and slowly climbed the kitchen hierarchy.

Despite being trained the old-school way, he also embraces creativity in cuisine, stating that as in

life, everything evolves and we’ve got to keep up. Perhaps it’s a kind of savvy that is required when

you’re living in a city like Hong Kong, where you’ve got to be adaptable and quick.

This traditional dim sum recipe was given to me by Lai Shi Fu with the hopes of preserving

some aspects of his dwindling lifelong trade. It’s so old school that the quantities of ingredients are

measured in “catties” and “taels”. His daughter, Joanne, has kindly translated these measurements

for us. I’ve scaled down the recipe a little and added some dried scallops and mushrooms to luxe

things up a bit. Otherwise, it’s the recipe as stated by Lai Shi Fu. You could also mix things up and

replace the lup cheong with some smoky bacon or Spanish ham.

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