Simple Way to Prepare Any-night-of-the-week Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs

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The ingredients needed to make Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs:

1. Make ready 200 grams Sweet Potato
2. Make ready 90 grams Shiratamako
3. Prepare 90 grams Tapioca Flour
4. Make ready 70 grams Sugar
5. Make ready 110 grams Water
6. Get 1 Vegetable oil (for deep frying)

Handmade healthy Chinese egg noodles, can be used for lo mein noodles, chow mein noodles and soups. Noodles, as one of the staple food in Chinese cuisine along with Chinese breads (buns) and rice, have lots of variations and types. [Hong Kong] Hong Kong is known to be a cosmopolitan food city, gathering some of the best restaurants and cafes from all over the world in a single place. Other than the local staples of dim sum, wanton noodles and cha chaan teng food, perhaps it is time to try out some of the best international "street food" available. See more ideas about Dim sum, Food recipes and Asian recipes.

Steps to make Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs:

1. Peel the sweet potato, cut it into chunks, and boil them. When soft, take the potatoes out of the pan and mash them while they're still hot. (You could also perform this step in a steamer or microwave.)
2. After mashing the potatoes, mix in the sugar, and leave the mixture to cool. When cool, mix in the shirtamako and tapioca flour, then gradually add the water. Stir the mixture until it is smooth throughout.
3. Divide the dough into small portions of around 6-10 g, squeeze the dough tightly, and shape each piece into a ball. (If you don't squeeze it first, the dough will crumble and it will be hard to form a ball shape.)
4. Heat up the oil in a flat-bottomed pan and fry the dim-sum over low heat, stirring them regularly with a spatula. I used an 18 cm diameter frying pan for this step.
5. Once the dim-sum are golden-brown, turn the heat down further (to prevent the colour from getting darker), and use the spatula to lightly press down on the dim sum around 10 times. Do this lightly so as not to crush the dim sum and so that they don't burn. This will make the dim sum more plump.
6. Once fried, drain the dim sum on some newspaper. The outside should be crispy and the inside should be nice and springy.
7. Please eat these springy dim sum while they're hot. I personally think they taste better this way than when they're cool.

Other than the local staples of dim sum, wanton noodles and cha chaan teng food, perhaps it is time to try out some of the best international "street food" available. See more ideas about Dim sum, Food recipes and Asian recipes. Best Taiwanese Food in Shinjuku: See Tripadvisor traveller reviews of Taiwanese Restaurants in Shinjuku. Har gow is one of the most popular Cantonese dim sum. There is nothing not to love about these translucent skin shrimp dumplings, with plump and juicy shrimp wrapped inside the clear dumpling skin.

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