16 January,2011 10:11 AM IST | | Shaheen Peerbhai
Thousands of years ago, the Chinese practised the traditional tea ceremony Yum Cha. It evolved from a dining experience that involved many cups of tea and dim-sums. If your knowledge of Chinese teas begins and ends with the ubiquitous jasmine tea, you are in for a new world of possibili-teas at Yum Cha
Yum Cha in Cantonese, means 'drink tea' and the custom that dates back over thousands of years has now become the breakfast staple of Chinese dining, especially in Hong Kong, where it has its roots.
Lung Chin Green Tea, Blooming Tea and Lapsang Souchong Black
Tea along with Prawn Balls with Tomato Chilli Sauce. Pics/ Shadab
Khan
Chef Ryan Tang brings a piece of Hong Kong to Mumbai at the Yum Cha festival at Emperor's Court, Renaissance Hotel until January 23, where steaming dim sums make their way to your table and an array of teas will be delicately poured into your gaiwan (lidded tea bowl).
Chef Ryan, 34, the recently appointed award-winning Chinese specialty chef, will spend time educating his diners about dim sums with a range of Chinese teas. A quick chat about Cantonese food and traditions with the lean and reticent Chef Ryan, who has been bestowed the Escoffier Gold Medal and was the International Cooking Master 2010 in Shanghai:
What influences your cooking?
My father is a chef, and he advised me to work at different restaurants to gain a varied set of experiences. Everything that I know, I have learned on the job, ever since I started working in hotels when I was 15 years old.Tell us a little more about the Yum Cha tradition.
In Hong Kong, tea is like water is elsewhere in the world. Locals start eating dim sums at the crack of dawn and until late in the afternoon. Dim sums could be made from meat or vegetables and are usually steamed or fried.
How do you pair dim sums with teas?
The different notes of tea complement the dim sums. But as a thumb rule, I recommend White teas with vegetables and seafood, Black teas with vegetables and meat, and Red teas with fried dim sums.
How different is it cooking for Indians?
Indians love spicy food, so I need to add more chillies in everything! Other than that, they also love sauces and dips on the side, unlike the Chinese.
What are your favourites from the Yum Cha menu?
For vegetarians, I recommend the Taro cakes with the Lapsang Souchong Black tea. Otherwise, Prawn Balls are fantastic with the Lung Chin Green tea. Indians with a fiery palate will love the Black Pepper Lamb Roll.
Chicken Su Mai
Ingredients
Chicken mince -- 200 gm
Water chestnut minces -- 25 gm
Shiitake mushrooms, small cubes -- 25 gm
Chicken broth powder -- 10 gm
White pepper powder -- 5 gm
Potato starch -- 25 gm
Cooking oil -- 10 gm
Salt to taste
Sesame oil -- 10 gm
Wanton skins -- 8-10
Method
'In a bowl, mix together all the ingredients, except the wanton sheets.
'Cut the wanton sheets into roundels with a cookie cutter.
'Holding the sheet of wanton wrapper in the palm of your hand, place about a tablespoon of the mixture in the centre on the sheet.
'Gather up the edges of the wrapper and gently pleat it to form a basket shape, leaving the top of the filling exposed.
'Oil a perforated tray and place the Sui Mai on this tray.
'Place this tray into a preheated steamer. Let it cook for eight to 10 minutes and serve hot with some sweet chilli sauce.
