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sambal eggplant & emperor's dumpling
We are very excited in introducing 2 new specials. Sambal belacan egglant (pictured here) and Emperor’s steamed pork dumpling. Sambal is a Malay condiment very popular in Indonesia, Malaysia & Singapore. Belacan is the malay word for shrimp paste. Every household has their own special way of making sambal – and from my nyonya heritage comes this recipe where chillis, eschallots (or brown onions in australia), garlic and good quality belacan is long fried till frangrant. It goes very well cooked with kang kong or seafood or here steamed with eggplant. Emperor’s steamed pork dumpling isn’t your typical dumpling per se. It is called the emperor’s dumpling because royalty don’t tend to have to fill their bellies with pastry – there is no dough wrapping the most delicious filling. Here ground pork is marinated with shao xing wine, sesame oil, lup cheong & wood ear fungus. It is then steamed with a delicate oyster based sauce. I do hope you try both dishes – they represent fu manchu well – dishes that are fundamentally chinese but inspired by our regional home cooking. Enjoy! Comment |