Check another Chamblee restaurant off the list. Dim Sum Heaven lives up to its name with a big assortment of good food and very gracious service. The menu on the wall shows small plates on the left and big plates on the right.
Some fried pork dumplings.
Scallion pancake; the crispy edge was particularly yummy.
Classic steamed pork buns.
And this is my main dish, eggplant with pork. The technique was very different from what I expected and very enjoyable. The Chinese eggplant wasn't fried. It must have been steamed---it was soft but not in the slightest greasy. The pork bits and sauce were drizzled on top. This was delicious, filling, and relatively light for what could be a very heavy dish.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...





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