(Asian Dinner Party Class Menu 2)
Before we get into what’s Yum Cha, Dim Sum. I’d like to share how I learnt to put these Asian recipes together.
I’m not sure if some of you know this but when I was doing my Patisserie training and Teaching at Chisholm, my days were filled being around international students.
It was awesome, such a huge learning curve for someone who loves everything about food. I soaked up as much as I could from being close up to this broad range of cultures. I learnt so much, not only from watching but asking questions and listening to them explain how their mums and nanas would prepare certain dishes. I’ve fond memories of many discussions. Like when a group of ladies discussed how their family recipe for puri bread was better because……
With students from India, Pakistan, Bangladesh, Burma, Malaysia, Nepal all making their version of Puri bread. Puri bread is eaten for breakfast, as a snack or light meal and served with dinner. Something to mop up a curry or eat on its own, a basic staple. There are many variations, with so few ingredients most people would think it not possible, it was mind-blowing. Slight changes in the ingredient list or procedure and of course the cooking method can create so many versions of the dish. Due to this exposure to these wonderful students my need to learn developed more and more.
Anyway I digress, I’m here to talk about the difference between Yum Cha and Dim Sum.
The way it was explained to me was, “Yum cha is food that you would have at morning tea or afternoon tea, snacks to fill up on”. Like small dumplings, steamed or fried.
Dim Sum, on the other hand, has all the dishes you would find at Yum Cha except with other small dishes added to the line-up. Dishes you would usually find at dinner time. Like little plates of Chinese roast pork, sticky chicken feet or small custard filled pots, etc.
But then again, it depends on who you talk to, for me this sounds like a nice fit, so I’m going with it.
Over the last four years, I’ve been running an Asian dinner party class. It’s been very popular. Many of the students that have come along to this class have asked for more. Because I have so many recipes, I chose Yum Cha/Dim Sum.
As a result, we now have “Asian dinner party 2”. The hardest part for me was what recipes to choose for the menu. I may need to do an Asian Dinner Party 3. I didn’t want this class filled with just dumplings, so It’s a Dim Sum menu.
For “Asian Dinner Party 2” the menu is as follows.
- Stuffed Squid
- Prawn toast
- Chicken and Prawn spring rolls
- Char Sui pork or Chinese red roast barbeque pork
- Chicken Gow Gee
- Sui Mai dumplings
- Steamed Buns
- And more.
Here’s what one of the students had to say.
Thank you, Bec for another fabulous class! I really enjoyed the mix of demo and hands-on. There was a good selection of dishes to make and new techniques to learn along with lots of helpful shortcuts and other cooking secrets that you are always generous in sharing.