aem wrote:

> Personally, I think most dim sum are best enjoyed at a specialty
> restaurant because they are so much work to make. When we lived in
> places that didn't have such places I would make a few tidbits at home
> that were within the scope of my kitchen -- cha siu, har gow, scallion
> pancakes, spareribs in black bean sauce -- and then just dream about
> all the rest until we could get back to a city. -aem
>

I made dim sum last night-well, heated up stuff I had made the week
before and froze. I don't know how to make the really intricate stuff,
though.

--

saerah

http://anisaerah.blogspot.com/

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