Yum Cha is a Chinese dining experience where you drink tea and eat Dim Sum, which are small savoury or sweet foods such as dumplings and spring rolls.
This rice paper rolls recipe is inspired by 2 recipes from this site, in my attempt to try all sorts of Asian flavours at an Asian night dinner party i hosted.
Once these dimsims have been put together, you can either fry them or steam them; both ways are delicious.
Unlike normal spring rolls this recipe calls for them to be baked rather than fried, making the tasty pork and vegetable filling healthier without all the extra oil.
This recipe has evolved from a traditional Vietnamese rice paper roll and has become a family favourite. Always keep a good supply of rice papers and vermicelli or noodles in the pantry and this recipe can be adapted to whatever meat and vege you have.
This is one for the tofu fans- a sweet and spicy marinade of orange juice, rice vinegar and Asian spices. A great starter.
This is an easy way to use up small amounts of leftover chicken - just wrap leftover chicken in wonton wrappers and bake until crispy. You can serve them plain or with soy sauce or sweet chilli sauce.
Rice paper wrappers enclose a filling of cooked rice, crabmeat, avocado, and strips of roasted capsicum and cucumber in these satisfying starters.
These rice paper rolls make an excellent entree or light meal. Colourful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Yummy Asian egg tarts! First, mix up a batch of shortcrust dough, then fill them with egg custard and bake.
Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.