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Strathfield Good Food Guide : Strathfield Food Guide 2015
Chef Best Taste Dim Sim Where did you learn how to cook? When I finished high school, I started working at a big restaurant in Guangzhou in China. There I learnt different skills and different techniques and I learnt how to cook traditional Chinese dishes. But my true passion has always been dim sums. I taught myself how to make dim sums and my husband and I both like experimenting with recipes to make them our own. What’s your earliest memory of food? I have three siblings so I would help my mother prepare and cook food for them. I love eating and some of my earliest memories are of eating dim sums with my family. How long have you been a chef? As long as I can remember – I would like to say I have been a chef since I was six! What type of food do you serve? We sell traditional Hong Kongstyle dim sums so everything from har gau (prawn dumplings) to sui mai (pork dumplings). We sell sticky rice, which is steamed in a banana leaf, and we also sell the traditional egg tarts that are a big hit. We only make them on the weekend and they fly out the door. So we sell dim sum that you can eat on the spot, but the idea of Best Taste is that you can buy the frozen dim sum then take it home to steam yourself. What is your specialty? The har gau and sui mai dim sum are the most popular, so I would say they are our specialty. PUBS & PROVIDORES What is your signature dish? I would say our egg tarts. Where do you source your ingredients? We get the meat from local butchers in Homebush West and we get the produce sent to our factory. Our fruit and vegetables are also from local grocers and suppliers. It is important to support local businesses. Where else do you like to eat? I like to try different Chinese restaurants in the city and new ones that pop up around Homebush West. YOU’LL NEED 1kg pork neck meat 500g prawns 4 dried mushrooms 1 tbs salt 2 tbs sugar 1 tbs white pepper 2 tbs potato starch 5 drops sesame oil 1-2 packets wonton pastry Wontons METHOD Mix pork, prawns and finely chopped mushrooms into a mince. Add 100ml of water, salt, sugar, white pepper, potato starch and sesame oil into the mince. Place a spoon full of mince in the centre of the pastry and fold into a wonton. Once wontons are completed, cook by placing in boiling water for about 10 minutes. TIP Excess wontons can be kept for future use by freezing before they are cooked. ourstrathfield.com.au 2014/2015 | 39 7/16-20 Henley Road Homebush West 8746 0498
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